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Flaxseed Crackers – Keto & Vegan – 0.5g Net Carbs

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4.84 from 366 votes
By Carine - - 106 Comments

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.

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

Carine from Sweetashoney

Hi! Do you need help to start Keto?

By Carine from Sweetashoney

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

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
4.84 from 366 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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Net Carbs
4.84 from 366 votes
Leave A Review Print The Recipe


  • 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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  • 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
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  1. 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.

  2. 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.

  3. 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,

  4. 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.

  5. 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

  6. 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.

  7. 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.

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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 sweeteners 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 sweeteners 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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