Flaxseed Crackers (Keto, Vegan, 0.5g Net Carbs)
By Carine Claudepierre
Published on 05/18/2018 - Last updated on 10/26/2023
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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.
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.
What Are Flaxseed Crackers?
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.
Why You’ll Love This Recipe
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.
It’s also:
- Gluten-Free
- Nut-Free
- Egg-Free
- Dairy-Free
- Vegan
- Low-Carb
- Keto
- Ready In 30 Minutes
How To Make Flaxseed Crackers
Flaxseed crackers are keto vegan crackers as they contain no eggs, no dairy.
Ingredients
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!
Making 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.
Rolling The Keto Flax Crackers Dough
The dough can be slightly sticky so I recommend rolling 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.
Baking Low-Carb Crackers
The longer you bake, the crispier. I recommend baking the crackers for 15 minutes, then checking every 5 minutes and stopping 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.
How Do The Keto Crackers Taste?
They are crispy crackers, and as a 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 these crackers. I love my keto spinach avocado dip, my keto hummus, my pizza dip, or my vegan tzatziki.
More Chips And Cracker Recipes
If you like crackers and chips, I have a few more recipes for you!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Flaxseed Crackers
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
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.
Notes
Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
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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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
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.
bonjour es ce que on peux les faire version a la cannelle ? si oui faut t t il enlevé le sel des ingrédient .merci
Probablement je n’ai jamais essaye et oui je retirerai le sel dans ce cas la. Une autre option est d’utiliser mes almond flour crackers qui seront surement plus savoureux avec de la canelle. A bientot, Carine.
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.
I just made them – very yummy
Thank you ! I am so happy you tryed this flaxseed cracker recipe and love them too. Enjoy! XOXO Carine.
hi! whats the shelf life? thank you! so yummy!
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
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.
Please get someone to proofread your blog posts before you publish them. The amount of spelling and grammatical errors make it hard to read.
Not hard to read if you have a good grasp of English..
It’s a beautiful blog!
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.
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.
Incredible recipe. I added caraway seeds. Tastes just like a good piece of rye bread. Great crunch.
Thank you so much ! I am glad you enjoy it. XOXO Carine
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.
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.
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
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.
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.
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.
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,
I tried it and I love it????
Thank you thank you
Yes! I am so happy to read that ! Enjoy the recipes on the blog my friend. XOXO Carine.
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.
Making these tonight. I used Trader Joe’s Everthing Bagel seasoning.
Looks like a great seasoning ! Tag me on insta when done #sweetashoneynz! I can’t wait to see your crackers 🙂 Enjoy, XOXO Carine.