You didn’t think I could live a ketogenic lifestyle without crackers, did you? I happen to live with a late night snacking king who absolutely adores chips and dip and crackers with hummus. If I want to enjoy movie night without flying solo while I listen to him crunch away on some carb filled crackers or potato chips, I had to make something we could both enjoy and I needed to make it quick. We are quite a fan of all the series on Netflix. My urgency is where these Keto Flaxseed Crackers came to life.
Aren’t you tired of always having to eat cucumber, celery or cauliflower (the 3 C’s) to dip into your favorite healthy fatty dip? I have not totally forgotten about Pork Rinds or Piggy Puffs, but to be honest, I don’t exactly feel the proudest of pulling out pork rinds at some of the parties we attend, so I needed something to spice up game night at our friends!
These Keto Flaxseed Crackers are buttery and crunchy and just plain delicious! You are going to love them. Keep scrolling for the recipe.
What Can I Dip My Crackers In?
I’m glad you asked! These crackers are loaded with healthy fat, protein, and fiber, so you can add just about anything on top to enjoy them, but these are my favorite things to serve these crackers with:
- Homemade Tzatziki
- Cheese & Pepperoni Sticks or other cured meats – why not throw together a charcuterie board for your next meal and enjoy the simplicity of it! Serve it beside some spicy mustard and warmed brie drizzled with some sugar-free maple syrup
- Cauliflower Hummus
- Spicy Mayo
- Baba ganoush
- Guacamole – But of course!
- Cream cheese mixed with herbs
- Tuna Salad, Egg Salad or Salmon Salad
- Black olive tapenade
Wow, those 9 just rhymed off the top of my head, and I bet if I kept going I could think of 9 more! Crackers are amazing with dip but they are absolutely delicious all on their own. They don’t need a dip to steal the show, these keto flaxseed crackers can stand all alone.
A lot of keto recipes don’t exactly fit the bill of being a high-fiber food but I do believe that fiber is a healthy component of any diet. I wrote all about it in my article “Fiber on a Ketogenic Diet”. You can read it here. I even included a recipe for a high-fiber keto bread, which I often eat. Fiber is good for your body overall and it keeps you regular, which is extremely important to a healthy life overall.
I don’t need to go into this topic any further in this article, but just know that I’ve got your covered in this recipe. Out of the 6 whole carbs per serving, 5 of them are fiber from the flaxseed and almond flour. That is only 1 net carb per serving!! I am so excited to share this keto flaxseed crackers recipe with you.
Keto Flaxseed Crackers
Servings 14, 5 crackers per serving
- 1 cup ground flaxseed
- 1/2 cup warm water
- 2 tsp salt
- 1 tsp garlic powder
- 2 tsp onion flakes
- 1/2 cup ghee (substitute coconut oil or butter flavored coconut oil if dairy-free)
- 2 egg whites
- 2 cups almond flour
- Heat oven to 300 degrees F
- Cover a 17.25″ x 11.5″ baking pan with parchment paper
- In a small bowl, combine flaxseed, salt, garlic powder, and onion flakes, and water, stir until the water is absorbed into the flaxseeds – set aside for 5 minutes
- In a medium bowl with an electric mixer, add the ghee and egg whites, process on low until a consistent mixture is formed, add the flaxseed after it has sat for 5 minutes, process on low until a thick mixture is well combined, add in the almond flour and continue to mix on low until a thick dough is formed
- Transfer the dough to the parchment paper lined baking sheet, cover the dough with another piece of parchment paper and with a rolling pin roll it out until it covers the entire bottom of the pan, you will need the back of a spoon or spatula to spread out the dough to all the edges
- With a knife or pizza cutter, score the dough into 1 1/2 inch squares, I can normally make 10 x 7 lines on the baking sheet to make 70 crackers (your corners might be small pieces)
- Bake on the middle rack for 40 minutes, watching after about 30 minutes and once the outside crackers start to brown, watch closely and try to cook as close to 40 minutes without burning. The temperature is low enough that it really shouldn’t burn until you are well past the 40 minutes
- Remove from oven, let cool to room temperature and easily break apart. Store in a Ziploc bag or air-tight container
- Enjoy with your favorite healthy fat dip … my favorite is guacamole.
Calories: 226 | Fat: 21 grams | Carbs: 6 grams | Fiber: 5 grams | Net Carbs: 1 gram | Protein: 5 grams