Keto Flaxseed Crackers Recipe

Learn how to make the best homemade keto flaxseed crackers with this foolproof recipe. These easy-to-bake crackers use simple ingredients for a perfect low-carb, high-fiber snack. The ideal crispy base for cheeses and dips, these crackers stay fresh for days and satisfy that craving for crunch without breaking your keto diet.

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

25 mins

Serves:

24 crackers

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Flaxseed Crackers Recipe?

The key ingredients are ground flaxseed, water, olive oil, sea salt, garlic powder, onion powder, dried herbs, and black pepper. This simple combination creates crispy low-carb crackers with only 1.5g of carbs per serving.

How to cook Keto Flaxseed Crackers Recipe at home?

Learn how to cook Keto Flaxseed Crackers by mixing ground flaxseed with seasonings, adding water and oil to form a dough, rolling it ultra-thin between parchment paper, scoring into cracker shapes, and baking at 160°C fan-forced for 20-25 minutes until golden brown. The crucial final step is allowing them to cool completely for maximum crispness.

How do you keep flaxseed crackers crispy for longer?

Store flaxseed crackers in an airtight container at room temperature for up to 2 weeks. If they soften over time, simply reheat in a 150°C oven for 5 minutes and allow to cool completely again to restore their satisfying crunch.

Can you add other seeds or flavourings to low-carb crackers?

Absolutely! Enhance your crackers with sesame seeds, chia seeds, or sunflower seeds for extra texture and nutrition. Try flavour variations like everything bagel seasoning, nutritional yeast for cheesy flavour, or smoked paprika and chilli for a spicy kick.

Why are my flaxseed crackers not crunchy enough?

Insufficient crispness usually results from rolling the dough too thick or underbaking. Aim for 2-3mm thickness, ensure proper baking time (20-25 minutes), and most importantly, allow crackers to cool completely before storing, as they continue crisping during cooling.

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