Flaxseed Cheese Crackers

Name: Flaxseed Cheese Crackers
Prep time: 10 min
Cook time: 15 min
Total time: 42 min
Yield: 20 crackers
Ingredients: ½ ½ cup golden flaxseed meal; ⅛ ⅛ cup grated Parmesan cheese; ½ ½ tablespoon garlic powder; ⅛ ⅛ teaspoon fine salt; ground black pepper; ¼ ¼ cup warm water

User Reviews

4.9

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
42 mins
Servings
20 crackers
Calories
177 kcal
Course
Snacks
Cuisine
Keto

Flaxseed Cheese Crackers

Ava Acevedo

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These ultra-thin and crunchy keto and gluten-free crackers are the best way to carry soft cheese into your mouth! Super easy and quick to prepare, they're full of fiber and have a dairy-free version!

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Ingredients

Servings

½ ½ cup golden flaxseed meal or brown
⅛ ⅛ cup grated Parmesan cheese or nutritional yeast powder
½ ½ tablespoon garlic powder
⅛ ⅛ teaspoon fine salt
ground black pepper to taste
¼ ¼ cup warm water

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Instructions

In a small bowl, mix 1/2 cup golden flaxseed meal, 1/8 cup grated Parmesan cheese or nutritional yeast, 1/2 tablespoon garlic powder, 1/8 teaspoon fine salt and ground black pepper.
Add 1/4 cup warm water, and mix it very well, until a mud resembling paste is formed.
Cover the keto flax meal cracker dough with plastic film or a tea towel and let it sit for about 15 minutes.
Place the dough over a silicone mat and cover with plastic film or parchment paper, or sandwich it all in one big piece of parchment paper. Use the heel of your hand over the film / paper to flatten the dough into a rectangular shape.
Roll out the dough using a rolling pin or glass bottle, over the plastic film, to as thin as possible (it should be about 2 mm / 0.2 cm thin)
Remove the to paper or plastic and cut the dough into rectangles with a pizza cutter. If using a silicon mat as a surface, use a non-sharp blade.
Carefully slide the silicon mat or paper onto your cookie tray, and take it into the oven at 180C / 350F for about 15 minutes, until the borders start browning and the cut edges shrink.
Turn off the oven and let the crackers sit inside for another 10 minutes to crisp up.

Notes

Careful when rolling out the dough: If the edges are stretched too thin, they will overcook. To make the edges level with the center of the cracker dough, remove the plastic film and fold them over a little, then flatten them down slightly again, only slightly.
Nutrition information is shown for a serving size of half the whole recipe, in the Parmesan version.