Follow us 148.4k
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.
Recipe Tips
To preserve the fragile oils that are in seeds, you can bake these crackers at a lower temperature setting, such as 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional) and bake the crackers for about 60 minutes, rotating halfway to ensure even baking.
You can add flavor to these crackers by trying some of the options below:
- cumin, coriander and turmeric powder
- smoked paprika
- onion powder, garlic powder and dried Italian herbs
- whole or ground caraway seeds, onion powder and garlic powder
- dried oregano and chopped sun-dried tomatoes or olives
Follow us 36.6k
Hands-on Overall
Serving size cracker
Nutritional values (per serving, 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.
Ingredient nutritional breakdown (per serving, cracker)
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
