After my Mum started on keto recently, she made a very accurate observation – many keto foods are lacking CRUNCH! I love texture in my food, and one of the things I missed the most was crackers to have on a cheese and dip platter. Anyone who has visited my house knows there will always be cheese and dip, and so keto crackers were a must have recipe.
These crackers are really simple and could be flavoured any way you want, but I love the combination of rosemary and sea salt. I find it just subtle enough to match with most cheese and dips, but you could very easily leave out the rosemary and add in some garlic powder, onion powder, thyme, oregano, cumin – whatever you want really! Keep the base recipe the same and you are pretty safe.
I grew up on cheese and crackers so having them back in my life was a big deal. Like, eat a whole batch of 30 crackers big deal. Finally, I had a way to transport the joyous fats on something crispy and tasty, that wasn’t celery!
Tip For Crispy Keto Crackers
The key to getting these keto crackers CRISPY is to spread the flax seeds as thin as possible. This can be a little fiddly, but I’ve found using the back of a spoon to be the best way.
Flax seeds are super healthy for you as well, check out the article here if you’re interested: https://draxe.com/10-flax-seed-benefits-nutrition-facts/
Enjoy these Crispy Keto Crackers
Crispy Keto Crackers
Super simple, a handful of ingredients and ready in a flash, these crackers will become a staple on your cheese and dip platters and are even great for non-keto friends!
Makes approx 25 - 30 crackers depending on the size
- 1 cup flax seeds
- 2 tablespoons almond flour
- 1 teaspoon salt
- 1 teaspoon rosemary
- 1/2 teaspoon pepper
- 1 cup water
Combine all ingredients except water in a small bowl, stirring to ensure everything is evenly incorporated.
Stir in the water and let sit for 15 - 20 minutes until the water is absorbed and the mix takes on a gelatinous texture. You can leave it to sit as long as you want - I've sometimes left it over night with out any issues!
Tear two sheets of baking paper that will fit in your microwave. Spoon out half tablespoon balls of the seed mix onto the baking paper and spread out to your desired shape. The key is to spread this as thinly as possible without creating holes to get a really crispy cracker.
Microwave each batch for 2.5 - 3 minutes at 1000W until they smell toasty and are crispy. They will crispy up more upon cooling.
Work on spreading out one further batch while one is microwaving.
Serve with your favourite dips, cheeses and antipasto platters
So nice to find your site! I’m an Aussie living in Europe and just started Keto… great Keto versions of classic Aussie recipes! 👍🏽
Question – I don’t have a microwave, any oven tips?
I have had a reader comment before that they cooked them in the oven – because you are dehydrating them essentially, low and slow would be my best guess. So probably around 140 – 150 C for 20 – 30 mins. You know when they are ready because they start to smell toasty. They get crispier upon cooling as well.
Let me know how you go, and I can update the recipe!
Love these. I found that they were a little too moist straight from the microwave (even after letting them cool). I ended up popping them in the oven for 10 minutes at 150 celsius and they came out perfect.
Could you use chia seeds?
You could but it may change the texture a bit – you could add them in as an extra but I’m not sure they would dry out as much as the flax seed does. Maybe try with a few tablespoons first so if it doesn’t work, not much waste!
YOU SAY THERE ARE 39 CALORIES PER SERVING. HOW MANY CRACKERS PER SERVING?
hi Karen! The number of servings is specified at the top of the recipe, it makes usually about 25 crackers so the nutrition panel is per cracker.
[…] Aussie Keto Queen […]
I made a batch today. Didn’t have any rosemary so I left them plain, and in the top 8th of the cup I put chia seed.
It worked really well, but the chia seeds stole all the water and I needed to add more. No problem. They took quite a few minutes in the microwave – flipping them onto another paper on the turntable, and they all crisped up nicely. Looking forward to trying them with some dip or nut butter.
A really nice recipe, thank you Rachel!
I’m new to this so the learning curve should be fun!
i made some but they totally stuck to the baking paper. Will try again with greasing it. Taste was ok but didn’t have enough rosemary.
Hi thanks for your feedback! I haven’t had them stick to the baking paper before, I usually use Glad brand baking paper so maybe it is more non-stick? They are a relatively low flavour cracker so you can add flavouring to your preference 🙂
Nice and easy to make, I was going to store them in an air tight container in the pantry. Just wondering how long before they expire? (That’s if they don’t all get eaten)
Hi Gitta! You could store them for weeks, as long as it is in a dry place and they are completely dry when storing so they don’t get mouldy and spoil. I keep them in the fridge though and they tend to stay a bit crispier.