lchf keto banting delicious healthy crackers made in minutes

Foodies Mum’s LCHF Keto Seed Crackers


Prep Time
Cook Time


50g Parmesan

3 Eggs

75g Almonds

25g Golden Flaxseeds

25g Pepitas

30g Sunflower Seeds

A huge thank you to Steph Sofield @ Thermomistress (Facebook) for helping me finesse this recipe for you all!!  Foodie xx


  1. Chop parmesan 10 seconds / speed 9 / mc on
  2. Add eggs, almonds, flaxseeds and pepitas, blend 10 seconds / speed 6.5 / mc on
  3. Add sunflower seeds and mix 5 seconds / reverse / speed 2 / mc on
  4. Line 2 baking trays with baking paper.
  5. Spread half of the mixture on one sheet, and the other half on the other.
  6. I found it best to spread using the rounded tip of an icing knife.
  7. Sprinkle with sesame seeds, pepitas or chilli flakes if desired.
  8. Bake 20 mins @160C.
  9. Remove from oven and chop into desired shapes.
  10. Put back onto baking trays and separate the biscuits.
  11. Cook for 8 mins @120C or until crunchy throughout
  12. Cool on a rack then store in an airtight container.

If the crackers go soft put them in a low oven to crisp back up.

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Non-thermo instructions

Start your recipe with finely grated parmesan and almond meal.
Add remaining ingredients whole and stir to combine
Follow cooking method above

6 comments on “Foodies Mum’s LCHF Keto Seed Crackers

ThermoFi Byrne says:

These crackers are fantastic!!! So yummy and delicious, best LCHF crackers I’ve had!

Jess says:

Really tasty! Used 50g flaxseeds as had no pepitas. Sprinkled with salt, pepper, chia seeds & sesame seeds. Yum

Colleen says:

Really good. Going to try them with some chilli or cardamom seeds, etc next time

Jacqui says:

Awesome I made mine in my sandwich maker. It worked really well. Thank you so much for my recipe meal plan too. I am now down just over 2 kilos with 2 days left. Thank you.

Terri says:

What size baking trays? How thin to roll out?

Thermo Foodie and The Chef says:

I spread about 2-3mm thick 🙂

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