How many carbs are in keto flaxseed crackers?

Each serving (about 4 crackers, with the batch making 8 servings) has 0.8g net carbs, 115 calories, 4g protein, and 9g fat. The high fiber from flaxseed keeps net carbs very low.

Are flaxseed crackers actually keto-friendly?

Yes. Flaxseeds are extremely low in net carbs because nearly all of their carbohydrate is fiber. With 5.4g fiber against 6.2g total carbs, each serving lands at just 0.8g net carbs — well within keto limits.

Why is my flaxseed dough so gooey?

That gel is exactly what you want — flaxseed releases a natural mucilage when mixed with water, which binds the crackers without any flour or egg. Resting the dough for 10 minutes lets it thicken so you can roll it thin.

Keto Flaxseed Crackers: 0.8g Net Carbs

Name: Keto Flaxseed Crackers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Keto
Ingredients: 1 cup whole flaxseeds (about 165g); 1/3 cup ground flaxseed meal (about 35g); 2 tablespoons sesame seeds; 3/4 cup warm water; 1/2 teaspoon fine sea salt, plus more for sprinkling; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon olive oil

Keto Flaxseed Crackers

Crisp, nutty, 3-ingredient keto flaxseed crackers that snap like the real thing — just 0.8g net carbs per serving and ready in about 40 minutes. Loaded with fiber and healthy omega-3 fats, they're perfect for cheese, dips, or eating straight off the tray.

Jordan Lee

Head of Nutrition · June 18, 2026

10 min

Prep

30 min

Cook

40 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

0.8g

Net carbs

5.4g

Fiber

6.2g

Total carbs

Protein

Fats

115

Calories

Per serving · makes 8. Values are estimates; brands vary.

ketolow carbgluten freevegansnack

These crispy flaxseed crackers prove you don't need almond flour or cheese to make a satisfying keto cracker. Three core ingredients, a 10-minute rest, and one bake deliver a sturdy, nutty cracker that's vegan, gluten-free, and barely registers on your carb count.

Instructions

Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

In a bowl, stir together the whole flaxseeds, flaxseed meal, sesame seeds, salt, garlic powder, and onion powder. Pour in the warm water and olive oil, then mix well. Let the mixture sit for 10 minutes until it forms a thick, gel-like dough.

Scrape the dough onto the parchment. Lay a second sheet of parchment on top and roll the dough out as thin and even as possible, about 1/16 inch (1.5mm) thick. Peel off the top parchment.

Score the sheet into roughly 32 crackers with a knife or pizza cutter and sprinkle lightly with extra sea salt.

Bake for 28-32 minutes, until the edges are deeply golden and the center is fully dry and crisp. Rotate the tray halfway through for even browning.

Turn off the oven and let the crackers cool completely inside (about 20 minutes) — they crisp up as they cool. Snap apart along the score lines and serve.

Tips & notes

Even thickness is everything: any thick spots stay chewy instead of crisp. If the center is still soft after baking, return it to a 300°F oven for 5-10 minutes.

Swap the garlic and onion powder for everything-bagel seasoning, smoked paprika, or rosemary to change the flavor.

Store fully cooled crackers in an airtight container at room temperature for up to 2 weeks. If they soften, re-crisp in a 300°F oven for 5 minutes.

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Frequently asked questions

How many carbs are in keto flaxseed crackers?: Each serving (about 4 crackers, with the batch making 8 servings) has 0.8g net carbs, 115 calories, 4g protein, and 9g fat. The high fiber from flaxseed keeps net carbs very low.
Are flaxseed crackers actually keto-friendly?: Yes. Flaxseeds are extremely low in net carbs because nearly all of their carbohydrate is fiber. With 5.4g fiber against 6.2g total carbs, each serving lands at just 0.8g net carbs — well within keto limits.
Why is my flaxseed dough so gooey?: That gel is exactly what you want — flaxseed releases a natural mucilage when mixed with water, which binds the crackers without any flour or egg. Resting the dough for 10 minutes lets it thicken so you can roll it thin.