These light and crispy low carb seed crackers are the perfect side-kick for cheese, dips, and spreads. They’re unusal for a low carb baked item because they’re nut-free, dairy-free, and egg-free. The “nutty” flavor and texture comes entirely from an assortment of seeds, whole and ground. Because seeds are loaded with fiber, the carbs in these crackers are 71% fiber, most of it soluble (the best kind). As a result, they have just over 1 net carb per serving! And, as you might expect, these crackers are very filling.
After living low carb and grain-free for nearly three years, I’ve come to accept that there are certain items that are difficult, if not impossible, to find an alternative that requires no compromise in terms of flavor and texture. Breads, for instance. While there are some alternatives that make OK replacements, to be honest, I’ve found it easier to simply adjust to not having bread. (Having been a professional baker and pastry chef, I will admit that I am picky!) I have secured a pretty darned good low carb pizza crust — yay! — but a stellar cracker had remained elusive until recently.
A while back, I came across Sukrin, a Scandanavian company that makes low carb flours and sweeteners from natural sources. (This is not a paid plug; Sukrin doesn’t know I’m a fan.) One of their products that I use and enjoy is their sesame flour. My recipe for Crispy Low Carb Seed Crackers is adapted from Sukrin’s Low Carb Sesame Crackers recipe.
While my recipe uses sesame flour and sesame seeds (plus a little sesame oil), the proportions are different. Along with the addition of a larger selection of other seeds, my version doesn’t shout SESAME flavor. I also like including a variety of seeds not only to enhance flavor and texture, but also for health benefits. Each type of seed brings unique benefits to the party. I’ve included links at the bottom of this post with more information about each seed I’ve used here. Full disclosure: I probably would have used pumpkin seeds, too, but I was out!
I’d probably be willing to put in considerable effort for a great keto cracker. However, in this case, it’s not needed. In addition to the seeds, these crackers contain only water, oil, and salt. They require no rolling and take about 10 minutes to assemble. After about 45 minutes in the oven and a little cooling time, they are ready to go.
Once the ingredients are whisked together and thickens to the consistency of loose oatmeal (about 3 to 5 minutes), I transfer the batter between two parchment-lined half sheet pans. I spread the batter using an offset spatula, as evenly as possible, into rectangles about 10″ x 13″. The seed mixture is absorbent, and can start to over-thicken after a short time, so I don’t dilly-dally. If the batter starts to stick to the spatula, I run the back of the blade under water, repeating as necessary.
It helps to cut/score the batter into crackers before it is fully baked. I do this after baking for about 20 minutes, so the batter doesn’t stick to my cutting device. I use a pizza wheel because it’s fast and fun, but a sharp knife would work perfectly fine! I get about 48 crackers (6 x 8 rows) per sheet, but that will vary depending on the size and thickness you prefer for your crackers.
After scoring, I return the sheet pans to the oven for another 20 to 30 minutes. I’m looking for golden edges and firm to the touch. I check for doneness by carefully lifting up a cracker to see if it feels dry and looks golden on the bottom. It’s important not to overbake the crackers, or the seeds may develop a bitter taste. If the crackers look done color-wise, but feel like they could be drier, I simply turn off the oven and crack the over door open a little. I let the pans sit in the warm oven for about 30 minutes to continue drying.
Once the crackers come out of the oven, I transfer the pans to a wire rack to cool for 10 minutes. I then carefully break up the crackers along the score lines and transfer the crackers (no pans or parchment) back to the wire rack to finish cooling, about 30 minutes or so. They will continue to crisp up more as they cool. At this point, they are ready to eat! To store, transfer them to an air-tight container and keep at room temperature for up to a month (if you don’t eat them all before then).
This recipe yields a total of about 10 ounces of crackers once baked. I find that a 1/2-ounce (14 gram) portion is just right, which is about 5 crackers the way I cut them. Because the crackers are loaded with healthy fat and fiber, they are more filling than their typical grain-based cousins.
There are many wonderful low carb dips and spreads that go well with these nutty-tasting delights — spinach dip, cheese balls, etc. — but they’re also terrific eaten out of hand, or crumbled on top of a salad like croutons. As I was typing this post, I was compelled to take a lunch break to enjoy tuna salad mounded atop these lovelies. So. Seriously. Good.
I realize that you may not have all of these seeds and seed flours on hand, but many of them are available at natural grocery stores and even Costco. I’ve not seen the Sukrin sesame flour in stores, but it’s worth ordering online. I’m also a fan of some of Sukrin’s bread mixes and fiber syrups, although I haven’t tried all of their product line. I’m guessing that you could substitute almond flour for the sesame flour, although I have not tried it myself. Of course, the crackers would not be nut-free in that case. As with nuts and nut flours, seeds and seed flours can go rancid after a month or two at room temperature. I always store these items in tightly sealed containers in the freezer, and they hold well for up to a year.
As we are in the midst of holiday season, I imagine that a box or tin of these crackers would make a lovely gift for any friend, low carber or otherwise. And, since they can be made well ahead, they’re also perfect for easy entertaining.
We can’t wait for you to try these Crispy Low Carb Seed Crackers — be sure to tell us what you think! What are some of your favorite things to serve with crackers?
- ⅓ cup / 40 grams sesame flour, reduced fat (I use Sukrin brand)
- ⅓ cup / 40 grams ground golden flaxseed
- ⅓ cup / 48 g raw sunflower seeds
- ¼ cup / 32 g raw sesame seeds
- ¼ cup / 42 g chia seeds
- ¼ cup / 42 g raw hemp seeds
- 1 tbsp / 12 g powdered psyllium husks
- 1 tbsp / 8 g caraway seeds
- 1 tsp / 7 g fine sea salt
- 1½ cups / 340 ml boiling water
- 3 tbsps / 42 ml avocado oil
- 1 tsp / 5 ml toasted sesame oil
- Preheat oven to 300F. Line two half sheet pans (18" x 13") with parchment paper and set aside.
