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.
1 cup flax seed meal (golden or brown)
1⁄3 cup grated Parmesan cheese. (I use a combination of the processed imitation stuff plus some real grated Parmesan.)
1 Tbsp garlic powder
1⁄2 tsp salt
1⁄2 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.
Approximately 3.4 g net carbs. About 10 minutes prep time and 50 – 60 minutes bake time.
Too good to be true?
Skepticism. That’s my usual response to keto recipes substituting for favorite non-keto baked goods. A fair number of recipes I’ve tried have been a bit disappointing — quite frankly, they taste just close enough to the real thing to remind me how much I used to like it. But some substitutes hit the mark. This is one of those.
Here’s the original recipe, found on one of my favorite keto sites. As usual, I changed it up a bit to try to solve some problems other testers had with it: I add coconut flour and I use whole eggs, not just egg whites. And I used salt and caraway seed as a topping rather than sesame seed, but toppings are a free-for-all zone, so follow your taste buds.
These rolls have the texture, density and taste of a whole grain bread. I’m not a big fan of the taste of psyllium husk, but the small amount here doesn’t overwhelm the flavor. These rolls can be used as burger buns (although you’d have to divide the dough into only six portions rather than eight for them to be big enough). You can also make them long and thin so they’ll work as hot dog buns, in which case, I’d probably take 5 minutes off the cooking time.
Slippery slope alert: The buns are low in net carbs, but they do have quite a bit of fiber (see nutrition information, below). So if you count whole carbs, having one of these means the rest of your daily intake has to be super strict. I count net carbs, and the approach that works for me is to treat foods with high amounts of fiber and sugar alcohols as special treats and limit them. So on a day when I’d have this bread, I’d avoid other treat foods like fruit or big portions of higher-carb veggies or anything with sugar alcohols.
1¼ cups almond flour
5 Tbsp ground psyllium husk powder. Note: some people report that psyllium husk powders can have an unpleasant purple color. I used Now Healthy Foods brand, and there was no weird color.
2 Tbsp coconut flour
2 tsp baking powder
1 tsp sea salt
2 tsp apple cider vinegar
1¼ cups boiling water
Your choice of sesame seed, caraway seed, course sea salt, or rosemary to taste: 1 – 2 tablespoons
Next time, I am going to try these with some other additions such as fine-chopped olives. And, OMG, garlic bread can be back on the menu!
Preheat the oven to 350°F.
Mix the dry ingredients in a bowl.
In another bowl, beat the eggs and add the vinegar.
Bring the water to a boil and add it to the dry ingredients while mixing with a hand-held electric mixer.
Add the eggs and vinegar and continue mixing, about 30 seconds in all, just enough to ensure a good even mix.
With wet hands, shape the dough into the desired form. This recipe makes 4 =- 8 buns, depending on the size needed. Dividing into 8 makes ideal dinner rolls.
Put the rolls on greased parchment paper on a baking dish.
If you are adding toppings (salt, caraway seed, etc) sprinkle them onto the rolls and press gently so they stay on.
Bake on a lower rack in oven for 50 minute–60 minutes (shorter time for small or narrow shapes; longer time for bigger, thicker buns). When they are ready, they will look nicely brown and will feel firm when tapped. I divided into 8 rolls and baked for 50 minutes.