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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Do you think it would still work out on a baking sheet instead of parchment paper? Or maybe a glass dish? I would love to avoid the paper usage.
Hello! The baking paper in this recipe is not used for baking purpose but mainly to roll the dough. The dough will stick to the roller pin if not rolled between two pieces of parchment paper. Then, baking the dough on the bottom baking paper sheet make it easier to transfer onto the baking tray. I am not for over use of paper too but for this particular recipe you must use parchment paper or you won’t be able to roll the dough and bake it properly. Enjoy the flaxseed crackers recipe. XOXO Carine.
I Just made it and used too baking sheets instead of the parchment paper… it worked well.
Thanks for sharing this lovely tips, very good to know I don’t need baking paper to make those crackers. Enjoy the healthy recipes on the blog. XOXO Carine.
Could you use bone broth instead of water, Or wouldThat affect the storage of the crackers?
I am sure it will be delicious but as you mentioned it may impact the storage as bone broth is an animal product that may fade/change in flavors in time faster than water. Let me know if you give them a go! Enjoy the recipe. XOXO Carine.
I can see the issue with storage using bone broth. Do you think it would pose the same issue using a vegetable broth that contains no oils or added ingredients that have a shorter shelf life? Recipe looks great!
I think it will store pretty well with vegetable broth. I would say no longer than 10 days in an airtight container in the pantry. Enjoy the crackers! XOXO Carine
I am loving your cracker, pizza crust, tortilla/roti/flatbread, etc. Recipes. Until now all I have found are full of eggs which makes for a yucky texture and way too eggy taste. Super excited to try yours. I miss pizza and crackers…and tortillas.
I am eating low carb for 5 years now and I used to add lots of eggs in my recipes until my husband switch vegan 2 years ago. I realized I could make amazing keto recipes without eggs that taste even better – more like store bought pizza or crackers! I hope you enjoyed all my recipes. Thanks so much for stopping by. Enjoy. XOXO Carine.
These look yummy! How do you get the straight edges?
Hello! As you can see on my video I cut the crackers using a pizza cutter. First shape a large rectangle and then cut out smaller one in the center. I keep the borders from the large rectangle to reform a dough ball, roll and repeat the same process until no more left. Enjoy the crackers! XOXO Carine.
I didn’t have ground flaxseed, so I used a cup of ground linseed, chia and hemp instead. Worked out just fine! Great recipe, no resisting to eat the whole batch right now!
Flaxseed and Linseed are the same just different name. Great site thx Carine.
Yes! thanks for adding this useful info, people are often confused by its basically the same thing 🙂 Enjoy the blog recipes my friend! XOXO Carine.
That’s awesome! I would never thought it would work so well with a different seed combo, thanks for sharing ! Enjoy the blog. XOXO Carine.