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Keto Crackers

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


  • 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


  • 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.


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.


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