Keto flaxseed crackers made with just 3 ingredients are an easy and delicious low carb & gluten free snack.
Serve these low carb crackers with a dip or with a cheeseboard. They are delicious by themselves and at under 1g net carb per cracker you can happily munch away!
The health benefits of flaxseeds
Flaxseeds are also known as linseeds and although tiny, they pack a nutritional punch! They are low in carbs, high in fibre, magnesium and rich in Omega-3 fatty acids. Flaxseeds are also a great source of ligans, which have strong antioxidant properties.
Flaxseeds are best used ground to use their nutritional properties. Grind them in your coffee grinder until you have a fine powder.
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How to make flaxseed crackers
The three ingredients to make these low carb crackers are:
- Ground flaxseed – either dark or golden
- Cheddar cheese – I prefer a strong cheddar cheese for extra flavour. Block cheese is preferable to ready shredded.
- Cayenne pepper – This spice goes well with the cheese
Place all the ingredients in a food processor and blitz until you have a dough. Then roll out the dough, bake and voila!
Store the crackers in an airtight container in the fridge. They should keep for a week but mine have never lasted that long!
Top your crackers with one of these ideas:
For extra crispy crackers, leave them to cool in the oven.
Make vegan by omitting the cheese and use water to bind the flaxseed to a dough by hand.
Flaxseed Cheddar Crackers
- 1 cup flaxseed, ground
- 1 cup Cheddar cheese
- 1 teaspoon cayenne pepper
- Preheat the oven to 200C/400F degrees
- Grate the cheese. It's best to use block Cheddar rather than ready shredded.
- Place the cheese, ground flaxseed and cayenne pepper in a food processor.
- Blitz until the mixture goes from breadcrumbs into a dough.
- Roll out the dough in between two layers of parchment paper. I roll mine out to about 1 cm thick. The thinner the dough, the crispier the cracker will be.
- Cut the dough into squares. The size can vary to your own choice. Mine were about a square inch.
- Place the squares on a baking tray lined with parchment paper.
- Bake for 20 minutes and then turn the squares over to cook for a further 10 minutes.
- Remove to cool. As they cool they will harden.