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 tbsp 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 flaxseeds
- 1/2 tsp salt
- 1 tsp dried rosemary or your favourite herb
- 2 Tbsp 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 tbsp 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).
Nutrition
Is there a difference using whole psyllium husks vs psyllium flakes?
Hi Kelly,
Psyllium husks and psyllium flakes should be the same. It’s possible that different brands use different names (Psyllium husks, flakes, husk fiber).
I’ve been making a batch per week, since finding this recipe. Always delish, and never exactly the same, depending on what seeds are on hand, and flavourings. I made seed crackers years ago, but using some different flours, etc. This is waaay more up my alley. Love getting some psyllium husk this way, too. Thanks a zillion!
Love this
Thank you for your comment, Clara.
OMG. I love this SO MUCH!! I opted to use two baking sheets so I could get the crackers super thin and crispy. One pan I sprinkled with some kosher salt and on the other I added fresh Parmesan with about 20 minutes left to bake. The Parm version especially is SO addictive!! The one thing I’ll change next time is to decrease the amount of sunflower seeds by half and sub with black sesame seeds and chia seeds. I love sunflower seeds, but there are so many that it’s hard to taste the other seeds. Will absolutely make this for the rest of my days. Thank you for sharing this recipe!!
I’m so glad you like them and I agree so much about parmesan versions, I once ate my entire batch in a day!
Is it really 108 calories for one cracker? Why?
Hi Donna,
Seeds are energy-dense so they contain a substantial number of calories. They are also rich in many beneficial nutrients.
Please note that the nutritional information is calculated with an online database and, even though accurate metrics are provided for the ingredients, these figures should be considered only as estimates.
So sad. I’ve made them twice and both times, they have suck to my parchment paper. I cant figure out why? Do you need to brush the paper with oil?
I’ve never had that happen – it may possibly be the type of parchment paper you’re using. Definitely try spraying with a little oil and hopefully, that should keep things nice and loose from the paper.
So good. How many net carbs per serving?
Hi Debbie,
All the crackers (the whole amount) have 120 Carbohydrates, when cut into 24 pieces, each has about 5. Please note that the nutritional information is calculated with an online database and, even though accurate metrics are provided for the ingredients, these figures should be considered only as estimates.
Edit my previous comment, keyboard error I meant IT stuck on the paper not I 🙂
Super delicious and so easy to make
Thank you so much for your comment, Diana
I cant see the chia seed in the ingredient list or method .. what is the amount please?
Hi Tania,
There are no chia seeds in this recipe – only sesame, flax, sunflower, and pumpkin seeds. There was a typo mentioning chia but this is now corrected, sorry for the confusion.
How many crackers in a serving? It says 24 servings. So do you score into 24 pieces and one cracker is then 5 carbs? Tx! Really counting my carbs
Hi Gay,
I managed to cut the crackers into 24 pieces – the nutritional information is thus per 1 piece. Please note that the nutritional information is calculated with an online database and, even though I provide accurate metrics, these figures should be considered only as estimates. 🙂
I have tried this cracker twice but I stuck on my paper on both times:( is there anything special you are doing to avoid this happen?
You can spray the paper with oil and see if that helps. I’ve never had issues with the crackers sticking so I can’t say for sure – but some brands of paper just don’t seem to work as well as others for recipes like this I’ve found.
Parchment paper is smooth on one side, rough on the other. I would guess putting the cracker dough on the smooth side alleviates the sticky problem, but have yet to try!
Hi Maïla,
Yes, generally, the smooth side should prevent sticking so it might be better to put the crackers on that side.
Hi, this also happened when I made them. I think it’s because they are too wet or not baked enough yet.
Took them out of the oven, flipped them on another sheet of parchment paper, peeled of the paper and put them in the oven again for 15 minutes.
Hi Nilla,
Thank you so much for your feedback. This is another great option.
Can I sub chia or use 1/2 quantity of flaxseeds and sub the remainder with chia seeds ?
Hi Ash,
Yes, you can add some chia seeds in place of flaxseeds.
Amazing recipe ! Thank you, I just added some cantaloupe seeds ❤️
That’s a great idea, Tangente. Thanks for sharing.
This looks great! Is it possible to make this without psyllium husk?
Hi Disha,
You could omit or replace the psyllium husk with extra chia and/or flax seeds. Just make sure to allow for enough time for the mix to absorb the water before you bake the crackers.
Hope this helps.