Low-Carb Flaxseed and Parmesan Crackers

Net carbs. 4.2 per serving of 5 crackers.  Prep time: 10 minutes,  Cooking time: 20-ish minutes. 

I’d been on keto for more than a year when I discovered flaxseed, and, more to the point, flaxseed crackers.  And unlike some substitutions, these are better than what I was eating before.

Crackers and cheese have never tasted better.

I was always picky about crackers. To me, most varieties tasted like gluey cardboard —  useful only as a cheese delivery device. I stuck to the few brands that I liked.

When I went on keto, one of the treats I missed most was cheese and crackers. To me, a specialty European cheese with crackers and wine is one of the best treats on earth.  Having discovered flaxseed (I know, I sound like a commercial — but there are no affiliate links here!),  not only can I have my treat back, but the crackers are better than anything I ever bought in a store.

Flaxseed crackers


  • cup flax seed meal (golden or brown)
  • 13  cup grated Parmesan cheese. (I use a combination of the processed imitation stuff plus some real grated Parmesan.)
  •  Tbsp garlic powder
  • 12  tsp salt
  • 12  cup water

Vegans: Leaving out the Parmesan cheese still yields  a tasty cracker

Experiment with spices and amounts; you can add your selection of any or all of the following (I usually use them all):

  • 1 1/2 Tbsp onion powder
  • 1 tsp paprika
  • 1 Tbsp or more (up to 2 Tbs) sesame seeds
  • 1 Tbsp caraway seeds
  • 1 Tbsp gomashio (sesame salt)
  • 1/8 tsp cayenne pepper
  • Pre-heat oven to 400°F.
  • Mix all dry ingredients, then add water.
  • Form into a ball of dough and place on a sheet of parchment paper on a cookie sheet.
  • Press down to form a rectangle, then cover with a second piece of parchment paper or saran wrap. Use a rolling pin to roll the dough.
  • Make sure the rectangle is evenly thin (about 1/8 of an inch) and straighten the edges: I fold the parchments paper over the dough, and press the dough into the straight crease  of the paper to form an edge. Make sure the edges are the same thickness as the rest of the rectangle.
  • Use a spatula to score the crackers into cracker sized pieces.  I usually get about 30 crackers out this recipe.
  • Bake until the crackers are no longer soft, about 15 minutes.  Then flip the whole rectangle and bake on the other side for about another 5 or 10 minutes.  (Your oven may vary so check carefully). Then I turn off the oven and, if the crackers look like they need more crisping, I let them cool and dry inside the oven.

Carb Count