seed crispbread on plate

Are you looking for a crispbread to help you shovel that guacamole or oven-baked brie into your mouth?

Look no further.

I found this crispbread recipe on the German blog “Ketogen Leben.” I tried other seed crispbreads before, but this one became a staple in my diet.

This crispbread is easy to make, tastes great, and you can add various spices and add-ons to create a different kind of crispbread every time.

Easy Keto Seed Crispbread

Quick And Easy Low Carb Crispbread
Prep Time5 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour
Course: Snack
Cuisine: French
Keyword: crispbread, easy, Keto, Quick, Seeds


  • mixing bowl
  • measuring cup
  • food scale
  • oven


  • 50 g sunflower seeds whole
  • 50 g pumpkin seeds whole
  • 30 g flaxseed whole
  • 50 g sesame seeds whole
  • 2 tbsp psyllium husk
  • 200 ml water
  • 0.5 tsp salt
  • 1 tbsp mixed herbs


  • Preheat the oven to 150°C.
  • Mix together seeds, psyllium husk, salt and herbs.
  • Add water and combine well.
  • Let the mixture it sit for ca. 10 min. so that the dough has a gel-like consistency.
  • Spread the dough on a baking sheet lined with parchment paper.
  • Cook for 45 - 60 minutes, check occassionally.When the crackers are crispy and golden brown they are done.
  • Once the cracker has cooled down, break into pieces and serve or store in an airtight container for up to 2 weeks at room temperature.

Can I Substitute Ingredients?

Absolutely. Feel free to mix and match the seeds according to your liking. Just make sure that the total amount of seeds (in grams) adds up to 180g-200g. 

You can also play around with adding various spices, add dried onions and cheese. 

How Long Can I Store Keto Seed Crispbread?

You can store this crispbread in an airtight container for up to two weeks, possibly longer.

More Low Carb Recipes

If you liked this recipe, take a look at these easy low-carb recipes too:

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