Flaxseed Crackers (Keto, Vegan, 0.5g Net Carbs)
By Carine Claudepierre
Published on 11/15/2024
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These Keto Flax Crackers are healthy, low-carb crackers flavored with rosemary and garlic. 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. These crackers are egg-free and dairy-free, meaning this recipe is vegan as well.
I love simple and healthy appetizers, like my Keto Tortilla Chips, 3-Ingredient Almond Flour Crackers, or 3-Ingredient Crackers, but today I wanted to make crackers that are different, loaded with fiber and omega fatty acids.
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 bite-sized food with a bread-like flavor made essentially from flaxmeal. 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
Ingredients and Substitutions
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 and Herbs – 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!
How To Make Flaxseed Crackers
Flaxseed crackers are keto vegan crackers as they contain no eggs, no dairy. These flaxseed crackers are super easy to make and don’t require any kitchen tools.
Combine the dry ingredients in a mixing bowl.
Pour the water over the stirred dry ingredients.
Work the batter with a silicone spatula.
Form a large dough ball and place it on a sheet of baking paper.
Roll the dough between two pieces of baking paper.
Slice the dough and bake the crackers at 350°F (180°C) for 20-25 minutes.
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.
Serving Suggestions
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.
Carine’s Baking Tips
- 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. 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.
- To create beautiful square crackers, make sure you cut the dough into squares before baking.
- 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.
More Chips And Cracker Recipes
If you like crackers and chips, I have a few more recipes for you!
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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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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, 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.
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Excellent recipe!
Absolutely Stunning.These are great to make in my toaster oven out on my deck
Living in Arizona, summers are hot.
Thank you so much.Flavors are Beautiful, I add finely copped sundried tomatoes sometimes.they hold up so nice.
Am I reading the nutrition facts correctly, serving size is ONE cracker and that’s 38 cal/3 grams fat per single cracker?? Just making sure 🙂
This is correct!
Super easy and tastes GREAT!
The best I’ve ever made. I am allergic to garlic, onion, tomatoes, FODMAP, gluten and a lot of veggies and no milk. This is something I can eat everyday as a keto eater. I used smoked paprika and oregano to replace onion and garlic and my husband and I were very satisfied during our tea time. Thank you so much. I wish you would consider to make recipe for someone liked me who has a lot of food allergies. Kudos to you.
Really easy and yummy! Replaced black sesame seeds with seasoned hemp heart and used italian seasoning in place of rosemary because I didn’t have either on hand. Had some chicken bone broth still warm from the crockpot and replaced the water with it.
New to the flax game…my son’s allergy test showed him reactive to corn, oats, rice, eggs…literally everything that is in processed food.
The crackers were good,I rolled them thin and baked for a total of 25mins. A few tweaks next time, but otherwise they were what I was looking for.
I made these the other day and added sesame seeds and herbs and they were lovely. However, I couldn’t get over the smell of the omega 3. Does anyone have a way to hide this smell or an ingredient that can be added to mask it?
Golden flaxseed have less flavor than brown flaxseed. Garlic powder really cover the taste.
I like this cracker recipe. I used the golden flax seed meal. I like the fact that there is no egg or almond meal in it. I wonder if you can add parmesian/Romano cheese in the green can for extra flavor. May try that next time. I used veggie broth instead of water but I don’t think it added anything.
Thank you so much for this recipe! It’s so flexible as a base cracker recipe and has opened up a world of low-carb snacking options. I have thrown in pepitas, chia seeds, and pecans. It seems like the basic recipe works with any combo as long as there is flax to bind it all together. I also like to add Italian seasoning and rosemary but skip the onion and garlic (personal preference).
LOVE these, I make them all the time. I’ve tried a few flax cracker recipes and these are my favorite! I like to add nutritional yeast and sub out some of the water for soy sauce and apple cider vinegar. Once the edges are done and the centers mostly cooked, I separate the crackers and then put them back in at a lower the oven temp to basically dehydrate them until they are evenly crispy. Thanks!
I can’t eat any seeds aside from flax – do you think these will hold together ok without the other seeds?
I made these simply with flaxseeds and water. They cam out fine. They held together really well. I was super impressed. I did not add any other seeds. but you could add some whole flaxseeds or lindseeds if you want to be sure. Just remember to allow for the carbs.
I don’t think so because flaxseed are very high in fiber.
We’ve been trying to incorporate more omega3 and fiber in our diet …these are fantastic esp for those following keto / low carb diets … I made them with sesame and caraway seeds! Great pairing, I’ll definitely make these routinely!
I love this recipe, have made many times!
I wanted to incorporate some black olives into this… do you think it would turn out okay to add chopped up black olive pieces?
Probably, I would chop them super fine to avoid moisture to come out in the cracker batter and make them soft
Thanks so much!! Going to give it a shot 🙂
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.
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.
Have you tried to dehydrate instead of bake? does it work out
No sorry, I don’t have a dehydrator, feel free to experiment
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!
You made my day ! That craving for crispy is now gone ! Thank you for this.
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