Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
Artisan Style Keto Chia Seed Crackers
(2 Carbs Per Serving & Gluten Free)
If you’re on the Keto Diet, the chances of you missing crunchy snacks is roughly 100%. I know, me too.
I am not going to lie here and tell you that making Keto Crackers is a snap and you will be enjoying them in 5 minutes because it’s not true.
While these are really easy to make, the baking portion takes a while. Sure, it’s hands off but if you start to feel a craving coming on, don’t think these will be ready in minutes.
It’s better to make them ahead of time and have them on hand if you are a tapas or wine & cheese sort of person.
Or, you can always grab some pork rinds or seaweed snacks to tide you over until these are ready.
I have tried a lot of Keto Crackers and cheese crisps….
Do you know whats missing from most Keto Crisp and Cracker recipes? I bet you do. Yep, it’s the crispy part.
It takes time and a little effort to make the low carb recipes crunchy. It’s a mix of getting the dough just the right thickness and takes patience to wait for them to dry bake slowly in the oven.
But, it’s highly doable.
What do the crackers taste like?
These crackers are so good for you and contain Omega fatty acids and a bunch of fiber. Check out all of the benefits of chia seeds here…
They taste like chia seeds. So if you already know that you like chia than these are perfect for you.
If you know that you don’t like the taste of chia, maybe the almond flour crackers will be a better fit.
Now, I am not suggesting that you choke down chia seeds if they don’t like them. We don’t roll like that around here.
But if this is your first experience with chia seeds let me share my experience:
For some reason, I expected these to taste like poppy seeds. I love of poppy seeds they are natures sprinkles.
It seems crazy now that I expected the Keto Chia Seed Crackers to taste like poppy seeds because they look just like the fancy poppy seed crackers I used to buy for snacking…
However, they DO NOT TASTE LIKE POPPY SEED CRACKERS. They taste like chia.
I can honestly tell you that I love these crackers, but it took eating two or five of them before they started to grow on me.
Other Keto Chia Seed Recipes
Chia is an excellent part of the Keto Lifestyle and I have been looking for ways to incorporate chia seeds into my diet.
Here are some great Chia Seed recipes that can help:
Keto Strawberry Jam – for real, it’s thickened with chia seeds.
Chia Hemp Breakfast Cereal – two super foods together.
Crunchy Nut & Seed Bread – High fiber Artisan Bread – Also great with wine & cheese
More Keto Snacks
We have lots more Keto Snack Options at The Castle but here’s a few of our favorites.
Spicy Cheese Chips – three ingredients super quick and easy.
Super Easy Low Carb Tortilla Chips – great with some Keto friendly salsa.
What to Serve With Keto Chia Seed Crackers
These low carb snacks are sophisticated and down to earth at the same time, I know, that seems like a contradiction but it’s true. Hear me out…
These crackers are beautiful. They have the sort of “rustic artisan” appearance that will look great on your fancy charcuterie board.
At the same time, they are awesome packed into your Monday “eat-at-your-desk” boxed lunch.
Check out at this fantastical display of Low Carb goodness….
We actually eat this kind of meal pretty often. No, I don’t put out a fancy display for a weekday lunch or dinner (this one is for you dear reader). But it’s the same idea.
Some other Keto Friendly Suggestions:
Bacon Spinach Dip Supreme – surprisingly easy to make and you won’t believe how good it is on Keto crackers.
Keto Pulled Pork – AKA Carnitas, make a fantastic cracker topper.
Low Carb Colorado Green Chili – what could be better than chili with a side of crunch.
Tips – How to Make Keto Chia Seed Crackers:
IMPORTANT: Do not skip soaking the chia seeds step in the instructions.
They will be like tiny rocks and break your teeth. And, eating chia that has not been soaked is considered a choking hazard as well.
When chia seeds get wet they form a gelatinous covering. This is baked off and dried out during the baking process. But if you skip this vital step the “mucilage” that creates the gelatinous covering could form in your mouth or throat and choke you.
- Use parchment paper to roll out the dough.
Prepare the surface with a piece of parchment paper. If you try to roll this dough out on a cutting board it will stick.
Place another piece of parchment on top and roll out the dough with a rolling pin.
- Roll the dough as even as possible from the center to the outsides.
