These Seed Crackers are made with pumpkin seeds, sunflower seeds, sesame seeds, and ground flax seeds and are low-carb and nut-free. They are crunchy, salty, and store well at room temperature.
These crackers are high in both fiber and protein, are low-carb, and are nut-free (no almond flour!).
Seeds are a great source of fiber, protein, healthy fats, vitamins, and minerals. Pumpkin seeds, for example, are a good source of zinc, magnesium, and iron. Flax seeds are high in omega-3 fatty acids.
Plus, seed crackers can satisfy your craving for a crunchy snack, along with recipes like these Keto Crackers, Keto Nachos, and Everything Bagel Cucumber Boats.
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💛 Why you’ll love this seed cracker recipe
- Perfectly salty and crunchy.
- Nut-free, keto-friendly, gluten-free, and grain-free (and can easily be made dairy-free!).
- High in protein and fiber.
- No flipping individual crackers over one by one. Just put them in the oven and wait for them to finish before breaking them into crackers!
- Stores well at room temp.
➡️ Ingredients
⏲ How to make seed crackers
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Grind Seeds And Mix With Dry Ingredients: Add ¼ cup of pumpkin seeds and ¼ cup of sunflower seeds to a food processor and pulse the seeds until ground. Transfer the ground seeds to a large mixing bowl, then add the remaining dry ingredients and stir the seed mixture together. (If using any optional herbs, spices, seeds, and/or cheese, add them now.)
- Prepare Then Chill Dough: In a separate mixing bowl, using a fork, mix together an egg and melted butter. Transfer the wet ingredients to the bowl of dry ingredients. Then, knead the ingredients together with your hands until well-combined and a dough has formed. Roll the dough into a ball (note that it may be sticky), place it on a parchment paper-lined plate, and transfer it to the refrigerator to chill for 10-15 minutes.
- Roll Dough: After the dough has chilled, remove it from the refrigerator. Lay one piece of parchment paper down, placing the chilled dough in the center of the paper. Lay another piece of parchment paper atop the dough and lightly press down. Using a rolling pin, roll the dough until it is an even layer. Remove and discard the top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top.
- Form Dough: Using your hands, form the dough into a rectangle, gently pushing the edges of it against a knife to create straight edges.
- Score Dough: Using a pizza cutter or a sharp knife, score the dough (do not cut all the way through) to form 24 crackers.
- Bake: Transfer the baking sheet to the oven and bake the crackers until golden brown, which should take about 15-20 minutes. After baking, remove the baking sheet from the oven and cut the crackers all the way through. Allow the crackers to cool on the baking sheet for 30 minutes to harden and crisp up before breaking apart.
👉 Ingredient substitution suggestions
- Ground Flax Seeds: Whole flax seeds can be used; you’ll just need to pulse them in a food processor until they’re ground. Ground chia seeds will also work.
- Egg: Make a flax seed egg by mixing 1 Tablespoon of ground flax seeds with 3 Tablespoons of water. Set the mixture aside for about 5-10 minutes until the mixture thickens, then use the flax egg in place of the egg in this recipe. Note that using a flax egg will make the crackers more fragile.
✨ Variations
- Herbs And Spices – Add 1-2 teaspoon(s) dried rosemary, ground thyme, oregano, and/or cayenne pepper to the dough.
- Seeds – For extra texture and crunch, spoon 1 teaspoon of poppy seeds and/or chia seeds into the cracker dough.
- Cheese – Add ⅓ cup grated Parmesan cheese for a cheesy flavor (add an additional egg to the dough if Parmesan is added). For a dairy-free option, use nutritional yeast.
- Toppings – Sprinkle Everything Bagel Seasoning, white sesame seeds, and/or black sesame seeds atop the crackers.
〰️ How to serve
- Cheese – Pair with your favorite sliced cheese, like sharp cheddar cheese, mozzarella cheese, or Parmesan cheese. Or, top the crackers with softened cream cheese or mascarpone cheese.
- Protein – Top each cracker with a piece of salami, a slice of pepperoni, or a slice of lox.
- Dips – Serve with dips, like taco dip, jalapeño spinach artichoke dip, BLT dip, whipped feta with roasted tomatoes, queso con carne, or this creamy olive dip.
- Seed Or Nut Butters – Spread unsweetened almond butter, unsweetened peanut butter, or No-Sugar-Added SunButter on top of the crackers.
💬 FAQs
Can these seed crackers be made dairy-free and vegan?
Yes. Instead of butter, use coconut oil. Then, instead of an egg, make a flax egg by mixing 1 Tablespoon of ground flax seeds with 3 Tablespoons of water. Set the mixture aside for about 5-10 minutes until it has thickened, then use the flax egg in place of the 1 egg that is called for in this recipe.
How should seed crackers be stored?
Allow the crackers to cool, then store them in an airtight container for up to 5 days at room temperature.
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Seed Crackers
These Seed Crackers are made with pumpkin seeds, sunflower seeds, sesame seeds, and ground flax seeds and are low-carb and nut-free. They are crunchy, salty, and store well at room temperature.
Ingredients
- ½ cup 65 grams pumpkin seeds, divided
- ½ cup 62 grams sunflower seeds, divided
- ⅓ cup 48 grams sesame seeds
- 2 Tablespoons 14 grams ground flax seeds
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 1 egg
- 2 Tablespoons 1 ounce melted butter or coconut oil
Instructions
- Preheat Oven: Preheat oven to 400 degrees.
- Grind Seeds And Mix With Dry Ingredients: To a food processor, add ¼ cup (32 grams) pumpkin seeds and ¼ cup (31 grams) sunflower seeds to a food processor. Pulse until ground. Transfer ground seeds to a large mixing bowl. To mixing bowl, add remaining dry ingredients and stir to combine. (If using any optional herbs, spices, seeds, and/or cheese, add them now.)
- Prepare Then Chill Dough: In a separate mixing bowl, using a fork, mix together egg and melted butter. Transfer wet ingredients to bowl of dry ingredients. Using hands, knead together all ingredients until well-combined and a dough has formed. Roll dough into a ball (it may be sticky) and place on a parchment paper-lined plate, then transfer to refrigerator to chill for 10-15 minutes.
- Roll Dough: After dough has chilled, remove dough from refrigerator. Lay one piece of parchment paper down, placing chilled dough in the center of paper. Lay another piece of parchment paper atop dough and lightly press down. Using a rolling pin, roll the dough until it is an even layer. Remove and discard the top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top.
- Form Dough: Using hands, form dough into a rectangle, gently pushing edges of dough against a knife to create straight edges.
- Score Dough: Using a pizza cutter or sharp knife, score dough (do not cut all the way through) to form 24 crackers.
- Bake: Transfer baking sheet to oven and bake crackers until golden brown, about 15-20 minutes. After baking, remove baking sheet from oven and cut crackers all the way through. Allow crackers to cool on baking sheet at room temperature for 30 minutes to harden and crisp up.
Video
Recipe Notes
Storage: Store crackers in an airtight container at room temperature for up to 5 days.
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