Last week I made some homemade crackers. This is something I’ve wanted to do for a while but just got around to doing. These were seed crackers, consisting of several types of seeds – pumpkin seeds, chia seeds, sesame seeds, and sunflower seeds. I threw in extra chia seeds due to lacking one of the other seed types, flaxseed.
This recipe has no almond flour, no cheese, and no psyllium husk. It uses the nuts themselves, ground into a fine power and water as the binder. It really could not have been simpler. The crackers are topped with sea salt. There were fairly easy to roll out and cut.
The only issue I had with making these keto crackers was that they were not crisp after the first baking of the full amount of allotted time at the correct temperature. I discovered this the following day when I went to eat one and they were flaccid. Luckily, this was easily corrected by putting them back in a 350 degree oven for another 20 minutes while I made something else.
Any one on a keto diet knows that seeds and nuts are a staple. This recipe makes great use of many nuts that people keep as staples in their pantries. It was a quick, fun, and tasty baking project.
The recipe I used came from the ketodietapp.com and is called Crispy Multi-seed Keto Crackers.
Let me know if you try it and what you think! Or, if you have made crackers (keto or otherwise) and have a recipe you like to use because it’s crunchy and delicious, send me the link!