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!
Low Carb Sunflower Seed Crackers
These sunflower seed crackers only require two ingredients! A super easy low carb and keto friendly recipe.
Ingredients
- 1 cup raw sunflower seed kernels
- ½ cup grated Parmesan
- ¼ cup water
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.
Notes
1g net carbs per serving of four crackers.
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Nutrition Information
Yield 8 Serving Size 4 CrackersAmount Per ServingCalories 89Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 967mgCarbohydrates 2gNet Carbohydrates 1gFiber 1gSugar 0gProtein 3g
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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!