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!
![flaxseed crackers with Cheddar cheese](https://ketovegetarianrecipes.com/wp-content/uploads/2020/06/keto-flaxseed-crackers.jpg)
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:
Recipe Tips
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
Ingredients
- 1 cup flaxseed, ground
- 1 cup Cheddar cheese
- 1 teaspoon cayenne pepper
Instructions
- 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.
Notes
YOUR OWN NOTES
Sasha says
I love this recipe!
But surely you roll them out thinner than 1cm? That's rather thick. It's roughly ⅜ of an inch.