Almond-Flax Crackers

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I came across a cracker recipe on Food Lover’s Kitchen website recently that I wanted to try:    I baked them first as written and didn’t care for the oregano or the cumin in them.  They were also way, way too salty for us.  Flax itself carries a sodium load and I rarely have to add salt to anything made with flax.  Texture was overall very good for these crackers.  Brittle and crisp, especially the browner crackers that were around the outer edges of the pan. But even those in the center of the pan were pretty crisp.

I decided to bake a second batch, majorly reducing the salt and substituting finely chopped dried rosemary for the oregano and cumin.  VOILA! Those were magical for MY palate.  Not too salty either.  I’m very pleased these will stay crisp all week long just in a ziploc bag on the counter!

Today, I baked them a third time, again leaving out the herbs and spices, just using the onion powder and less garlic powder, allowing the black pepper flavor to really come through.  I REALLY think this will be a more versatile, more neutral low-carb cracker for me, that will not “conflict” with spices in soups and entrees I might be having them with.  I’ve baked so many different cracker recipes that mix almond flour and flax meal, but this ratio on those two key ingredients is JUST RIGHT!  I can see this recipe is going to be one I have again and again (I’ve already baked it 3 times in two weeks!!).   I’m so glad my non-low-carb, non-paleo husband likes these also!  So my sincere thanks to Primal Palate for sharing this basic recipe.  These crackers, excellent with cheese, butter, soup or whatever, are suitable for Paleo, Primal and are suitable for Atkins diners once you reach the OWL (on-going Weight Loss) phase.


2 c. almond flour

1 c. flax meal (I use a 50:50 mixture of dark and golden)

2 tsp. onion powder

½ tsp. garlic powder

¼ tsp. salt

2 tsp. coarse black pepper (this is the magical ingredient that makes these so good)

2 T. Extra Virgin Olive Oil

2 eggs, beaten (or 3 egg whites if you prefer a crisper cracker)

VARIATIONS:  Any herb(s) you like along with onion and garlic powder, any combination of grated cheeses with or without onion/garlic powders, rosemary and onion powder, just onion powder, just garlic powder, onion powder and cayenne, onion powder and smoky chipotle powder and any combination of these things that suits your fancy.  I’m looking forward to trying out all these possibilities over time.   🙂

DIRECTIONS:   Preheat oven to 350º.  Line a sided sheet pan with parchment.  Mine is 11½ x 17″.  Measure all dry ingredients into a large mixing bowl.  With a fork, beat in the two eggs and olive oil until the mixture is moist throughout.  Crumble the dough evenly over the parchment lined pan.  Then, using plastic gloves or baggies on your hands press the dough evenly into the pan, trying to achieve the same thickness throughout.  If you have a straight sided glass, you can even roll the dough out for a smoother surface, but this isn’t really necessary.  This will take you a few minutes. Score into 48 crackers (8 x 6) with a straight edge knife.  Pop into preheated oven and bake for 15-16 minutes.  They will brown around the edges of the pan faster and you may have to remove outer crackers as they bake.  Don’t over brown as flax products can get a burned taste real fast if over-browned.    Cool and break apart along score lines.  When thoroughly cool, store in ziploc bag at room temperature.

NUTRITIONAL INFO:   Makes 48 crackers, each cracker contains:

33.2 calories

2.84 g  fat

1.37 g  carbs, .93 g  fiber, .44 g  NET CARBS

1.1 g  protein

15.2 mg sodium

23.3 mg potassium


17 thoughts on “Almond-Flax Crackers

  1. So i tried this recipe today. It tasted good, however, the cracker was extremely crumbly. Is it because I used golden roasted flaxseed?

    1. No, I don’t think the roasting of the flax would change how these come out. You did use GROUND flax seed, did you not? The whole seeds aren’t too digestible. I’ve made them so many times and don’t find them crumbly. Maybe you didn’t press the mixture firmly enough into the pan? That’s all I can think of that might cause the finished cracker to be crumbly. Now ALL low-carb crackers are a bit delicate, simply because there is no gluten to “glue” the ingredients together. So I do store them in a plastic storage box to avoid them being roughed up.

      Another cracker recipe I like even better and which has become my go-to now, is this one: Not suitable until you are past the two-week induction phase of a formal low-carb diet. But by far a better cracker, and a firmer one as well. The pepper is what makes them, so unless you have a pepper hater in the family, don’t leave it out. 🙂

      1. I’m that pepper hater in my family! I have never, and still do not like black pepper. When I was a child, I could never understand when people said pepper wasn’t hot (still can’t). Black pepper is hot,,, thought it then, still do. And I don’t like the taste of black pepper. I do however like cayenne pepper. Weird huh? I use creole seasoning a lot in cooking. I make my own, and cut way back on the amount of black pepper in the recipe, but do put some in (really just as soon leave it out). I plan to try making either these or the almond arrowroot crackers you mention (haven’t looked at that recipe yet). I just refound this one via the Tuna Cheesies recipe.
        Do you think the creole seasoning would be good in these? As I said, I’m a black pepper hater. 🙂
        (Hope you don’t tire of me asking so many questions. I’m leaning a lot from you, but still (even after 48 years of marriage & cooking) have a LOT to learn.
        Thank for all your help, and for sharing your recipes and cooking knowledge with us!!

        1. Just looked at the one with arrowroot. That one is OUT for me, unless I can sub out shredded cheddar/jack cheese for the Parm cheese. I hate Parm cheese more than I do black pepper. I don’t use it in recipes ever. I either don’t make the recipe, or sub out cheddar/jack (or colby/jack when i have it). This works well in most recipes, but not really dry enough for others. I have very weird tastes, but for the life of me, cannot see how anyone can eat parm cheese. 🙂 (and I know some people love it)

        2. I’m not totally crazy about Parm, but use small amounts of it in recipes. I NEVER add it to Italian food at the table. Yuck!

  2. I don’t like the taste of flax – is there something I can substitute for the flax meal in your cracker recipe?

    1. Welcome, Jen! My recipes always state down in the Nutritional Info. what the numbers represent. This recipe makes 48 crackers “each” (meaning each cracker) contains 33 cal and .44 net carbs. If a recipe stats are for the whole batch, the NutriInfo will say “entire batch” or “entire recipe” contains………
      Hope this clarifies for you.

  3. Hmmm. I like the other crackers better. I’m not crazy about the eggi-ness in these. I might try them with water next time, but I think the parm in the first crackers was what I really liked. I do like the spice compo in these though. Thanks!

    1. When they’re TOTALLY cool, they aren’t eggy at all to me. Water might be better to you…..or just egg white. Anyhow, I’m so glad you like the other ones. One must have a GOOD cracker they like, non?

    1. So glad you liked them. I haven’t tried them yet eggless, but I have just using egg white. Are they more crumbly and more fragile done without egg? I wouldn’t think the olive oil would be enough moisture to hold the “flours” together when pressed into the pan.

  4. I have all these ingredients, going to try them tonight. Just the thing to have the dry ingredients on hand, real easy! And just in time for soup season. Thanks Peggy!!!!!

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