Flaxseed Cheese Crackers
User Reviews
4.9
Flaxseed Cheese Crackers
Description
The recipe starts by mixing flaxseed meal, grated Parmesan (or nutritional yeast as an alternative), garlic powder, salt, and ground black pepper. Adding warm water turns the dry ingredients into a paste-like dough. After resting to allow the flaxseed meal to absorb moisture, the dough is flattened between sheets of plastic or parchment to a thin rectangle—about 2 mm thickness. The dough is then cut into cracker shapes and baked until crisp.
These crackers offer a savory profile from the cheese and garlic, with flaxseed lending a slight nutty flavor and crisp texture. Rolling evenly ensures uniform baking, and careful attention to edge thickness prevents uneven cooking. They are suitable as a snack or accompaniment to soups and salads.
Edges thinner than the center may overcook; folding and gently pressing the edges helps even thickness. Parmesan and garlic blend well for flavor, while nutritional yeast provides a dairy-free alternative.
Ingredients
- ½ cup golden flaxseed meal or brown
- ⅛ cup Parmesan Cheese or nutritional yeast powder, grated
- ½ tablespoon garlic powder
- ⅛ teaspoon salt fine
- black pepper to taste, ground
- ¼ cup water warm
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
- Roll dough evenly to about 2 mm thickness for uniform baking and crisp crackers.
- If edges become too thin, fold and gently press them to even thickness and prevent overbaking.
- For a dairy-free option, substitute Parmesan with grated nutritional yeast powder.
- This recipe's nutrition info applies when using Parmesan cheese version and half the batch as one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20crackers
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 10 | |
| Calories | 177kcal | 9% |
| Carbohydrates | 7.7g | 3% |
| Protein | 9.5g | 19% |
| Fat | 14.3g | 22% |
| Fiber | 7.1g | 28% |
| Sugar | 0.6g | 1% |
| Net Carbohydrates | 0.6g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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