On a keto diet we are always looking for something to scoop up dips and something crunchy to snack on during a movie. These Keto Crackers are just what you’re looking for! Flax seed crackers are starting to appear in more grocery stores, and while those are a great option for keto, these homemade ones are much tastier and more importantly, they won’t set you back $8 per bag.
Homemade Flax Seed Crackers
The nice thing about making these keto crackers at home is that you can add whatever herbs and spices you want. For this recipe we’re going with a fall themed flavor profile, using pumpkin pie spice and cinnamon.
Pair With Our Best Holiday Keto Recipes
Holiday season can be a tricky time of year for anyone trying to stick to their diet. Luckily, we’ve got a whole bunch of keto recipes to get you through the end of the year. Try some of our favorites like Mini Pumpkin Cheesecakes, Pecan Pie, and “Sweet Potato Casserole” if you need some inspiration.
The Perfect Charcuterie Board
There is nothing we like more for date nights than making awesome charcuterie boards, like the one pictured above. It’s the perfect interactive activity. Everyone gets to pick a couple items and try all of the things everyone else picked. We like to get competitive with ours and see who can come up with the best pairing of the night!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Crackers”
Keto Crackers
Ingredients:
- 1/4 cup flax seed meal
- 1 tbsp pumpkin pie spice
- 1 tbsp ground cinnamon
- 2 oz pumpkin seeds
- 3/4 cup whole flax seeds
- 3/4 cup water
- 1/4 tsp pinch of salt
Instructions:
- Preheat oven to 400 degrees. In a large bowl add flax meal and spices. Stir until well combined.
- Add in Pumpkin seeds and whole flax seeds. Mix.
- Add in water, let soak for at least 10-15 minutes to absorb water.
- Using 1-2 sheets of parchment paper flatten out dough.
- Bake for 20-25 minutes until desired crispiness. Let cool completely before you cut them.
- Store in a zip top bag on the counter. Enjoy!
Notes
Serving Size: 1/10 recipe
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
What happened? I made them with salt and pepper and garlic powder and they were great. But next day they were limp and soft. Do you have to eat them all the first day? Stored in zip lock over night on counter. Help!
They got soft because of the moisture in the bag. You don’t have to eat them on the first day, but letting air circulate will help with the softness factor. You could try letting them dry on the baking pan overnight and then adding them to a bag the next morning.
Can you tell me how log I can keep them, please? Planning to make it in advance for Christmas. Thanks.
Lia
I kept mine for like 2 weeks and they were fine.
Just made these. They came out really great. Didn’t have any flax seeds so substituted hemp hearts and sesame seeds. I wasn’t so sure about the pumpkin pie spice and cinnamon, but since there is no sugar these spices just lend a warm savoury flavour rather than a “dessert-like” flavour. Thanks for the recipe!
I so enjoy you guys and I use a lot of your recipes and I have Keto Made Easy. Love these crackers. They were a big hit with the family.
I made these crackers a few days ago and I cut them in approx. 2″ pieces. I live alone and there are a LOT of crackers so, my question is, how long will they keep in a parchment bag on the counter? I really like them and will definitely make them again.
Thanks can’t wait to bake these I enjoy all your recipes
Recipe leaves out the baking sheet. Leave dough flattened on one sheet of parchment uncovered – or put on baking sheet oiled or unoiled?
Thanks
We put parchment paper on a baking sheet and spread the dough out on there. If you have parchment paper, it wont stick, so you don’t need oil.
Have you tried dipping these in chocolate? Makes such a great snappy treat 🙂
I have made several of your wonderful recipes since starting keto and want to thank you for all the work you do.
That said, I noticed that you have another “flacker” recipe that calls for Whole flax seed,soaked for hours, then baked in a cooler oven for almost an hour. Each serving is 3 net carbs. I really want to make flackers, but don’t know which recipe I would like better.
How do these 2 recipes compare as to crispiness, taste, satiety and amount in a serving? I have read that whole flax seed is not digestable and we get no nutrient from flax unless it is ground. Is that info correct?
Thanks in advance for your input.
Nutrients from any plant foods are less absorbable than from animal foods. The crispiness is about the same. The pumpkin seed crackers do have pumpkin spice in them so they taste a little different. You can make both of them plain or season them with spices. They are pretty comparable, but I think Megha really loves the new pumpkin seed crackers.
I don’t have any whole flax seed can i use chia seeds instead?
I would not recommend it.
This was really good! I didn’t have enough flax seeds so I added some chia seeds and a few drips of stevia. The chia made then a little more on the soft chewy side. They were delicious! Love you guys!!
I made these and did them for 23 minutes in the oven. My cracker got very dark and I felt it was finished because it also felt crispy on top.
Unfortunately that was not the case. Just letting people know that maybe a bit longer is better than not long enough in the oven.
These were good. I did add some swerve.
If I make it without the pumpkin seeds, do I need to add more flax seed or flax seed meal?
Yes, you will probably have to add more flax seed
Love your you tube video’s guys!
I live in Canada, headed to trader joes today, perused your video on keto foods prior to going.
I made these crackers last night, used your recipe as my base , best so far and nice crisp when baked.
I added thyme, and rosemary with a hint of cumin, substituted sesame and sunflower seeds because I had no pumpkin seeds.
Turned out fabulous, will be a regular item in our house. Look forward to new recipes
Thank you
Denise
Hi, I love your stuff. I am from Australia and was wondering what I could substitute the pumpkin pie spice for as I have never seen that here?
Thank you
Vanessa
You can make your own pumpkin pie spice by combining nutmeg, cloves, cinnamon, and ginger. You can look up a homemade pumpkin pie spice online to get the ratios of the spices right. You can also just use cinnamon if you want.
What is the serving size?
It depends on how many crackers you break them into. The nutrition info is for 1/10 of the recipe.
1/10 recipe? Is that 10 crackers in a serving?
It depends on how many pieces you break them into. For example, if you broke them into 60 crackers, you divide by 10, so it would be 6 crackers in a serving.
I have all the ingredients! I think I need to go make these right now! Smalls
These sound awesome! We so need some decent cracker recipes. Can’t wait to make these. I think I will score them before baking so I can break them into squares. Is that how you got the ones in the photo so perfect?? ??
kent.laine@gmail.com
Cutting them before baking will make the squares perfect 🙂
cant wait to make these, I used a combination of red chilli flakes , cracked pepper, thyme, rosemary, garlic & onion powder. I cut them before i baked these. Wanted perfect squares
So I am not a fan of sweet and savory… is there a substitute for the PP spice? A more Italian version perhaps? 😉
Love you guys!
Xoxo
You can just add italian spices. Maybe a mixture of garlic powder, oregano, thyme, etc.
I didn’t even taste the flavor of the pp, it has the cinnamon smell. ?
The photos are on POINT! I want the details on that charcuterie board!