Snacks and sundries

Crazy easy keto crackers

By Sari Huhtala

Got the munchies? These protein and fibre-packed grain-free crackers are the easiest ever to make. You can spice them up with seasonings or just enjoy plain with hummus, nut butters or just as a grab-and-go guilt-free snack in the car.

A friend passed this recipe on to me, and it’s well worth sharing.

Super seed crackers

  • 1/2 cup pumpkin seeds
  • ¼ cup hemp seeds
  • ¼ cup sesame seeds
  • ½ cup sunflower seeds
  • ½ cup finely ground almonds
  • ¼ cup ground flax seeds
  • ¼ cup chia seeds
  • 1 tsp salt
  • 2 tbsp coconut oil, melted
  • 1 cup water

Note: you can swap out some of the seeds, like pumpkin, sesame or sunflower. For example, instead of ½ cup sunflower seeds use ¾ cup pumpkin seeds and 1/2 cup sesame seeds.

Preheat oven to 300 degrees F. Toss all the ingredients in a bowl. Mix well, then let it sit and gel and thicken for 10 minutes. Line a cookie sheet with parchment paper, and wipe a small amount of coconut oil over the parchment paper to grease the sheet. Pour the cracker mixture onto the pan, then carefully, using the back of a spoon, spread out the mixture to a little less than ¼ inch thickness. The thinner the better. Use a wet spoon if necessary. Use a knife to gently score it into cracker shapes or just leave unscored and break up into pieces after it’s baked. Bake in over for about 60 minutes, till lightly browned. Then turn off oven, remove pan and break crackers into pieces if it’s not scored, flip the crackers over, then let them cool in the oven for about 15 minutes. Cool completely before storing.

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