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Flaxseed Crackers keto + vegan 0.5 g net carbs

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4.86 from 308 votes
Carine Claudepierre -

These keto flax crackers are healthy low-carb crackers flavored with rosemary and garlic. Bonus, this is also a gluten-free cracker recipe, made with only 5 simple ingredients.

Flaxseed crackers

An easy, tasty snack or appetizer for your summer food platter. Also, these crackers are egg-free and dairy-free, meaning this recipe is vegan as well.

Flaxseed crackers: vegan cracker recipe

My appetizers, desserts, and snacks are mostly keto vegan recipes. We love to snack on crackers or chips. My low-carb tortillas chips are always a big hit, and recently I’ve had huge success experimenting with homemade crackers.

My favorite flavor is garlic & rosemary crackers. The ones you can buy from the store are definitely not low-carb or vegan. That’s why I made my own Garlic & Rosemary keto flax crackers, also known as flaxseed Crackers.

Flaxseed crackers

What are keto flax crackers?

Keto flax crackers are crunchy little bites size food with a bread-like flavor made essentially from flax meal. It’s an easy flaxseed recipe using ground flaxseed and water to create a crunchy snack or appetizer.

Flaxseed crackers

Flaxseed crackers are keto vegan crackers as they contain no eggs, no dairy. All you need to make these low-carb crackers are 4 ingredients:

  • Ground flaxseed – you can use either golden or brown flaxseed. I love both, but some people prefer golden flaxseed as they don’t have much flavor.
  • Water – simple tap water at room temperature.
  • Spices – I love garlic powder, dried rosemary, and onion powder. Again, this is my favorite flavor, and you can play a lot with spices. I love smoked paprika, dried oregano, dried thyme, or even nutritional yeast for a cheesy flavor.
  • Sesame seeds – this is optional. That’s my secret weapon to make these simple flaxseed crackers super tasty! If you have got sesame seeds at home, go for it, this is so good with it!

Easy to make homemade gluten-free cracker recipe

These flaxseed crackers are super easy to make and don’t require any kitchen tools. I like to grind raw flaxseeds in my blender simply because whole flaxseeds are cheaper.

However, this recipe works well with store-bought ground flaxseed. Combine all the ingredients into a bowl with a spatula or your hand until it forms a dough.

Flaxseed crackers

How to roll your keto flax crackers dough?

The dough can be slightly sticky so I recommend to roll the dough between two pieces of parchment paper. Peel off the top piece of paper before baking.

Keep the crackers onto the bottom piece and slide this piece of parchment paper onto a baking sheet. Also, to create beautiful square crackers, make sure you cut the dough into squares before baking.

Flaxseed crackers

How to bake your low carb crackers?

The longer you bake, the crispier. I recommend baking the crackers for 15 minutes, then check every 5 minutes and stop the baking when it reaches your favorite texture.

Test the center of the cracker. If too soft, keep baking. I love mine very crispy but still thick, so it takes about 25 minutes. The color will vary depending on how long you bake them. The longer, the darker.

Flaxseed crackers


How do the keto crackers taste?

They are crispy crackers, and as flaxseed meal doesn’t have much flavor, the main flavor is garlic rosemary.

It’s hard to believe that this is indeed a low-carb cracker. All of my non-vegan or low-carb friends love these flaxseed crackers.

We love to spread dips on those crackers. My vegan husband will, of course, go for hummus of any kind.

I love my keto spinach avocado dip or my vegan tzatziki.

Flaxseed crackers

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These little crackers are perfect for a keto appetizer platter along with cheese, cured meat, and raw keto vegetables.

xoxo Carine

Recipe Card

Flaxseed crackers

Flaxseed crackers paleo + vegan

 Flaxseed crackers paleo + vegan. These healthy Rosemary Garlic flaxseed Crackers made of 5 simple ingredients make the best keto snacks or low carb appetizers. Plus, it is gluten-free! 
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

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Net Carbs
Author: Carine Claudepierre
30 crackers
4.86 from 308 votes
Leave A Review Print The Recipe


