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

November 1, 2021 (Last Updated: January 7, 2024)
flaxseed crackers keto vegan

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 flax seed crackers on a baking sheet look delicious

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)
The dry ingredients in a mixing bowl
The dough has been shaped into a bowl
The dough has been rolled out with a rolling pin and between two pieces of parchment paper

The dough is portioned in squares with a pizza cutter
Poking holes in the dough using a fork
The crackers are ready to be baked in the oven

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:

Stacked flax seed crackers

More lectin-free and gluten-free crackers

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

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.

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

1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 4.25 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).

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18 Comments

  • Reply
    Sue
    January 17, 2023 at 12:44 pm

    I have just made these, they are delicious and so easy to make, I omitted the sesame seeds.

    • Reply
      Claudia
      January 19, 2023 at 4:27 am

      Thank you so much, Sue, so happy you loved them! xx

  • Reply
    Pam
    March 19, 2022 at 2:57 pm

    Do you store these in refrigerator?

    • Reply
      Claudia
      March 20, 2022 at 7:25 am

      Hi Pam, if only for a day or two, and if not too hot in the house, I don’t. But if it’s hot (during summer), I prefer to store them in the refrigerator, in a glass container with a tight lid.

    • Reply
      Annette
      November 19, 2023 at 8:36 am

      I make up six batches of these incredibly delicious crackers before we go on our month-long camping trips, and they stay crunchy and super tasty simply stored in well sealed containers in the car. We often camp in hot, humid weather and they’re fine. I eat them like chips after a big day of outdoor activities.

      Thank-you soooo much for this fabulous recipe Claudia! My husband loves them, even guests who know nothing about the Plant Paradox comment on how good the crackers are. They have become a classic in our house. Miam! 🙂

      • Reply
        Claudia
        November 19, 2023 at 8:44 am

        Hi Annette, thank you so much for taking the time to write this kind message. I’m so happy you love them! I recommend you also try the Keto Crackers with Tigernut Flour and Hemp, they are also super tasty and crunchy. Happy Thanksgiving to you and your family! -Claudia

        • Reply
          Annette
          November 19, 2023 at 9:58 am

          I know… they are my most recent discovery. They are sublime! Such an interesting and unique crunchy texture. You are a genius!!!

          • Claudia
            November 20, 2023 at 3:59 am

            yay!! Thank you Annette! -Claudia

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