Garlic Parmesan Flax Seed Crackers - Low Carb!

"Found on A great high fiber, crunchy, nutritious, and tasty snack. Good with dips, spreads, or plain. The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber"
photo by zinnias n marigolds photo by zinnias n marigolds
photo by zinnias n marigolds
photo by WINDYINOK photo by WINDYINOK
Ready In:




  • Heat oven to 400°F.
  • Mix all ingredients together.
  • Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
  • Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.
  • 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. Let cool completely - it will continue to crisp up.
  • Break into pieces.

Questions & Replies

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  1. Gail J.
    I would like to know if anyone made a Cracked Pepper; a Jalapeno Cheese or a Southwest flavored variety and if they could share their recipe? Also, any tips on doubling or tripling the recipe? THANK YOU!
  2. Jenny M.
    How do you store them. In a zip lock on the counter or refrigerate them


  1. Suzy-Q Cooks
    The only thing wrong with this recipe is, I have to hide the crackers from my DH if I actually want to eat any! I've made three recipes of this so far, and managed to get maybe 5 crackers to eat myself. I have made the recipe as written, and then twice I used Southwestern Chipotle Mrs. Dash instead of the garlic powder. ALL times, they were great! I have found it helps if I cook it the original time stated, then cut it up (with a pizza cutter) while still warm, then turn off the oven and flip the crackers, put them back in the still-warm oven and let the backside dry out. Thanks for sharing a great recipe!
  2. lilyofthevalley67
    I drop a rounded tablespoon onto well greased pizza stone and flatten into 3" circles, about 1/8 inch thick. (I find it helpful to use a piece of wax paper and back of fork.) Once the edges brown slightly, I flip them and let them go another few minutes. They make a nice base for mini pizzas using bruschetta and fresh mozzarella, or a shmear of cream cheese and smoked salmon. Each cracker using bobs red mill flaxseed meal is about .5 net carbs! Teenage "picky" daughter on Atkins loves them.
  3. nothankyouinfinity
    I love these crackers and make them weekly. I usually add some hemp hearts and sunflower seeds. Definitely onion powder and garlic powder. When I want a cheez-it fix, I make a batch with cheddar cheese powder. I spray a piece of parchment paper with cooking oil then place that on top as I roll it out on a silpat. Never any sticking. I turn over a cookie sheet and place the silpat on the back of the sheet so I don't have to worry if the silpat is a different dimension than the cookie sheet. I travel with these to keep myself away from airport/hotel junk food.
  4. Queen Roachie
    Oh, my, these are good! I'm not sure they are going to make it to tomorrow's Super Bowl get together. I did cheat a bit and rather than trying to roll this out, as the reviews seemed to all agree it stuck terribly, I rubbed olive oil on my hands and pressed this out on my Silpat. I then just wet my hands and smoothed the top to make it flat. This took about 4 more minutes at 350 in my convection oven, but it's nicely crisp and I love the flavor. It's hard to guess how many crackers this actually made, as I think I popped every other one into my mouth as I broke them up! Thanks for sharing.
  5. WI Cheesehead
    5 for ease and speed and 4-5 for taste. When I first tried it right out of the oven, it wasn't good. But I let it cool and tried it again and the strong flavor seemed to mellow. I used with a Greek dip. Will make again. Don't forget to grease the top parchemnt sheet! I thought the garlic would be too much, so used 1 tsp. Will use the full amount next time. I rolled mine pretty thin, but it seems like it puffed up anyways and didn't get as crisp. Will experiment with that. I'm trying to find GF crackers and breads.


  1. Kimberly L.
    I baked mine at 375 for 18 mins. Burned them at 400.
  2. nothankyouinfinity
    added sunflower seeds and hemp hearts.
  3. Kimbo 2
    I'm so psyched I found this recipe! I experimented with some variations last night. I strongly recommend using the full amount of garlic salt, as the flax taste comes through a little louder without it. Because it was my first time making it, I also experimented with flattening the whole thing out to bake, or making individual 'cookie' sizes. I don't think it matters much which way you do it - this is a pretty forgiving recipe and you will get a bready-cracker-like thing at the end no matter what. I was itching for something different to put sliced chicken, tuna salad, egg salad, etc on top of and thank you so much for this! Today's experiments will be in making a sweeter version, like a faux-biscotti, using extracts and stevia, and possibly some pre-soaked gogi berries. I've read other recipes that substitute half or more of the flax meal with coconut or almond flours. This is so easy to do that I'm going to try them all today!! Wouldn't it be so great to have a PB and 'J'?


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