  • 1 cup Flaxseed meal brown or golden
  • 2 teaspoons Onion Powder
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons Black Sesame seeds optional
  • 2 tablespoons White Sesame seeds optional
  • 2 teaspoons dried rosemary
  • 1/2 cup Water
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  • In a mixing bowl, add ground flaxseed, onion powder, garlic powder, salt, sesame seeds -if used, and dried rosemary. 
  • Give a good stir to combine, then pour the water.
  • Use a spatula to combine all the ingredients at first, then use your hands to form a ball of dough. The more you knead the dough, the drier and harder it will get. If the ball really sticks to your hands - can happen when your ground flaxseed is thicker than mine - sprinkle extra flaxseed to slightly dry the ball and make it easy to roll.
  • Place the dough ball onto two pieces of parchment paper, and use a rolling pin to roll about 2-4 mm thick - I like my crackers thick! 
  • Use a pizza cutter or knife to cut the rolled dough into squares/rectangles. I usually shape a large rectangle and then cut smaller squares inside. I keep the leftover dough from the border to reform a ball, roll again, and cut more crackers with this dough. You should make about 30 square crackers in total.
  • Leave the crackers onto the piece of parchment paper and slide the piece of paper onto a baking sheet. Prick each cracker with a fork 2-3 times. 
  • Bake at 350F (180 C) for 20-25 minutes. I recommend checking the crackers every 5 minutes after the first 15 minutes of baking. This will prevent over baking the crackers. If yours are rolled thinner, they will bake faster and get crispier, more like tortillas chips. You know it is ready when the border and center are crispy and golden brown. If soft in the center, keep baking - they don't get much crispier when cooling down. 
  • Cool down on a cooling rack and enjoy at room temperature with your favorite dips.
  • Store in an airtight container for up to 3 weeks in the pantry.
Sesame seeds: I love them, but you can use any other seed you like or even make plain crackers. The recipe will also work well without the sesame seeds.
Baking time:  it depends on the thickness of your crackers. The thicker, the longer you have to bake them to get crispy! 
Flax seeds: use golden or brown flaxseed. The golden flaxseed has less flavor than brown. You can grind your own flaxseed or use store-bought ground flaxseed. 
Herbs: if you don't like rosemary, other herbs that are tasty will be dried oregano or dried thyme, or a combo.
Tried this recipe?Mention
Nutrition Facts
Flaxseed crackers paleo + vegan
Amount Per Serving (1 cracker)
Calories 38 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Sodium 81.6mg4%
Carbohydrates 2.2g1%
Fiber 1.7g7%
Sugar 0.1g0%
Protein 1.3g3%
Calcium 30mg3%
Iron 0.5mg3%
Net Carbs 0.5g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition panel is for one flaxseed crackers. This recipe makes about 30 flaxseed crackers.


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  1. Hi, i’ve followed the recipe but the middle part is moist on the underside while the edges have crisp up (i’ve tried to roll as evenly as possible). i ended up baking for almost an hour to get the middle part to dry up and crisp up, is there anything i’ve done wrongly ?

    • Crackers always crisp faster on the side, remove these crackers, spread the one in the center so they don’t overlap and keep baking until crispy. Enjoy, Carine

  2. hola.I find that flax seeds used for crackers or bread have a texture that I find unpalatable. Ok as a thickener or vegan egg.Are these crackers any different?

    • It depends of the kind of flaxseed you are using. Golden flaxseed have barely no flavor but brown flaxseed can have a fishy bitter aftertaste – that’s the most common one used for flaxegg. So to make tasty crackers I always recommend using the golden flaxmeal. Enjoy, XOXO Carine

      • Thanks for the tip. I will try golden flaxseed next time. I used the brown flax meal that I use as egg replacement. I usually make my seed crackers with psyllium husk and although it contains whole brown flax seeds it does not smell. My crackers tasted fine the first 2 days then it started to smell fishy.
        I am not sure if it is rancid. I have a sensitive nose and I never use flax oil because it always has a fishy smell and taste.
        Regards Lejandra

  3. 5 stars
    i made these crackers tonight and i was surprised, in a great way, of how good they turned out. awesome, actually! we had them with broccoli soup. it was my 1st attempt at crackers. and this recipe will be the only1 i use. thank you! thank you!

