Go Back
keto seed crispbread
Print Recipe

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

Equipment

  • mixing bowl
  • measuring cup
  • food scale
  • oven

Ingredients

  • 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

Instructions

  • 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.