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Almond and flaxseed crackers shown scattered across parchment paper.
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5 from 1 vote

Almond and Flax Seed Crackers

A delicious flax seed cracker recipe made with almonds, garlic and rosemary. These nutritious crackers are low carb, full of healthy fats, and naturally gluten free.
2 grams net carbs per serving
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Snack
Cuisine: American
Keyword: almond crackers, almond flaxseed crackers, flax seed crackers, flaxseed crackers
Servings: 10 servings
Calories: 148kcal

Equipment

Ingredients

  • 1 1/2 cups raw almonds
  • 1/4 cup flax seeds
  • 1/4 cup water
  • 1 teaspoon sea salt
  • 1 clove garlic finely grated
  • 2 tablespoons fresh rosemary finely chopped
  • flaky salt optional, to garnish crackers

Instructions

  • Add almonds and flax seeds to a blender, and pulse until a coarse flour is formed. Be careful not to blend for too long and turn the almonds into almond butter. Larger pieces will make it more difficult to roll the dough out flat – so it’s a balance!
  • Add the almond and flax flour to a bowl, along with water, salt, and chopped rosemary. Use a micro planer to grate garlic into the bowl.
    Step 1 shows making the almond and flax seed meal, and step 2 shows adding it to a bowl with rosemary and garlic.
  • Fold a large sheet of parchment paper in half, large enough to cover a 1/2 sheet pan. Preheat oven to 325º F.
  • Add the almond and flax seed dough to the folded piece of parchment paper. Use a rolling pin to roll it out into a very thin layer. It should take up almond the whole sheet pan, approximately 10″ x 12″.
    Step 3 shows preparing a baking pan with parchment paper to roll out the crackers.
  • Remove the top layer of parchment paper and cut it off. Use a pizza cutter or large knife to cut the cracker dough into 1 inch squares. Sprinkle the tops of the crackers with flaky sea salt, if desired.
  • Slide the crackers with parchment paper onto the baking pan. Bake the crackers for 22-24 minutes. Once they are slightly golden around the edges, turn the oven off and allow heat to escape. Leave the crackers in the oven while the oven cools down.
    Step 5 shows cutting the cracker dough in squares.
  • Once the crackers have cooled to room temperature, break them into squares. Enjoy as is, or use for cheese, or alongside soups!

Notes

6 g total carbs - 4 g of fiber = 2 g of net carbs per serving

How to Store Leftover Flaxseed Crackers

Once the crackers have fully cooled, pack them in freezer containers or a freezer ziplock bag, and store the crackers in the freezer. The crackers will stay good frozen for up to 6 months.
They defrost quickly so are perfect enjoyed right out of the freezer! They are fine being packed for picnics or left out on platters, but stay freshest when frozen until serving.

Flax Seed Cracker Variations

Make these homemade flax crackers your own!
Herbs: Try fresh thyme or finely chopped sage in place of the rosemary.
Parmesan Garlic Flaxseed Crackers: Add 1/4 cup of parmesan cheese along with the garlic. Keep the rosemary in the recipe or omit it! Use nutritional yeast to keep these dairy free!
Multi-Seed Crackers: Reduce the almonds to 1 cup and add 1/4 each of sunflower seeds or pumpkin seeds and 1/4 cup of sesame seeds, along with the flax seeds.
Add some Spices: Add 1 teaspoon of onion powder, garlic powder, Italian seasoning, or Everything Bagel Seasoning in place of the rosemary and garlic for a quicker cracker!

Nutrition

Calories: 148kcal | Carbohydrates: 6g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Sodium: 234mg | Potassium: 195mg | Fiber: 4g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 1mg