Cheese and crackers are back on the menu with these easy spicy Italian Parmesan flaxseed crackers. With just 0.2 grams of carbs per serving (yep, thats ZERO POINT TWO) you’ll be able to have them whenever you want. Flaxseed keeps you feeling full so they’re great when you need something between meals.
For this recipe you’ll need: flaxseed meal, finely grated Parmesan cheese, garlic powder, dried oregano, crushed red pepper, coarse salt crystals, parchment paper or silpat.
?If you are in a hurry click here to go straight to the Parmesan flaxseed crackers recipe.
I’ve always loved crackers. Whether they were crumbled up in a bowl of my mom’s vegetable soup or slathered with butter (that used to be my go to stress food) there was no cracker that I didn’t like.
Of course that all changed when I began my low carb lifestyle. Crackers were off the table for a very long time. Oh, I’ve tried some of the commercial, low carb crackers but they were bland to me. I don’t know, y’all, maybe I have weird tastes but I want to have a burst of flavor when I bite into something. Good flavor. Yummy flavor. And… most often… spicy flavor.
Then there was the texture. I wanted that crispy, crumbly bite. I guessed it was too much to ask because nothing ever seemed to be crispy enough, either.
Wine and cheese just sort of lose some of their appeal without some crunch from crackers. These give that texture and crunch that you don’t often find in low carb foods. Except celery. There’s lots of crunch in celery but it feels like diet food.
I don’t like diet food. Not one bit.
So back to these Parmesan flaxseed crackers which totally do not taste like diet food. They are light and crisp and crumbly – like a whole grain cracker. The flavor is ?nutty and I swear I taste wheat in it even though there’s not one iota of wheat. Not even a half of an iota.
Quick and Easy Low Carb Crackers
They are easy to make, too. You just mix the dry ingredients together, dump the water on them and stir well. The dough is very thick. Now, turn the oven on to preheat and walk away for 30 minutes. During that time the flavors blend in the dough and it becomes a bit more stiff. After 30 minutes the oven should be nice and hot. Remove the dough to the parchment or silpat and form it into a rectangle. Place the other piece of parchment on top and roll it out evenly — about 1/8th of an inch. It’s not rocket science — you may like it thinner and crisper or thicker and more chewy.
Cut the rectangle into 32 equal squares. Place the parchment on your baking sheet and sprinkle very sparingly with coarse salt then press the salt in gently. I used a Bell pepper flavored coarse sea salt I got in France last Spring. It’s amazing! Bake it. I turned the oven off a little before they were done and just left them in the oven for awhile to make sure they were very crispy.
Let them cool completely and store in an airtight container. They will soften up quickly if it’s humid. I left mine on the counter after I took pictures because I had to hurry to pick up one of the kids from school. It’s totally rainy and by the time I got back home they had softened a little.
Be warned. If you live in a very humid, rainy spot you’ll definitely have to keep these sealed up. It’s not normally a problem here in Texas. 🙂
Items Used in This Recipe
The following are affiliate links. If you click through and buy something I will get a small commission used for keeping the blog up and running smoothly. Thank you for being a part of Lowcarb-ology!
Flaxseed meal is just ground up flaxseeds. It’s the main ingredient in this recipe giving you lots of fiber and omega-3 fatty acids! There’s nearly no carbs at all because of the high fiber. The dough is very sticky and hard to roll out so you’ll need parchment paper or silpat to make these crackers successfully.
You May Also Like These Recipes from Lowcarb-ology
Low Carb Parmesan Flaxseed Crackers Recipe
Spicy Italian Parmesan Flaxseed Crackers
- 1 cup flaxseed meal
- 1/2 cup Parmesan finely grated - the kind in the green canister is fine
- 1 1/2 teaspoons garlic powder
- 1 teaspoon oregeno
- 1 teaspoon red peppers crushed
- 1 cup water hot hot from the tap is fine
- Mix all of the ingredients together and let sit for 30 minutes.
- Preheat the oven to 400F (convection) or 425F (regular oven)
- Knead a minute or so to make sure all of the ingredients are evenly mixed into the dough.
- Place the dough on parchment paper.
- Place another piece of parchment paper over the top.
- Roll very thin.
- Sprinkle with coarse salt crystals.
- Press the salt in gently.
- Cut in 32 equal squares.
- Bake for 15 to 20 minutes, or until golden brown, firm and edges are crispy.
- Remove from the oven and let cool completely.
- Store in an airtight storage container at room temperature.