Keto Flaxseed Crackers Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g ground flaxseed (flaxseed meal)</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp dried herbs (rosemary, thyme, or Italian seasoning)</li><li class="ingredients-single-item">1/4 tsp ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pizza cutter or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C fan-forced (180°C conventional). Line a large baking sheet with parchment paper – this prevents sticking and makes removal easier after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the ground flaxseed, salt, garlic powder, onion powder, dried herbs, and black pepper. Mix thoroughly with a fork to ensure even distribution of the seasonings throughout the flaxseed meal.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the water and olive oil to your dry ingredients. Stir with a spatula until the mixture comes together as a cohesive dough – it will look slightly moist but should hold together when pressed. Allow the mixture to rest for 5 minutes, which gives the flaxseed time to absorb the liquid (flaxseed is highly absorbent and forms a gel-like consistency when mixed with liquid).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough between two large sheets of parchment paper. Using a rolling pin, roll the dough out to approximately 2-3mm thickness – aim for ultra-thin as this ensures crispy crackers. Roll from the center out in all directions for even thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once rolled, carefully peel off the top parchment. Using a pizza cutter or sharp knife, score the dough into your desired cracker shapes (squares or rectangles work well). Don't worry about separating them completely – they'll break apart easily after baking. For professional-looking crackers, prick each piece several times with a fork to prevent air bubbles from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the bottom parchment with the scored dough onto your baking sheet. Bake for 20-25 minutes, checking after 15 minutes. The crackers around the edges will brown faster, so you may need to remove them earlier. The crackers should be golden brown and feel firm to the touch – they'll crisp up further as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once baked, remove from the oven and allow to cool completely on the baking sheet. This cooling period is crucial as it allows the crackers to reach their maximum crispness. When fully cooled, break along your score lines into individual crackers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Store your keto flaxseed crackers in an airtight container at room temperature for up to 2 weeks. If they lose crispness over time, simply reheat in a 150°C oven for 5 minutes and allow to cool again for restored crunchiness.</li></ol>