  4. 5 stars
    THANK YOU for this recipe! I love flex seed crackers for my vegan keto diet…but my favorite brand is $6 for a small bag! Your version is awesome. I just ground my own flaxseeds, added “everything bagel” seasoning and rosemary. Probably took about 30 min to cook. Yum!! Thank you!

  5. 5 stars
    I just made these and they are delish! I wasn’t sure what I was in for but was looking for a healthy, keto-friendly cracker and came across your recipe…it did not disappoint! I added in Trader Joe’s “Everything But The Bagel” seasoning (a must try!) and am already going to make another batch or two to have on hand. Thank you!!!

  6. 5 stars
    love the taste of these crackers. I added two anti-inflammatory spices, turmeric and garlic (both in powder form). Sure wish I’d bothered to watch your video, if I would have rolled the dough out like you did I would have had a perfect sheet of perfect size crackers. Instead I have irregular size pieces. Oh well, mine are “rustic”, haha! See my laughable attempt on my youtube channel:

  7. 5 stars
    Thanks very much for your explanation! It was so easy to follow your steps????
    I added sunflower seeds and no sesame seeds as I didn’t have.
    I also added one tooth of garlic and mixed herbs. (I didn’t have dried garlic) and they were wonderful! I love crackers with garlic and mixed herbs!

    • You’re welcome ! So glad you love them. I agree, garlic and herbs is a delicious combo in anything. Enjoy! XOXO Carine

  8. 5 stars
    I’ve been on Keto for 8 years now. These are the best crackers when it come to crisp factor. However after removal from the oven the center area was still moist. So i broke them into individual crackers and put them in the microwave for 2 minutes and they dried very well.They are perfect. I just made my second batch. I used flax, water, cinnamon and Stivia. Another perfect bath of desert crackers to eat with my yogurt. Thank you.

    • Thanks for the lovely feedback and also for sharing your tips ! I noticed that when they stay soft in the middle you can separate all the crackers and bring them back in the oven. As they spread out (don’t touch each other) they bake better in the center and get very crispy. Enjoy the keto recipes around here, XOXO Carine

  9. 5 stars
    HI Carine,

    Thank you for the recipe! I just made these chips and love them! I am trying to stay away from simple carbs and gluten, but really miss crackers sometimes:)These were super easy to make and taste delicious. I had to omit sesame seeds because I am allergic, but I can see that this recipe can be pretty versatile as far as spices and little addition. Will try sunflower seeds next time.
    Thanks again!

    • Thanks for the lovely review on my recipe. It will be delicious with sunflower seeds I am sure. Enjoy the recipes around here, XOXO Carine

  10. 5 stars
    Just made these and worked out really well, crispy and tasty. I modified the recipe a little – nutritional yeast instead of white sesame seeds and smoked paprika instead of rosemary. Yum!

    • I am so happy you love it and thanks for sharing your tips, smoked paprika sounds delicious! enjoy the recipes on the blog, XOXO Carine

  11. 5 stars
    Hi Carine,

    Your recipes are amazing and your English is fantastic!!!!!! Kudos to you!
    I truly hope you aren’t letting negative comments get to you! Even if you had made those mistakes, your recipes are so easily understood and mistakes are normal. Please keep your lovely spirit and continue the fantastic job with food creations. We are thankful for you!
    Best, d.

    • Thank you do much D. for these encouragement. I am so glad you are enjoying the blog recipes, Take care, XOXO Carine

  12. Hello Carine!
    I was tbinking of making these tomorrow. Could I substitute ground flax for store-bought flaxseed flour? Thanks!!

  13. 5 stars
    I just baked some crackers following your recipe. They turned out amazingly. The “fishy” taste that people were referring to actually taste good to me, it just makes the crackers more flavourful.

    I am trying to stay on a ketogenic diet, To add more fat to them I added 1/3 cup of granted sheep cheese, no additional water needed.

    They taste wonderful, I wonder why I ate plain o’ crackers for so long.

    Thank you for your recipe Petra!

