Keto Sesame Flaxseed Crackers

Keto Sesame Flaxseed Crackers

5 from 15 votes
Recipe by Steve @ SeriousKetoCourse: SnacksCuisine: N/ADifficulty: Medium
Servings

7

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

134

kcal
Net carbs

2

grams
Fat

11

grams
Protein

5

grams

There 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.

Ingredients

  • 1 cup almond flour

  • 1 1/2 TBS whole flax seeds

  • 3 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 soda

  • 1 large egg, beaten

  • Cooking spray of your choice

Directions

  • 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.

19 Comments

  1. I already posted this on your Instagram but I wanted others who may not visit Instagram have a testimony about this great recipe. My husband and I started Keto in Feb 2019. One of his favorite snacks was Cheese and Crackers. Wheat Thins was his absolute fav. This recipe makes absolutely delicious crackers that to us, is similar to a Wheat Thin. I put garlic and Applewood smoked cracked pepper as flavoring in mine as well as hemp hearts. I also have a sensitivity to the sulfur in the yolks of eggs so I used a “Vegan Egg” which is simply a mixture of ground chia seeds and water. It worked wonderfully!!! These crackers are so so so – okay another one – SO good!

    • Steve @ SeriousKeto

      I wasn’t expecting a comment while my site is still under construction, but I really appreciate the testimonial. Thank you!

      • Oh, oops! Was I not supposed to? I’m a dufus. I wanted to share your corn tortilla recipe with a friend who was interested in it but isn’t on Instagram or a YouTuber. So, I shot her the link. Sorry for jumping the gun. On the bonus side, at least you know the comments part is working! 😊

        • Steve @ SeriousKeto

          Oh no, that’s totally fine. I was just surprised to see a comment pop up while I’m still building the site. You can certainly pass the link on, but just be aware that there is much of this site for me to finish and there’s a lot of placeholder stuff.

        • Steve @ SeriousKeto

          Hang on a sec — You’re from Chicago (I’m assuming from your username) and your last name is Bayless. Any relation to Rick Bayless (of Frontera Grill and Topolobampo)?

          • Oh no, I’m not a blood-relation at all. 🙂 Love his restaurants though!

            PS I had no idea my personal info was viewable but it made me enter my email address to post.

          • Steve @ SeriousKeto

            Your personal information isn’t available on this site. I believe I saw your name on your YouTube post. And the email address is just to keep people or bots from spamming the comments section.

  2. So addicted to this recipe !!!

  3. Oh okay. Cool 🙂 Thank you for letting me know.

  4. I think you and your recipes are great, you know that!
    I do have a request though, a pet peeve of mine. We’re all dieters, we all have food scales nowadays. I would really, really love to see your recipes in weight instead of volume. I know you were an artisan baker prior to this so you know how far off a “cup” of something can be. Please, please please…. weighted recipes!!!

    • Steve @ SeriousKeto

      While I agree with you (and there have been times I’ve used a jeweler’s scale accurate to .001g), I find that the majority of folks are in the “volume” camp. Additionally, many of the ingredients in Carb Manager are not listed by weight, which will make my calculation of macros more difficult. If I find a recipe requires the precision of weight (as opposed to volume), I will list the ingredients that way. This will definitely happen as I start to use some modernist cuisine ingredients.

  5. Steve, thank you. I have missed crackers so much so, it was the only thing I would cheat with on my Keto diet. Now I don’t have to cheat anymore! I tried your recipe as you created it, but I didn’t like the Flax seed taste. I substituted Hemp seed. What an awesome cracker. Thank you, Thank you, Thank you!!!!

    • Steve @ SeriousKeto

      I’m glad you’re enjoying my recipes. Flax is one of those things that some people have a taste for and others done. I’ve also made it with hemp seed and with “everything but the bagel” seasoning and they were both great.

  6. Steve, this is an amazing recipe! I make them weekly as everyone I share them with loves them. I have tweaked the recipe with added turmeric and some everything but the bagel seasoning blend on occasion and they still come out yummy. About the macros, do the keto naysayers really need to know the details, naww!

  7. These are the best keto crackers yet. I stopped trying to make crackers because they were ok, but not really like crackers. My old WOE included nut thins daily. So happy to have these! I am enjoying your videos and cannot wait to try the tortillas once I get the corn bread flavoring. Are you working on a tortilla chip recipe? I hope so! Thank you!

    • Steve @ SeriousKeto

      A good tortilla chip is something I’m going to try to achieve. Unfortunately, my tortilla recipe just doesn’t fry up well (too moist and pliable). It’s definitely something I’ll continue to experiment with.

  8. what can I substitute for a silicon mat. I do not have one

    • Steve @ SeriousKeto

      You could use parchment paper, but they might cook too fast from the bottom. A silicone mat is something I HIGHLY recommend everyone should have. It is wonderful for baking and it makes clean up a lot easier.

  9. CJ, St. Charles, IL

    Great cracker recipe! I added some caraway seeds because I love rye bread flavor and they came out fantastic! For those that don’t have a silicone mat, I did use parchment paper and just had to take them out about 2-3 min early. Thanks so much for taking the time to create this recipe Steve- much appreciated!!

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