Crunchy Flaxseed Crackers – Zero-Carb, Vegan and Yummy

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Flaxseed crackers are a fave! I love this snack because of how easy it is to make, how healthy it is and how much it satisfies the crunch I missed so much since I went keto.

The fact that it has zero net carbs per serving is also a serious plus. Load up these crackers with whatever filling you want and enjoy a guilt-free snack!

One of my favourite snacks ever is tuna with crackers and tuna sandwiches. I’ve always loved how yummy it was and how easy it was to prepare. You don’t always want to be in the kitchen cooking up a storm to have a meal.

I’ve been able to incorporate tuna melts into my rotation so I rarely miss my usual tuna sandwiches but I was seriously missing the crunch of a good cracker until I found this recipe.

I was on the hunt for a cracker recipe that was easy to whip up and relatively bland so the tuna or whatever topping or dip I was having with it would be the hero flavour and not the cracker itself.

I’ve done this recipe a couple of times now and I have some tricks to share that will help you to get the best keto flaxseed cracker to include in your diet.

Keto Flaxseed Crackers – Tips and Tricks

Firstly, you’ll want to season your dough. It could be a 2 ingredient cracker easily with just flaxseed meal and water but then you’d be chomping down on something that tastes a bit like what I imagine cardboard would taste like.

Add some salt at the very least but do play around with the flavours. Throw in some onion powder, some powdered parmesan cheese, some cumin and paprika, whatever spices you want to play around with.

This recipe is seriously your playground. Make it your own to find your favourite type of cracker just as how there are 53858 different flavour of chips.

I also add chia seeds to my mix as I am always looking for ways to incorporate this superfood into my and the kiddo’s diet.

Flaxseed cracker doughPin

This is what your dough will look like. It’s just 1 cup of flaxseed meal, 2 tbsp chia seeds, whatever seasonings you want to add and about a 1/2 cup of water.

It gets very firm and can be difficult to spread thin. I’ve done very very very thin and I’ve done relatively thin. I will stick to very very very thin because it still manages to hold up when dipping or adding my tuna to it. The thicker layer, while still nice and crunchy, still ended up reminding me of biting into cardboard.

The thinner you can get the dough, the better. This is my thin cracker with some tuna on top.


I broke up my batter into rustic pieces instead of perfect cracker shapes. Here’s that batch. It was perfect.


Here’s my perfectly scored batch that was a little thicker. This was still devoured but I have stuck with thinner crackers ever since.


How to Get Thin Crunchy Flaxseed Crackers

When you dump out your batter onto your parchment lined baking sheet, you’ll want to wet your hand and karate chop your dough out to the thinnest you can get it.

The dough isn’t very pliable so I find this method works best. Wet hands will help to smooth the dough out and it will take a bit of work but it’s so worth it.

I’ve never tried a rolling pin, maybe that would work too. I would sprinkle a bit of water over the dough, cover it with a second sheet of parchment and then attempt to roll it out if I were using this method.


This was the thicker batter. Use a knife to make marks in your dough before baking if you want to be able to break them up into pretty squares after.

I wonder how they’d taste with some sugar-free strawberry jam and peanut butter? I’m off to go try that right now!

Related post: My Super Yummy Keto Bread Recipe

flax seed crackersPin

Crunchy Keto Flaxseed Crackers

The perfect snack to satisfy the crunch that can be missing from a keto diet. 
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Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 35 crackers
Calories: 21kcal
Author: iursano


  • 1 cup flaxseed meal
  • 2 tbsp chia seeds
  • 1 tsp onion powder
  • salt pinch
  • 1/2 cup water


  • Preheat oven to 180oC and line a baking sheet with parchment paper
  • Mix dry ingredients together well
  • Slowly add water until dough comes together. If you have additional water left over that’s fine, you’ll need water for your hands to work the dough flat.
  • Place dough on parchment lined baking sheet and use wet fingertips to work dough flat. I like to wet the side of my hand and karate chop the dough to get it really thin
  • Use a knife to place marks in dough if you want to break into uniform shapes.
  • Bake for 30 minutes
  • Allow to cool then break apart and enjoy!


Serving: 01 | Calories: 21kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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