Keto Seed Crackers Recipe

Calendar icon Published: Dec 21st 2021 by Chigoziri Nwachuku
Clock icon Last updated: Dec 17th 2024
Read time: 2 mins
Cuisine:
World
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Front shot of Keto Seed Crackers in a glass bottle

Are you craving the munchies? Grab a couple of these Keto Seed Crackers. They're crispy, crunchy, flavorful, and satisfying. That's because they're full of wholesome ingredients like chia seeds, flax seeds, sesame seeds, and pumpkin seeds. These provide fats that not only fill you up but are good for your heart too. They're also packed with plant-based protein, fiber, and poly phenol antioxidants. These crackers are great just the way they are, but if you like, you can serve them with cheese or your favorite deli meat.

#Diabetic Friendly #Gluten Free #Ketogenic #Paleo #Vegan #Vegetarian #Whole30 #Game Day #Nuts and Seeds #Baking #Healthy Snacks and Appetizers
Author: Chigoziri Nwachuku
Average: 5 (4 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Serves
20 persons

Ingredients

  • 1/3 cup Almond Flour

  • 1/3 cup Chia Seeds

  • 1/3 cup Flax Seeds

  • 1/3 cup Sesame Seeds

  • 1/3 cup Pumpkin Seeds

  • 1 tablespoon Psyllium Husk Powder

  • 1 teaspoon Salt

  • 1 cup Boiling Water

  • 1/4 cup Coconut Oil

Instructions

Preheat oven to 300 °F

To a medium bowl, add almond flour, chia seeds, flax seeds, sesame seeds, pumpkin seeds, psyllium husk powder, and salt. Mix well.

Add boiling water and melted coconut oil, mixing with a wooden fork.

Keep working the dough until it becomes gel-like and forms a ball.

Put dough on a parchment paper lined baking sheet. 

Lay a sheet of parchment paper over the dough, and using a rolling pin, roll dough thinly and evenly.

Take off the top layer of parchment paper and bake for 45 minutes, keeping an eye on them occasionally, so the seeds don't burn.

Turn the heat off the oven, and allow crackers to dry in the oven. Once dry, break into pieces and serve or store in jars.

Nutrition Disclosure

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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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