, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Keto seed crackers
Ingredients
- 1โ3 cup (11โ3 oz.) 80 ml (38 g) almond flour
- 1โ3 cup (12โ3 oz.) 80 ml (45 g) unsalted sunflower seeds
- 1โ3 cup (1ยฝ oz.) 80 ml (45 g) unsalted pumpkin seeds
- 1โ3 cup (2 oz.) 80 ml (55 g) flaxseed or chia seeds
- 1โ3 cup (12โ3 oz.) 80 ml (50 g) sesame seeds
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp salt
- ยผ cup 60 ml melted coconut oil
- 1 cup 240 ml boiling water
Instructions
- Preheat the oven to 300ยฐF (150ยฐC).
- Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden fork.
- Keep working the dough until it forms a ball and has a gel-like consistency.
- Place the dough on a baking sheet lined with parchment paper. Add another paper on top and use a rolling pin to flatten the dough evenly.
- Remove the upper paper and bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.
- Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces and spread a generous amount of butter on top.
Storing
In order to maintain the crispiness of these crackers you must store them in an airtight container. Also make sure they are completely dried and cooled before storing.
Substituting ingredients
If you want to make a nut-free version of these crackers you can substitute sesame seed flour for the almond flour. Or just try our recipe for sesame crisp bread.
If you don't have all sorts of seeds at hand - don't worry! As long as the total amount of seed use is the same as in the recipe you can use more of one sort and less of the other.
Want to spice things up a bit? Here's a recipe for great pumpkin spice seed crackers.
Serving suggestions
Only your imagination sets limits for how to serve these crispy bites. A nice butter spread and a slice of cheese goes a long way but don't stop there. Try sliced salami or your favorite ham and a generous wedge of Brie cheese or maybe our chicken liver pรขte.
321 comments
The recipe nutrition says 1 carb per biscuit but Iโd like to know more, calories, protein fat too please,. Thanks
It is too bad these could not be mass produced but I bet they would not hold up to packing and shipping.
Because I bought 15 lbs of seeds and have pounds of almond flour and psyllium seed husk powder, I prepackaged all the dry ingredients in sandwich baggies and placed in a larger ziplock. Now I just pull out a baggie and add water and oil to the mixture. I placed the baggies and all other seeds in my freezer so they don't get rancid.
Macros? Per serving size
Fats?
Protein?
Carbs?
Calories?
Nutrition
Ketogenic low carb
one piece
Net carbs: 3 % (1 g)
Fiber: 1 g
Fat: 85 % (6 g)
Protein: 11 % (2 g)
kcal: 61
Also, did anyone else find 1cup of water way too much? I only put in 1/4 cup and they turned out ok (very crumbly but tasty) is 1cup a mis print??
TIP: buy your seeds in bulk, then portion out the dry ingredients into bags, and write what wet ingredients to add on the outside of the bag. Then chuck the bags in the freezer. This stops the seeds going rancid and you have a perfectly portioned amount ready to bake!
TIP: Try adding different seasonings. Some favourites of mine: Rosemary and Salt, Garlic salt, Mixed dried herbs, Onion flakes, Chili Flakes, Pepper, Parmesan seasoning. Yummmmmmmm
TIP: When you start adding the cup of water you think that it's too much. But the dough eventually forms (it's like a thick gel), this is perfect for spreading between two sheets of baking paper.
I've been recommending the recipes on Diet Doctor on all the Keto pages and blogs I follow.....hope that's ok.
I donโt have it and $17 on amazon seems steep!
If i did buy it, what else would i use it for?
FYI: Psyllium adds a flavor similar to whole-wheat and a texture similar to whole grain flour in items prepared with it. Some Psyllium Powders can cause baked goods (bread, rolls) to turn a blue/purple hue the next day, but I haven't had it happen with NOW and Anthony's. Color change doesn't affect taste or quality. Good luck!
They are mighty tasty though! I added caraway seed and garlic powder to mine. Didn't have psyllium husk powder, so I added ground flax meal. The key was getting it the right thickness, which wasn't the easiest task. I also added hemp hearts instead of sunflower seeds. Cut some avocado as a topping instead of butter. Soooooo good!
If you find that your crackers bend instead of break, you can pop them in the oven again for5minutes at a time until the reach your desired crispness
My conclusion? Use baking paper to be able to get a sheet you can break into actual crackers. Don't use baking paper if you want a crunchy salad topper!
Also - I added fresh rosemary to the mix and it was yummy. I took the crackers to a wine and cheese night, and others thought they were great! Will defo make again.
The first time I thought because I didn't use the exact ingredients that perhaps it was me and not the recipe. Last time I only used one tray and they did crisp up but were thicker than I wanted. I had to add a lot more seeds last time because I didn't have the chia/flax seeds and used butter instead of the coconut oil.
Nope, it's the recipe. I had to double the amount of all the seeds and I added and extra 1/2 teaspoon of pysllium husk. The crackers are in the oven now but the texture was right on. I had to use 2 trays to get the thickness I wanted.
Then she mentioned that I could possibly add an egg and some shredded parmesan to help bind it together more and make it into a pizza crust!!! I'm trying that right as I type this and hope it turns out just as great as they do as crackers!!!
I haven't tried adding herbs or anything to them yet but that's some ideas to think about cuz I can't imagine not making these just as soon as I run out again!
Thanks again!!!
As a pizza crust, mentioned in my previous posted comment...OMGosh, they're amazing!!! I used 1/4 cup parmesan/romano shredded cheese - put through a mini pulse to 'grate' it and 1 large egg. I scooped out 1/4 of the batter to make mini round pizza crusts - ended up with 9 of them!
PSS...use silicone mats to line your cookie sheets! I've NEVER had a 'sticking' issue, ever. God Bless everyone & good luck on your KETO/Low Carb journey!