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 flaxseeds
- 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).
Mrs M
These were very delicious, however the water ratio was too much and I had to drain the mix even after soaking for half an hour. I even added chia seeds to try and soak up the water, as well as ground flax seeds. They also needed an extra hour in the oven, flipped, as the underside was still very moist. Once they were fully dried though, they lasted nearly 2 weeks in a container. Very delicious with dips and cheese.
Support @ Alphafoodie
Thank you so much for your comment and your feedback. Much appreciated! Glad you liked the crackers <3
Sheryl
I love these crackers! I followed the recipe pretty closely but instead of just 1 tsp of seasoning, I added 1 tsp each of tumeric, garlic powder, onion powder and zaatar seasoning as well as 2 1/2 Tablespoons each of chia and hemp seed instead of the flax seed. I can’t wait to experiment with different seasonings! Thank you – great recipe.
Support @ Alphafoodie
Thank you for your comment, Sheryl. Glad you tweaked the recipe to your preference 🙂
Dee
Delicious and very easy to make
Support @ Alphafoodie
Glad you enjoyed it, Dee!
Lillith
I was a little worried when we decided to go totally flour-free in our family and therefore was really happy to find this recipe. It is a perfect vehicle for cream cheese with cranberry sauce, for hummus with fresh veggies, or just as a snack by themselves! I add some chopped cranberries, I use ground flax meal because that’s what we have in the house, and ground chia seeds instead of psyllium husks. It is quite wet and so I find I have to add more flax and chia to balance that out. Thanks for this great recipe!
Support @ Alphafoodie
Thank you for your comment, Lillith. Glad you liked the crackers.
JEANETTE
I never thought of cream cheese and cranberry sauce!! Must try, thanks!
Support @ Alphafoodie
Sounds good, doesn’t it 🙂
nono
hi thank you for the recipe
if I don’t have psyllium husk flakes
what I can add??
Support @ Alphafoodie
Hi there,
You can replace it with chia seeds, but just make sure to allow enough time for the mix to absorb the water before you bake the crackers. 🙂
Ruth
This made a very big batch that I cut into 50 crackers. They are crispy and delicious. Thank you for a recipe I will use again.
Support @ Alphafoodie
Thank you for your feedback, Ruth! Glad you liked it 🙂
ASL
Delicious, favorite new recipe. Followed recipe exactly and results were fantastic.
Support @ Alphafoodie
Thank you so much for your comment. Glad you liked the recipe!
Don
What is one serving in grams? Sorry I can’t seem to find that info – love your crackers!
Support @ Alphafoodie
Hi Don,
It depends on how big or small you cut the crackers. I managed to cut them into 24 pieces – so the nutritional information is for 1 piece (around 20-25 g each).
Also, 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.
JC
Did I read that right – the estimated nutritional info is for an 11-piece serving or 20-25 g each?! So this recipe makes just over 2 servings? Wow!
Support @ Alphafoodie
Hi there,
Sorry, that’s a typo in the comment (fixed now). The nutritional information is for 1 piece and the crackers were cut into 24 large squares. I hope that helps.
Judy
I was making another Keto seeded cracker recipe that uses flaxseed meal. When I ran out I saw this recipe using seeds instead, which I had, so I thought I’d try it. No comparison. These are so much better and so much easier to make. I halved the recipe and instead of rosemary I used 1 Tbs of Everything Bagel Seasoning. The mixture fit exactly on one sheet pan and being thinner were cooked perfectly in 1 hour. I preheated oven and when the time was up I turned off the oven and let sit for 1 hour before removing. They came out very crisp and perfectly done.
Support @ Alphafoodie
Thank you for your feedback, Judy! I’m glad you like this recipe. 🙂
Eva
Hi, I’m going to make these tasty looking crackers but new to using psyllium husk. As a newbie, just wanted to clarify if “psyllium husk flakes” is the same as using whole psyllium husk vs. powder? And if I buy powder, would that work and how much would you suggest? Thank you so much. Once I clarify, will make and come back to rate what I’m sure will be high on the yummy rating. Thanks.
Support @ Alphafoodie
Hi Eva,
Psyllium husks go by different names depending on country or brand – Psyllium husks, flakes, husk fiber – but these should all be the same and will work for this recipe. Psyllium husk powder should also work but you might have to use less if it’s very fine.
Cindy
I’m having trouble finding psyllium husk flakes. Does psyllium husk powder work? Or psyllium husk ‘whole’? Any other healthy alternatives? Thank you.
Support @ Alphafoodie
Hi Cindy,
Psyllium husks go by different names depending on country or brand – Psyllium husks, flakes, husk fiber – but these should all be the same and will work for this recipe. Psyllium husk powder should also work.
But you could also replace the psyllium husk with chia seeds. Just make sure to allow enough time for the mix to absorb the water before you bake the crackers.
Hope this helps.
Christina
On my second batch now. So easy and I used a big pan that just fits the oven. Used rosemary seasoning and doubled the salt. Thanks for the easy recipe that makes a big batch at a time!!! I had tried making crackers years ago and never had a recipe that was as successful as this one!!
Support @ Alphafoodie
Thank you for your feedback, Christina. Glad it was a success and that you like this recipe. 🙂