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.
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.
0.3g net carbs per serving of 4 crackers. Makes 32 crackers in total - 8 servings per recipe. Optional flavourings to try
1 tsp garlic powder
1 tsp onion powder
2 tsp dried herbs like rosemary, oregano or thyme
⅓ cup grated parmesan
1 tsp cumin
1 tsp za'atar - a fragrant Middle Eastern spice mix
¼ tsp 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.