Are you a salty or sweet snacker?
I’m both. I just love to snack.
One of the first things I tried to find after my diagnosis was low-carb crackers or chips.
I was craving that crunchiness, that salty vehicle for dips, salsas, and so many wonderful cheeses. So many cheeses that I have never even tried!
I scoured the health food aisles at every grocery chain. I searched Amazon repeatedly, hoping in vain that I had missed a good option.
I wondered with actual desperation, “Were crackers really just not a part of my life anymore?”
Now, I will pause and remind many of you that I have opted to maintain a very strict, very low-carb diet based on my doctor’s recommendations.
And while nearly everyone tries to get me to cheat (why?!), I felt amazing the same day I implemented it and I’ve felt great every day that I’ve stuck to it.
The proof is in the pudding.
So, while there may be some “low-carb” options out there, when you’re working with a target of 12 net carbs per meal, none of the store-bought crackers I’ve come across measure up.
I turned to the internet for recipes and voila! I found this so simple recipe for flax crackers and then tweaked it over several batches to achieve the ultimate cracker ideal.
Go ahead and try your own variations! This particular recipe creates an aromatic cracker that tastes wholesome. Garlic, onion powder, and parmesan cheese combine so that you could nibble on these crackers alone, but that would be a waste.
Be sure to top them with something equally delicious.
My favorite? A smudge of cream cheese and a dollop of sugar-free raspberry jam.
At just 6 net carbs per serving (about 4 big 3×3 crackers) and a whopping 14 grams of protein, this is a great low-carb snack that will actually satisfy your craving and your body!
Print Recipe 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!
Mix all ingredients together in a bowl. Taste to make sure you've got good flavor.
Spoon onto a well greased sheet pan. I use a canola oil spray and a 11x17 pan. I've tried using wax paper only to find that my crackers were all stuck to the paper!
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.
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.
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.
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.
Low-Carb Parmesan Flax Crackers
Amount Per Serving
Calories 254 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 8g
Monounsaturated Fat 2g
Cholesterol 20mg 7%
Sodium 769mg 32%
Potassium 12mg 0%
Total Carbohydrates 11g 4%
Dietary Fiber 6g 24%
Protein 14g 28%
Vitamin A 6%
Vitamin C 0.4%
* Percent Daily Values are based on a 2000 calorie diet.