Go Back
+ servings
Flaxseed Crackers.
Print Recipe
5 from 2 votes

Flaxseed Crackers

These healthy, low carb flaxseed crackers are an amazing snack made with only a handful of ingredients in less than 30 minutes.
Prep Time5 mins
Cook Time25 mins
Course: Snack
Cuisine: American
Keyword: dairy free, flaxseed, gluten free, keto, low carb, vegan
Servings: 30 crackers
Calories: 57kcal
Author: Tonje



  • Preheat the oven to 400 F / 200 C / 180 C fan oven.
  • Combine all ingredients in a bowl, and stir until they are incorporated completely.
  • Now you will want to prepare your sheet pan or baking tray. I use a baking tray that’s as big as my oven, which in my case is 13 x 13 inches, or 33 x 33 cm. If yours is slightly smaller or larger, this will also work fine.
  • If you only have a sheet pan that’s 9 x 13 inches, you can adjust the recipe and use ⅔ of the ingredients.
  • Place the cracker dough on a parchment paper, and place another parchment paper on top. Use a rolling pin to roll the dough into a rectangle or square that’s the same size as your baking tray.
  • Remove the top layer of parchment paper, and place the flat cracker dough into your baking tray. Use a sharp knife to trace lines into the dough to mark up where you want to cut the crackers. I cut mine into squares, but you can do any size, shapes and patterns you want.
  • You will then place the crackers into the oven, and bake them for about 20 minutes, or until the dough is completely dry. Note that the crackers will be cooked as a whole sheet, and they will only be separated by the lines you traced with your knife previously.
  • Remove them from the oven, then retrace the lines you made earlier with your knife. This should help the crackers break apart.
  • Leave them to rest on the parchment paper for a few minutes, then transfer them to a cooling rack to cool down completely before serving or transferring them to a storage container.



  • Make sure to keep an even thickness when you roll out the crackers. This will ensure that every part of the dough cooks in the same amount of time.
  • The thickness of the crackers and the temperature in your oven could make the crackers cook faster or slower. Keep an eye on them, so they don’t burn, and only take them out when they seem to have dried out completely.
  • The crackers can be stored in a sealed container at room temperature for up to 5 days. Make sure to use a container suitable for storing cookies or crackers to ensure that they stay crispy and delicious.


Calories: 57kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 87mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg