Crispy Multiseed Keto Crackers
Martina Slajerova- Ready in 1h
- 0.8 g net carbs
- 58 kcal
- Serves 24
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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.
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.
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.
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:
- Guacamole
- Spinach Bacon & Artichoke Dip,
- Bruschetta Feta Dip
- Muhammara Dip
- Pumpkin, Walnut & Feta Dip
- Ajvar Dip
- plus 3 more delicious dips in my Beginner's KetoDiet Cookbook: Macadamia Cheese Dip (dairy-free), Tyrokafteri (Spicy Greek Cheese & Pepper Dip), and Golden Sardine & Caramelized Onion Dip.
Step-by-step
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.
Recipe
Crispy Multiseed Keto Crackers
★★★★★4.8These crispy low-carb crackers are nut-free, grain-free, dairy-free, egg-free and perfect for healthy ...
- Hands on
- 10m
- Overall
- 1h
- Servings
- 24
- 0.8 g
- Net carbs
- 2.2 g
- Protein
- 4.7 g
- Fat
- 58
- kcal
Ingredients makes 24 crackers
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
Carbs 6%Protein 16%Fat 78% of calories
- Net carbs
- 0.8 g
- Total carbs
- 2.7 g
- Fiber
- 1.9 g
- Sugars
- 0.1 g
- Protein
- 2.2 g
- Fat
- 4.7 g
- Saturated fat
- 0.6 g
- Calories
- 58 kcal
- Sodium
- 98 mg · 4.25% RDA
- Magnesium
- 36 mg · 9.1% RDA
- Potassium
- 74 mg · 3.71% EMR
Nutrition by ingredient
| Per cracker | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Sunflower seeds, hulled | 0.2 g | 0.4 g | 1 g | 11 |
| Sesame seeds | 0.2 g | 0.4 g | 1 g | 11 |
| Seeds, flaxseed | 0 g | 0.4 g | 1 g | 12 |
| Chia seeds | 0.1 g | 0.3 g | 0.5 g | 8 |
| Pumpkin seeds (pepitas) | 0.1 g | 0.5 g | 0.9 g | 10 |
| Poppy seed, spices | 0.1 g | 0.1 g | 0.3 g | 4 |
| Onion powder, spices | 0.1 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Total | 0.8 g | 2.2 g | 4.7 g | 58 |
Serving size cracker
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
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Comments & ratings (60)
I've made these sooo many times and never ever been dissapionted. I always find it's better to leave them in a little longer than I think they need, the more cooked the crunchier they are! 😍 I always add either a nice big lump of cracked black pepper and salt for plain ones or throw in some garlic and smoked paprika, and a pinch of cayenne for a wee bit of heat.
I am curious though how they would turn out if I was to process all the seed mix in the blender. Had anyone ever tried that?
Thank you so much! I'll admit these are the only crackers I make 😊 I've got many no keto friends who love them too. A good friend of mine always brings a batch and sometimes adds grated cheddar - so good!
You could blend item all, it will work just fine and they will actually hold even better together once baked. I personally like the texture of part blended crackers but either one will work. That friend of mine I mentioned above doesn't blend the seeds at all and it works just fine 😊
Love the keto mix seed crackers thank you!
THESE ARE AMAZING Thank you so much so easy
60 calories a cracker.... 😊
I am sure this won't get posted... but just because its keto or low carb, doesn't mean its not a disaster re calories and diet..... you probably at a min going to eat 6 of these ... reality more like 12 or more..... either way your snack has turned into or well excess of a whole main meal before you added toppings etc...
smoke and mirrors 😉
These crackers are big and made from seeds which means they are high in fibre and healthy fats - they are filling. The idea is to stick to a sensible serving size such as 2-5 crackers (is it a snack, appetiser, light meal?) The alternative is to eat a regular cracker followed by a blood sugar spike and then end up eating way more of everything. Dips are one option (not all are high-fat) but fish pate (high-protein) is another option. Don't judge before you try them, you won't eat as many as you would if they were high-carb 😉
If you have reached self control on your keto journey and are happily able to regulate your food intake these crackers are perfectly suitable for Keto.If you are still struggling with high carb and over eating then you should probably avoid keto baked goods and copy cat foods until you are fat adapted and coping with regular fastng.It isn't smoke and mirrors, it's carb addiction.
I made these and they are delicious. I flavored them with a lemon pepper seasoning. I shared them with a friend and she said they were a hit. I will be making these again i a few minutes.
Thank you for your lovely feedback Carmen! We are always having these when meeting with friends for a lunch/brunch/dinner party 😊
These look wonderful! However, I'm not a fan of pumpkin seeds or sunflower seeds. Any suggestions for alternatives or would that render the recipe unusable? Thank you!
Hi Nancy, you could add more sunflower seeds and/or sesame seeds to replace the pumpkin seeds. I hope this helps!
