Keto Sesame Flaxseed Crackers Written by Steve @ SeriousKeto Published on September 25, 2019 in Appetizers & Snacks This post may contain affiliate links. We may earn money from the companies mentioned in this post. Pin Print Keto Sesame Flaxseed Crackers5 from 15 votesRecipe by Steve @ SeriousKetoCourse: SnacksCuisine: N/ADifficulty: MediumServings7servingsPrep time10minutesCooking time20minutesCalories134kcalNet carbs2gramsFat11gramsProtein5gramsThere are only a few things I craved when I went keto, and one of those was crackers. If you’re the same way, you can officially cross that off your “keto regrets” list. These crackers don’t rely on the Fathead base (like so many others out there) and the taste and texture are so good, your non-keto friends won’t know that they are eating a keto cracker.Feel free to play with the seasoning. These are great using “Everything but the Bagel” seasoning. Also, the baking soda is not used as a leavener in this recipe — it is there to change the pH so that the crackers brown up better.Ingredients1 cup almond flour1 1/2 TBS whole flax seeds3 TBS sesame seeds (use roasted for a more intense flavor)1/4 tsp sea salt Fresh ground pepper (I like 10-12 grinds from a pepper mill)1/4 tsp baking soda1 large egg, beaten Cooking spray of your choiceDirections Preheat your oven to 350F.In a medium mixing bowl, thoroughly combine all of the dry ingredients. Add the egg and mix with a spatula until the dough forms a solid mass and nothing clings to the side of the bowl. At first, it may not look like you have enough egg to bring it all together, but have faith — it will come together.Place the dough on a silicone baking mat, cover with parchment, and roll out into a rectangle approximately 10”x14”. Gently peel back the parchment paper and use your finger to tidy up the edges. Using a knife or pizza cutter, score the dough into squares that are roughly 1.5” being careful not to cut into your silicone mat. I find I get around 50 crackers, give or take.Slide the silicone mat onto a cookie sheet and place it in the oven on the middle rack. After 10 minutes, remove the crackers and lightly spritz them with cooking spray (olive oil spray works nicely). You may also sprinkle extra salt at this point if you’d like. Rotate the tray 180 degrees and return to the oven for another 10 minutes. Remove the crackers from the oven and allow them to cool for a couple of minutes before transferring them to a wire rack. It’s okay of some of them break along the score marks you made. Allow to cool for at least 30 minutes, then break into individual crackers. Recipe Video notes Macros are calculated based on a serving size of 8 crackers.