Delicious super crispy seed crackers with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed – these healthy Low-carb keto crackers are great for snacking and platters.
When it comes to snacking, I love dips of all kinds, with the accompaniment of some super-crispy crackers. These super seed crackers are honestly some of the easiest crackers you can ever make, and a great snack on their own, or as part of a more substantial meal. Plus, they are high in magnesium, paleo, keto, vegan, egg-free, dairy-free, low-carb crackers!
Whether you want a healthy snack to eat on its own or some crackers for mezze, nibbles, platters, and cheese boards, etc. these keto crackers are the perfect accompaniment.
Plus, this cracker recipe is one of the easiest methods ever. All you do is mix the ingredients, wait a bit, spread the mix over a tray, and cook – voila!
These multi-seed crackers are also highly nutritious. I talk, in-depth, about the various health benefits of each seed in my 5-seed protein blend post. However, here is a super concise ‘sum up’ for you.
Sesame Seeds: a good source of fiber and protein. These little seeds are full of antioxidants and healthy fats, as well as vitamins and minerals!
Flaxseed: another excellent option for protein, fiber, and omega-3 fatty acids. Containing lignans, flaxseeds are known for their antioxidant and anti-cancer properties. As well as helping aid cholesterol levels and blood sugar levels.
Pumpkin Seeds: a rich source of iron, magnesium, zinc, and lots of antioxidants. These seeds are great for heart and bone health, as well as being anti-cancerous. The magnesium also helps regulate blood sugar levels.
Sunflower Seeds: cholesterol-free, and packed to the brim with nutrients. These seeds contain magnesium, potassium, zinc, iron, folate as well as essential fats and Vitamins A, B and E. Thus, they help with blood sugar levels, cholesterol, heart health, and even act as an anti-inflammatory.
Plus, a single portion of these healthy crackers come in at just over 100 calories (108kcal in total).
How To Make Crackers
As I already explained, this healthy crackers recipe is super duper simple. If you’re wondering why/how it works, though – that’s fair. Basically, when adding all of the ingredients and water together and allowing it to sit, the sesame, flax, and psyllium husk absorb the water and become thick and ‘gloppy’- almost jelly-like. That is what allows the seeds to form a kind of dough that is easily spreadable and will bake to create whole crackers.
The Ingredient List
- Sunflower seeds, pumpkin seeds, sesame seeds, flaxseed
- Psyllium husk, salt, dried rosemary (or your favorite herb)
- Water
You can omit the rosemary for plain crackers or use your favorite herbs and spices. I’ve included some suggestions in the notes section below.
The Method
Mix all the ingredients in a large mixing bowl. Then add water and stir well.
Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker ‘dough.’
Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don’t measure mine, but I like my crackers to be around 4-5mm in thickness.
Bake in the oven for 1 hour at 150ºC/300ºF. To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard had cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
You can also adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though – because of how thin the crackers are, they can burn quickly.
Remove the keto crackers from the oven and leave to cool completely before transferring to a container/ eating.
If you haven’t cut the crackers beforehand, you can also just break them apart after baking, into ‘uneven’ pieces, for a rustic look.
How To serve
Eat these healthy crackers alone or along with some dips. Some of my favorite options include:
- Gluten-free Muhammara Dip (Roasted Red Pepper Dip)
- Smoky Eggplant Dip (Baba Ganoush)
- Simple Eggplant Dip (Moutabal)
- Rainbow Hummus 6 ways
- Simple Fresh Authentic Guacamole (Mexican)
- Lemon Herb Tahini Sauce
You can also serve the healthy crackers alongside a cheese board- with grapes, other fruits, and a selection of cheese. For example, this Simple Smoky Vegan Cheddar Cheese, or Simple Homemade Vegan Cashew Cheese. You could even use Super Easy Homemade Cream Cheese or Homemade Goat Cheese as a spread.
And if I’m in more of a mood for something sweet, then I’ll make sure my crackers have no savory herbs/spices and will serve with sliced fruit and homemade Nutella, or use some nut or seed butter spread. I also once tried to half dip these homemade crackers into some homemade dark chocolate and allowed them to set – surprisingly, loved it!
