Keto Seed Crackers
Crisp, nutty, four-seed keto crackers that snap like the real thing, with just 1.4g net carbs per serving. Bound with psyllium instead of flour, they bake in 50 minutes total and keep for weeks. Perfect for cheese, dips, or a salty crunch on the go.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
These rustic four-seed crackers deliver a serious crunch with almost no carbs, thanks to psyllium husk binding the dough instead of flour. Top them with cheese, hummus, or smashed avocado, or just eat them by the handful.
Ingredients
- 1/2 cup sunflower seeds (raw, unsalted)
- 1/2 cup pumpkin seeds (raw, unsalted)
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 1/4 cup flax seeds (whole)
- 2 tablespoons whole psyllium husk
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt, plus extra for topping
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, stir together the sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, flax seeds, psyllium husk, sea salt, and garlic powder.
- 3
Add the water and olive oil, then mix thoroughly. Let the mixture sit for 10 minutes so the chia, flax, and psyllium absorb the liquid and form a thick, cohesive dough.
- 4
Scrape the dough onto the lined baking sheet. Place a second sheet of parchment on top and roll or press the dough out to an even 1/8-inch thickness, edge to edge.
- 5
Peel off the top parchment, sprinkle with extra sea salt, and score the dough into squares or rectangles with a knife (this makes clean snapping easier later).
- 6
Bake for 30 minutes, then carefully flip the whole slab, peel away the parchment, and bake another 10 to 15 minutes until deeply golden and crisp throughout.
- 7
Cool completely on the pan (they crisp as they cool), then break along the score lines into crackers.
Tips & notes
- Storage: Keep in an airtight container at room temperature for up to 2 weeks. If they soften, re-crisp in a 300°F oven for 5 minutes.
- The crackers must be fully dry and rigid before cooling, or the centers stay chewy. If the middle is still soft, return to the oven in 5-minute increments.
- Swap garlic powder for smoked paprika, everything-bagel seasoning, or rosemary to change up the flavor without affecting the carb count.
Log this recipe in one tap
Save keto seed crackers to CarbMeNot and track its 1.4g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto seed crackers?
- Each serving has just 1.4g net carbs (7.1g total carbs minus 5.7g fiber), along with 198 calories, 6.8g protein, and 17.2g fat. This recipe makes 8 servings.
- Are these seed crackers vegan and gluten-free?
- Yes. They contain only seeds, psyllium husk, olive oil, water, and seasoning, so they're naturally vegan, dairy-free, grain-free, and gluten-free.
- Why are my crackers chewy instead of crisp?
- Chewiness almost always means they were rolled too thick or pulled too early. Press the dough to a thin, even 1/8 inch and bake until uniformly golden and rigid, then let them cool fully on the pan to finish crisping.
