Seed and Nut Crackers (Keto-friendly and low-carb high-fat)

Servings: makes about 70 1x1 Inch crackers

Nutrition info per cracker: 1g carbs, 3g fat, 1g protein, and 30 calories.

Macro balance: 77% fat, 15% protein, and 8% carbs.


  • 1 c sunflower seeds, roasted and unsalted

  • 1/2 c sesame seeds

  • 1/2 c walnut pieces

  • 1/4 c raw almonds

  • 2 ounces shredded cheddar or Parmesan

  • 1 t salt

  • 1 T psyllium husk powder

  • 2 eggs

  • 1/2 c water


  • Preheat oven to 350 F.

  • In a food processor, combine nuts and seeds and pulse until ground into a rough meal.

  • Add the cheese and pulse until just combined.

  • Next, add the rest of the ingredients (salt, psyllium, eggs, and water) to make a wet batter.

  • Line a cookie sheet with a piece of baking parchment.

  • Plop the batter into the cookie sheet and using wet hands, spread batter evenly all over the cookie sheet.

  • You will need to wash your hands about 3 times to fully spread out the batter because they get sticky.

  • Once the batter is evenly and thinly spread, bake for 20 minutes.

  • Remove from oven. Turn oven down to 275 F.

  • Cut into 70 pieces (10 rows along the long side of the sheet and 7 rows along the short side of the sheet).

  • Split the crackers between two baking sheets so no crackers are touching.

  • Put the two sheets back into the oven to bake for 30-40 minutes.

  • Enioy that day and put leftovers in a tightly sealed container and eat that week (they won’t last that long!). Leftovers may lose crispness so feel free to re-toast them in the oven.

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