How To Store
These crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I’ve never had any left past that point.
Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don’t have anything that ‘spoils,’ so they should be okay for weeks.
Recipe Notes & Variations
- You can add several different herbs and spices to these keto crackers. For example, Italian herbs, ‘everything bagel seasoning,’ garlic powder and onion powder, paprika, thyme, basil, oregano, or even zaatar. I’d suggest 1-2tsp of each.
- You could also include 2-3 tablespoon of grated parmesan (non-vegan), or add some nutritional yeast flakes (for vegan crackers), for more of a cheesy flavor.
- Add some chopped nori/ seaweed/ furikake seasoning, for even more flavor.
- These low carb crackers can be baked on an oven tray or a Silpat.
- Use all raw seeds or lightly roast the pumpkin/sesame seeds for 10-15 minutes first. This will lead to more flavorful, crunchier crackers.
- I’ve seen some recipes use ground flaxseed, but I advise against this. Flaxseed, when ground, can spoil very quickly due to the fats/oils oxidizing. So this is not good for your crackers or your bodies.
- These vegan flax crackers can be made sweet too. In a similar way to making a sweet seeds granola bar, you can use a little sweetener for a sweet treat. You can also use this base to make a healthy ‘brittle,’ too.
- As mentioned above. I have also dipped these crackers halfway with homemade dark chocolate (no added sugar).
Other Healthy Snack Recipes You May Like
- 4-Ingredient Stuffed Dates: with home-made almond butter & Chocolate
- Naturally Colored Fall Leaves Healthy Crackers
- Lightly Spiced Easy Crispy Chickpeas
- How to make Kale Chips In The Oven
If you give this Super seed cracker recipe a go, then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
The Best Seeded Crackers
Ingredients
- 2¼ cups water
- 1.5 cups sunflower seeds
- 1/2 cup pumpkin seeds
- 1 cup sesame seeds
- 1/3 cup flax seeds
- 1/2 teaspoon salt
- 1 teaspoon dried rosemary or your favourite herb
- 2 tablespoon psyllium husk flakes
Instructions
- Mix all the ingredients in a large mixing bowl. Then add water and stir well.
- Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'
- Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.
- Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though – because of how thin the crackers are, they can burn quickly.
- To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
- However, you can also just break them apart after baking, into 'uneven' pieces, for a rustic look.
- Remove the crackers from the oven and leave to cool completely before transferring to a container/ eating.
- How To Store:These keto crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I've never had any left past that point.Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don't have anything that 'spoils,' so they should be okay for weeks.
Video
Notes
- You can add several different herbs and spices to these keto crackers. For example, Italian herbs, ‘everything bagel seasoning,’ garlic powder and onion powder, paprika, thyme, basil, oregano, or even zaatar. I’d suggest 1-2tsp of each.
- You could also include 2-3 tablespoon of grated parmesan (non-vegan), or add some nutritional flakes (for vegan crackers), for more of a cheesy flavor.
- Add some chopped nori/ seaweed/ furikake seasoning, for even more flavor.
- These low carb crackers can be baked on an oven tray or a Silpat.
- Use all raw seeds or lightly roast the pumpkin/sesame seeds for 10-15 minutes first. This will lead to more flavorful, crunchier crackers.
- I’ve seen some recipes use ground flaxseed, but I advise against this. Flaxseed, when ground, can spoil very quickly due to the fats/oils oxidizing. So this is not good for your crackers or your bodies.
- These vegan flax crackers can be made sweet too. In a similar way to making a sweet seeds granola bar, you can use a little sweetener for a sweet treat. You can also use this base to make a healthy ‘brittle,’ too.
- As mentioned above. I have also dipped these crackers halfway with homemade dark chocolate (no added sugar).
gloria
can these be made on a dehydrator with the same recipe? any idea how long to cook them in a dehydrator?
Support @ Alphafoodie
Hi Gloria,
You can use the dehydrator at 115°F (46°C) for about 4-6 hours.
Rose Soares
Hi….are you adding boiling water or straight from the tap?
