I am IN LOVE with these crackers and flaxseed meal in general. I am so in love I bought a whole freaking case of Bob’s Red Mill Flaxseed Meal from Amazon, so I’m glad it’s relatively inexpensive too. It’s a great alternative to almond flour and doesn’t feel as heavy. These low-carb crackers are gluten-free, have a great amount of healthy omega-3 fatty acids, as well as fiber, but only 1 net carb per serving! In fact, the entire recipe is only 6 net carbs. I’ve been playing with flaxseed meal for all sorts of things and I’m excited about the results, so expect more recipes here using flaxseed meal.
About these crackers…They are as easy as almond flour crackers to make, completely customizable and, as I said, I think they are way better than almond flour crackers, but you be the judge.
Look at all those yummy seeds! The seeds and nuts I used just happen to be what I had in the cupboard, so use whatever low-carb seeds or nuts you have. I have a Costco bag of sliced almonds and so I took a handful of those and whizzed them in the blender for about 2 secs to break them into smaller pieces. Golden monkfruit sweetener adds a touch of sweetness, which I love. You can use any no-calorie sweetener you have on hand. My new favorite just happens to be Lakanto Golden Monk Fruit sweetener A little sprinkle of coarse sea salt on top makes them perfect!
Normally—because I’m super lazy—I just roll the dough out, bake it, and break the slab o’cracker into cracker size pieces. This time, I decided to take the time to make them into a cracker-like shape…round. A simple, round or square cookie-cutter works perfectly. I used the rim of Jim’s Contigo coffee mug, because, apparently, I don’t have cookie cutters. 😉 Aren’t they pretty, though?
I eat these crackers every day. I love the flavor and texture of these low-carb crackers, and, psychologically, they make me feel like I have a diet with all the carbs I want. My body knows the difference and appreciates the omega-3 and fiber, but my mind says, YUM, CARBS! Flaxseed meal crackers are perfect for a cheese board and will complement the cheese without overpowering it. They’re also perfect for dips and as a substitute for croutons and tortilla chips. Let’s get to the recipe because I could shout from the rooftops all day about my new love affair with my low-carb seeded flaxseed meal crackers. I get so passionate about food, and new food “things” excite me, especially super yummy, low-carb food things!
- 1 cup flaxseed meal
- ⅓ cup sliced almonds
- ¼ cup hemp hearts
- 2 Tbsp chia seeds
- 2 Tbsp toasted sesame seeds
- 2 Tbsp golden monkfruit sweetener
- ¼ tsp salt
- 1 Tbsp dried rosemary
- ½ tsp garlic powder
- 1 tsp onion powder
- ⅛ cup grated parmesan
- ½ to ¾ cup cool water
- Coarse sea salt for sprinkling on the top
- Parchment paper for rolling and baking
- Preheat oven to 325ºF
- Break the almond slices into smaller pieces, I use my blender to pulse almonds once or twice.
- Whisk together all, except the water and coarse sea salt, until well combined.
- Add ½ cup of the water and blend. The dough should be moist but shapeable. If the mixture is too dry, add water a tablespoon at a time until moist.
- Form dough into a ball, sandwich between two large sheets of parchment paper. Tip: spray paper with non-stick spray for easy removal of the paper from the dough.
- Using the palm of your hand, press the ball of dough down into a round. Roll out the dough to your desired thickness, I like the crackers about ⅛ of an inch thick, thicker than my almond flour crackers. If you want rounds, use a cookie cutter to create rounds in the dough. You can also use a pizza cutter to make squares. Either way, cook the crackers as a slab, don't try to remove the rounds or squares before baking as the dough is delicate and may tear. If you are lazy like me, you can bake it as a slab and break it into rustic pieces after they cool.
- Bake for about 20 minutes, or less if they start to brown. Browning is not a good thing for these crackers, in my opinion. Keeping the oven at 325ºF should keep them from browning. For crispy, crunchy crackers, turn the oven off after 20 minutes, but leave crackers in the hot oven until the oven and crackers cool.