Naughty meets nutritious, with these flaxseed crackers that have an oh-so-crave-able snap, crackle, and crunch, yet are full of make Mama proud nutrients. The perfect addition to your next appetizer or snack plate.
Here’s the backstory on this recipe, full transparency, no sugar coating. I received (quite a few) recipe requests for flaxseed crackers. Which I researched, thought about, and just couldn’t get excited to try. I REALLY love my keto crackers, with their wheat-flour-like texture and buttery base. They just get me. But flaxseed crackers? They just sound… so… healthy.
So after weeks of procrastinating, I decided to make them. The method was easy: I love a good food processor recipe. And all I had to do after that was roll and bake. The taste test? Blew. My. Mind. Let’s talk about it:
- Taste: Incredible. I skipped the herbs the first time and fell in love with the pecan, flax, and almond flavor combo. What really brought it to the next level was the olive oil. Seriously! I couldn’t stop eating them.
- Texture: Perfect. Less “crunchy” than my almond flour crackers, but not in a bad way. It satiated the crisp I was looking for.
- Dip-ability: They held their shape well as I dunked, dipped, and scooped them without a crumble.
So whether you’re looking for a rainy day DIY, a healthy vegan treat, or keto snacks — get these in your belly. You’ll thank me later! 😋❤️ – Linds x
Flaxseed Crackers Video Tutorial
Ingredient Notes + Subs
Flax and chia seeds are the secret to binding these crackers together — when mixed with water, they form a gelatin. Both of these seeds are also superfoods because of their high content of omega-3 fatty acids, antioxidants, and fiber.
- Seeds: Flax + chia – Can’t skip or sub these.
- Keto nuts – I love a combo of pecans and almonds, but you can mix in your faves. Just keep the total amount of nuts added the same.
- Olive oil – Elevates the flavor of these crackers!
- Seasoning – I like mixing in fresh herbs, such as rosemary. You can also add in some garlic powder, onion powder, cumin, oregano — really, whatever you’re craving.
How to Make Flaxseed Crackers in a Dehydrator?
Below, I share how to make these gluten-free crackers in the oven. If you’d prefer to make them in the dehydrator, spread the seeds onto 2 trays, and dehydrate at 110 F, for about 6 hours, flipping halfway in between. You’ll know they’re done once they’re crisp to your liking.
How to Store
These keto flaxseed crackers will break easily — because of this, I recommend storing them in a container, rather than a plastic bag, to better protect them. I like to store them in the fridge, they stay shockingly crisp in there!
Commonly Asked Questions 🤔
Don’t see your question here? Leave me a comment below! Here are some common questions:
- Are flax seed crackers keto-friendly? Yes, these flaxseed crackers are keto-friendly, with only 2g of net carbs per serving. All ingredients used to make these crackers are low in carbs, high in fiber, and nutrient-dense.
- Are flaxseeds high in carbs? There are 3g of carbs in flaxseeds per tablespoon of whole seeds, 2.81g of which are fiber — so if counting your NET carbs, these are a great low carb option.
- Where can I purchase flaxseed? I typically buy flaxseed at Trader Joe’s, or the regular grocery store (Bob’s Red Mill is a great option). You can also grab a bag on Amazon.
- Are flaxseed crackers healthy? This depends on your eating goals — flaxseed crackers are low in carbs and high in fiber, antioxidants, and omega 3’s. However flaxseed crackers calories are a bit high (nuts are a high-calorie food), so if low calorie is your goal, you may opt for a different cracker.
More Chips + Crackers Recipes
Flaxseed CrackersPrint Recipe Pin Recipe
- 1/2 Cup Pecans
- 1/2 Cup Almonds
- 1/2 Cup Flax Seeds whole
- 1/2 Cup Chia Seeds
- 2 Tablespoons Olive Oil
- 1 Cup Water
- 1 Teaspoon Salt
- Fresh herbs optional. Such as rosemary or thyme.
- Prep. Preheat oven to 275 F.
- Nuts. Add pecans (1/2 cup), almonds (1/2 cup), flax seeds (1/2 cup), and chia seeds (1/2 cup) to a food processor. Pulse ingredients together using 1-second intervals, until they break down into grain-sized pieces.
- Everything else. Evenly distribute water (1 cup) and olive oil (2 tablespoons) over the ingredients in the food processor. Sprinkle in salt (1 teaspoon) and fresh herbs if using. Pulse ingredients together a few times, then set aside for 10 minutes (this allows the chia seeds to absorb the liquid). Turn the processor on and allow the ingredients to form into a ball.
- Shape. Place 1/2 the dough on a sheet of parchment paper. Place a second sheet of parchment paper over the dough. Use a rolling pin to roll the dough into a 1/4" thick, even layer. Repeat with the other half of the dough.
- Bake. Place each sheet of dough on a separate baking sheet. Bake in preheated oven for 75-90 minutes (varies depending on how thick the crackers are) -- you’ll know the crackers are done when they’re golden brown around the edges, and the center is completely dry.
- Break apart. Once crackers have cooled, break apart into pieces. If you'd prefer square crackers, cut them as soon as they come out of the oven (before they have time to harden). Enjoy!
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- Nutritional information is based on 1 serving if you divide this recipe into 12 servings (will vary depending on the size you cut your crackers):