Low Carb Seed Crackers

Low Carb Seed Crackers
Prep Time
10 mins
Cook Time
45 mins
Resting Time
45 mins
Total Time
55 mins
Servings: 12 servings
Calories: 100 kcal
  • 1/3 cup Almond flour
  • 1/3 cup sunflower seeds roughly ground
  • 1/3 cup raw pumpkin seeds roughly ground
  • 1/3 cup flax seeds ground
  • 1/3 cup hemp hearts I used Manitoba brand
  • 1 Tbsp psyllium husk powder
  • 1 tsp sea salt
  • 1/4 cup butter or coconut oil melted
  • 1 cup boiling water
  1. Preheat oven to 300°. Melt butter or coconut oil

  2. Grind Sunflower seeds, pumpkin seeds and flaxseeds (if not using pre-ground). Line a baking sheet with a silicone mat or parchment paper

  3. Add all dry ingredients to a medium bowl, add melted butter/coconut oil and boiling water

  4. Mix well with a spatula or fork. Batter will get thick and a bit gelatinous.

  5. Spread dough evenly (I greased my hands slightly and cheated by pressing out the dough), in a thin layer (about 1/4″ thick) over parchment paper.

  6. Bake for about 45 mins. Then turn off oven and leave crackers in oven to dry out until oven is completely cool another 45-60 mins. Cut or break crackers into about 36 crackers.

Recipe Notes

Macros are based on about 36 crackers per pan and a 2 cracker serving.

total fat 9 g

net carbs 1 g

protein 3 g