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).
Andrea E
It never occurred to me to make crackers like these, and I never buy them. But where I live crackers are gross (saturated fats) and expensive. So when these popped up on Pinterest, I went right into the kitchen and made them. They came out great. Can’t wait to get more adventurous next time with some chili powder and cayenne. Thanks.
Support @ Alphafoodie
So happy to hear you like these crackers, Andrea! 🙂
Jean
I fell in love with this type of cracker at a cafe near us where the owner makes the same or very similar cracker to offer as her gf option in lieu of bread with a meal. I looked up this recipe and the result was almost identical to her cracker so I was quite pleased. Many people that I shared them with at a gathering enjoyed them, too, without needing to be gf – just a good cracker.
This last time, despite reading the notes ahead of time, I used maybe a 1/4 cup of flax seed meal. My mind just forgot your note on that. This definitely made for a different dough and result. I made half savory with “everything but the bagel” seasoning and garlic powder, the other half with some coconut sugar, cinnamon and nutmeg. This batch baked up much thinner due to the flax seed meal. I was able to spread it very thinly across to large sheet pans which was my plan due to making two flavors. I did actually think I ruined it, but once they were cooled completely and sat overnight, they were pretty tasty. They took longer to cook for sure. The sweet ones started to lose their flavor so I’d up my amounts on that next time. Just in case the flax doesn’t last, we are going through these quickly, but they are crisp and tasty nonetheless. I do prefer the recipe without using flax seed meal.
I used pumpkin seeds this time. I think I got some cheap ones. They are too chewy, too big. I wouldn’t use them again. I also used sliced almonds which I enjoyed a lot and would do that again.
I now don’t even glance at crackers at the grocery. This is too easy, too flavorful, so much better for you. Highly recommend!
Support @ Alphafoodie
Thank you so much for your feedback, Jean! Great tips! Glad you like this recipe, hope you try some of the other recipes 🙂
Nicole
Third time in 1 month baking these. We are hooked. A great nutritious option, even the kids love them, which is great as we are trying to shift away from processed store bought options. Yes, the baking time can be bit tricky depending on how thick you roll them out etc, but I find low and slow oven is the trick and just keeping an eye on them. But so worth it! Thanks!
Support @ Alphafoodie
Thank you so much for your comment, Nicole! Glad you are all enjoying the crackers and thank you for the tip!
Kira
Great flavor . Love them but mine stuck to the parchment paper . Could I spray it with avocado oil?
Support @ Alphafoodie
Hi Kira,
Glad you liked it! Yes, you can definitely brush/spray the parchment paper with some oil. Hope it works better next time. 🙂
Karen
Awesome! I love these better than any other cracker! I often put cashew cheese on them as well as Guacamole, they are great plain as well.
Support @ Alphafoodie
Thank you for your comment, Karen. Glad you are enjoying the recipe!
Lizzie T
Wow, these are delicious. I baked mine for 40 minutes in one large sheet pan. I can’t wait to make them again with different variations of seeds!
Lizzie T
I have a great ‘kitchen hack’ with these crackers. If you bake them on a large sheet of parchment paper (I buy packs of 100 half sheet pan size parchment papers on Amazon) you can simply use scissors to cut the parchment paper in between the crackers after being baked and cooled (using a pizza cutter to separate the crackers halfway through the baking process is perfect) and then you can stack them with their own separate piece of parchment.
Support @ Alphafoodie
Great tip, thanks! Glad you are enjoying the recipe!
Support @ Alphafoodie
Thank you so much for your comment, Lizzie!
Dana
I can’t find psyllium flakes. Would psyllium powder work?
Support @ Alphafoodie
Hi Dana,
It shouldn’t be a problem, let me know if you tried it.
Betsy
These are awesome and enjoyed by keto and non-keto folks. They are sturdy enough for guacamole, hummus, and spinach artichoke dip. I doubled the salt and add 1-2 tsp each garlic powder and onion flakes. I do cut mine apart about half way through cooking and flip. I add 30 minutes to the cooking time (oven difference?) until the edges curl up. Thanks so much for the recipe!
Support @ Alphafoodie
Thank you so much for your comment, Betsy! Great tips 🙂
Carol
The combination of ingredients is nice but they were far too wet! Had to put them back in the oven for another 30 minutes and still a little soft in the middle. And I certainly will try 2 pans next time so they are thinner.
Support @ Alphafoodie
Thank you for your feedback Carol, please let me know how it came out next time.
Raq
These are addictive! Added half a cup of Parmesan cheese and a tablespoon of vegetable stock
Support @ Alphafoodie
Thank you for your comment, Raq. These additions are delicious!
Ria
Hi, the crackers look delicious but where can I find the quantities.
Support @ Alphafoodie
Hi Ria,
At the end of the blog post, there is the recipe card with the exact measurement. You can choose there between US Customary and Metric.
Linda
These ARE the BEST seeded crackers! They are excellent and taste just like the ones I buy for $7 or 6 oz! So glad I can now make them myself. The bake time is tricky, I needed more time, mine were still a little underdone especially towards the center. I broke them apart and lowered the temperature more and continued baking so I wouldn’t burn the seeds. Easy enough to use common sense to get the job done.
Thank you so much for sharing the recipe. It’s exactly what I want!!
Support @ Alphafoodie
Thank you so much for your comment and feedback, Linda. Glad you are enjoying the recipe!
Teresa Jones
My crackers glued themselves to the baking paper. I couldnt peel it off. Help
Support @ Alphafoodie
Hi Teresa,
Sorry to hear.
If you flip the over onto another baking sheet and then peel the paper off, that might help. You can also spray the paper with a bit of water to soften it and that should help remove it. I hope this helps.
Diana
These taste fantastic!!!! Love them!
It says 108 calories per serving. How many crackers would they be saying is one serving?
Support @ Alphafoodie
Thank you for your comment, Diana. Glad you enjoyed this recipe.
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. . Also, please keep in mind that the nutritional value figures should be considered only as estimates.
Anne Corridan
I love these crackers and the fact they are low carb and healthy is a bonus. Do you know how much a serving weighs in grams?
Thank you!
Support @ Alphafoodie
Hi Anne,
I managed to cut the crackers into 24 pieces – the nutritional information is thus per 1 piece (around 20-25 g each). So it depends on how big or small you cut them.
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.
Liz
Can I substitute chia seeds for flax seeds?
Support @ Alphafoodie
Hi Liz,
Yes, you can add some chia seeds in place of flaxseeds.
Maureen
After an hour they were still not dried out is this okay to cook longer
Support @ Alphafoodie
Hi Maureen,
Yes, you can cook them for longer.
T. G.
I’ve used this recipe many times & always switch it up w/ different seasonings each time. I’ve added nutritional yeast, chili powder, garlic, cayenne, italian seasoning…endless possibilities. Omgosh. so freaking good. these give me my crunch addiction.
The first time i made these I made the mistake of storing them in the fridge…do not do this, they turn super soft & i had to dry them out on the counter. Didn’t stop me from eating them tho.
Support @ Alphafoodie
Thank you for the amazing tip and seasoning suggestions! They all sound delicious! 🙂
Tammy Evans
Awesome recipe, I bought a similar cracker from a grocery store and paid 12$ for 10 crackers! Crazy! I found your recipe and knew I had to make them !
So easy!
Thank You for sharing
Support @ Alphafoodie
Thank you so much for your comment, Tammy.