This is the most difficult step and one of the most important. Most dough tends to get thinner as you roll to the outside.
Don’t go nuts trying to get it perfect but try to get close.
This is what the dough looked like for us after it was scored with a pizza cutter….
- The dough will be wet because the chia seeds are wet.
Baking the crackers at 275F for about 45 minutes will dry it out enough that you can remove the pan, separate the crackers and gently flip over with a spatula so they can dry out and bake on the other side.
I know this is a pain but trust me, this is where your beloved crunchiness will come from.
- I suggest making these when you are doing other cooking in the kitchen. (Or binge watching Outlander or whatever.)
The point here is that they take a while. It’s not active baking. But don’t plan on taking the dog for a hike while you are making these. It’s not complicated but you’ll need to stay close to flip ’em.
I think it’s worth it to get the crunchy snack that I miss while living the Keto Life. I can’t do pork rinds every time I want a snack and I don’t recommend that anyone eat a lot of them. ( I don’t see the health benefits or the safety of doing this).
It seems like almost every ” Keto snack food” that I make from scratch is kind of soft so I don’t mind making these once in a while. Even cheese crisps have taken a while to master and they still seem a little soft and chewy compared to the Pre-Keto Crackers.
- They will be this color when done…
Don’t burn them. They are not that great when they are “dark brown” because burned almond flour is bitter.
Spice up your Crackers
If you make these crackers exactly as the recipe says you will get a mild fairly neutral cracker.
Enough salt is a must on these crackers. In
The recipe calls for a pinch of salt. I like to sprinkle salt and maybe pepper on mine.
This is a great base recipe, that will accept other spices well, and since they are going to be your crackers, you should add whatever spices you like – consider adding garlic, dill, Italian seasoning, onion powder, poppy seeds, sesame seeds or everything bagel seasoning to personalize your crackers.
How to Store Keto Chia Seed Crackers
If you don’t eat them all storing them is easy.
Once they are completely cool, store them in an air-tight container or zip-lock bag.
They don’t need to be refrigerated. If you live in a particularly humid place, you can put a paper towel in the container and be sure to get as much of the air out of the bag as possible.
Scale the Recipe
This recipe is easily scalable because there is no livening, so all you have to do is mix up more of the same ingredients.
If you want to make two or three times the recipe you just need to have enough baking sheets and enough room in your oven.
On the top of the recipe card you will see a blue number after the word “Servings:” if you click on that number you will see a sliding bar that will re proportion the recipe for how ever much you would like to make.
I think that’s it…so start making your crackers and choosing tonight’s wine.
If you have any questions or need any help with this recipe please feel free to leave a comment below. We love hearing from you.
I hope you love these and share any tips you have with the community in the comments!
Keto Chia Seed Crackers
Keto Chia Seed Crackers Recipe
- Preheat oven to 275F
- In a small mixing bowl, soak the 4 tbls of chia seeds in the ½ cup of water for 5 to 10 minutes. You will want to stir them well before letting them soak, this should make something roughly the consistency of pudding.
- When the seeds have become gelatinous /absorbed all the water, add the rest of the ingredients in the bowl and mix well to form a dough.
- Make the dough into a ball.
- Put your ball of dough between two large pieces of parchment paper.
- Roll the dough to between ⅛ and ¼ inch thick (thinner is better)
- When the dough is rolled remove the top parchment, and slide onto a cookie sheet leaving the the bottom parchment between the dough and cookie sheet.
- Use a pizza cutter to to cut the dough into 24 equal squares..
- Bake at 275F for about 45 minutes more or until the dough had dried and slightly browned.
- Once they are dry and crispy it should be easy to remove them from the parchment.
- Remove from oven and gently separate. Gently flip over with a spatula and put back into the oven for 30-45 minutes until crispy.
- Let them cool and enjoy. Or, keep them in an airtight container for 2-3 days.
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The nutritional information for this recipe is provided as a courtesy. I am careful about my calculations and try very hard to be as accurate as possible. But, if you ever feel like any of the info is “off” on this or ANY website you should feel free to run your own numbers.
Some Great Stuff For Keto Newbies
If you have decided to get into the Keto lifestyle, congratulations that is a great healthy decision, but I know that it can be confusing.
We have some great informational posts on our Keto Diet Page.