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.
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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hola.I find that flax seeds used for crackers or bread have a texture that I find unpalatable. Ok as a thickener or vegan egg.Are these crackers any different?
It depends of the kind of flaxseed you are using. Golden flaxseed have barely no flavor but brown flaxseed can have a fishy bitter aftertaste – that’s the most common one used for flaxegg. So to make tasty crackers I always recommend using the golden flaxmeal. Enjoy, XOXO Carine
Thanks for the tip. I will try golden flaxseed next time. I used the brown flax meal that I use as egg replacement. I usually make my seed crackers with psyllium husk and although it contains whole brown flax seeds it does not smell. My crackers tasted fine the first 2 days then it started to smell fishy.
I am not sure if it is rancid. I have a sensitive nose and I never use flax oil because it always has a fishy smell and taste.
Regards Lejandra
i made these crackers tonight and i was surprised, in a great way, of how good they turned out. awesome, actually! we had them with broccoli soup. it was my 1st attempt at crackers. and this recipe will be the only1 i use. thank you! thank you!
THANK YOU for this recipe! I love flex seed crackers for my vegan keto diet…but my favorite brand is $6 for a small bag! Your version is awesome. I just ground my own flaxseeds, added “everything bagel” seasoning and rosemary. Probably took about 30 min to cook. Yum!! Thank you!
I just made these and they are delish! I wasn’t sure what I was in for but was looking for a healthy, keto-friendly cracker and came across your recipe…it did not disappoint! I added in Trader Joe’s “Everything But The Bagel” seasoning (a must try!) and am already going to make another batch or two to have on hand. Thank you!!!
love the taste of these crackers. I added two anti-inflammatory spices, turmeric and garlic (both in powder form). Sure wish I’d bothered to watch your video, if I would have rolled the dough out like you did I would have had a perfect sheet of perfect size crackers. Instead I have irregular size pieces. Oh well, mine are “rustic”, haha! See my laughable attempt on my youtube channel: https://www.youtube.com/channel/UCklupF3F8Axi7h_l6FtBzlA
Wonderful!!
Thanks very much for your explanation! It was so easy to follow your steps????
I added sunflower seeds and no sesame seeds as I didn’t have.
I also added one tooth of garlic and mixed herbs. (I didn’t have dried garlic) and they were wonderful! I love crackers with garlic and mixed herbs!
You’re welcome ! So glad you love them. I agree, garlic and herbs is a delicious combo in anything. Enjoy! XOXO Carine
I’ve been on Keto for 8 years now. These are the best crackers when it come to crisp factor. However after removal from the oven the center area was still moist. So i broke them into individual crackers and put them in the microwave for 2 minutes and they dried very well.They are perfect. I just made my second batch. I used flax, water, cinnamon and Stivia. Another perfect bath of desert crackers to eat with my yogurt. Thank you.
Thanks for the lovely feedback and also for sharing your tips ! I noticed that when they stay soft in the middle you can separate all the crackers and bring them back in the oven. As they spread out (don’t touch each other) they bake better in the center and get very crispy. Enjoy the keto recipes around here, XOXO Carine
HI Carine,
Thank you for the recipe! I just made these chips and love them! I am trying to stay away from simple carbs and gluten, but really miss crackers sometimes:)These were super easy to make and taste delicious. I had to omit sesame seeds because I am allergic, but I can see that this recipe can be pretty versatile as far as spices and little addition. Will try sunflower seeds next time.
Thanks again!
Thanks for the lovely review on my recipe. It will be delicious with sunflower seeds I am sure. Enjoy the recipes around here, XOXO Carine
Just made these and worked out really well, crispy and tasty. I modified the recipe a little – nutritional yeast instead of white sesame seeds and smoked paprika instead of rosemary. Yum!
I am so happy you love it and thanks for sharing your tips, smoked paprika sounds delicious! enjoy the recipes on the blog, XOXO Carine
Hi Carine,
Your recipes are amazing and your English is fantastic!!!!!! Kudos to you!
I truly hope you aren’t letting negative comments get to you! Even if you had made those mistakes, your recipes are so easily understood and mistakes are normal. Please keep your lovely spirit and continue the fantastic job with food creations. We are thankful for you!
Best, d.
Thank you do much D. for these encouragement. I am so glad you are enjoying the blog recipes, Take care, XOXO Carine
It’s a great and delicious recipe, and so easy to make! I love it thanks Carine!!
XOXO
Thank you SO much! XOXO Carine
It’s a great an delicious recipe, and so easy to make! I love it thanks Carine!!
XOXO
It’s a great and delicious recipe, and so easy to make ! I love it thanks Carine!!
And how much is q cup ground flax in grams? Thanks!!!
You need 105 g of thin flaxmeal. Enjoy, XOXO Carine.
Hello Carine!
I was tbinking of making these tomorrow. Could I substitute ground flax for store-bought flaxseed flour? Thanks!!
Sure, it should be perfect. Enjoy, XOXO Carine
If substituting flaxseed flour, how many grams could it be?? Thanks!
You can use same amount of flaxseed flour or ground flaxseed, they usually have the same density and works the same in my recipes. Enjoy, XOXO Carine.
I just baked some crackers following your recipe. They turned out amazingly. The “fishy” taste that people were referring to actually taste good to me, it just makes the crackers more flavourful.
I am trying to stay on a ketogenic diet, To add more fat to them I added 1/3 cup of granted sheep cheese, no additional water needed.
They taste wonderful, I wonder why I ate plain o’ crackers for so long.
Thank you for your recipe Petra!
Thanks Petra! I love the cheese addition too, sounds delicious! I also love flaxseed flavor but I agree that their strong flavor maybe difficult for some epeople. Enjoy the recipes on the blog, XOXO Carine
Thanks for sharing! Do they freeze well?
I didn’t try to freeze this recipe simply because they store up to 1 month in a glass/cookie jar in the pantry and usually by this time I eat them all 🙂 This said, I don’t see why they wouldn’t freeze well! They will probably come out less crunchy after freezing tho. Enjoy the recipe, XOXO Carine.
These look so good! Are they very crumbly?
Not at all, they all very well and crunch! Enjoy the recipe, XOXO Carine.
Thank you so much for this simple and easy recipe I can’t wait to try. Most of the other recipes out there have too much products that I find it hard to get in my country, so thank you again 😀
I like my recipes EASY so you should enjoy the blog 🙂 I can’t wait to read your feedback on those. Talk to you soon, XOXO Carine.
I tried the recipe with brown flaxseed, it turned out ok, but there is a bit of a fishy smell, any idea why or how I can avoid this the next time?
Thank you so much.
Flaxseed, especially the brown ones have a stronger ‘fishy’ flavor than the golden ones. If you are new to keto recipes, it takes time to enjoy flaxmeal. I always recommend golden flaxmeal because the flavor it doesn’t have such a strong flavor. Next time I recommend you choose golden flaxseed and increase spices like garlic to cover any flavor yyou may not like. Thanks for tring my recipes! XOXO Carine.