Homemade Flax Crackers (Low Carb, Keto)

These homemade flax crackers are made with just 2 ingredients: flax seeds and water. They are low carb, keto, paleo and vegan friendly - the perfect snacking cracker recipe!

Have you ever tried those Flackers flax seed crackers?

I LOVE them! But, they're quite expensive so I rarely buy them unless I see a sale.

However, homemade flax seed crackers are relatively inexpensive and easy to make.

These crackers with flaxseeds require just two ingredients (flax seeds and water), are crispy, crunchy and great on their own or eaten with your favorite toppings like dairy free cream cheese or a slice of salami.

In addition, these low carb flax crackers are keto, paleo, vegan and free of top allergens.

Ingredients

All you need to make this recipe for flaxseed crackers is flax seeds and water. However, I recommend adding salt and some sort of herb (like rosemary) for flavor.

Here's what I used:

• flax seeds
• dried rosemary
• salt
• water

You can swap the rosemary for any herb (dried or fresh) like basil, oregano or thyme.

How to Make Flax Seed Crackers

These homemade flax crackers require soaking the seeds, rolling them between parchment and then baking them in the oven. Here's what you need to do:

First, combine the flax seeds, rosemary, salt and water in a bowl. Stir the mixture a few times, then place it in the fridge overnight (or for at least 4 hours). The mixture gels after being in the fridge, which makes the flax seeds stick together.

Next, preheat your oven to 350 degrees F.

Spread the flax seed mixture on top of a piece of parchment paper. Place another piece of parchment over the flax and use a rolling pin to roll the flax mixture into a large rectangle (that will fit on a baking sheet).

The crackers should be about ⅛" thick. Thicker is fine, but they will take longer to bake and won't turn out quite as crisp.

Transfer the flax crackers (and the parchment) to a baking sheet.

Place the crackers in the oven and bake at 350 degrees F for 30 minutes. Keep both sheets of parchment in place while you bake the crackers.

After baking for 30 minutes, remove the crackers from the oven and peel off the top sheet of parchment. Pop the crackers in the oven and bake another 5 minutes.

Remove the crackers from the oven and cool to room temperature. Then, cut the crackers to desired size. You can break them with your hands or use a sharp knife to cut them.

The crackers may seem a bit soft right out of the oven, but they will crisp up as they cool.

Storage

These homemade flax crackers are best kept in an air-tight baggie or container at room temperature. They will last well for a couple of weeks.

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