Delicious Seedy Crackers - Low Carb - Keto and Paleo Friendly


As the new year starts, not much feels better than cleaning up Christmas, cleaning up your nutrition, focussing on physical and mental health and basically getting a do-over for all of the junk that bogged us down in December. It’s easy to understand why this is such a huge month for motivation, with a fresh start on the calendar. I sadistically enjoyed the look of horror on my kids faces when the last of the treats, baking and stale gingerbread houses hit the compost bin last week.

After a month of indulgence and excess, it feels great, both emotionally and physically to take a deep breath and lighten the load.

For me, along with back to work and school, my focus this month is cleaning, organizing my home and cleaning up my family’s diet.

That means that I need to get back to meal planning and making some basic staples to stash away for easy lunches and snacks. Back in the fall, on a hockey trip, I bought some seed based crackers at a tiny café. They were delicious, clean, full of whole ingredients, healthy fats and crazy fiber. Once I returned to Calgary, I wasn’t able to find the crackers locally, but figured how hard can they be to make? As it turns out, far from hard. As in, simple. Very simple.


I found a few recipes that were similar to what I was looking for, the closest came from Quite Good Food here. I tried this one and adjusted and combined to make it exactly what I was hoping for. The perfect thing to whip up for starting the year off clean, healthy and make to-go lunches uber-simple. And a huge bonus? Since they are nut free, they are school-lunch approved. My 7 year old loves them.


Simple Low-Carb Seed Crackers


1/4 C flax seds
1 C sesame seeds
3/4 C chia seeds
1/4 C psyllium husk
1 C sunflower seeds
1 C pumpkin seeds
3/4 C hemp hearts (I buy mine at Costco)
2 1/4 C water
1 tsp Himalayan salt
additional salt for tops of crackers
3/4 tsp fresh ground pepper



  1. Preheat oven to 350 degrees.

  2. Add all of the seeds to a large bowl. Mix.

  3. Add in any spices that you like if you want (but they are great on their own too). My favourites are dill, or crushed dried red chilis and smoked paprika (together), Rosemary and Thyme (together) or even a sprinkle of nutritional yeast.

  4. Toss in the water and stir until blended.

  5. Let the chia and psyllium work its sticky delicious magic. Let it sit for about 15 minutes. Stir a few times.

  6. Cover 2 cookie sheets with parchment paper.

  7. Spread the seed mixture on the cookie sheets to about 1/2 cm (1/4”) thickness. I just use my fingers to flatten it out as thin as I can without seeing any of the pan through. You do want them to feel thin like crackers, but if they are too thin, they will break too easily. To help flatten the mixture, wet fingers will stop the mixture from sticking to your hands.

  8. Grind fresh salt across the top of the tray of seeds.

  9. 45-55 minutes until firm and edges are starting to turn golden, and the centre is no longer spongy.

  10. Cool.

  11. Break in to cracker sized pieces.

  12. Store in an air tight container for up to a month or freeze for longer.


I hope you try them. Let me know what you think.



Nutritional Information:

(approximately per 5 crackers)

Calories: 147
Fat: 16.6 g
Carbs: 7.7 g
Fiber: 6.8 g
Net Carbs: < 1 g
Protein: 6.2 g
Sodium: 8.5 mg