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These crispy, dunkable multiseed crackers are one of my favorite snack recipes from my Beginner's KetoDiet Cookbook. Not only are they super crunchy and perfect for dipping, but they're also suitable for almost any dietary need! They’re low-carb, paleo, vegan, nut-free, egg-free, and dairy-free. So whether you’re dealing with allergies, following a keto diet, or just looking for a healthy snack, these crackers have you covered.
Why You'll Love These Keto Crackers
These multiseed crackers are not just deliciously crispy; they’re also packed with nutrients. They’re high in magnesium, which is crucial for those following a keto diet. Just four crackers a day can help you meet your daily magnesium needs without needing to rely on supplements. Here’s why you’ll love them:
- Allergy-Friendly: Free of nuts, eggs, dairy, and nightshades, making them suitable for most diets and allergies.
- Low-Carb & Keto: With only 0.8 grams of net carbs per cracker, they’re perfect for keeping you on track.
- Customizable: Swap the seeds based on your preferences or dietary needs, and try different spices to suit your taste.
- Easy to Make: Simple ingredients and minimal prep time mean you’ll have a batch ready in no time.
- Versatile Snack: Perfect for dipping, snacking on their own, or adding some crunch to your favorite dishes.
Recipe Tips & Swaps
One of the great things about these crackers is how versatile they are. You can easily tweak the ingredients to fit your dietary needs or flavor preferences without compromising on that satisfying crunch. Here are a few tips and swaps to get the most out of your crackers:
- Seed Swaps: If you’re allergic to sesame seeds or just want to switch things up, try using extra pumpkin seeds or sunflower seeds instead. They’ll give a different flavor while keeping the crackers just as nutritious.
- Add a Spicy Kick: Want to change up the taste? Mix in spices like cumin, coriander, or turmeric powder for a warm, earthy kick. Smoked paprika adds a smoky flavor, while onion powder, garlic powder, and dried Italian herbs create a fragrant savory blend. Finally, you can try caraway seeds with onion for a rustic touch.
- Mediterranean Crackers: Add dried oregano with some chopped sun-dried tomatoes or olives to give the crackers a fresh, Mediterranean twist.
- Cheesy Crackers: For a deliciously cheesy variation, mix in some grated cheese like cheddar, Gruyère, or Parmesan. This adds an extra layer of flavor and makes the crackers even more irresistible!
What if I have a sesame allergy?
No worries! Simply replace the sesame seeds with more pumpkin, flax seeds or sunflower seeds. You’ll still get a crunchy, nutrient-packed cracker with a slightly different flavor profile.
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Tips for Best Keto Crackers
Making these crackers is straightforward, but a few simple tips can make a big difference in achieving the perfect crunch:
- Use Fresh Seeds: Always use fresh seeds to keep the flavor vibrant. Seeds can go rancid quickly, so store them in an airtight container away from light and heat for the best taste. If any of the seeds have an odd, fishy smell, they are most likely rancid. It's always best to store nuts and seeds in the fridge or freezer.
- Process the Seeds: For the right texture, grind about half of the seed mixture in a food processor. This helps the crackers hold together better and creates a balanced texture that’s both crunchy and sturdy.
- Rest the Dough: After mixing in the water, let the dough sit for 5 to 10 minutes. This allows the chia seeds to absorb moisture and helps bind the mixture, making it easier to spread out on the baking sheet.
- Cut Before Baking: Use a pizza cutter to pre-cut the dough into cracker shapes before baking. This step ensures clean, even pieces that will break apart easily once baked.
- Spread Evenly: Spread the dough as evenly as possible on the baking sheet. Aim for about 1/8 inch (1/4 cm) thick to ensure the crackers bake evenly and get nice and crispy.
- Rotate the Tray: About halfway through baking, rotate the tray. This helps the crackers bake evenly and avoids any hot spots in the oven that might cause uneven browning.
- Cool on a Rack: After baking, let the crackers cool on a wire rack for 20 to 30 minutes. This helps them firm up and develop that satisfying crunch.
Storage Tips
To keep these crackers fresh and crunchy, store them in an airtight container at room temperature. They’ll stay crispy for up to 2 weeks this way. If you live in a humid climate, consider adding a small piece of parchment paper or a silica gel packet (food-safe) to absorb any excess moisture and maintain that perfect crunch.
Serving Suggestions
These multiseed crackers are incredibly versatile and pair perfectly with a variety of high-fat dips. Here are a few of my favorites to try:
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Hands-on Overall
Serving size cracker
Nutritional values (per cracker)
Net carbs0.8 grams
Protein2.2 grams
Fat4.7 grams
Calories58 kcal
Calories from carbs 6%, protein 16%, fat 78%
Total carbs2.7 gramsFiber1.9 gramsSugars0.1 gramsSaturated fat0.6 gramsSodium98 mg(4% RDA)Magnesium36 mg(9% RDA)Potassium74 mg(4% EMR)
Ingredients (makes 24 crackers)
- 1/3 cup sunflower seeds (47 g/ 1.6 oz)
- 1/3 cup sesame seeds (48 g/ 1.7 oz)
- 1/3 cup whole flaxseeds (56 g/ 2 oz)
- 1/4 cup whole chia seeds (38 g/ 1.3 oz)
- 1/3 cup pumpkin seeds (43 g/ 1.5 oz)
- 2 tbsp poppy seeds (18 g/ 0.6 oz)
- 1 tsp onion powder or garlic powder
- 1 tsp coarse black pepper
- 1 tsp sea salt
- 1 cup water (240 ml/ 8 fl oz)
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place all the ingredients, except the water, in a bowl. Combine well. (For a lower temperature setting, check the recipe tips above.)
- 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.
- 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.
- Place a silicone mat or a piece of heavy-duty parchment paper in a 10 x 14-inch (25 x 35 cm) baking sheet.
- 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 (1/4 cm) thick.
- Use a pizza cutter to cut it into a total of 24 crackers (6 rows by 4 columns). Bake for about 40 minutes, rotating the tray halfway or until crispy and golden brown.
- 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.
- Store for up to 2 weeks at room temperature in an airtight container.
Ingredients
- 1/3 cup sunflower seeds (47 g/ 1.6 oz)
- 1/3 cup sesame seeds (48 g/ 1.7 oz)
- 1/3 cup whole flaxseeds (56 g/ 2 oz)
- 1/4 cup whole chia seeds (38 g/ 1.3 oz)
- 1/3 cup pumpkin seeds (43 g/ 1.5 oz)
- 2 tbsp poppy seeds (18 g/ 0.6 oz)
- 1 tsp onion powder or garlic powder
- 1 tsp coarse black pepper
- 1 tsp sea salt
- 1 cup water (240 ml/ 8 fl oz)
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place all the ingredients, except the water, in a bowl. Combine well. (For a lower temperature setting, check the recipe tips above.)
- 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.
- 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.
- Place a silicone mat or a piece of heavy-duty parchment paper in a 10 x 14-inch (25 x 35 cm) baking sheet.
- 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 (1/4 cm) thick.
- Use a pizza cutter to cut it into a total of 24 crackers (6 rows by 4 columns). Bake for about 40 minutes, rotating the tray halfway or until crispy and golden brown.
- 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.
- Store for up to 2 weeks at room temperature in an airtight container.
Nutrition (per cracker)
Calories58kcal
Net Carbs0.8g
Carbohydrates2.7g
Protein2.2g
Fat4.7g
Saturated Fat0.6g
Fiber1.9g
Sugar0.1g
Sodium98mg
Magnesium36mg
Potassium74mg
Detailed nutritional breakdown (per cracker)
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