These Keto Flax Crackers are healthy low-carb crackers flavored with rosemary and garlic. This is another gluten-free cracker recipe made with just 5 simple ingredients. An easy and delicious snack or appetizer that’s perfect for summer platters. These crackers are egg and dairy free, so this recipe is also vegan.
I love simple, healthy appetizers like keto tortilla chips , 3-ingredient almond flour crackers , or 3-ingredient crackers , but today I’m going to share some of my favorites, packed with fiber and omega fatty acids. I wanted to make a different kind of cracker.
My low carb tortilla chips are always a hit and I recently tried homemade crackers with great success. My favorite flavor is Garlic & Rosemary Cracker. Anything you can buy in the store is 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 essentially crunchy, small bite-sized foods with a bread-like flavor made from flaxseed. An easy flaxseed recipe that uses ground flaxseed and water to create a crunchy snack or appetizer. It is also:
Gluten-free Nut-free Egg-free Dairy-free Vegan Low-carb Keto Ready in 30 minutes
Ingredients and Substitutes
All you need to make these low carb crackers are these four ingredients:
Ground flaxseed – You can use golden or brown flaxseed. I love both, but some people prefer golden flaxseed because it doesn’t have as 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 around with it by adding spices. I love smoked paprika, dried oregano, dried thyme, and even cheesy nutritional yeast. Sesame seeds – this is optional. This is my secret weapon for making these simple flaxseed crackers so delicious. If you have sesame seeds at home, give them a try. This is very delicious.
How to make flaxseed crackers
Flaxseed crackers are keto vegan crackers because they contain no eggs or 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.
Mix the batter with a silicone spatula.
Make a large dough ball and place it on baking paper.
Roll the dough between two sheets of baking paper.
Slice the dough and bake the crackers at 180°C (350°F) for 20-25 minutes.
How do keto crackers taste?
It’s a crunchy cracker and the main flavor is garlic-rosemary since the flaxseed meal doesn’t have much flavor. I can’t believe this is actually a low carb cracker. All my non-vegan or low-carb friends love these flaxseed crackers.
offer suggestions
We love putting dip on these crackers. I love keto spinach avocado dip, keto hummus, pizza dip, and vegan tzatziki.
Karine’s baking tips
I like to grind raw flaxseed in a blender. This is because whole flaxseeds are cheaper. However, this recipe also works well with commercially available ground flaxseed. Combine all ingredients in a bowl and mix with a spatula or your hands until a dough forms. The dough may be a little sticky, so we recommend rolling it between two sheets of parchment paper. Peel off the top paper before baking. Place the cracker on the bottom part and slide this parchment paper onto the baking sheet. To make beautiful square crackers, cut the dough into squares before baking. The longer you bake it, the crispier it will be. We recommend baking the crackers for 15 minutes, checking every 5 minutes after that and stopping baking when the texture is to your liking. Test the center of the cracker. If it’s too soft, continue baking. I love it super crispy, but still thick, so it takes about 25 minutes. The color will change depending on the baking time. The longer it gets, the darker it gets.
See more recipes for chips and crackers
If you like crackers and chips, here are some other recipes.
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In a mixing bowl, add flaxseed powder, onion powder, garlic powder, salt, sesame seeds (if using), and dried rosemary.
Stir well and then pour in the water.
First use a spatula to mix all the ingredients, then use your hands to form a ball of dough. The more you knead the dough, the drier and harder it will become. If the ball sticks to your hands, which can happen if the ground flaxseed is thicker than mine, sprinkle some extra flaxseed to dry the ball a bit and make it easier to roll.
Place the dough balls on two sheets of parchment paper and use a rolling pin to roll them out to a thickness of about 2-4 mm. I like my crackers thick.
Using a pizza cutter or knife, cut the rolled dough into squares/rectangles. I usually shape a large rectangle and then cut out smaller squares inside it. Form a ball with the remaining dough, keeping it on the border, roll it again and cut more crackers with this dough. You can make about 30 square crackers in total.
Place the crackers on a parchment paper and slide the paper onto the baking sheet. Prick each cracker 2-3 times with a fork.
Bake at 180°C (350°F) for 20-25 minutes. We recommend checking the crackers every 5 minutes after the first 15 minutes of baking. This will prevent the crackers from overcooking. The thinner the roll, the faster it will bake and become crispy, like tortilla chips. It’s done when the edges and center are crispy and golden brown. If the center is soft, continue baking. Even if it cools down, it won’t become crispy.
Cool on a cooling rack and enjoy at room temperature with your favorite dip.
Store in an airtight container in the pantry for up to 3 weeks.
Baking time: Varies depending on the thickness of the crackers. The thicker it is, the longer it will bake until crispy.
Flaxseed: Use golden or brown flaxseed. Golden flaxseed has less flavor than brown. You can grind your own flaxseeds or use commercially available ground flaxseeds.
Herbs: If you don’t like rosemary, you can also use other delicious herbs like dried oregano, dried thyme, or a combination.
Provided by: 1 crackercalorie: 38 kcal (2%)carbohydrates: 2.2 g (1%)fiber: 1.7 g (7%)Net carbs: 0.5 gprotein: 1.3 g (3%)fat: 3 g (5%)Saturated fat: 0.3 g (2%)sodium: 81.6 mg (4%)sugar: 0.1 gcalcium: 30 mg (3%)iron: 0.5 mg (3%)
About the author
Karine Claudepierre
Hello, I’m Carine. I’m a food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two kids before I could take a photo.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping my recipes as accurate as possible.
See all my recipes in the recipe index.
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