These sunflower seed crackers only require two ingredients! A super easy low carb and keto friendly recipe.
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If you enjoy eating sunflower seeds as a nutritious and low carb snack, then you'll LOVE these crackers!
They're made from just two ingredients: raw sunflower seed kernels and grated Parmesan. Oh - and a bit of water!
Shelled sunflower seeds contain about 5g net carbs for a whole cup, and are a good source of B complex vitamins, phosphorus, magnesium, iron, calcium, potassium, protein and vitamin E.
These crackers are a little on the rustic side but as long as you have a food processor they're actually pretty easy to make!
How to Make Low Carb Sunflower Seed Crackers
Add some sunflower seed kernels and grated Parmesan to a food processor. Process until they are super fine.
Add a little water, and pulse a few times until a dough has formed.
Spread the dough out onto a silicone mat, and cover with a second silicone mat. Use a rolling pin to roll out the dough until it almost fills the mat.
Score the dough into squares or rectangles. This recipe makes about 32 crackers, although that does depend on size!
Bake the crackers in a preheated oven for 25-30 minutes until they have hardened.
Leave to cool fully, then carefully break them apart. Store in an airtight container.
These crackers are perfect for dipping and aren't crumbly at all once baked. Check out all my low carb dips!
📖 Recipe
Low Carb Sunflower Seed Crackers
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 325F.
- Add the sunflower seed kernels and grated Parmesan to a food processor. Process until they are super fine.
- Add a little water, and pulse a few times until a dough has formed.
- Spread the dough out onto a silicone mat, and cover with a second silicone mat. Use a rolling pin to roll out the dough until it almost fills the mat.
- Score the dough into squares or rectangles. This recipe makes about 32 crackers, although that does depend on size!
- Bake the crackers for 25-30 minutes until they have hardened.
- Leave to cool fully, then carefully break them apart. Store in an airtight container.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Kathy says
To get a uniform thickness making crackers, I use a gallon plastic storage bag to roll out the dough, then slit the sides, peel back the plastic, use a pizza cutter to cut into crackers, put the silicone mat over the dough & flip onto the baking pan. I cut the crackers while on the plastic & not on the silicone mat so as not to slit the mat. Learned that lesson the hard way. ????
Gini says
Just made these, surprised how tasty they are - had to quickly box them to stop myself eating them all!
Georgina says
I'm so glad that you liked them - thanks for letting me know!
Gini says
Made them in my mini processor too - less washing up!
Cathy says
These are so good and so easy! Thanks so much for the recipe. I have been missing crunchy snacks!
Georgina says
Sometimes I feel like I shouldn't be publishing such simple recipes, and then I get a comment like yours and I know that they're appreciated. Thank you!
Cheri says
Can you use sunflower seed meal? if so how much?
Georgina says
I've never tried it but I can't see why it wouldn't work!
Dora says
Excellent recipe! I use it as pizza bread! Comes out delicious. I only added half tablespoon psyllium, baking powder, and 1 teaspoon vinegar! Thanks a lot for this simple recipe yet most delicious!
Georgina says
Pizza bread? Awesome idea!
bm says
just made it. super super easy quick and filling!
would be happy to share a pic .. but dsnt give me the option.
Georgina says
Are you on social media? You could post a photo there and tag me?
Stephanie says
These are so delicious! I'm really impressed. I love how simple the recipe is, and they have a nice strong cheese flavour. I have been looking for good gluten free snacks for a celiac relative and these are perfect. Thank you!
I also only had roasted sunflower seeds on hand and they still worked really well!
Georgina says
I'm so glad you liked them - thanks for letting me know!
Meg says
These are simple & delicious! They fast became a pantry staple. I usually switch Parmesan with mozzarella, or 50/50 the cheeses as I prefer a less strong cheese flavour when I’m using them on a cheeseboard to accompany speciality cheeses. I ran out of sunflowers one time & topped up with 1/4c pumpkin seed instead - turned out just as well! Occasionally I’ll add bit of cumin or caraway seed if I want a mildly flavoured cracker. They really are so easy & versatile. Love them!