Low Carb Crunchy Seed Crackers
Satisfy your snack cravings guilt-free with these Low Carb Crunchy Seed Crackers, a wholesome blend of nutrient-packed chia, flax, pumpkin, sunflower, sesame seeds, and psyllium husk. These keto-friendly crackers are naturally gluten-free, grain-free, and loaded with healthy fats and fiber, making them the perfect addition to your low-carb lifestyle. With a delightful crunch and subtle nutty flavor, they’re perfect as a standalone snack or paired with your favorite dips, spreads, or cheese boards. Quick to prepare in just 10 minutes, these homemade crackers boast an irresistibly crisp texture after baking, ensuring they’ll become your go-to option for healthy snacking. Ideal for meal prep, these seed crackers store beautifully at room temperature for up to a week, keeping you fueled and satisfied all day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Chia seeds
- 3 tablespoons Flaxseeds
- 2 tablespoons Pumpkin seeds
- 2 tablespoons Sunflower seeds
- 2 tablespoons Sesame seeds
- 1 tablespoon Psyllium husk
- 0.5 teaspoon Salt
- 1 cup Water
Instructions
Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, combine chia seeds, flaxseeds, pumpkin seeds, sunflower seeds, sesame seeds, psyllium husk, and salt. Mix well to distribute the ingredients evenly.
Add the water to the seed mixture and stir until it's fully absorbed and a thick dough forms. Let it sit for about 10 minutes. This allows the chia and flax seeds to gel and bind the ingredients together.
Once the dough has thickened, transfer it onto the prepared baking sheet. Place a piece of parchment paper on top, and using a rolling pin, roll out the mixture to an even thin layer, about 1/8 inch thick.
Carefully remove the top parchment paper. Using a sharp knife or pizza cutter, score the dough into small rectangles or square shapes to create cracker sizes of your choice.
Bake in the preheated oven for 30 minutes. After 30 minutes, remove the tray and carefully flip each cracker over using a spatula.
Return them to the oven and bake for another 30 minutes, or until the crackers are completely dry and crisp. Keep an eye on them during the last few minutes to prevent burning.
Once baked, remove the crackers from the oven and let them cool completely on a wire rack.
Store the cooled crackers in an airtight container at room temperature for up to a week. Enjoy them on their own or with your favorite low-carb dips or toppings!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 1.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