Support @ Alphafoodie
Hi Rose,
I just add room-temperature water. Straight from the tap can work if you are OK drinking it 🙂
Cristal D Hughes
Hi, these are my favorite crackers by far. I have made them about 4 times now following the instructions with a few of my own tweaks and they came out perfect every time. I was wondering how many are in a single serving. I am logging my food so this information would be perfect!
Thanks
Support @ Alphafoodie
Glad you like them, Cristal.
There were 24 large crackers so 1 cracker was counted as one serving. If you cut them into smaller-sized pieces, each cracker would have fewer calories. I hope this helps.
Cristal D Hughes
I love this recipe!!
Support @ Alphafoodie
Glad you like it, Cristal 🙂
Wendy Hunt
Just pulled mine from the oven!!!
So excited!!
I am a Type 1 Diabetic and these are going to be epic!!
Support @ Alphafoodie
I hope you liked them, Wendy! 🙂
Myrna Hayek
Hello! Those look yummi!
What would you replace flax seeds with?
And what about salt?
Thanks!
Support @ Alphafoodie
Hi Myrna,
You can add some chia seeds in place of flaxseeds. And a pinch of salt if wanted.
Julie
For some reason, my crackers stuck to the parchment paper and half were ruined. The other half I managed to get the paper off, but it took off half a layer of of the cracker. Once they cooled down, they are floppy/rubbery and not hard. I am pretty sad about it, considering seeds are expensive!
Support @ Alphafoodie
Hi Julie,
You can spray the paper with a bit of oil or use wax paper. I’ve never had issues with the crackers sticking but I’ve found that some brands of parchment paper don’t seem to work as well as others. I hope this helps.
Lisa Lyle
I have made these several times and they are my go to crackers. I have had difficulty with the parchment as well and mine have always turned out a bit soggy so I crisp them up in my air fryer! I just bake them in there until crispy. I am making them again right now and will be making half savory and half sweet. Thanks for the recipie!
Support @ Alphafoodie
Thank you so much for your comment, Lisa. Glad you like this recipes and are coming back to it <3
j
Hey! haven’t tried these yet, but they look delicious….I’m curious though. Can these be made without sesame? I’m allergic to sesame. Thank you!!!!
Support @ Alphafoodie
Hi,
Yes, you can skip the sesame. You can add more sunflower seeds or pumpkin seeds to keep the ratio.
Simone
Instead of psyllium..as I’m very sensitive to that…am I able to use chia seeds..and if so what amount ? Thankyou
Support @ Alphafoodie
Hi Simone,
You could replace the psyllium with chia seeds. Make sure to allow enough time for the mix to absorb the water before you bake the crackers. I recommend 1 Tbsp chia and if the water is not well absorbed, you can add 1/2 or so more.
Andrea
This recipe is amazing- thank you! What do you think about mixing in a tbsp or two of olive oil?
Support @ Alphafoodie
Glad you liked them, Andrea. Adding oil can affect the crispiness so start with just a small amount if you want to give it a try (1 Tbsp or so).
Marie
I’ve made these crackers a bunch of times now and love them! Only issues I’m having, the parchment paper is sticking to the crackers. I don’t remember this happening the first few times I made them, but the lat few times it has. What am I doing wrong? Help!
Support @ Alphafoodie
Hi Marie,
You can spray the paper with a bit of oil or use wax paper. I’ve never had issues with the crackers sticking but I’ve found that some brands of parchment paper don’t seem to work as well as others. I hope this helps.
Lola Rabern
I baked at 325 degrees on parchment paper for 30 min, scored cracker and baked 30 min more.. at one hr very soft and tried to turn over. No parchment lasts one hour. Pried from paper, turned over and put on a teflon tray for 30 more min. 90 min! I recommend using a silpat as parchment deteriorates and you lose part of cracker on paper. These are too much work! I followed directions 100%
Support @ Alphafoodie
Hi Lola,
Thank you for your tip about Silpat. Indeed, I’ve found that some brands of parchment paper don’t seem to work as well as others.
Tina
I can’t wait to make these! Was excited to find your recipe. I bought a brand in Florida that I fell in love with, but they were really spendy! My daughters are going to love them!
Support @ Alphafoodie
Thanks for your comment, Tina! I hope you all like them.