Since starting a ketogenic diet we’ve been on a never ending search for a good cracker. It’s really the hardest void to fill in a keto diet. When we stumbled upon Flackers we thought our problem was solved! Flackers are a good, pre-packed flax seed cracker. After buying them a few times we started to realize these might be pretty easy to make on our own, plus flackers are expensive at $6 a bag. We got to working on a flax seed crackers recipes and low and behold, it was surprisingly easy! This super simple flax seed crackers recipe can be pulled of with only 1 ingredient…Flax seeds!
Flax Seed Crackers Recipe
The downside to this incredibly simple recipe is that you have to soak the flax seeds overnight. Soaking overnight allows for the flax seeds to bind together and will result in a cracker. The shortest amount of time I’ve let them soak for is 8 hours, and the longest was about 36 hours. I like the results slightly better at 36 hours, but there honestly wasn’t a huge difference. The 36 hour soak flax seed crackers recipe seemed to hold together marginally better, but anything over 12 hours is unnecessary.
Where Do I Find Flax Seeds?
Flax seeds are just about everywhere now a days. We get ours on Amazon, but we’ve found them in just about every grocery store. I recommend getting the “golden” flax seeds, as those taste better when prepared in this way. The golden flax seeds have a nice, nutty flavor that is an especially good compliment to a cheese plate, which is what we normally use these for.
Search “Ketoconnect – Flax Seed Crackers” On MyFitnessPal.com**Without seasonings each serving is 1g net carbs
Flax Seed Crackers
Ingredients:
- 1 cup whole flax seeds
- 1/2 cup Water
- 1 tsp Dried Rosemary
- 1/2 tsp garlic powder
- 1/2 tsp Onion powder(optional)
- 1/2 tsp Red Pepper Flakes(optional)
- 1/4 tsp Pink Himalayan Salt
Instructions:
- Add flax seeds, water and seasoning to a mixing bowl. Mix until seasoning is evenly distributed. Cover and place in the refrigerator for 12-18 hours.
- Remove flax seed mixture from refrigerator after 12-18 hours and mix seasoning in again.(it tends to rise to the top)
- Place flax seed mixture on a sheet of parchment paper. Place another piece of parchment paper on top and roll out. Make them as thin as you'd like. The thinner you get them the crispier they will be.
- Bake at 275 for 50-60 minutes with the parchment paper on.
- Make sure it is crispy and all moisture is gone. Allow to cool for 10 minutes. Break into pieces and enjoy!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Really good site, thank you very much for your effort in writing this post.
Amazing recipe! Thankuuu so much. Luv everything about them.
How do u think sesame seed would do or another seed or nut like pumpkin???
Id luv to work w that thought too.
Thanku ?
We’ll try those!
Can it be done with chia seeds?
No it cannot 🙁
Tried the crackers and loved them. I am on a no sugar, no grain diet and these are amazing with hummus dip.
I made them but they stuck really bad to the parchment paper and I couldn’t eat them.
Hmm, that’s odd – nothing sticks to parchment paper generally. I’m sure you didn’t make this mistake, but just to confirm you didn’t use wax paper did you? I’ve made that mistake myself before!
One of the popular Keto coaches posted the following on her site “But just a note, be careful with flax. It is very estrogenic (raises bad estrogen). I avoid flax.”
So after reading that some time ago I have been wary of eating flax. Would like to know if this is true or not.
It contains phytoestrogens, which there is conflicting studies on whether it actually converts to estrogen in your body. Flax seeds are super healthy and full of good fats. There are pros and cons to just about every food, flax seeds being no different. In moderation I see no problem with them.
Making a flax meal version tonight I used powdered chicken bouillon and garlic powder to season. I’ll zap them tomorrow because I’m too impatient to wait for the oven. Thanks for the recipe.
I just finished off another batch, but this time I used Wilton’s silicone mini tart molds. I weighed .6 oz for each mold and microwaved them for 1 min. Turned out great! 17 crackers all single layer. It takes a bit of patience spreading them out with the back of a spoon, but the results are great!
Looking forward to your video on spices and seasoning cuz we all probably have hidden carbs that we never knew?
