These healthy low-carb keto seed crackers are great for snacking on and go perfectly well with any natural, homemade, non-processed dip. A personal favourite of mine would be these nutty crackers dipped in Low-Carb Roasted Zucchini Hummus.
When it comes to snacks, my absolute favourite would have to be crackers and dip. It’s so addictive. I could easily get through a whole container of hummus in one sitting.
However, most standard crackers are made from bread or carby grains that have been processed and have unhealthy ingredients added to them, like sugar and hydrogenated vegetable oils. So it can be challenging to find a healthier, low-carb alternative without sacrificing taste.
These seed crackers have been a recent addition to my snacking regime, and I’ve got to say I haven’t looked back since. They are absolutely delicious and make the perfect healthy snack alternative to enjoy on their own or with dips, on platters, cheese boards, etc.
They’re also super easy to make. All you do is mix the ingredients together, allow the mix to stand for a little bit, spread it over a tray, cook, and voila! Your seed crackers are ready to go!
Now, this recipe took a couple of goes for me to perfect as I kept burning the mixture. I must say, charcoal crackers are not so tasty. Make sure to check the mix every 10-15 minutes while in the oven. You may also need to rotate the tray each time you check it to ensure it cooks evenly and one side doesn’t burn.
The ingredients used come with an array of health benefits as well:
- Sesame seeds – are a good source of healthy fats, fibre and protein.
- Flaxseeds – contain protein, fibre and omega-3 fatty acids.
- Pumpkin seeds (pepitas) – contain good levels of magnesium, iron, zinc, and an array of antioxidants.
- Sunflower seeds – are a good source of vitamins A, B, and E, magnesium, zinc, iron, folate, protein, and linoleic acids.
- Psyllium husk – an excellent source of dietary fibre.
You can omit the dried herbs for plain crackers or replace them with your own favourite herbs and spices.
Before we get started in learning how to make these delicious low-carb seed crackers – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
If you make these seeded crackers, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!
Low-Carb Keto Seed Crackers
The wait is over! Here is a guilt-free way to enjoy a crowd favourite snack: crackers and dip. I love pairing these crackers with my homemade Roasted Zucchini Hummus dip, but feel free to enjoy them however you like! What’s absolutely wonderful about making your own crackers is they come without the plastic packaging! Plus, these crackers take no time at all to prep and before you know it, they’re cooked and ready to enjoy! You can keep these crackers stored at room temperature in a sealed container, in the fridge to keep fresh for longer, or in the freezer to have later on at any time!
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup flaxseeds (also known as linseeds)
- 1/2 cup sesame seeds
- 1 tsp sea salt
- 1 tsp each dried rosemary, thyme, coriander, oregano, basil, garlic powder (optional)
- 2-3 tbsp psyllium husks
- 2 cups water
- Preheat your oven to 150ºC (300ºF).
- In a large mixing bowl, add all the ingredients together and stir well to combine. Let the mixture stand for about 15 minutes, or until it is thick and like a gooey gel.
- Spread the mixture out as thinly as possible on a baking tray lined with parchment paper. You may need two trays as this mix makes quite a lot. As you’re spreading the mixture ensure there are no holes in it. It should be a thin layer but have no visible holes.
- Bake in the oven for about 1 hour, checking the trays every 10-15 minutes to ensure they aren’t burning. You may need to rotate the trays arounds away from the hot spots in the oven to ensure they cook evenly. Keep an eye on them while they’re cooking, because of how thin the cracker mix is, they can burn quickly.
- Once they are lightly browned and crisp, remove from the oven and leave to cool completely before breaking them apart into ‘uneven’ crackers, or simply cut them to shape for a more symmetrical look.
- These crackers will keep well in an airtight container.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you tried making your own crackers before? Have you ever made seed crackers? What did you think? Share in the comments below.
Lots of love,