Super easy extra crunchyRaw Seed Keto Crackers Bread Recipe, made out of only 4 different types of seeds and water. This dehydrated Keto Crispbread is not only dairy-free, grain-free, but egg-free and fully vegan Keto Snack.
keto bread
The second week of staying at home, made me start thinking of all of the ingredients I have left at home, I can use for our daily dishes.
Having a whole family living Low Carb, and me being a food blogger, is pretty handy right now. Our Pantry consists of about 10 kilos of Almond Flour and 5 kilos of various sweeteners.
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All I had to do was buy lots of mozzarellas, some eggs and I will be ready for Fathead dough, I can make anything with.
But then came this second week and I have used all of our Keto Farmers Bread, I have baked and froze for us. I only had a few eggs, which I wanted to keep for my daughter for breakfast and I did not want to use yogurt for the same reason.
Low Carb Pantry
So that got me to start thinking.
What can I use out of my Pantry, that will not hurt that much and I will have some kind of bread that will last.
There I went to our Pantry and stood there for about half-hour, looking at it and thinking.
Apart from flour and sugar, I had lots of different seeds all over.
And since I have already made our Flaxseed Keto Wraps out of only 1 ingredient, I knew I would come up with something.
Tik, tik, tik …… my head started spinning. I remember I made long time ago these crackers in the oven, we all loved and I used them as a base for the appetizers when we had some guests.
Quickly went to my collection of 1 milion little post notes to find the recipe. I even had photos on the computer. After about 2 hours I found the recipe and decided to try it. I made my first batch in the oven and guess what. I burned it. I made the second one and it was perfect.
But then as I wanted to make one for the blog, I started thinking that it would be much easier to do it in the dehydrator because then nobody will ever have to throw so much seed at this time because they have burned it by mistake.
And here we are.
One of the best ever Raw Seed Keto Crackers aka Keto Bread has been done just for you.
Binding Seeds
Gelatinous Seeds
The main binder used in this recipe are seeds as we do not use anything else except seeds and water. Therefore it is important to choose at least one of the seeds which are gelatinous and act as a binding for us here.
The most popular gelatinous seeds, which most of us have in the kitchen are Flax Seeds or Linseeds and Chia.
And therefore it is important to use at least one of those in the recipe.
The rest of the seeds do not really matter. You can pick whatever you have at home. You can even add some nuts if you wish.
Just make sure a small amount of this mixture is grounded so everything holds perfectly and you get the best and crunchiest ever dehydrated Raw Seed keto Crackers Bread.
*Exact measurements are listed in the recipe card below.
STEP BY STEP INSTRUCTIONS ON CRUNCHY RAW SEED KETO CRACKERS
First Step: Prepare Ingredients
To prepare all of the seeds, I made it easier for you to use all the cups for the measurements.
Starting with one cup of sesame seeds, followed by half a cup of white flaxseeds, 1/3 of a cup of dark flaxseed and at the end 1/4 of a cup of white chia seeds.
Second Step: Mix Seeds
Using one bigger bowl, place all of the seeds insight and mix all together.
At this time you can add herbs or spices if you wish I am. I sometimes add salt, garlic or dry onions. You can add Oregano, Italian spices or whatever spices you have and use regularly. You can omit all of it, the crackers are still perfect even with only selection of seeds.
Third Step: Grind ¼
Once you have mixed all of the seeds together, take about a quarter cup of the mixture and place it into your grinder, magic bullet or coffee grinder. Grind all into a powder and place it back into the bowl.
Fourth Step: Mix and add Water
Using your spatula mix the powdered seeds into whole seeds fully and add water. Keep mixing until all of the water is incorporated. Let it sit for about 5 to 10 minutes.
Fifth Step: Spread
Once you see the mixture has thickened, start spreading it either on a parchment paper baking tray or a dehydrator tray.
Using a silicone spatula is the best way to spread the mixture as thin as possible.
Sixth Step: Dehydrate
Place all of the trays onto a dehydrator and start the process. With this mixture, I have managed to fill two full dehydrator round trays.
If you do not have a dehydrator and would like to use the oven, you can do the same and spread the mixture onto a baking tray covered with parchment paper and dehydrate in the oven at 70°.
Seventh Step: Brake or Cut
If you would like to have the perfect same size pre-cut sizes, I would suggest starting cutting them after about six hours.
At this time the crackers are already holding together but still soft enough to be able to cut them into the exact shapes you like.
Once you cut all of the crackers, place them back into the dehydrator and keep them dehydrating for the next two hours until all are crunchy.
Tips and tricks
Cut after 6 hours – If you are planning to have really uniformed sizes, I would suggest cutting the Seed Crackers after about 6 hours of dehydrating them. By this time they are already well combined but easy to cut.