    • Thanks Petra! I love the cheese addition too, sounds delicious! I also love flaxseed flavor but I agree that their strong flavor maybe difficult for some epeople. Enjoy the recipes on the blog, XOXO Carine

    • I didn’t try to freeze this recipe simply because they store up to 1 month in a glass/cookie jar in the pantry and usually by this time I eat them all 🙂 This said, I don’t see why they wouldn’t freeze well! They will probably come out less crunchy after freezing tho. Enjoy the recipe, XOXO Carine.

  14. 5 stars
    Thank you so much for this simple and easy recipe I can’t wait to try. Most of the other recipes out there have too much products that I find it hard to get in my country, so thank you again 😀

    • I like my recipes EASY so you should enjoy the blog 🙂 I can’t wait to read your feedback on those. Talk to you soon, XOXO Carine.

  15. I tried the recipe with brown flaxseed, it turned out ok, but there is a bit of a fishy smell, any idea why or how I can avoid this the next time?

    Thank you so much.

    • Flaxseed, especially the brown ones have a stronger ‘fishy’ flavor than the golden ones. If you are new to keto recipes, it takes time to enjoy flaxmeal. I always recommend golden flaxmeal because the flavor it doesn’t have such a strong flavor. Next time I recommend you choose golden flaxseed and increase spices like garlic to cover any flavor yyou may not like. Thanks for tring my recipes! XOXO Carine.

  16. Instead of black sesame seeds I sub for 2tbs of chia seeds than added 1tsp of ground thyme. Hopefully should be good. Shall see lol.

    • It should be good but chia seeds contains lots of fiber, probably 10 times more than sesame seed. It may results in chewier crackers, with less crunch. I hope you enjoy them! XOXO Carine

  17. 5 stars
    Bravo! Finally a crispy tasty kracker that is keto!
    These came out great, only thing I added was some Chia seeds and 1 teaspoon of almond flour to make it stick less. Still kept keto and came out great…Was tired of making Parmesan crisps!

    • YAY ! I am so happy you love those crackers and I really like the way you twist the recipe too, Enjoy the blog, XOXO Carine.

  18. bonjour es ce que on peux les faire version a la cannelle ? si oui faut t t il enlevé le sel des ingrédient .merci

  19. 5 stars
    Thank you so much for developing this crackers recipe and sharing it. I usually have a supply of flaxseeds but never really know how to use them. Your English is Amazing! I assumed you were a native English speaker. But French is the most beautiful…????

    • Thanks so much for this lovely comment! I am so happy you found my blog and love the crackers too. I can’t believe my English is so good tho haha. Thanks for being here with me, XOXO Carine.

    • You can store them in a glass jar (or cookie jar) at room temperature for 1 or 2 weeks. They soften with time so if this happens bring them few minutes in the oven and they are all crispy again. Enjoy XOXO Carine

  20. 5 stars
    Carine, thanks for this great recipe! I made them without the sesame seeds (only because I didn’t have any on hand), and they turned out really well. So easy, too.

    • It is a pleasure to share my recipe with you! I am so glad o hear they taste as good without the seeds, thanks for sharing with us. Enjoy the recipes on the blog, XOXO Carine.

  21. Please get someone to proofread your blog posts before you publish them. The amount of spelling and grammatical errors make it hard to read.

    • Lauren –

      Just wanted to note that you made a grammatical error as well:
      “The amount of spelling and grammatical errors make it hard to read.”

      “…of spelling and grammatical errors” is a preposition describing the “amount”, and the subject of the sentence is still “The amount”. Due to that, it should be “The amount makeS it hard to read”, not “the amount make it hard to read.”

      So the full correct sentence would be:
      “The amount of spelling and grammatical errors makes it hard to read.”

      But yes, please go online and correct a non-native English speaker for their errors when you, in your short two-sentence post, manage to make an error as well.

    • I am sorry if you find my writing awkward, but remember that I am French with no English speaker around me to help me proofread my blog. This is a fun blog, not a professional website. Here I share my favorite recipes, the one that helped me reverse my diabetes, it is a journal more than just a recipe blog. So yes my English is average, witting in English is a challenge but it is my third language and most of my readers know my background and appreciate that part of me ! Enjoy the recipes, XOXO Carine.

