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These crispy, dunkable multiseed crackers are a favorite in my house! 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. 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. They're also high in magnesium, so no more keto-flu!
- 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.
Ingredients & Swaps
These multiseed crackers keep things simple, but the combination of seeds and seasonings is what gives them that perfect crunch and flavor. Here’s what’s going in and how you can switch things up.
- Flaxseeds: Help bind the mixture while adding a rustic crunch. Whole seeds are best for texture, but you can replace part of them with ground flax for extra binding. This is a key ingtredient.
- Chia Seeds: The key to holding everything together without eggs. When mixed with water, they form a gel that keeps the crackers sturdy. If you don’t have chia, ground flaxseed can be used, but the crackers may be more delicate. This is also a key ingredient.
- Sunflower Seeds: A mild base that toasts beautifully in the oven. You can swap for extra pumpkin seeds if needed.
- Sesame Seeds: Bring a nutty flavor and extra crunch. If you can’t have sesame, replace with more sunflower, pumpkin, or flaxseeds.
- Pumpkin Seeds: Add a deep, earthy flavor and a satisfying crunch. Sunflower seeds work if you need a substitute.
- Poppy Seeds: Give a subtle nutty flavor and speckled look. Skip them if you prefer or replace with hemp seeds.
- Onion or Garlic Powder: Adds a savory note. You can swap in your favorite seasoning blend or dried herbs like oregano, rosemary, or thyme
- Coarse Black Pepper & Sea Salt: Simple seasonings that make all the seeds taste even better.
- Water: Activates the chia and flax, binding everything together.
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Flavor Variations
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 keto crackers:
- 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.
Do I have to use chia seeds?
Chia seeds help bind the crackers, so they’re important. If you don’t have them, you can use ground flaxseed instead, but the crackers may be slightly more fragile.
Can I make them without onion or garlic powder?
Absolutely—just leave it out or swap in your favorite seasoning blend. Dried herbs like oregano, thyme, or rosemary work well.
Can I make these crackers in a dehydrator instead of an oven?
Yes. Spread the dough thinly on dehydrator sheets and dry at 55 °C/130 °F until completely crisp, flipping halfway through if needed.
Why are my crackers soft after baking?
This usually happens if they’re too thick or haven’t cooled completely on a rack. Make sure to spread the dough evenly and let them cool before storing.
Can I double the batch?
Yes, just bake them on two trays and rotate the trays halfway for even cooking. Do not use just one tray as the crackers would be too thick.
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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: 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.
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Serving Suggestions
These multiseed crackers (originally created for my Beginner's KetoDiet Cookbook) are incredibly versatile and pair perfectly with a variety of high-fat dips. Here are a few of my favorites to try:
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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