Keto Crackers

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Keto Crackers

I don’t miss much in the way of eating on this keto lifestyle diet. All the food that I eat every day is so delicious and satisfying that I really don’t long for anything. However, every once in a while I long for the elusive crunch of a Keto Cracker.

I’m not alone in this longing for a crunchy cracker to accompany all that delicious cheese. One of the things I hear the most with this lifestyle and way of eating is the desire for a crunchy cracker.

Seeds & Ingredients

The variety of seeds and meals for these Keto Crackers recipe mashes together into a thick paste. Switching up the type of seeds and seasonings makes these crackers a versatile accompaniment to a cheese board or with a simple cup of soup.

I LOVE “Everything But The Bagel” seasoning and use it in this recipe to add a flavor punch.

Mix & Sit

Dump all the dry ingredients into a large bowl and give it a quick toss. I like to melt my coconut oil right in the cup of boiling water. Just place your solid coconut oil right into the hot water and let sit until fully melted.

I do not recommend using butter in place. of the coconut oil.

Once your coconut oil is melted in the hot water, pour over the dry ingredients and give a nice stir to fully combine the wet and dry together.

Let this mixture sit on the counter for several minutes to give the chia, ground flaxseed and psyllium husk time to absorb and gel with the liquid. After sitting for up to 10 minutes your mixture should resemble a thick-ish dough or paste.

Roll Thin

On a large parchment lined baking sheet place all your dough from the bowl. Place another piece of parchment paper on top of the dough. Using a rolling pin or just your hands, press the dough evenly thin and cover as much area of the baking sheet. as possible.

Using a rolling pin insures that the dough will be evenly thin. Thin dough equals crunchier Keto Crackers.

Your dough shape does not have to be a perfect rectangle as you will be breaking pieces off to form non-uniform sized crackers.

Bake Low & Long

Remove the top sheet of parchment paper and place your baking sheet into a 300* oven for 40-45 minutes. The thickness of your cracker dough will determine if you should cook the full 45 minutes.

Also, seeds tend to cook very quickly at the end depending on your oven, so keep an eye on your Keto Crackers near the 35 minute mark.

Cool Completely

One of the tricks I learned with Keto Crackers to get them (and keep them) crisp is that they MUST be rolled thin AND fully dried out. When the initial 40-45 minutes of cooking time is up you are NOT done.

Turn the oven off at about the 40-45 minute mark BUT leave your baking sheet in the oven for up to 2 more hours.

Trust me…you want those crackers to be as dry as possible. This extra drying time helps get those Keto Crackers CRUNCHY!

Storage

Store your leftover Keto Crackers in an airtight contain on the counter top for 1-2 days. Placing in the fridge will cause moisture build up and they will become soggy.

No worries though, if your Keto Crackers become slightly soft, simply pop them back in a 300* oven on a baking sheet for 5 or so minutes.

21 day Keto & Fasting Jump Start Program

If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.

I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.

However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.

You can find the work book here…

Keto and Low Carb Accountability Coaching

Keto Crackers

Keto Crackers

Crunchy Keto Crackers are a delightful pairing with a fabulous creamy cheese or a smear of butter.
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 2 hours
Total Time: 2 hours 55 minutes
Course: Appetizer, Basics
Cuisine: American
Keyword: basic keto, cracker, easy keto, Keto appetizer, seed
Servings: 30
Calories: 67kcal
Author: The Kellie Kitchen

Ingredients

  • cup almond flour
  • cup sunflower seeds
  • cup pumpkin seeds
  • cup flaxseed ground or whole
  • cup chia seeds
  • cup sesame seeds
  • 1 tbsp poppy seeds
  • 1 tbsp psyllium husk powder ground
  • 1 tsp salt
  • 1 tbsp Everything But The Bagel seasoning
  • 1 tbsp onion flakes
  • ¼ cup coconut oil melted
  • 1 cup boiling water

Instructions

  • Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
  • Mix all dry ingredients in a bowl. Add boiling water and oil and mix all ingredients together. Set aside for 5 or so minutes to let the dough absorb the liquid. After sitting and the water has been absorbed, stir the dough again for a few strokes to fully combine all ingredients and evenly distribute the seeds.
  • Place the dough on a large baking sheet lined with parchment paper. Add another paper on top of the dough and use a rolling pin to flatten it evenly into a rectangle shape. Press or roll the dough as thin as possible and to all the outer edges of the baking sheet.
  • Remove the upper parchment paper. Place the baking sheet on the middle/lower rack of your oven for about 40-45 minutes. Seeds tend to be heat sensitive so check occasionally for browning.
  • Turn off the oven and leave the crackers to dry in the oven until the oven is fully cool, up to 2 hours
  • Once the seed crackers are dried and completely cool, break into pieces and enjoy.

Notes

Storage: Store leftover crackers in an airtight container at room temperature for 1-2 days. Seed crackers must be fully cooled and fully dried before storage.
Leftover tip: If your leftover crackers have become slightly limp or soft, simply place them on a lined baking sheet and into a 300* oven for 5 or so minutes to redry them. I start with 5 minutes, but up to 10 minutes back in the oven will crisp up the crackers again.

Nutrition

Calories: 67kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 311mg | Potassium: 51mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.

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