Keto Flaxseed Crackers with Zaatar Spices (Vegan)

Flaxseed crackers and almond crackers met in this recipe and gave the best gluten-free, lectin-free, keto, and vegan crackers I’ve ever had. These crunchy keto flaxseed crackers with almond flour and zaatar spices are easy to make and tasty. They are keto-friendly and an excellent snack for a keto diet. You will never want to try another recipe.

My first cooking fail when I started the Plant Paradox program was almond crackers. I remember they came our soft, thick, and had a weird taste I didn’t like. Later I discovered flax seed crackers, which were a revelation, and they didn’t need eggs. It was basically just flax meal and water, easy to make, but I wasn’t a big fan of the taste.  

Keto flaxseed crackers with almond flour

So I decided to experiment with mixing almond flour and flaxseeds and adding some flavors, and that’s how these keto crackers were born. I was amazed at how easy it was to make them. They are easy to roll the dough out with a rolling pin and portion. And they come out crispy, how they should be.

The zaatar addition is just the cherry on top. You can add any fresh or dry herbs and spices you’d like. Onion powder and garlic powder will work if you want something more savory. But there is something about the zaatar combo that can’t be replaced. Or at least for this girl who lived in Dubai for eight years and had a lot of Lebanese food.

How to make keto zaatar crackers

• Preheat the oven to 350F.
• Mix the almond flour with flaxseed meal, add olive oil and all the spices, salt, and sesame seeds.
• Start adding water spoon by spoon and mix. It will get moist and will stick together. Let it rest for 5 minutes.
• Place the dough on a piece of parchment paper, press a little with your hands to get a rectangle shape, cover with another sheet of parchment paper, and roll the dough out gently with a pin trying to make as much of a rectangular shape as possible, until the dough had the thickness of a cracker (about 1/8 inch or 4mm)
• Gently remove the top paper and slide the bottom paper with the dough on top of a baking sheet. Portion with a pizza cutter or knife in squares or rectangles and poke holes with a fork (this will make them look like crackers but will also help them cook more evenly)
• Bake for about 20 minutes, turn the heat off and leave them in the oven for another 5 minutes. Like any cracker, it needs to be watched carefully, so don’t rely on the timer. After 12 minutes, keep an eye on them, and if you see they start getting crispy or burning, turn the heat off. If the crackers on the edges get cooked faster (because the dough on edges tends to be thinner than the center), take them out first, separate the rest of the crackers, and put them back in the oven.

What herbs are in Zaatar

For those who don’t know already, zaatar (also spelled za’atar) is a Mediterranean / Middle Eastern mix of spices made with rosemary, oregano, thyme, cumin, sesame seeds, sumac, salt, and pepper and is usually mixed with extra virgin olive oil for a delicious dip or added as a bread topping.

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More lectin-free crackers

If you want to try my other lectin-free cracker recipes, you can find them here: 

• Lectin-Free Graham Crackers or Digestive Biscuits
• Rosemary Almond Crackers with Cranberries and Hemp Seeds

Plus, my absolute lectin-free cracker recipe, the Sweet Potato Crackers, is in my book, The Living Well Without Lectins Cookbook, page 52.

The Living Well Without Lectins Cookbook

This is the link to Amazon US, but if you prefer other vendors or are not in the US, check out the COOKBOOK page on my website, it has some of the links where the book is available worldwide.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Keto Flaxseed Crackers with Zaatar Spices (Vegan)

(20 votes, average: 4.25 out of 5)

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By Claudia Curici – Serves: 10

Prep Time: 10 minutes – Cooking Time: 20 minutes

Flaxseed crackers and almond crackers met in this recipe and gave the best gluten-free, lectin-free, keto, and vegan crackers I've ever had. These keto flaxseed crackers with almond flour and zaatar spices are easy to make and so tasty, you will never want to make another recipe again.

Ingredients

• 1 cup finely ground blanched almond flour
• 1/2 cup finely ground flaxseed meal
• 8 tablespoons water
• 1 tablespoon extra virgin olive oil
• Spices, about 1/2 - 1 teaspoon each: dry rosemary, thyme, oregano, cumin, sumac, pepper, pink Himalayan salt
• 1 teaspoon black sesame seeds
• 1 teaspoon white sesame seeds (you can also use only black or only white)

Instructions

1

Preheat the oven to 350F.

2

Mix the almond flour with flaxseed, add olive oil and all the spices, salt, and sesame seeds.

3

Start adding water spoon by spoon and mix. It will get moist and will stick together. Let it rest for 5 minutes.

4

Place the dough on a piece of parchment paper, press a little with your hands to get a rectangle shape, cover with another sheet of parchment paper, and roll out gently with a pin trying to make as much of a rectangular shape as possible, until the dough had the thickness of a cracker (about 1/8 inch or 4mm)

5

Gently remove the top paper and slide the bottom paper with the dough on top of a sheet pan. Portion with a pizza cutter or knife in squares or rectangles and poke holes with a fork (this will make them look like crackers but will also help them cook better)

6

Bake for about 20 minutes, turn the heat off and leave them in the oven for another 5 minutes. Like any cracker, it needs to be watched carefully, so don't rely on the timer. After 12 minutes keep an eye on them and if you see they start getting crispy or burning turn the heat off.Preheat the oven to 350F.

7

Mix the almond flour with flaxseed meal, add olive oil and all the spices, salt, and sesame seeds.

8

Start adding water spoon by spoon and mix. It will get moist and will stick together. Let it rest for 5 minutes.

9

Place the dough on a piece of parchment paper, press a little with your hands to get a rectangle shape, cover with another sheet of parchment paper, and roll the dough out gently with a pin trying to make as much of a rectangular shape as possible, until the dough had the thickness of a cracker (about 1/8 inch or 4mm)

10

Gently remove the top paper and slide the bottom paper with the dough on top of a baking sheet. Portion with a pizza cutter or knife in squares or rectangles and poke holes with a fork (this will make them look like crackers but will also help them cook more evenly)

11

Bake for about 20 minutes, turn the heat off and leave them in the oven for another 5 minutes. Like any cracker, it needs to be watched carefully, so don't rely on the timer. After 12 minutes, keep an eye on them, and if you see they start getting crispy or burning, turn the heat off. If the crackers on the edges get cooked faster (because the dough on the edges tends to be thinner than the center), take them out first, separate the rest of the crackers, and put them back in the oven.