companion blog to the e-book the 24/7 Low Carb Diner

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Wednesday, February 26, 2014

Sunny Sesame Crackers

I saw a question on our Low Carbing Among Friends Facebook page today. Heather asked for a replacement for her old stand by snack: pretzels. When I want something crunchy and salty, these delicious crackers do the trick. They are in LCAF Volume 2 pg. 268. But I never posted the recipe here on the Diner blog. So here ya go Heather, and everyone else. These crackers are wonderful. Hearty and crispy and inexpensive to make. They are sturdy enough to travel well too.


If you like the flavor of sesame seeds, and you want a sturdy cracker that can stand up to a dip, this is it! Cheaper and more flavorful than crackers made with almond flour, these have become a family favorite.

1 cup raw sunflower seeds (250 mL)
1 cup sesame seeds (250 mL)
1/2 tsp sea salt (2 mL)
1/2 cup water (125 mL)

In a food processor or bullet blender, grind sunflower seeds into a fine meal.  Pour the sunflower meal into a medium sized bowl. Combine with the sesame seeds and salt. Stir in water, a few tablespoons at a time, until the mixture forms stiff dough. (You may not need all the water.)

Cut a sheet of parchment paper to fit a cookie sheet. Place the dough onto the sheet. Using fingers, pat it out as evenly as possible. Place another sheet of parchment over the dough, and use a rolling pin to make the dough as thin and even as possible. Be careful not to make the edges thinner than the center, or the edges will burn. Remove the top sheet and score into cracker shapes with a pizza cutter. Bake for 15-20 minutes in a 350°F (180°C) oven.

Let the crackers cool on the sheet for 10 minutes before breaking into individual crackers.

24 servings of 2 crackers:  69 calories   2 g protein   6 g fat 2 g net carbs

Helpful Hint: Watch the crackers very closely in the last 5 minutes. If the edges are getting too browned, take the cookie sheet from the oven and remove the browned edge crackers to a flat cooling surface. Return the remaining crackers to the oven until they are golden.

I am super busy this week working on the soon to be released Diner News. This month I am featuring many of the different ways to replace potatoes. Today, I made a couple of wonderful new side dishes. You are going to love them. Here is a sneak peak at one of my favorites. Can you guess what it is?

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DeAnne Daniel said...

I am excited to try these crackers! I'm in maintenance, but noticed I was eating too many nuts. These seeds will make us happy! Thank you.

Robin Waters said...

the opening paragraph of the recipe calls for almond flour - but not in the ingredients, or the directions. - What am I missing...???

Anonymous said...

Robin, you're missing a word. :) It says cheaper and more flavorful THAN crackers containing almond flour - meaning there are recipes out there for low carb crackers that include almond flour but in this recipe there is NO almond flour.