Homemade vegan keto seed crackers recipe that’s also dairy free, gluten free, nut free, paleo and vegan friendly. These keto seed crackers get the crunch from a mix of seeds like flax seeds, sunflower seeds and sesame seeds. If you’re looking for vegan keto snacks or dairy free keto recipes, these vegan keto crackers are just perfect for you!
Dairy Free Keto Seed Crackers Recipe
Finding vegan keto snacks is not an easy task for those following a gluten free, dairy free, vegan diet and who also want to follow a low carb or keto diet as well. So today I am sharing with you these crispy, flaky – Keto Seed Crackers with a mix of sesame and sunflower seeds.
Most of keto crackers recipes available online are made with almond flour or coconut flour and cheese. But I wanted to make a version of low carb crackers that exclude nuts, dairy and grains.
This is important for those that have a nut/ dairy allergy or sensitivity. This recipe is a modification of my Homemade Vegan Gluten Free Crackers Recipe if you want to check that out as well.
Vegan Seed Crackers With Psyllium Husk
To make this vegan keto seed crackers recipe I used psyllium husk and ground flax seeds, they act as binding agents. Psyllium husk is made from the husks of the Plantago ovata plant’s seeds. I used the husks themselves (not the powder, but the little flakes). But you can grind the whole husks into a fine powder, if you want a finer texture.
Because of it’s ability to thicken liquids, replace gluten’s binding properties, and mimic the texture of whole-wheat baked goods, psyllium husk is a my go-to ingredient for vegan keto recipes.
As a replacement for almond flour I used tigernut flour which is nut free, grain free, and wonderful alternative for those who are following diets like a paleo, keto or autoimmune protocol. Actually I have an AIP grain free crackers recipe that you might also like.
What I like about tigernut flour is that it’s lower in hard-to-digest fiber like coconut flour, less starchy than cassava flour, and unlike almond flour, it’s actually nut free.
The fat in these keto seed crackers is important too, it adds flakiness and crispness. As a butter substitute I used coconut cream, which has a fairly high amount of healthy fat.
Ingredients For This Vegan Keto Seed Cracker Recipe
- golden flax seeds – ground, or brown flax seeds (they will yield a darker color);
- sunflower seeds – raw, unsalted, ground;
- sesame seeds – raw, ground.
- coconut cream – or use other vegan fat like a vegan butter;
- tigernut flour – or almond flour
- apple cider vinegar – or lemon juice
- dried onion – powder or flakes
- psyllium husk (I used whole but you can grind into powder if you prefer a finer texture)
- date sugar, maple sugar – (optional) or a keto approved sweetener.
- sea salt
Topping
- whole sesame seeds – (black and white);
- whole sunflower seeds (or any other seeds you like).
How To Make Vegan Keto Seed Crackers
If you have bought pre-milled seeds, you don’t need a food processor to make these vegan keto crackers. A bowl is enough to form the dough and roll it out on the table. It takes just a few minutes.
1. If you have whole seeds, then you need a coffee grinder to grind them really smoothly.
2. Combine the liquid ingredients (coconut cream and apple cider vinegar / lemon juice) with psyllium husk, to absorb, expand and form a homogeneous mixture.
3. Combine all dry ingredients with liquid mixture (it will get thick) and mix until you form a dough.
4. On piece of parchment paper, press gently the dough ball with you hands into a flat square and even out a bit the edges.
5. Cover with another piece of parchment paper and continue rolling out the dough to a thickness of 1/8 of a inch (about 3mm).
6. Once the crackers are rolled out cut the rough edges and gather the scrapes, you will use them again.
7. Sprinkle on top with seeds (I used a mixture of white sesame seeds, black sesame seeds and sunflower seeds). Cover again with parchment paper and press with the rolling pin gently.
8. Transfer on a baking sheet and cut into 1.5 inch squares. Prick with a fork each cracker.
9. Then just 14′ ish minutes in the oven and ready! You have low carb keto crackers on your table!
See Full Printable Recipe And Video Tutorial Below In The Recipe Card
Pro Tip
If you have a warm kitchen, a 5 minute stay in the freezer is recommended, it will help them firm up. The coconut cream firm up just like butter.
Another great substitution for coconut cream would be a good quality vegan butter.
Keto Seed Crackers Storing
You can make the keto seed crackers in advance and store them in an airtight container to eat over the course of a week. Just make sure they are completely cool before storing or they will not stay crispy.
You Might Also Like: Beet Crackers With Flax Seeds (Vegan Gluten Free Recipe)
How To Enjoy These Vegan Keto Crackers
- You can eat the crackers plain as a snack
- Serve them with guacamole, or any other dip of your choice
- With nut butters or seed butters
- As as side to a soup
More Vegan Crackers Recipes
- Puffed Amaranth Seed Crackers
- Grain Free Crackers With Cassava & Tigernut Flour
- Split Pea Chips, Crackers
If you try this vegan keto seed crackers recipe, let me know!
