Low Carb Crackers with Seeds | Perfect Keto Cracker Recipe

These Low Carb Crackers with Seeds will satisfy your craving for a crisp and crunchy snack without sacrificing your diet! They make a fantastic cracker substitute for dips and spreads, and they taste great on their own too.

Low Carb Crackers

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Low Carb Crackers with Seeds

One of the hardest things to find a good alternative for when on a keto diet is crackers and chips. They’re both high carb snacks, but are easily one of the most popular and addictive snacks out there.

So this got me thinking, “How can I recreate the deliciousness of crackers while keeping the carb count low?” After much deliberation, I came up with this unbelievably satisfying Low Carb Crackers with Seeds recipe.

What Makes These Keto Crackers So Good?

  • Gluten Free. These are great to make for anyone with food allergies.
  • Low Carb. Only 1 net carb per serving.
  • Full of Fiber. 5 grams of fiber per serving.
  • Great For Dipping. The perfect cripsy, crunchy vessel to use with your favorite dip recipe.
  • Filling. With 10g of fat per serving, these will keep you fuller, longer.

What Kind Of Crackers Can You Eat On Keto?

Most of the crackers you will find in your local grocery store will be LOADED with carbs and should be avoided if youre living a low carb lifestyle. My advice? Give this keto cracker recipe a try.

They’re super simple to make, low carb, and delicious. Best of all? They actually taste like crackers. Forget the days of trying to eat your favorite dip on a lackluster replacement or make charcuterie trays with veggies and meat only.

What Is In These Keto Crackers?

If you’ve been eating low carb for any length of time, you likely already have these ingredients on hand. However, if you’re just getting started and want to make the perfect go-to snack, here’s what you’ll need:

How to Make This Low Carb Cracker Recipe

  1. Pour 2 cups of tap water into a mixing bowl. Add in the psyllium husk powder, a little at a time, whisking all the while.
  2. Once all the lumps are dissolved, add the salt and then the seeds. Stir well.
  3. Let the mixture rest for about 10-15 minutes. This gives the psyllium a chance to gel. At this point, you may need to add more seeds.
  4. Preheat your oven to 350F while allowing the mixture to rest.
  5. Grease an 18 x 13-inch pan. Alternatively, you can also place a silicone mat on the pan to prevent the mixture from sticking. 
  6. Once the mixture has gelled, spread it as thinly and evenly as you can on the mat.
  7. Place in the oven and set the timer to 30 minutes.
  8. When the timer goes off, remove the pan and use a pizza cutter or a sharp knife to score the mixture into cracker shapes.
  9. Put them back in the oven for another 15 minutes. Your crackers will likely take between 45-60 minutes to crisp up. Seeds burn easily, so you will have to watch them after the timer goes off.
  10. Once they’re done, remove and break along the scored lines. Allow the low carb crackers to cool and then put them in a sealed container. Enjoy them whenever you get the craving for something crunchy and low carb!

Variations On These Keto Crackers |Low Carb Crackers

In this keto cracker recipe, I give you the seeds I used to make this specific batch, but you could also use whatever seeds you have on hand (or prefer the taste of best). I liked mixing up the size of the seeds I used to make these and really like the consistency of the cracker.

Tips and Tricks for Making These Keto Crackers Come Out Great

  1. It’s important that you have the right amount of psyllium husk powder. This is what forms the gel and is what allows it to turn into a nice cracker.
  2. Make sure to pat out the mixture as thin as you can. Not only will it speed up the cooking process, but it also makes it more likely to get crispy, which is exactly what we want.
  3. Make sure to give it plenty of time to crisp up after it is done baking. No gobbling it while it’s still hot!
  4. Though you can use whatever seeds you like, it’s important that you use seeds that are on the small side (like sesame seeds, hemp seeds, etc). This is not a good place to put in almonds and cashews and the such. If you have larger nuts and seeds, check out my Nut and Seed Bread recipe!
  5. These will keep for about a week or two if you store them in a cookie jar. Coincidentally, keeping these crackers in a cookie jar is also why my kids have trust issues ?
Low Carb Crackers

What Should You Dip These Low Carb Crackers In?

No matter how you decide to eat them, whether it be with a dip, cheese and crackers, or just by themselves, you’re sure to make my Low Carb Crackers with Seeds part of your regular snack regiment. And if you have any other awesome dip suggestions for these crackers, let me know in the comments!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Low Carb Crackers

Low Carb Crackers with Seeds

These Low Carb Crackers with Seeds will satisfy your craving for a crunchy snack without sacrificing your diet! They’re great on their own or with dips!

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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Course: Appetizers, Side Dishes, Snacks

Cuisine: American

Keyword: Keto Crackers, Low Carb Crackers, Low Carb Snacks

Servings: 8

Calories: 130kcal

Author: URVASHI PITRE

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Instructions

  • Into a large mixing bowl, pour in 2 cups of tap water.

  • A little at a time, mix in the psyllium husk powder, whisking all the time. Do not use hot water. Do not put in powder first and then try to add water #askmehowiknow

  • When all lumps are dissolved, add the salt and then the seeds. Stir well.

  • Depending on your husk powder, you may need to add a few more seeds. But before you do that, just let it rest for about 10-15 minutes. This gives the psyllium a chance to gel.

  • Heat oven to 350F while it is resting.

  • Grease an 18 x 13-inch pan or use a silicone mat to prevent the mixture from sticking.

  • Once the mixture has gelled, spread it as thinly and evenly as you can on the mat. I found it handy to have a small bowl of water that I could dip my fingers into from time to time to reduce the sticky factor.

  • Place in the oven and set a timer to 30 minutes.

  • When the timer goes off, remove the pan. Use a pizza cutter or a sharp knife to score the mixture into cracker shapes. I scored 4 long strips and 8 short strips for a total of 32 crackers.

  • Put them back in the oven and set the timer for 15 minutes. Your crackers will likely take between 45-60 minutes to crisp up. Seeds burn easily, so you will have to watch them after the timer goes off. You’re aiming for crisp crackers, but keep in mind they continue to cook a little when you get them out of the oven.

  • Once they’re done, remove and break along the scored lines. Allow them to cool and then put them in a sealed container. Enjoy them whenever you get the craving for something crunchy and low carb!

  1. It’s important that you have the right amount of psyllium husk powder. This is what forms the gel and is what allows it to turn into a nice cracker.
  2. Make sure to pat out the mixture as thin as you can. Not only will it speed up the cooking process, but it also makes it more likely to get crispy, which is exactly what we want.
  3. Make sure to give it plenty of time to crisp up after it is done baking. No gobbling it while it’s still hot!
  4. Though you can use whatever seeds you like, it’s important that you use seeds that are on the small side (like sesame seeds, hemp seeds, etc). This is not a good place to put in almonds and cashews and the such. If you have larger nuts and seeds, check out my Nut and Seed Bread recipe!
  5. These will keep for about a week or two if you store them in a cookie jar. Coincidentally, keeping these crackers in a cookie jar is also why my kids have trust issues 😂
  6. I counted 4 crackers as a serving, out of 32 crackers.
  7. Your macros will vary depending on what types of seeds and nuts you use.
  8. To calculate macros for this recipe I used the seeds I specified, but you can use whatever you like.

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Nutrition

Calories: 130kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Fiber: 5g

Tried this recipe?Follow @twosleevers and Pin it!

Originally Published January 16, 2018

Don’t forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.

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