Flax Seed Crackers with Za’atar Spices (Vegan, Keto)

Flax seed 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 flax seed crackers with almond flour and za’atar spices are super easy to make and so crunchy and tasty. They are keto-friendly and an excellent snack for any diet. You will never want to try another recipe.

My first cooking fail when I started a gluten-free and lectin-free diet was almond crackers. I remember they came out soft, thick, and had a weird taste I didn’t like.

Later I discovered flax crackers, which were a revelation, and they didn’t need eggs. It was just a mix of flax meal and water, easy to make, but I wasn’t a big fan of the taste.  

Flax seed crackers with almond flour

So I decided to experiment with mixing almond flour and flax seeds and adding some flavors, and that’s how these keto crackers were born.

I was amazed at how easy it was to make them. It’s easy to roll the dough out with a rolling pin and portion. And they come out crispy, how they should be.

These low-carb crackers have only 2g net carbs per serving (6 crackers).

The za’atar 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. I love the addition of caraway seeds and Nigella sativa seeds. But there is something about the za’atar combo that I love.

How to make za’atar spice blend at home

You can follow the recipe below and add the spices mentioned, or you can make a bigger batch of za’atar spice blend and use some for this recipe.

It’s so easy and so delicious; you can add it to so many things: avocado toast, salads, meats, chicken, roasted vegetables, and more.

Ingredients for these low carb crackers

• 1 cup finely ground blanched almond flour
• 1/2 cup finely ground flaxseed meal (you can use golden flaxseed or brown flaxseeds)
• 8 tablespoons water (add one at a time)
• 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)

How to make almond and flaxseed crackers

• Preheat the oven to 350F.
• Mix the almond flour with the flax seed 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 rolling 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 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.

NOTE: If they don’t get crispy after the timing I gave above, it probably means that your crackers are a bit thicker, so simply leave them longer to bake. I’ll repeat, as I burnt a few batches in the past: please stay close as they can burn fast!

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How to serve flax crackers

These crackers are the perfect low-carb snack. You can serve them with eggs, for breakfast, or with one of these spreads and dips:

• Easy Creamy Artichoke Spread
• Sweet Potato Hummus with Roasted Garlic
• Cauliflower and Artichoke Hummus with Roasted Garlic
• Beef Liver Pate with Fresh Herbs
• Butter Bean Hummus with Fennel and Leeks
• Chicken Liver Pate
• Sardine pate

More lectin-free and gluten-free crackers

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

• Sugar-Free Graham Crackers or Digestive Biscuits
• Rosemary Almond Crackers with Cranberries and Hemp Seeds
• Keto Crackers with Tigernut Flour and Hemp
• Cinnamon-Flavored Sorghum Crackers (Gluten-Free)

And find another one of my favorite lectin-free cracker recipes, the Sweet Potato Crackers, 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

Flax Seed Crackers with Za'atar Spices (Vegan, Keto)

(25 votes, average: 4.20 out of 5)

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By Claudia Curici – Serves: yields 60 crackers

Prep Time: 10 minutes – Cooking Time: 20 minutes

Flax seed 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 flax seed crackers with almond flour and za'atar 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 meal, 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 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)

5

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)

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.

7

NOTE: If you see 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 into the oven. Separating the crackers may help make them crispier, as more air circulates between them.

8

Let them cool completely and store them in an air-tight container on the counter for about two days (they won't last that long though).