Crispy Multiseed Keto Crackers

4.6 stars, average of 27 ratings

Crispy Multiseed Keto CrackersPin recipeFollow us 85.6k

Crisp, dunkable crackers from my Beginner's KetoDiet Cookbook — they aren’t just low in carbs, they’re allergy-friendly, too! They contain no nuts, eggs, nightshades, or dairy. And that means everyone can enjoy them! If you are allergic to sesame seeds, feel free to swap them for pumpkin seeds or sunflower seeds.

These crackers are not just deliciously crispy. They are ultra high in magnesium. A serving of four crackers, plus your regular keto meals will help you cover your daily intake even without magnesium supplements.

Serve them with any high-fat dips such as our Quick & Easy Guacamole, Keto Spinach Bacon & Artichoke Dip or Low-Carb Bruschetta Feta Dip.

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Hands-on Overall

Nutritional values (per cracker)

0.8 grams 1.9 grams 2.2 grams 4.7 grams 0.6 grams 58 calories
Total Carbs2.7grams
Fiber1.9grams
Net Carbs0.8grams
Protein2.2grams
Fat4.7grams
of which Saturated0.6grams
Calories58kcal
Magnesium36mg (9% RDA)
Potassium74mg (3% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)

Ingredients (makes 24 crackers)

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Instructions

  1. Preheat the oven to 180 °C/ 360 °F (fan assisted). Place all the ingredients, except the water, in a bowl. Combine well. Crispy Multiseed Keto Crackers
  2. Place about 1/2 cup of the mixture into a food processor and process until finely ground, scraping down the sides of the food processor as needed. Crispy Multiseed Keto Crackers
  3. Return the ground seed mixture to the bowl, mix again, and add the water. Mix with a spoon until well combined, then let the mixture sit for 5 to 10 minutes. Crispy Multiseed Keto Crackers
  4. Place a silicone mat or a piece of heavy-duty parchment paper in a 10 x 14-inch (25 x 35 cm) baking sheet.
  5. Transfer the dough to the tray and spread with a rubber spatula, shaping it into the rectangular shape of the silicone mat, until it is about 1/8 inch (3 mm) thick. Crispy Multiseed Keto Crackers
  6. Use a pizza cutter to cut it into a total of 24 crackers (6 rows by 4 columns). Bake for 40 - 45 minutes, or until crispy and golden brown. Crispy Multiseed Keto Crackers
  7. When done, remove from the oven, and cut through the pre-cut crackers. Let them cool down and crisp up on a cooling rack for 20 - 30 minutes before serving. Crispy Multiseed Keto Crackers
  8. Store for up to 2 weeks at room temperature in an airtight container. Crispy Multiseed Keto Crackers
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

Very crunchy and delicious, although I would use a little less salt next time as I found them a little salty.  Very easy to make, and so versatile.  A keeper.

Reply

Thank you Christiana!

Reply

Love how versatile and easy to make these are. A regular staple in our house. Jo x

Reply

Thank you Jo!

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