Strangely, I know I measured correctly as I have been cooking my entire life, but on the making of the KC Flackers: I got the 1 Cup (8 FL OZ) of Golden Roasted Flack Seeds from my local Trader Joe, but when I combined them with the 0.5 cup (4 FL OZ) of water & then the spices, there wasn’t any excess water to worry about spices possibly rising to the surface…
Does this mean there wasn’t enough fluid for this batch to be baked period period period should I add more water and let it sit another 12 hours?
No I think you got it right. There shouldn’t be very much extra water as it all gets absorbed pretty quickly by the flax seeds. We used the same brand of flax seeds.
Tried this and they are awesome! Great flavour & extremely cripsy! I did leave them in the fridge unintentionally for2 days because i forgot i soaked them. downside is they stuck to the parchment paper! Not sure why, so next time, i will add a little oil to the parchment or i may bake them on them baking tray but only use parchmebt on top when rollong out. My rip is to use a pizza or cookie cutter to create diffferent shapes with them. Im impressed and off to get a massive bag and make a load and store in a biscuit tin or something to that effect.
Thanks for this recipe! My wife has made these twice. They are delicious! She has begun tweaking the seasonings to make different flavored crackers. All in all a great recipe for that crunch factor.
I tried these and they are awesone.
I want to try the sweet type.
For the 1 cup recipe how much cinnamon and splenda should I use?
Thanks again for this awesome recipe.
I would use 2-3 tablespoons splenda and maybe 1-2 teaspoons cinnamon!
I made this using what I had on hand: Aluminum foil & a flax-chia blend. It worked, but I will definitely be picking up parchment paper! Using flax-chia, I ended up adding 3 1/2 cups of water. First run I spread too thin. Second run spread at 1/8″, still thin but able to peel most of it off the foil. The chia goo makes judging adequate thickness difficult! Third run I will try 3/8-1/4″. At 275F, on foil in a glass pan, the edges got crispy long before the middle, so I turned my oven down to 200F. Crackers are light and crispy, much easier to chew than Flackers.
You have saved my wallet!
Hmm I’m interested in trying this with chia seeds now! Going to put a batch in fridge right now! Glad you liked them.
I would try it without soaking the chia seeds. Just add the dry seeds in after the soak. It should work much better than gelatinous seeds.
Instead of spices can I add xylitol to make it a sweet version?
I tried it with erythritol and cinnamon. It came out pretty decent, but not something I’d make again. Give it a try and let me know what you think!
I think your calorie count is off…1 cup of flaxseed should equal 1040 calories…according to the back of the package that you use. So I’m not sure how you got to 145 calories per serving…it’s much higher.
Thank you! That was the nutrition for the smaller test batch we made. We multiplied it by 3 for the actual recipe. Information is correct now. Sorry for the confusion
I grabbed some flax seeds yesterday after watching your video, prepped last night and baked today! They turned out sooo good! I used roasted red pepper flakes, dill, caraway seeds and garlic salt for seasoning. They were a little thicker than I wanted them to be so I had to bake them for a long time, but they eventually crisped up! I never even had the store bought ones, but these are so easy I’ll prob never need to waste 7 bucks on a bag!! Thanks for posting all of your fun videos! You guys are awesome.
I’ve been making crackers with half flax seeds, half flax meal and I’m impatient. I spread them out on a plate (or several) and microwave them for a couple minutes until crispy. Just in case you’re impatient like me.☺
Oh we didn’t try microwaving when we were testing out this recipe. That’s great to know! We’ll pass that info along.
If the flax crackers are supposed to be good for, why would you even thi nk about nuking them? Microwaves are not a good thing.
Not true
Good to know, I think I have a bag of whole seeds tucked in the freezer. I’m thinking this is the perfect time for SUPERBOWL chow! I’ll be making this up tonight for tomorrow.
I love you guys! I think your the cutest couple ever. I learn so much from your channel and you have a lot of very great information.
*hugs*
Linda
Aww thanks so much Linda! Let us know how the flax seed crackers go over for the super bowl!
Hey, If I use flax meal instead, is it the same measurement? 1 cup flax meal and 1/4 cup water? Do I need to leave it soak for the same amount of time?
1 cup flax meal and 1/2 cup water. It might not come out as crispy with the flax meal, but it will still be pretty good!
Could I use ground flax meal? It’s all I have on hand.
Yes you can, it just won’t turn out as crispy. I’ve tried it and it’s pretty good with flax meal.