      • Hello, Carine!! I am a native English speaker learning beautiful, intriguing Russian, & I wish my Russian were as good as your English. I long to be beautifully fluent.

        I just discovered your site. Thank you for your healthy recipes; I am going to try a couple of them. You are lovely, knowledgeable, & your kindness comes through in your writing posts & addressing others. Blessings to you & your husband!!

        • Thanks so much again for those words. Enjoy the reipes with your husband. I can’t wait to read your first comment on my recipes, XOXO Carine.

  22. 5 stars
    My daughter and I made these this morning with sunflower seeds and Arsenal seeds. The bake time was a bit longer than the 25 minutes to ensure the crispy cracker crunch. Happy to know how to make my own crackers now. So easy!

    • That is great to know this recipe works with different flours too! Thanks for shring (and I do love to make with my daughter too, such a special time!). Enjoy the recipes on the blog, XOXO Carine.

  23. 5 stars
    Incredible recipe. I added caraway seeds. Tastes just like a good piece of rye bread. Great crunch.

  24. 5 stars
    I love this recipe! So simple! Instead of the herbs and powders, I used Mrs. Dash, the low sodium spice, brand for flavor. I intend on making these again with herbs and use as a pizza crust!
    Thank you for sharing!

    • What a great idea to try this recipe as a pizza crust! I didn’t thought about it. Enjoy the low carb recipes on the blog and thanks for the lovely comment. XOXO Carine.

  25. 5 stars
    these are all wonderful and I am just starting a keto diet and I thought any type of crackers would be a thing of the past. so glad to know I can still have small amounts when I need something crunchy! You are awesome my friend!!!

    • I just want to apologize on behalf of the rude people who comment negatively about your “poor” English. Thank you for sharing great recipes with all of us who are here for those, and not to criticise the author.

      • Thanks very much for your lovely message. It really makes me feel good to read your message. It took me so many years before getting the confidence to start my recipe blog in English. I am so happy that many people like you understand that this is about sharing my personnal experience as a prediabetic mum who reversed it eating differently. Here I like to be myself, sharing my best recipe creation based on my story, with my own words. I agree, my English can be funny sometimes but the recipe are truly good and that, I can guarantee 🙂 I just want this blog to help YOU all, keto, diabetics anyone who have through the same path. I appreciate your support. Thanks so much for being here with me. XOXO Carine.

  26. 4 stars
    I can’t seem to find the nutritional information. Is there a way to find it. I miss eating crackers so I am hoping this is a good replacement.

    Thanks Jon

    • Hi Jon, the nutrition panel appears after the recipe card, scroll down a little further to see it. But just in case this is waht you need to know to start baking those and fix your cracker cravings: one cracker has 38 kcal, 1.3g protein, 3.3g fat, 2.2g carb (1.7g fibre so net carb is only 0.5g per cracker). The recipe makes about 30 crackers. Enjoy the recipe and keep an eye on the blog new keto cracker recipe coming up this week! I am a cracker lover too. XOXO Carine

  27. 5 stars
    Thank you ever so much for this recipe! It is delicious. I used Italian seasoning, and even left out the salt and still wonderful. I call these my new blood pressure pills!

    • You are welcome! Thanks very much for trying my recipe and sharing your alteration, love Italian seasoning will try next time for sure! Enjoy the blog, XOXO Carine.

  28. 5 stars
    Just found this website! Great recipe – thanks!
    I’m a vegetarian working on decreasing my carb intake. I think I’m going to be really enjoying your blog.

    • Oh thank you ! I am so glad to have you here. I love healthy low carb recipes, lots are vegetarian. Enjoy what you see. XOXO Carine.

  29. Excellent recipe!
    Do you think I can make savory cones out of this dough by baking it into a waffle cone maker?
    Also how could I make it less hard or crispy / a little softer? Do you think I can use some corn flour or plain oats or oat flour?

