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Flaxseed Crackers – Keto & Vegan – 0.5g Net Carbs

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4.83 from 354 votes
By Carine - - 106 Comments
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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:

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  • 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.

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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

More keto cracker recipes

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
0.5gNet Carbs
4.83 from 354 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Net Carbs 0.5g
Fat 3g
Protein 1.3g
Calories 38kcal
Author: Carine Claudepierre
30 crackers
Keto Flaxseed Crackers are paleo vegan healthy Rosemary Garlic flaxseed Crackers made of 5 simple ingredients make the best keto snacks or low carb appetizers. Plus, it is gluten-free! 

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4.83 from 354 votes
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Ingredients

  • 1 cup Flaxseed Meal brown or golden
  • 2 teaspoons Onion Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Salt
  • 2 tablespoons Black Sesame Seeds optional
  • 2 tablespoons White Sesame Seeds optional
  • 2 teaspoons Dried Rosemary
  • ½ cup Water
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Instructions

  • 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 350°F (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.
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Nutrition Facts
Flaxseed Crackers
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.

Keto Flaxseed crackers

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    106 thoughts on Flaxseed Crackers – Keto & Vegan – 0.5g Net Carbs
    1 2 3
  1. These are my most favorite crackers ever. And so easy. I have been very unhappy with all store bought G/F crackers. Love your wonderful & yummy recipes.

  2. 5 stars
    Making these again this afternoon. From experience with similar dough
    Line pan with parchment
    Squish dough with hands to get somewhat even
    Cover with parchment or waxed paper and roll out to thickness you desire
    Remove paper, using a pizza cutter cut your crackers to size. When baked recut. It usually makes nicer edges and keeps the crackers from breaking. I learned this trick making homemade graham crackers for my kids. Thank you for sharing this recipe. I’m allergic to wheat.

  3. 5 stars
    I haven’t been able to eat crackers for years! These are so tasty and foolproof. I’ve made them with herbs de Provence and Everything but the Bagel seasoning. Both were delicious and so good with dip or cheese. Thank you!

  4. 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

  5. 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

  6. 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!

  7. 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!

  8. 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!!!

  9. 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: https://www.youtube.com/channel/UCklupF3F8Axi7h_l6FtBzlA

  10. 5 stars
    Wonderful!!
    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

  11. 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

  12. 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

  13. 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

  14. 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

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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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