(Crunchy & Perfect for Dipping)
I needed something crunchy to scoop up my guacamole, so I came up with these keto-friendly seed crackers using what I had in my pantry. They’re crisp, sturdy, and great with dips—plus, they’re easy to customize.
Ingredients
3 tablespoons whole flaxseed
2 tablespoons ground flaxseed
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
3 tablespoons psyllium husk powder
2 tablespoons hemp seeds
3 tablespoons chia seeds, soaked in 1 cup water for ~30 minutes
¼ cup almond flour
¼ cup olive oil
Salt and pepper, to taste
(Feel free to substitute seeds based on what you have on hand.)
Instructions
Preheat Oven
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Blend the Dough
Add all ingredients to a food processor.
Process until the mixture starts coming together into a thick, paste-like dough.
Roll & Cut
Place dough between two sheets of parchment paper and roll out very thin.
Peel off the top parchment sheet and pre-cut into cracker shapes using a pizza cutter.
Bake
Transfer to the oven and bake for 40–50 minutes, or until fully dry and crisp.
(If needed, flip halfway through for even drying.)
Cool & Break
Remove from oven and let cool completely—this is when they crisp up.
Break apart into crackers and enjoy.
Tips