- With a fork, whisk together dry ingredients in a large bowl. Add boiling water, avocado oil, and sesame, stirring to blend thoroughly until mixture thickens to consistency of loose oatmeal, about 3 to 5 minutes.
- Divide the batter among the two sheet pans. Using an offset spatula, spread the batter in an even layer into rectangles about 10" x 13". If the spatula starts to stick the batter, run the back of the blade under a little water, repeating if necessary.
- Transfer the sheet pans to the bottom rack of the oven. Bake for 20 minutes. If both sheet pans don't fit on the bottom rack of your oven, place one on the bottom and one on the rack above, then switch after 10 minutes.
- Remove pans from oven, and cut/score using a pizza wheel or sharp knife into the size crackers you would like.
- Return the sheet pans to the oven for another 20 to 30 minutes. The crackers should have golden edges and be firm to the touch. Check for doneness by carefully lifting up a cracker to see if it feels dry and looks golden on the bottom. Do not overbake the crackers, or the seeds may develop a bitter taste. If the crackers look done, but feel like they could be drier, turn off the oven and crack the oven door open a little. Let the pans sit in the warm oven for 30 minutes to continue drying.
- Remove pans from the oven and transfer to a wire rack to cool for 10 minutes. Carefully break into crackers along the score lines and transfer (no pans or parchment) to the wire rack to continue cooling and crisping, about 30 minutes more. Transfer to an airtight container and store at room temperature for up to one month.
*I use Living Cookbook 2015, along with package information and data from www.nutritiondata.self.com, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.
Related Posts and Links
Low Carb Instant Hot ‘Cereal’ (for seed lovers)
Sesame Seed Health Benefits, What We Use
Flaxseed Health Benefits, What We Use
Sunflower Seed Health Benefits
Chia Seed Health Benefits, What We Use
Hemp Seed Health Benefits, What We Use
Psyllium Seed Husk Health Benefits, What We Use
Please note that some of our links above are affiliate links, and we will earn a commission if you purchase through these links. We’ve used all the products listed, and recommend them because they are helpful, and are companies that we trust, not because of the commissions that we may earn from you using these products.
Laura and Deb would love to hear from you. Either comment on our posts, or email us at: lauram@lowcarbsisters.com debh@lowcarbsisters.com
I am trying to go lower carb but not being able to eat crackers was a deal breaker for me. I can’t tell you how thrilled I am that the Crispy Low Carb Seed Cracker recipe nails it. They are just so light and crunchy and pair perfectly with cheese. I was expecting it to be tricky to make but that was not the case at all. Everything just came together so easily. Next I will be making your Hummus recipe since I now have a go to low carb cracker.
Leslie, we are so thrilled for you, too! We just love those crackers. I’m pleased that you found them easy to make, and that having them will make going lower carb easier for you. The hummus recipe rocks, too, so I can’t wait to hear what you think. Thanks so much for sharing!
WOW! ! just made these and I can’t believe how light they are. I’ve been searching for a decent low carb cracker to eat with cheese for a long time. This fits the bill. Nothing seems to be commercially available in UK supermarkets. I’m going to try adding cheese, perhaps Emmental, and maybe pumpkin seeds. Do you think that will work?
Hi Paul, thanks so much for your comment! We’re pleased that you think these crackers are as good as we do! We tried multiple low carb cracker recipes that we weren’t crazy about before we developed this one. The crackers are very adaptable, so feel free to change up the seeds and add dried herbs and spices, if you wish. We haven’t tried adding cheese, but don’t see why that wouldn’t work. Do let us know how your adaptations turn out.
So, I added a little of finely grated Emmental. I don’t have an offset spatula but a little 3″ wide kitchen roller with a handle is brilliant for spreading the mixture really thinly. I sprinkled the Pumpkin seeds over the top and lightly rolled them in before putting them in the oven. Sensational! They taste great on their own or with just a little butter. Thank you again.
Sounds wonderful, Paul! Thanks for sharing and we’re so pleased that the recipe has worked well for you. 🙂
I am unable to find any Surkin products in Canada. What can be used instead of the sesame flour? Thanks.
Hi Debby, thanks for your question. I substituted almond flour a few months ago for the sesame flour, as I was out of sesame flour at the time. The crackers turned out beautifully. Good luck and let me know how it goes!
Thanks for the great recipe – my whole family loves them, and I took them to a potluck so I’d have crackers to eat, but everyone loved them so much I didn’t get to eat many of them – and everyone was very impressed that the were homemade! Since I didn’t have sesame flour, I used almond flour the first time, but it seemed to take a long time for them to dry out, so I used coconut flour with just an extra teaspoon of sesame oil for moisture (plus I love the flavour!), and they turned out perfect, so that’s what I use every time now!
Hi Jen,
Thanks for your comments on the crackers, including the variations you’ve tried. I’m so happy that they’ve been a hit with your family and friends! I truly love these tasty, crispy crackers, especially because they’re easy and I don’t have to roll the dough. 😉
I substituted almond flour once when I was out of sesame flour, but I haven’t tried it with coconut flour. I don’t remember that the almond flour affected the drying time, but I have noticed that the thickness of the dough can affect the drying time. I’m going to try your coconut flour variation with extra sesame oil next time I make a batch.
Thanks again for sharing!