Leave a comment or rate it. Your feedback is super helpful for me and readers. Thank you!
Video: Vegan Dairy Free Keto Seed Crackers Recipe
Low Carb Keto Seed Crackers (Dairy Free Nut Free Vegan Keto Snack)
Ingredients
Keto Crackers: The Dough
- 1/2 cup golden flax seeds - ground
- 1/3 cup sunflower seeds - raw, unsalted, ground
- 1/3 cup coconut cream
- 1/4 cup sesame seeds - raw, ground
- 1/4 cup tigernut flour - or almond flour
- 1 tsp apple cider vinegar - or lemon juice
- 1 tsp dried onion - powder or flakes
- 1.5 tsp psyllium husk
- 1/3 tsp sea salt
- 1 tbsp date sugar, maple sugar - (optional) or any keto approved sweetener.
Topping
- 1.5 tbsp whole sesame seeds - (black and white)
- 1.5 tbsp whole sunflower seeds
Instructions
- Preheat the oven at 380 F.
Prepare The Ingredients
- Grind the seeds for the dough and combine them in a bowl. Add all other dry ingredients.
- To the coconut cream add the apple cider vinegar and the psyllium husk. The psyllium husk needs all the moisture to expand and form a gelatinous mixture. This will act as a binder.
Form The Dough
- Combine together the coconut cream mixture and the other gathered dry ingredients. Mix well with a spatula until a dough is formed and the walls of the bowl gets clean. You can also use your hands as well.
- Let the dough rest for 10-15 minutes in order to absorb the liquid properly and the seeds to expand.
Form The Crackers
- Bring the dough to a working surface. Place the ball of dough between two pieces of parchment paper and using a rolling pin, roll until very thin, about 1/8 inch thick.
- Remove the top piece of parchment paper and sprinkle with sunflower seeds and sesame seeds if desired. Place it back on top and roll gently the rolling pin by pressing the seeds. This step will prevent seeds from falling out after baking.
- Using a knife or a pizza cutter, cut the dough into 2 inch squares, but do not separate. Use the tines of a fork to prick each cracker several times.
- Keep the dough on the bottom piece of parchment paper and move onto a cookie sheet.
Bake The Keto Crackers
- Bake in a preheated oven at 380 F for ~ 7 minutes. Then rotate the sheet and bake for another 7 minutes at 325 F (182 C). Keep an eye on them as everyone's oven is different and they tend to burn easily.
- Let crackers to cool fully on the cookie sheet, then break apart. Store in an airtight container.
Video
Notes
Tips For Perfect Vegan Keto Seed Crackers
- The thinner you roll the dough, the more delicate and crispier your keto crackers will be. But be careful because they will also bake faster.
- Piercing the crackers is also important to keep the crackers from puffing up or twisting.
- If you have a warm kitchen, a 5 minute stay in the freezer is recommended, it will help crackers firm up. The coconut cream firms up just like butter.
- Another great substitution for coconut cream would be a good quality vegan butter.
- If you don’t have tigernut flour on hand (I strongly recommend it, if you are sensitive to nuts) then use almond flour.
- Use a good coffee grinder if you want your seed very finely milled. The store bough varieties are pretty coarse.
Soring The Keto Crackers
- Serve these low carb crackers immediately or store in an airtight container on the counter for up to a week.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!
BikeWalkBakeBarb
Sunday 19th of February 2023
SO TASTY! I made these with Miyoko's Creamery vegan butter in place of the coconut cream, melted so it provided moisture. I let the psyllium husk, vinegar, and vegan butter sit while I stirred the other ingredients together.
However, SO crumbly. Can't bite into them without having them shatter in my hand and I definitely couldn't ask them to hold anything. If I tried to spread hummus on them or dip them into it they'd fall apart. Any suggestions? More flaxseed with water, since a flax "egg" acts as a binder? I've used psyllium husk and whole flax in the past for seed-based crackers made in the food dehydrator and they've seemed sturdier.
Lisa
Monday 14th of November 2022
This just moved to the top of my list of favorite GF cracker recipes. Probably better than anything I've purchased from the store too.
Fortunately I already had all of the seed flours in my freezer. That made light work of pulling this one off quickly. I wanted them even crisper, so I broke them up and put them in the dehydrator.
Thanks for sharing. I can't wait to make another batch tomorrow.
Dalia
Friday 29th of April 2022
Hi, these are basically amazing, I used Greek yogurt instead of coconut cream. Thank you
Kelly
Tuesday 6th of April 2021
Hi! Do you think I could I use olive oil in place of coconut cream? Can't wait to try these, thank you!
HealthyTasteOfLife
Tuesday 6th of April 2021
Technically it could work, but I'm not 100% sure :).
Azure
Monday 1st of February 2021
I used chia seeds in replacement of the psyllium husks and it worked really well! Delicious and crispy. I moved them around my oven probably 10 times during cooking.
HealthyTasteOfLife
Tuesday 2nd of February 2021
Nice, I'm glad it worked. Thank you for sharing this tip!