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A hand holding homemade seed cracker with some avocado and white cheese on top, more keto seed crackers on the background.
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5 from 3 votes


These crunchy and flavorful keto seed crackers will become your ultimate evening snack. They’re vegan, gluten-free, and super tasty. Enjoy them plain or with a creamy spread of your choice!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: Evening snacks, Gluten-free crackers, Healthy snacks, Keto snacks, Seed crackers
Servings: 16 crackers
Calories: 87kcal
Author: Anna


  • 1/4 cup (30g) raw sunflower seeds, unsalted
  • 1/4 cup (30g) chia seeds
  • 1/4 cup (30g) pumpkin seeds, unsalted
  • 5 tbsp (50g) unhulled sesame seeds, dried
  • 1 tbsp psyllium husk powder
  • 1 tbsp coconut oil, melted
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • cup (250ml) boiling water


  • Preheat the oven to 150C (300F)
  • Mix all dry ingredients in a big bowl.
  • Add boiling water and coconut oil. Mix thoroughly with a spatula. Let the mixture rest for 5-10 minutes.
  • Place the mixture on a parchment paper, cover it with another piece of a parchment paper, and roll it evenly. You can also use a spatula to flatten the mixture. To do so, place it on a baking sheet lined with a parchment paper and spread the dough out evenly pressing with a spatula.
  • Use a knife or a pizza cutter to score the mixture into desired pieces. 
  • Bake for 25 minutes on the middle rack. 
  • Take the baking sheet out from the oven. Using a spatula, break the crackers apart and create a little bit of space between them. Return to the oven for another 20-25 minutes. This way, they will brown evenly.
  • Once out from the oven, let the crackers cool completely on a cooling rack before serving.


Store the crackers in an airtight container. Before storing, make sure they are completely dried and cooled.
You can substitute coconut oil with olive oil.


Serving: 1cracker | Calories: 87kcal | Carbohydrates: 1.4g | Protein: 2.8g | Fat: 7.1g