    • I have no idea if it will work, I reckon it is a smart idea but as I don’t have a waffle cone maker I am not sure. I would not add any other flours in this recipe specially not corn or oat as it will remove all the low carb/keto properties of this recipe. Enjoy the blog recipes. XOXO Carine.

  30. Hi there, just wanted to ask you a question about the taste. The crackers were easy to make and turned out really nice and crunchy. But the taste was really bitter. What do you think could have happened? I didn’t grind the flaxseed at the time of the cooking. It’d been sitting there for a while. Do you think that’s what it was? If you have any thoughts and don’t want to publish the question, please feel free to email. Congrats for the blog! Thank you, Érica

    • Hello Erica, Flaxseed is always bitter even more if you are using brown flaxseed. I always recommend to use golden flaxseed to people who are not used to the bitterness of it. Also, it is very important to use ground flaxseed not whole flaxseed. I am sure you will get better next time. You can also add more spices, or grated parmesan in the mix to get some flavor that cover the natural bitterness of flaxseed. Enjoy the blog recipes and thanks again for trying some of them. XOXO Carine,

  31. I rolled them out between 2 silpat mats! Worked perfectly and gave me straight edges to shoot for so they cut into nice square crackers. Then baked on the bottom mat…no waste, no worry.

    • That’s very clever! I love how you saved some baking paper with your method. I have to get some silpat as well. Looks cool. Thanks for sharing. XOXO Carine.

    • Looks like a great seasoning ! Tag me on insta when done #sweetashoneynz! I can’t wait to see your crackers 🙂 Enjoy, XOXO Carine.

  32. Do you think it would still work out on a baking sheet instead of parchment paper? Or maybe a glass dish? I would love to avoid the paper usage.

    • Hello! The baking paper in this recipe is not used for baking purpose but mainly to roll the dough. The dough will stick to the roller pin if not rolled between two pieces of parchment paper. Then, baking the dough on the bottom baking paper sheet make it easier to transfer onto the baking tray. I am not for over use of paper too but for this particular recipe you must use parchment paper or you won’t be able to roll the dough and bake it properly. Enjoy the flaxseed crackers recipe. XOXO Carine.

        • Thanks for sharing this lovely tips, very good to know I don’t need baking paper to make those crackers. Enjoy the healthy recipes on the blog. XOXO Carine.

    • I am sure it will be delicious but as you mentioned it may impact the storage as bone broth is an animal product that may fade/change in flavors in time faster than water. Let me know if you give them a go! Enjoy the recipe. XOXO Carine.

      • I can see the issue with storage using bone broth. Do you think it would pose the same issue using a vegetable broth that contains no oils or added ingredients that have a shorter shelf life? Recipe looks great!

        • I think it will store pretty well with vegetable broth. I would say no longer than 10 days in an airtight container in the pantry. Enjoy the crackers! XOXO Carine

  33. 5 stars
    I am loving your cracker, pizza crust, tortilla/roti/flatbread, etc. Recipes. Until now all I have found are full of eggs which makes for a yucky texture and way too eggy taste. Super excited to try yours. I miss pizza and crackers…and tortillas.

    • I am eating low carb for 5 years now and I used to add lots of eggs in my recipes until my husband switch vegan 2 years ago. I realized I could make amazing keto recipes without eggs that taste even better – more like store bought pizza or crackers! I hope you enjoyed all my recipes. Thanks so much for stopping by. Enjoy. XOXO Carine.

    • Hello! As you can see on my video I cut the crackers using a pizza cutter. First shape a large rectangle and then cut out smaller one in the center. I keep the borders from the large rectangle to reform a dough ball, roll and repeat the same process until no more left. Enjoy the crackers! XOXO Carine.

  34. 5 stars
    I didn’t have ground flaxseed, so I used a cup of ground linseed, chia and hemp instead. Worked out just fine! Great recipe, no resisting to eat the whole batch right now!

      • Yes! thanks for adding this useful info, people are often confused by its basically the same thing 🙂 Enjoy the blog recipes my friend! XOXO Carine.

    • That’s awesome! I would never thought it would work so well with a different seed combo, thanks for sharing ! Enjoy the blog. XOXO Carine.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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