No Dehydrator – do the same and spread the mixture onto a baking tray covered with parchment paper and dehydrate in the oven at 70°.
When you will still have lots of sesame seeds left, there is a great sweet version you can try – our Sugar-Free Sesame Brittle Bars.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
What can you serve those Raw Seed Keto Crackers with?
There are various ways to use those Raw Seeds Keto Crackers for.
You can use them as little Keto Nachos for various spreads and dips like this spinach and artichoke dip.
You can also use them as a base for little appetizers for your party and top them off with your favorite spreads, caviar or olives.
Can I use Oven instead of a Dehydrator for Keto Seed Crackers?
If you do not have a dehydrator and have an option in the oven to bake at a very low temperature, you can easily use this recipe for the oven as well.
All you have to do is line a baking sheet with parchment paper, spread the mixture onto two trays and bake it on the lowest temperature at around 70 Celsius (or 160F) until the crackers are crunchy.
How many carbs are in Keto Seed Crackers?
Out of this amount, you get a full two trays of crackers and once you cut them into pieces each would contain almost 0 carbohydrates. I have managed to cut each tray to 14 pieces.
Total of 28 Crackers each containing 43 calories, 0 carbs, 1g of Fiber and 2g of Protein.
How can you store Keto Seed Crackers?
Those Raw Keto Seeds Crackers will stay crunchy for a very long time even when left on the kitchen counter. But if you would like to save them for later and longer, place them into an airtight container in your pantry or refrigerator.
Can you freeze Keto Crackers?
If you would like to freestyle a sketch of crackers you can add her in mind that once you would like to unfreeze them they will become soft. This is not a problem. All you have to do is place them back into the oven on a low temperature for a few minutes and then will become crunchy again.
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Super easy extra crunchy Raw Seed Keto Crackers Bread Recipe, made out of only 4 different types of seeds and water. This dehydrated Keto Crispbread is not only dairy-free, grain-free, but egg-free and fully vegan Keto Snack.
Using one bigger bowl, place all of the seeds insight and mix all together.
Take about a quarter cup of the mixture and place it into your grinder, magic bullet or coffee grinder. Grind all into a powder and place it back into the bowl.
Using your spatula mix the powdered seeds into whole seeds fully and add water. Keep mixing until all of the water is incorporated. Let it sit for about 5 to 10 minutes.
Once you see the mixture has thickened, start spreading it either on a parchment paper baking tray or a dehydrator tray. Using a silicone spatula is the best way to spread the mixture as thin as possible.
Place all of the trays onto a dehydrator and start the process. If you do not have a dehydrator and would like to use the oven, you can do the same and spread the mixture onto a baking tray covered with parchment paper and dehydrate in the oven at 70°.
Cut and enjoy
Video
Notes
Cut after 6 hours – If you are planning to have really uniformed sizes, I would suggest cutting the Seed Crackers after about 6 hours of dehydrating them. By this time they are already well combined but easy to cut. No Dehydrator – do the same and spread the mixture onto a baking tray covered with parchment paper and dehydrate in the oven at 70°.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Keto & Low Carb Bread Recipes
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Zuzana is the creative force behind this vibrant blog. With passion as a recipe developer, content creator, food writer, movie maker, and photographer, she poured her heart and soul into curating a space brimming with delightful keto and low carb recipes. Join her on this flavorful journey where quick, easy-to-make dishes take center stage, bringing joy and nourishment to your table.
I would leave it the same as dehydrator at approx 6-8 hrs but will keep turning the baking tray to get even heat.
It also really depends on the thickness of the crackers. Just keep checking after about 3 hours.
You can also increase the temperature a bit and therefore decrease the baking time. It really depends on if you wanna have it raw or you are ok with a bit bake as well.
Hope that helps
170 should be ok as well, jut check regularly, so that they do not burn. You can also slightly open the door of the oven and insert a wooden spatula in between to get lower temperature.
If dehydrating in the oven at 70 degrees how long does it t stay in oven?
I would leave it the same as dehydrator at approx 6-8 hrs but will keep turning the baking tray to get even heat.
It also really depends on the thickness of the crackers. Just keep checking after about 3 hours.
You can also increase the temperature a bit and therefore decrease the baking time. It really depends on if you wanna have it raw or you are ok with a bit bake as well.
Hope that helps
Do you know if there’s any difference in the oven bake compared to the dehydrator flavor?
not really. But for my trial, oven baked got a tiny bit darker. With dehydration you do get the same color as you put it in.
My oven temperature starts at 170 degrees Fahrenheit…..not 160 as you recommended. Can I still bake them at that temperature, if so for how long?
170 should be ok as well, jut check regularly, so that they do not burn. You can also slightly open the door of the oven and insert a wooden spatula in between to get lower temperature.