Keto Sesame Flaxseed Crackers
7
servings10
minutes20
minutes134
kcal5
grams2
grams11
grams5
gramsThere 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.
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!
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! ?
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.
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.
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.
OMG! I LOVE THESE CRACKERS…..i use to eat wheat thins and when i made your recipe that was the first thought in my mind was that they tasted just like a wheat thin cracker ….i cant express enough how much i loved these ….just out of curiosity have you tried making a sun dried tomato and basil seasoning on these yet? that use to be my favorite wheat thin cracker flavor so i tried it on these …..OMG! THEY TURNED OUT WONDERFUL…..the perfect snack flavor.
So addicted to this recipe !!!
Oh okay. Cool 🙂 Thank you for letting me know.
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!!!
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.
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!!!!
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.
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!
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!
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.
what can I substitute for a silicon mat. I do not have one
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.
I use parchment paper all the time and also on a baking stone so they cook a little slower, typically. Use the resources you have. It will all turn out fine. Good luck!
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!!
Is it possible to use ground flaxseed instead of whole? How will it affect the texture? I still want them to have a nice ‘snap’.
You could certainly try it, though it will definitely create a stronger flax flavor.
Thank you for sharing this awesome recipe. I did not have whole flax seeds so I ended up using the flaxseed meal and it gave a good crunch just like a regular cracker. I tasted the mix before baking it and it was good. I was excited to try it after backing. My oven however burnt the spray a bit so it did not taste as good as I was hoping. I am going to bake a second batch without the spray. I am sure if my oven was working as it should be then the spray would still have been awesome. I love how you can eat it with a little cheese or just about anything. In my culture we have a popular cracker called Crix which is eaten with just about anything. I love that I now have this replacement as Crix is loaded with carbs. I recently came across your videos on youtube even though I have been doing keto since last july. I have hit major plateau and can’t seem to move beyond it for whatever reason. It is frustrating and demotivating but when I see videos like yours it keeps me going. Thank you again.
THANK YOU! I JUST made these finally after having trouble finding toasted sesame seeds in a store. These came out so perfect and easy to make. The toasted sesame seeds kinda make them taste like those little sesame bread stick things which I missed greatly on keto. After making one plain batch i’m going to make a few more with some different herbs and whatnot added in. Probably Italian or rosemary!
Just made these. So very good. Remind me of Sesame sticks. These will be a pantry staple.
Made these the other day. Super easy, and quick. Turned out great, and are pretty durable. For those of you hunting around for roasted sesame seeds, just toast them up yourself. Put them in a cast iron skillet, or any pan really, over medium heat and stir constantly for about 3 or 4 minutes. They come out great, and add HUGE flavor to this, or any recipe calling for sesame seeds.
These are great! And so easy. I love wheat thins so these will be my new wheat thins. I used Trader Joe’s Everything Bagel – next time I will try caraway seeds – that sounds like a winner. Many thanks for all your fine work on your site – I ate these this morning with some homemade bleu cheese dressing as a dip. Wow! Also, when evening up the edges of this or any other creation, use a bench scraper for really sharp edges. So easy.
I’ve been trying all kinds of cracker recipes with cheese, and they were just not doing the trick. I found your website recently and have tried the keto tortillas 2.2 and these crackers and they are both delicious. I’m so happy 😀. Thank you!
I’ve been trying all kinds of cracker recipes with cheese, and they were just not doing the trick. I found your website recently and have tried the keto tortillas 2.0 and these crackers and they are both delicious. I’m so happy 😀. Thank you!
When you’re right, you’re right! These are easy to make and absolutely delicious!
Delicious crackers!! I only had one tablespoon of sesame seeds so I filled in with two tablespoons of sunflower seeds and it still worked beautifully! These will be a staple for us!!
Very good, I just made these to watch the super bowl with a cheese ball and some nut butter, of course I had to try a few first and they are great. Something off topic, but made me laugh when I noticed your title at the top, dishwasher! Ain’t that the truth, I have been on keto now for 4 years and man as you know it, there are a lot of dishes that need washing, I do have a dishwasher but I wash them as I cook. Thanks for your channel, I feel it’s the best on YouTube.
Thank you for this recipe, can’t wait to try them.
These were REALLY good!!!!! Can’t wait to mix it up with butter flavor bacon flavor and other extracts! Thank you so much for this recipe !
I was very impressed with these crackers. Super easy and very tasty. A keto lovers dream to have some healthy keto crackers and cheese! It will be fun to experiment with differnt seasonings. Thank you very much!
Can i use coconut flour instead of almond flour? I cant eat nuts
Doing my Sunday batch cooking and this is one of the things I made today. These are really good! I substituted Everything Bagel seasoning for the sesame seeds, and I think it was a great call. A little bit of garlic and onion in there made it very tasty. Mine didn’t come out as dark or as crispy as yours seems. Next time I’ll give it an extra 3 minutes per turn.
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Seriously love these crackers, having tried so many different ones and ending up with the only ones close to my liking had Turmeric and Cumin seeds in the.
I noticed someone commenting about using weight instead of volume and just wanted to offer a suggestion by maybe keep using volume and weight in brackets?
I love your recipes, especially the relaxed way you present your videos. You do have a big following in Australia and we are more inclined to use weight and deg C in heat. Just thought that would save constantly referring to our conversion info. Either way you have a great fan and keep following your presentations. Thank you.
Been following you since you had under 10K users. Enjoy your videos plus you have the cheesehead accent that I grew up with. I have made this recipe four times in the last month. I’m not much of a baker but I figured out how to get them nice and crispy at high altitude. This is my favorite variation so far: Reduce the reduced flax seed to 1 T, skip the sesame seeds and use 3.5 T of Everything but Bagel seasoning. For high altitude, 325 for 15 minutes then remove, spray with oil and sprinkle salt, then turn it around for another 10 to 12 minutes. These are soooooo good! Go Marquette! (1985 Grad living in Colorado)
Hi,
I’m a little confused about the carb count. Is it 2 net carbs for 7 crackers?
Yes, 7-8 crackers is 2 net carbs
April 14, 2022
Oh my goodness Steve this recipe, minus the flax, came out amazing. The taste, crunch and flavor is what we all have been missing. I can’t wait to try other flavors and possibly cheese substitutions. Thank you for creating foods that we can eat, without the guilt!!
April 14, 2022
Oh my goodness Steve this recipe, minus the flax, came out amazing. The taste, crunch and flavor is what we all have been missing. I can’t wait to try other flavors and possibly cheese substitutions. Thank you for creating foods that we can eat, without the guilt!!
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Hey Steve,
Great recipe! I’ve been making these 3 times a week. Have you considered making these into a breadstick?
Thanks,
John
I’ve followed you for so long and why am I now making these crackers??? I toasted the sesame seeds and since I didn’t have flaxseed I replaced with additional sesame seeds. Amazing!! If you love the toasted sesame flavor you’ll love these. Thanks Steve!
Mind blown! These are so much better than store bought crackers. They were so easy to make and I’m already thinking about add-ins. I have some fresh Rosemary and think that would be a wonderful addition. I might have to make a double batch because I can’t stop eating them!