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.
Hi, I’m unclear on the nutrition values. I see that you responded to one persons question about calories but it looks like it’s still 145. Is that correct? So one serving would be 1/6 of the total cracker?
Thank you
Yes
Can I use help seeds in replace of flax seeds?
Nevermind I went back and read other ppl posts
Whoa! Game changer! These are truly delicious. My non-keto, “white flour is religion,” husband loved them, too. I was worried they would be too calorie dense for me, but a half ounce is filling and just enough for 1 oz of brie or cambazola.
Hi there,
Have you tried adding sesame seeds? Would the year still be keto?
Thanks,
I made this recipe today and they were AWESOMEN & I might add addictive! I did tweek it some I wanted then sooner than tomorrow so I made with 3/4 c flax seed I ground in blender, 1/2 cup whole seeds & 1/4 c hemp seed. I used hot water enough to make a sticky dough. Let it sit a couple of hours & baked an hour. They were perfect! Thank you for this recipe I will be using forever❤️
Question regarding the carb count.
I have made similar in the past (great taste and crunch, but slight fish flavor…I am hoping the soaking reduces that part).
But one thing I believed was that while ground flax seed has some carbs, whole seeds are basically carb free as they are not digested by your body and pass though.
Can anyone confirm or deny?
Thanks
Bless your hearts for making this recipe available! Yes, Flackers are great, and yes very expensive. The only thing I will change is the cooking temp. Apparently, cooking anything over 250 degrees creates acylamide, a carcinogenic substance.
Just to update – this recipe didn’t work with hemp hearts. Sigh…
Thanks for the update. Sorry about the lost hemp hearts!
I add hemp hearts, pumkin seeds, sesame seeds and sunflower seeds to this recipe all the time, works perfectly.
If total carbs are 21 grams and fiber is 8 grams, how do you get 1 gram net carbs? I don’t see anything in the ingredients for sugar alcohol.
11 total carbs, 8 fiber, 3 net. That’s what it says in the blog post.
I am trying this with hemps seeds. Will let you know if it works out.
I scored the sheet of dough into squares with a knife before cooking which made them easier to break evenly after baking.
I followed the recipe, and although they tasted fine after baking, they were more toasted flak seeds than crackers. The concept of binding seeds together by soaking them for 12 hours in the fridge does not work. They still fall apart, especially if you make them thin.
Sorry to hear you had this issue!
It’s kind of like bread dough you have to stir them lots to make them sticky/gluteny, I don’t let mine sit long, I stir lots, spread out thin and cook right away, they are awesome.
I was super excited to try this out! Couldn’t wait to put some baked brie on them. Unfortunately, they didn’t hold at all – do you think there is a difference between using the golden flaxseed like you did and brown ones that I bought?!
So sorry they didn’t turn out for you, Sophie! There is definitely a difference in taste from our experience and slightly different outcomes with baked goods, but we aren’t really sure about the flax seeds themselves! Sorry we can’t be of more help
I made these and really wanted them to work. They crumbled terribly. I followed the recipe to a T
hi I’m trying your crackers ,but also using other things i have on hand- had made them once just using flax seed and thought it was blasé’ i had flax seed meal- the nutrition happens when they are ground- i added sunflower seeds pink salt sauzon- & italian seasoning- parsley -chia seeds -fennel seeds – cumin seeds- h20 was increased slightly as i added the other seeds/nuts- not sure how it will turn out- i plan on rolling them thin ;then drying in the dehydrator at or below 130degrees; as this makes it a ‘raw’ food- since the temp is so low- they should crisp up nicely in the dehydrator- ill let u know if it was good or a bust– i miss chips and crackers i love the crucch-
OH YUM!!! Get you some crunch! Let us know if it works!
Mine stuck to the parchment paper. Next time I’m using aluminum foil and spraying it with oil.
You most definitely used wax paper. They look the same, but are not the same thing at all.
I just made the recipe- going to let it sit overnight and bake it tomorrow! I just found an awesome sauce at Costco called bitchin chipotle sauce. It’s creamy and oh so good! Only 0.5 net carbs per 2 tbsp! I’m looking forward to having it with the crackers! It’s made with almonds- sorry Megha
oh noooo not almonds! Hahaha, curse you allergies! Thanks Raevyn
Nice! i will try this out.
Thank you for sharing
I suppose I’m out of luck if my flax has been shelled…?
Not entirely sure here, worth trying
Do they need refrigeration if they are completely dried out? Only worried about the ones with Parmesan. Any experience with how long they last?
Thanks!
Not really. Should hold a shelf life of at least a week or two.