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This is a recipe for homemade garlic parmesan low carb crackers. They are made with flax seed meal and parmesan cheese. Super easy to make.
It’s a good idea to go through the pantry and determine what items have been sitting on the shelf for a while. I had stocked up on flax seed several months ago because there were a lot of low carb recipes in my pile that called for flax. Unfortunately, I haven’t had the time to try many of the recipes I’ve been saving.
I’ve been wanting to try Laura Dolson’s Garlic Parmesan Flax Seed Cracker recipe. I was reminded when I saw Carolyn’s Cheddar Asiago Cracker recipe. Although Carolyn’s low carb crackers looked so much better than Laura’s, I didn’t have any Vermont Cheese Powder. And, I was looking to use up some flax meal.
I may have to put in an order for that cheese powder very soon. Those cheddar asiago crackers looked so good and are high on my list of things to try.
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This was the first time I ever made homemade low carb crackers so I wasn’t sure what to expect. It was a lot easier than I had anticipated. I did have trouble getting the dough to roll out even and the crackers in the middle were noticeably thicker than those on the edges.
I used a pizza cutter wheel to slice the rolled out dough before putting it in the oven, but I should have made guide marks to get the crackers more uniform in size. These are things that I will work to correct the next time I make crackers.
I’ve bought boxed low carb crackers in the past and they aren’t any better than this simple recipe. I don’t recall the price, but I’m sure it is cheaper to make them at home. I’ve always liked having crunchy snacks and the added fiber in these flax crackers definitely makes it a healthy choice.
I would like to make some crackers out of almond flour as it would provide a more neutral taste. Maybe even make up a low carb version of Cheese-It crackers which my kids love. One day, I hope my whole family will convert to low carb eating as I’m trying to slowly covert them.
These crackers go well served with cheese slices. Or, you can dip them in a warm crab dip for a special appetizer.
Garlic Parmesan Flax Seed Low Carb Crackers Recipe
Garlic Parmesan Flax Seed Crackers
Ingredients
- 1 cup flax seed meal
- 1/3 cup Parmesan cheese grated, 33 grams
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup water
Instructions
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Preheat oven to 400 F.
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Mix all ingredients together.
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Roll out on a silicone mat or greased parchment paper to 1/8 inch thickness.
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Score with a sharp knife (careful not to cut silicone mat if using).
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Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven to prevent burning. Cool completely.
Recipe Notes
Makes 4 servings
Net carbs per serving: 1.0 gram
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Sarah M says
Hi Lisa, I made these this morning but I’m confused. I ended up with 28 squares. I then imported your recipe using Myfitnesspal and matched the ingredients to my brands. Each cracker was coming up as 4.6 net carbs. That doesn’t seem right?? Your recipe is 4 servings but how many crackers did you end up with?
Lisa says
It’s been a long time since making them, but I have had issues with MyFitnessPal in the past. You need to be very careful of the ingredients chosen as they are user inputted. I believe this recipe was calculated directly from the ingredients used and the nutrition information on each ingredient was used. Some brands may differ slightly from others. However, this recipe is on my list of ones to redo so I’ll recalculate when I the post gets updated.
Sarah M says
Thanks Lisa, you were spot on with MFP….the garlic powder that automatically uploaded was 145.5g of carbs just for the 1/2tsp…..way off lol!!!! Problem solved. My hubby liked the flavor but I found it too intense. Is there anyway of cutting the flavor down???
Minky says
Just discovered your recipe, made it and love it!
I added black sesame seeds, a little black pepper and 1 T of tomato paste to the recipe and they came out so good! I also had a little trouble getting the dough to roll out evenly, so I just placed one silpat on the bottom and one on top of the dough, and that eliminated all sticking :).
They’re crispy and delicious, great for snacking!
Lisa says
Great idea to rollout using two silicone mats. And, nice flavor additions. Ive got to make these crackers again soon.
Maya says
Maybe I’m missing something… how did you roll these out (step 3)? I ended up with a sticky mixture that didn’t want to lay evenly…
Lisa says
It does help to put a piece of wax or parchment paper over before rolling out on the non-stick mat. If it’s really sticky, you may need a little more flax meal.
sheila @ Elements says
Sounds good! I’d like to try it sometime. I do have a question though. Did the crackers stay fresh and crisp after a day or two?
The last time I made crackers they lost their crispness by the next morning. I’m just curious about this recipe. Thanks! 🙂
Lisa says
These crackers stayed crisp for a few days in a covered glass dish until I ate them all.