Multiseed Keto Crackers

Crisp, dunkable crackers from my Beginner's KetoDiet Cookbook — they aren’t just low in carbs, they’re allergy-friendly, too! They contain no nuts, eggs, nightshades, or dairy. And that means everyone can enjoy them! If you are allergic to sesame seeds, feel free to swap them for pumpkin seeds or sunflower seeds.

These crackers are not just deliciously crispy. They are ultra high in magnesium. A serving of four crackers, plus your regular keto meals will help you cover your daily intake even without magnesium supplements.

Serve them with any high-fat dips such as our Quick & Easy Guacamole, Keto Spinach Bacon & Artichoke Dip or Low-Carb Bruschetta Feta Dip.

Preparation time

Hands-on:    10 minutes
Overall:      1 hour

Nutritional values (per cracker)

Total Carbs	2.7	grams
Fiber	1.9	grams
Net Carbs	0.8	grams
Protein	2.2	grams
Fat	4.7	grams
of which Saturated	0.6	grams
Energy	58	kcal
Magnesium	36	mg (9% RDA)
Potassium	74	mg (3% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)

Ingredients (makes 24 crackers)

• 1/3 cup sunflower seeds (47 g/ 1.6 oz)
• 1/3 cup sesame seeds (48 g/ 1.7 oz)
• 1/3 cup whole flaxseeds (56 g/ 2 oz)
• 1/4 cup whole chia seeds (38 g/ 1.3 oz)
• 1/3 cup pumpkin seeds (43 g/ 1.5 oz)
• 2 tbsp poppy seeds (18 g/ 0.6 oz)
• 1 tsp onion powder or garlic powder
• 1 tsp coarse black pepper
• 1 tsp sea salt
• 1 cup water (240 ml/ 8 fl oz)

Instructions

1. Preheat the oven to 180 °C/ 360 °F (fan assisted). Place all the ingredients, except the water, in a bowl. Combine well.
2. Place about 1/2 cup of the mixture into a food processor and process until finely ground, scraping down the sides of the food processor as needed.
3. Return the ground seed mixture to the bowl, mix again, and add the water. Mix with a spoon until well combined, then let the mixture sit for 5 to 10 minutes.
4. Place a silicone mat or a piece of heavy-duty parchment paper in a 10 x 14-inch (25 x 35 cm) baking sheet.
5. Transfer the dough to the tray and spread with a rubber spatula, shaping it into the rectangular shape of the silicone mat, until it is about 1/8 inch (3 mm) thick.
6. Use a pizza cutter to cut it into a total of 24 crackers (6 rows by 4 columns). Bake for 40 - 45 minutes, or until crispy and golden brown.
7. When done, remove from the oven, and cut through the pre-cut crackers. Let them cool down and crisp up on a cooling rack for 20 - 30 minutes before serving.
8. Store for up to 2 weeks at room temperature in an airtight container.

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