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Low-Carb Rosemary Flax Crackers

Low-Carb Rosemary Flax Crackers
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Renée Comet.
Summary
There are a growing number of low carb cracker options in stores, but why not try making your own? These savory crackers are made with rosemary and parmesan. Chia and flax seeds provide tons of fiber and omega-3 fatty acids. The result is crispy crackers with only 4 grams of carbohydrate and 3 grams of fiber per serving!
  • Prep time
    6 min
  • Cook time
    10 min
  • Servings
    12 Servings
  • Serving size
    6 crackers
Appetizers Gluten-Free Holidays & Entertaining Quick & Easy Snacks Vegetarian Lower Carb
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    6 crackers
  • Amount per serving Calories 70

  • Total Fat 5g
    • Saturated Fat 0.9g
    • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 35mg
  • Total Carbohydrate 4g
    • Dietary Fiber 3g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 85mg
  • Phosphorus 105mg

Choices/Exchanges: 1 1/2 Fat

Appetizers Gluten-Free Holidays & Entertaining Quick & Easy Snacks Vegetarian Lower Carb
Ingredients

Ingredients

  • avocado oil cooking spray
    1
  • ground flax seed
    3/4 cup
  • chia seeds
    1/4 cup
  • Parmesan cheese (finely grated)
    1/3 cup
  • dried rosemary
    2 tsp
  • water
    1/2 cup
  • large egg
    1

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Directions

Directions

  1. Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Spray with avocado oil cooking spray.

  2. In a large bowl, mix the ground flax, chia seeds, cheese and rosemary. Add the egg and water and mix well.

  3. Take teaspoon sized amounts of the dough and roll into balls. Place the balls on the prepared baking sheet with enough room to spread into crackers. Cover with another layer of parchment paper. Press down using your hands to flatten into round crackers.

  4. Bake for 6 minutes. Turn over and bake for another 2 minutes or until golden brown.

  5. Let cool completely before eating. Store in an airtight container for up to 10 days.

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