As per the recipe, I made them last night. I ate a few for breakfast, and they were somewhat soggy. What can I do to make them firm and crispy?
Hi Kiran, I think they needed a little more time in the oven. You could make them ultra crunchy by leaving them in a warm oven (50-80 C) for about 30 minutes. They will crisp up.
I burned these - and they still tasted amazing. I look forward to trying them again with the Parmesan that some folks mentioned. So nice to be able to make my own crackers!
Oh no! You may want to try a lower temperature setting and bake them for longer. They crisp up better and are less likely to get burnt. At 180 °C/ 355 °F even 5 more minutes will make a difference.
Invest in an oven thermometer, they're fairly cheap, and check your oven. In my old apartent, the oven was 75* hotter than the dial.
I had a bag of Planet Hemp Super Seeds from Costco that you’re suppose to sprinkle on toast or salads or whatever. I figured there was no way I would use up a whole bad and thought making crackers might help use it up. I put in the equivalent of all those seeds listed and added chia seeds since they were the only thing not in the bag. I was skeptical that it would all hold together with just water but IT WORKED! Thanks so much for posting this recipe.
Hemp seeds are a great addition, and all that magnesium is a plus! 😊
Loved it—light, crisp and healthy.
And it was so easy.
Used a coffee grinder to grind the seeds. Thank you so much for a great recipe!
Thank you Char, glad you enjoyed! ❤️
How can I make this without a food processor? Thanks
You could use all whole seeds and just swap about half of the flax seeds with flax meal. I hope this helps! 😊
We keep these made and stocked all the time. Wonderful recipe made as directed. I am just never able to make a recipe without a few modifications, so...this is how I changed it:
ADD: 1 Tblsp Nutritional Yeast
ADD: 1 Tblsp (heaping) Ground Chia Seeds
ADD: 1 teasp Inulin Powder
ADD: 1 teasp Dried Basil Leaf and/or 1 teasp Dried Greek Oregano
ADD: (To Your Taste Preference) Red Pepper Flakes
CHANGE: Poppy Seeds to Hemp Heart Seeds
We live in a humid climate (Panama) so these are kept in our "dry box" to keep them crisp and crunchy.
So glad we found your site. Thank you for creating and publishing this recipe.
Thank you SO much Cynthia! So many awesome options. I tried it with nutritional yeast and I can only recommend that!
These are wonderful. They turned out perfect the first time!!! thank you. One thing I did not is after they were out of the oven and cooling, I turned them over and let them finish cooling. We love them!!
Thank you Judy, great tip!
These were really tasty and crunchy and satisfying. They have enough structural integrity to stand up to a heavier dip. My husband, who doesn't need to watch his carb intake at all, loved them and neither of us could stop munching on them. I also added some everything bagel seasoning to the mix.
Thank you for your feedback Erin, it's always great to hear when our non-keto friends and family like keto recipes 😊
These were fantastic! Quick to make and super crispy. Put them on my family Christmas buffet and I had one cracker left! And no one else was low carb except me. I had multiple request for the recipe. This is a keeper. Thank you.
Thank you Dee! ❤️
I make this every week, at least, and my wife and all our Keto friends love them! The only alterations or substitutions I sometimes make to the recipe (which is delicious and also turns out fantastic exactly as written) is to use Hemp hearts in place of the sesame seeds, and to swap all of the spices for 1 1/2 tablespoons of nutritional yeast or parmesan, plus 1 1/2 tablespoons of Hidden Valley Ranch dressing mix powder. Just a perfect tasting cracker.
Thank you for your feedback, I love those additions! I agree, Parmesan or nutritional yeast are great options to add that cheesy flavour 😊
I love these seeded crackers! They are a great source of natural magnesium which I can lack in my keto lifestyle but not anymore! I make these 3 times a week because all the family love them too even though they don’t follow the keto lifestyle!! I have added pecorino to mine along with celery salt and white pepper for a stronger taste and it works sooooo well, I spread cheese, Pate and baba ganoush all over these and they are superb.
Laura, thank you for your lovely feedback! ❤️
These are very tasty. They allow me to have cheese and crackers, spread them with pate, also with peanut butter - not all together of course. Also you definitely avoid constipation. A win/win. Thank you.
Thank you for your kind words, it is a favourite in my house too! I make these with any dips 😊
These are great. I have to admit i have experimented a little with the addition of freshly grated parmesan to the mixture, about 1/4 cup, and they are a little tastier. Also used boiling water and it sped up the initial mixing.
Thank you Adrian! Yes, grated Parmesan is an amazing addition!
Hi there, these look awesome! I'm wondering if I could sub the flax seeds for hemp seeds? Thanks in advance.
Hi Kim, I don't think that will work because flax seeds is what helps these crackers stay together. Although you could substitute it but then you'll need to use an egg instead.