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I’ve been a bit hesitant to post a recipe for flax crackers because it’s they’re pretty simple, but after publishing an article on balancing omega-3 fatty acids on a vegan keto diet the other day, I’ve actually gotten a few requests to do so. This site is 50% recipes I decided to come up with on a whim, and 50% recipes you guys request that I make, so here we are with a recipe for vegan keto flax crackers.
Flax crackers are not only a great, low carb (like, super low carb) alternative to regular crackers, but they also fill that need for chips. Basically, whenever you want something kind of salty and crunchy that is otherwise difficult to approximate on a vegan keto or low carb vegan diet. They’re also easily adaptable to many different flavor profiles (basically all flavor profiles), as well as nut free and soy free.
While the ingredients list is simple, there are actually a few things of note about making this recipe, so I strongly suggest reading the “notes” section below, as it will make your life so much easier!
Notes on Making Vegan Keto Flax Crackers
- Measuring flax by volume is great, but you’ll get better results by using a kitchen scale, as flax seeds tend to change in volume when you grind them, and this can get confusing.
- The dough that forms will be dense and a little sticky, and is a huge pain to spread out. Sorry. 🙁
- I find that using a silicon baking mat is the easiest way to make sure these spread evenly, cook evenly, and can be removed from the pan easily. Parchment paper works, too but is way more difficult to spread this dough on.
- These need to be scored before going into the oven so that you can break them apart easier. I also find this helps them cook more evenly.
- I added 2 tsp of curry powder to these, and now my entire kitchen smells incredible. I would strongly suggest doing the same.
- 1 tsp of garlic powder, and 1 tsp of cayenne would also be delicious.
- Basically, any combo of spices will work for this (or you could just eat them plain!)
- Yes, that is pesto in the picture. I love pesto.
Vegan Keto Flax Crackers
- 1.5 cups around ~250g of flax seeds, ground (note, this is about 2 cups after grinding!)
- 1 cup warm water
- 1 tsp salt
- desired seasoning
- Preheat your oven to 350F, and prep your pan with a silicon baking mat.
- In a mixing bowl, thoroughly combine ground flax seeds, salt and whatever seasoning you'd like.
- Stir in water, and let sit for about 5 minutes. This should allow enough time for the water to be absorbed, and the flax to thicken into a dough.
- Spread the dough out on your prepared pan evenly at a thickness of about 1/8 of an inch. It's important that the dough is even so that it cooks all the way through.
- Score into however many little pieces you want, being careful not to damage the mat or parchment.
- Bake for about 50 minutes, though check at 45 to see how things are going. You may need an additional 5 or so minutes, depending on the thickness, how many lines you scored, and how evenly your oven bakes, among other things.
- Remove from the oven, let cool and break into pieces. Make sure the pieces have cooled completely before storing them, or else too much humidity will get into the container. These should keep for a week on the counter (realistically more, but I like being cautious).
15 thoughts on “Vegan Keto Flax Crackers”
Thanks for the recipe! ((: Though i think you left out how many minutes u need to let the dough sit for in water for it to be absorbed!
Oh, no! My “5” got deleted!
All fixed – thanks for the heads up!!
Can you make this without the silicon mat?
Hi Sarah! You definitely can! I just like using the silicon for easy removal and cleanup! 🙂
Hello!! I used flaxseed flower for this recipe. Is it any different from ground seeds?
It baked nicely and the texture is great but there is a bit of a bitter taste to it.
Is it normal?
Thank you! I love your blog btw.
Hi there! Flaxseed flour and ground flax are the same. 🙂
Hm, how old was the flax flour you used? Sometimes when flax goes bad, it can taste a bit bitter!
I had just bought it that same day. But I can’t know for sure how old the flower was. The shop could have had it in storage for months by the time I got it, I guess.
Thanks for the tip!!
Do you grind your seeds at home?? If so, what appliance do you use?
Maybe freshly ground seeds are better, then?
No problem, Augusta! I do grind my seeds at home (it sounds fancier than it is), for that exact reason! Ground flax starts to go bad rather quickly, so if it sits on a store shelf for a while (or is transported on trucks in the heat or cold for a while) it can start to go bad.
I just use a regular coffee grinder that I bought maybe 7 years ago for less than $10. It works really well! And the fresh grinding is nice because then you know when your flax meal was made. 🙂
I just made a batch of these crackers and I LOVE them– they’re definitely going to become a staple for my family! To spread them out, I put the dough between two sheets of wax paper, rolled it out, and then transferred it to my pan (gently pulled off one sheet, flipped it on, and then pulled off the other sheet). There were a few sticky bits, but the majority came out without a problem!
I’m going to see if I couldn’t do the same thing between two silicone mats… that would save the step of flipping!
I’m so glad you like them, Alice! And thank you so much for sharing this awesome tip! 😀
Dear Sarah I made this recipe as well with added spice, they are heavenly!!! And I twisted with a blend of gold and brown flaxseed so Color does not come out so dark. Do you have a preference in gold or brown flaxseeds and what’s the difference between them in this recipe? And is it safe to store the baked crackers in jar/boxes and how long does it last? I want to bake them for this upcoming Christmas as gifts for friends and family ☺️☺️☺️ Thank you!
hi! i use the same recepie for tortillas. so you can use a tortilla press. The dought will be perfect and easy to handle
This is great to know, thank you for sharing! A solid reason to invest in a tortilla press, too, if you make them often enough 🙂
Love these. Can you clarify the servings sizes though. How many cracker per serving? And how many per batch
Hi Kathy, these factors all depend on how you cut the crackers. 🙂
As mentioned in the recipe, a serving size is 1/8th of the batch, or around 30g (~1oz)