Low-Carb Parmesan Flax Crackers
This simple recipe creates wholesome, crunchy crackers right out of the oven. Play with your seasonings to find the perfect variation for you or whatever tasty dip or cheese you’re pairing them with. If you cut this batch into 20 crackers, each serving is 4 crackers and just 6 net carbs!
Servings Prep Time
5snack times 10minutes
Cook Time
15minutes
Servings Prep Time
5snack times 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Heat oven to 400°F.
  2. Mix all ingredients together in a bowl. Taste to make sure you’ve got good flavor.
  3. Spoon onto a well greased sheet pan. I use a canola oil spray and a 11×17 pan. I’ve tried using wax paper only to find that my crackers were all stuck to the paper!
  4. Spread out with clean hands and then cover with a piece of wax paper the same size as your pan. Use a rolling pin (or your non-stick spray like me) and even out the mixture to about 1/8 inch thick from side-to-side. This is important! If one section is thinner than another, one will burn while the other will be less than crunchy. Be especially diligent in getting the edges to the same thickness so that the center can crisp up before the edges burn. I’m not gonna lie – my first two batches had mixed results. But you DO get good at it after those initial extra crispy batches.
  5. Bake until the center is no longer soft, about 15-20 minutes. Monitor closely toward the end, 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.
  6. You can either break up the pieces by hand or use a pizza cutter to cut pieces in any size or shape you want. After cutting, I use a straight edge metal spatula to carefully peel the cracker up off the pan and keep it from breaking.
  7. Top ’em and enjoy!
Recipe Notes

Since most of us only want to whip up one batch of crackers at a time, you may need to vary the recipe according to your pan size. Just enough so that you can fill the pan side-to-side at around 1/8th of an inch or so.

This particular recipe batch fills my 11 x 17 inch pan to the perfect depth side-to-side.