Keto Seed Crackers
"Very low carb crackers that have fat protein and fiber and my guests love more than traditional crackers for cheese, cream cheese, hummus or peanut butter. I like to score the batter before cooking to make breaking apart the crackers. Have served these with regular crackers and these are gone first. Great for diabetics or those looking for low-carb alternatives. I usually only have 4 or 5 at a time, as they are filling."
photo by Tomaso Basso
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
64 crackers
- Serves:
- 16
ingredients
- 1⁄3 cup chia seeds
- 1⁄3 cup pumpkin seeds
- 1⁄3 cup sesame seeds
- 1⁄3 cup sunflower seeds
- 1⁄3 cup flax seed
- 1 cup almond flour
- 1 tablespoon psyllium, powder (found in health food store under fiber)
- 1 cup water
- 1⁄4 cup coconut oil
- 1 teaspoon salt
directions
- Preheat oven to 300 degrees F.
- Place all the seeds, flour, salt and psyllium powder in a food processor and grind the seeds down to a uniform small size.
- Boil the 1 cup of water and make sure coconut oil is in liquid form if you refrigerate it. You should have one cup and a quarter of liquid.
- Pour ground seeds into a large mixing bowl.
- Pour boiling water into the seed mixture slowly, stirring as you pour. Mix thoroughly until all the liquid is mixed inches.
- Spread onto a 11X17 inch cookie sheet (Teflon or use some parchment paper to reduce sticking).
- Using a small roller, roll out the dough as thin as is possible. The thinner the dough, the crispier the cracker.
- Using the straight edge of a spatula, score the batter with straight lines in the dough until you have cracker size rectangles.
- Place crackers into the oven and set timer for 1 hour.
- Check crackers at 1 hour and if getting brown, turn off the oven and let the crackers cool slowly in the oven.
- When a bit cooler, finish cooling on a baking cooling rack to room temperature.
- Store in a sealed container and use with cheese, creamed cheese (plain or flavored), peanut butter for snacks, hummus, etc.
Questions & Replies
-
These look delicious! But, I have a question, is the psyllium that the recipe calls for psyllium husk powder? Or is it psyllium powder like Metamucil? Thanks! I can't wait to try these!
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I don't see nutritional facts such as carbs per serving. How many carbs, fat, calories are there per serving? I made these from a similar recipe and they turned out great! Thanks. -
Hello, in order to figure out the serving size, I put a couple of crackers on my kitchen scale. Should I programmed it to ounces or grams? I need to know what the serving size is. And by the way they are absolutely yummy. -
Love the crackers but am a little confused on the serving portions. 1 recipe makes 72 crackers but how many crackers can you eat per serving? Is it 15 crackers is 1 serving? Thanks -
Okay, I'm finally getting around to making these today but I noticed that the ingredients call for one cup of water and a quarter cup of coconut oil but in the directions it says you should have one cup and a half of liquid. So I'm confused.
Reviews
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so glad I found this recipe. I make it once a week. I experiment with different flavors. I've added 3 Tablespoons of hemp hearts, 1 tablespoon of rosemary and 3 Tablespoons of parsesan cheese. They are good with everything. My guests love them. I started to freeze them as I can't eat them fast enough. With a little toasting they are as good as new. fabulous recipe
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I am addicted to these crackers ! I do not bother with food processor at all and the recipe works fine. I use butter instead of coconut oil. I divide the dough in half and make 2 cookie sheets worth. I like them thin.
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Love! So yummy! -
Crunchy and satisfying! Next time I will use 2 baking sheets to roll them thinner.
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I'll let u know by email when im done. Seed crackers.
Tweaks
-
Added 1 tbls nutritional yeast, subbed half coconut oil with butter, added dried garlic slices
RECIPE SUBMITTED BY
Tomaso Basso
Scottsdale, Arizona
My wife calls me "Maso", which is approximately "Tom" in Italian. I love taking recipes and change them to make them full of flavor, easier and quicker to make, and healthier to eat. I've been eating a Mediterranean diet for a long time now, so many of my recipes lean that way. You'll typically find olives, olive oil, nuts and leaner meats in my recipes. I rarely use recipes for most of my cooking, but attempt to get it right when telling others how to make something.
