Keto Flaxseed Crackers - 0.3g net carbs!

Flaxseed crackers are a fantastic gluten free staple to have around when you're on a keto diet. Learn how to make these crispy, delicious keto crackers with just 4 ingredients! Only 0.3g net carbs for a portion of 4 crackers. Find plenty of ideas for flavour variations in the post.

I know. Crackers are not sexy. But they are a brilliant snack to have around the house. They can stop you reaching for chocolate or sweets when you're feeling peckish. They are filling, great with butter, cheese, cold cuts and dips (think guacamole, cauliflower hummus or tzatziki) and really easy to make!

With grains out of the equation on a low carb diet, Ryvita and Co are not an option. And while store bought keto crackers do exist, they are pricey. That's why I prefer to make my own.

I have a few cracker recipes on the blog already. There's these Low Carb Crackers, which are made with almond flour, and Cheese Thyme Keto Crackers with coconut flour. I even have a cracker recipe made with a mix of sesame flour and flaxseed - my Easy Sesame Flaxseed Crackers.

These flax seed crackers are super simple and fuss free. They stay crispy and and even better, they are super healthy!

Health benefits of flaxseed

Flax is loaded with nutrients. It's high in fibre, protein and omega-3 fatty acids. On top of that, it's a rich source of vitamins and minerals. Read more about the benefits of flaxseed.

Ingredients for flax crackers

Milled Flaxseed - Make sure you use milled or ground flaxseed, not whole. You can use both brown or golden flaxseed. I think golden tastes and looks the nicest - it tastes milder than the brown flax.

I like to buy whole flax and grind the seeds myself for the best freshness. If you buy ready milled flax, be sure to store open packs in the freezer because milled flax oxidises.

Water - ⅓ cup or 80 ml. I made the first version with 120 ml, but found that the crackers were not as crispy as I wanted.

Olive oil - Not 100% essential for the recipe, but adds lovely flavour. I used a light, mild olive oil.

Salt & pepper - Because everything tastes better with salt and pepper!

How to make flaxseed crackers

Mix all the ingredients together in a bowl with a spoon. Allow to stand for a couple of minutes so the flax can absorb the liquid. Roll into a ball. If the dough feels a touch sticky, dust in a little more flax and on your hands and knead.

Roll the dough between 2 sheets of parchment paper to approximately 3mm thickness. Remove the top sheet and fold over edges for form a rectangle. Place the top sheet back on top and re-roll. I did this twice to get a good rectangle shape.

Cut into squares, about 4-5cm, using a pizza cutter. Re-roll the offcuts, if you have any.

Bake on the bottom parchment paper for 22 - 25 minutes or until golden. Allow to cool and cut fully.

Oven Timings

The baking time of your flaxseed crackers will depend on how thick or thin you have rolled them out. Thicker crackers will need longer than thin ones.

Also, the crackers on the outside edges of the baking sheet will brown quicker than the ones in the centre and crackers at the back of the oven may turn golden sooner than the ones at the front.

You can rotate the baking sheet during baking to even out the browning. Also, if. some of the crackers are browned completely but others aren't, simply remove the ones that are done and give the rest a little more oven time.

Recipe Variations

I've given you the base recipe for flax crackers. If you want to change things up, here are some optional flavourings you can try:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoon dried herbs like rosemary, oregano or thyme
• ⅓ cup grated parmesan
• 1 teaspoon cumin
• 1 teaspoon za'atar - a fragrant Middle Eastern spice mix
• ¼ teaspoon cayenne - for a spicy kick
• poppy seeds or sesame seeds
• chopped olives or sun-dried tomatoes (chop very small and use sparingly)

How to store

I keep my crackers in an airtight tin on the counter. This way, they stay crispy. Mine have never lasted longer than one week, but these should be good for two weeks or longer.

More keto flaxseed recipes

Flaxseed Bread With Coconut Flour - This is a really popular low carb bread recipe on the site. With the flax, you cannot taste the coconut flour in the recipe.

Flaxseed Wraps - Perfect for a high-fibre lunch, these wraps are pliable and nutritious.

Low Carb Granola - The secret to making granola crunchy is to add flaxseed! It binds together all the nuts and seeds in this recipe, just like ground chia seeds would. I'm baking it in one sheet, then break it into crispy clusters.

Creamy Keto Low Carb Porridge - The flax seed in my keto porridge gives it a lovely nutty flavour and makes it just so satisfying.

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Recipe

Keto Flaxseed Crackers

Katrin Nürnberger

from Sugar Free Londoner

If you’re looking for egg free and nut free low carb crackers, try these Keto Flaxseed Crackers. They are super simple to make and require just 4 ingredients! I made the base recipe for you today but there’s so many flavour options to have fun experimenting with, from garlic powder to herbs to parmesan.

4.89 from 35 votes

Print Recipe Pin Recipe Rate

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine British

Servings 8

Calories 86 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Ingredients

  

1x2x3x

• ▢ 1 cup flax meal 120g
• ▢ 1 teaspoon extra virgin olive oil
• ▢ 1 teaspoon salt to taste
• ▢ ½ teaspoon black pepper
• ▢ ⅓ cup water 80ml

Instructions

 

• Mix all the ingredients together in a bowl with a spoon. Allow to stand for a couple of minutes and roll into a ball. If the dough feels a touch sticky, dust in a little more flax and on your hands.
• Roll the dough between 2 sheets of parchment paper approximately 3mm thick. Remove the top sheet and fold over edges for form a rectangle. Place the top sheet back on top and re-roll. I did this twice to get a good rectangle shape.
• Pre-cut into squares, approximately 4-5cm, with a pizza cutter. If you have offcuts, re-roll and cut.
• Bake 180C / 350F for 22 - 25 minutes or until golden all over. Allow to cool and cut fully.

Notes

0.3g net carbs per serving of 4 crackers. Makes 32 crackers in total - 8 servings per recipe. 

Optional flavourings to try

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoon dried herbs like rosemary, oregano or thyme
• ⅓ cup grated parmesan
• 1 teaspoon cumin
• 1 teaspoon za'atar - a fragrant Middle Eastern spice mix
• ¼ teaspoon cayenne - for a spicy kick
• poppy seeds or sesame seeds
• chopped olives or sun-dried tomatoes (chop very small and use sparingly)

The baking time of your flax seed crackers will depend on how thick or thin you have rolled them out. Thicker crackers will need longer than thin ones.

Also, the crackers on the outside edges of the baking sheet brown quicker than the ones in the centre and crackers at the back of the oven may turn golden sooner than the ones at the front.

You can rotate the baking sheet during baking to even out the browning. Also, if. some of the crackers are browned completely but others aren't, simply remove the ones that are done and give the rest a little more oven time.

 

Nutrition

Calories: 86kcalTotal Carbohydrates: 4.5gProtein: 2.8gFat: 6.9gFiber: 4.2gSugar: 0.2g

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