As much as I love my ketogenic lifestyle, one of the biggest hurdles I face (as a HUGE snacker & nibbler mind you) is not being able to find healthy, low carb, CRUNCHY food items. No more diving into three cups of popcorn, no more handfuls of chips, no crackers, no pretzels… no more snacky crunch in my life except veggies. Sad. For the first few months of keto I was snacking on these pork rinds from Epic which are awesome by the way:
And while these were absolutely delicious and satisfied my need to crunch & munch, they aren’t very cost effective when you consider I could go through a couple of bags a day… easily. So I set out on a cooking mission and was determined to come up with a snack that was not only keto/low carb friendly, but also very healthy.
First place I turned to for ideas & inspiration was of course was Pinterest! I immediately came across these “Everything Bagel” flax crackers and they looked absolutely perfect, so I gave them a go. Sure enough, they were delicious BUT also time consuming… meaning it would take a long time for me to satisfy that need to crunch in between batches! This Pinterest version is definitely healthful, BUT I also knew I could take things a step further and improve upon a great recipe.
I honestly have no idea how I even thought of this little ‘tweak’ for the crackers. When it comes to food, my mind literally goes into overdrive and never slows down. So, instead of using WATER for the liquid, I swapped it out for EGG WHITES!!! Why not right? These are getting baked anyways so there shouldn’t be any texture issues. If anything, I expected them to be even crunchier because of the egg.
Pretty damn genius idea if I do say so myself 🙂 And yup, I’m taking full 100% credit for this because after I made them I searched far and wide for ANY recipe that uses egg whites!
Result? The most absolutely, positively, deliciously, healthful, AND crunchy cracker I have ever had in my life!
In all honestly, I would rather have these crackers (or one of the MANY other versions I have come up with) over just about ANY other cracker I’ve ever had. That’s seriously saying A LOT isn’t it. And it’s not even just because of keto macros and living a low carb lifestyle. These flax crackers I’ve whipped up are so jam packed with flavor, they go above and beyond on the crunch scale, they are homemade so I know exactly what’s in them (which isn’t much and all healthy stuff), customizable to your own taste preferences, and almost BEST of all… they are SO easy to make. Granted they need a little bit of soaking time and about 50 minutes to cook, but I assure you they are well worth it.
Hands down one of the BEST recipes I have ever come up with to date. Yes, these were made with the intention of being “ketogenic”, but they are a wonderful and healthful cracker option for ANYONE (well, except vegans of course), but everyone else? Yeah, after making these flax crackers just once, they will become a staple in your home! Eat them on their own, pack them for an easy on the go snack, stack them with cheese (if you eat dairy), or have them alongside your favorite dip. You can rest assured these will also give you a wonderful load of nutrients to fuel your body!
Stay tuned to see my chocolate version (YES, I said chocolate crackers), chile lime version, and “cheesy” non dairy version, lemon rosemary version, ranch version, tomato basil version, maple bacon version, and maybe even a few others I have swirling around in my head!!! Of course they will be posted here, but best place to keep track of me and my recipesnow is either on YouTube OR my Instagram!
Garlic & Herb Flax Crackers
|Serving Size 1 cracker|
- 1 cup flax seed (I like 'golden roasted' from Trader joes)
- 1 cup egg whites
- 1 tablespoon garlic powder
- 1 tablespoon italian herb seasonings mix
- 1 teaspoon salt
- 1/2 teaspoon pepper
|Mix all ingredients in a medium sized bowl, stir, and let sit for 2 hours. Mixture will thicken. Stir occasionally.|
|Preheat oven to 325 degrees and place a silpat or parchment paper on a large baking sheet. Pour flax mixture onto pan, smooth, and press out evenly. You will want to get it as thin as possible WITHOUT any large gaps/spaces. Also try to ensure the edges are fairly straight. This will just ensure even cooking time.|
|Bake for 50 minutes total, but half way through the cooking time flip the sheet of crackers over. It will stay in one piece. Remove from oven OR if the sheet stills feels a little tender in the center, keep them in the oven with the heat turned OFF.|
|Break into small pieces and enjoy!|
LyckeJune 18, 2017 at 11:18 am
Seems delicious so I’m making this right now. One question though: after 25 min it’s still rather liquid so I’m wondering whether the 200F is correct? In your IG clip it says 325F, so I’m giving that a try now. #fingerscrossed
corinaJune 22, 2017 at 4:31 pm
325 degrees!!!! Hopefully you kept them in longer to crisp at 200!!!
DawnAugust 6, 2017 at 6:31 pm
I am wondering if you refrigerate while letting them sit for 2 hours?
corinaAugust 25, 2017 at 3:17 pm
I just set them on my counter! And actually, the last batch I made I didn’t even let the seeds soak. I just mixed and baked! No problem!
MarielaOctober 10, 2017 at 3:00 pm
Hi! Im doing keto since 2 weeks.. and i just wanted to know about the carbs.. there said per ine cracker has 2 grs carbs and 2 grs fat?.. like.. for the entire recipe or per small portion? Im confused 🙁
corinaOctober 31, 2017 at 7:57 pm
Thats for a small serving… ultimately it will come down to how large your portions are. I can usually get about 25-30 crackers from my batches!
HeatherNovember 13, 2017 at 11:24 pm
Should these be stored in the fridge?
corinaNovember 17, 2017 at 9:11 pm
You can, but I never do! I eat my batches in about a week though 🙂
CindyJune 13, 2018 at 3:48 am
Love, love, love your recipes! Can’t wait for cheese and chocolate!
MarilynJanuary 16, 2019 at 9:24 pm
How many eggs does take to get 1 cup of egg whites? What do you do with the yolks then?
corinaJanuary 16, 2019 at 9:26 pm
Rule of thumb for me is 1/4 cup of egg whites is a little less than 1 egg (depending on the size of your egg). And the yolks I use for homemade mayo, curd, or even just store them in the fridge and when I make eggs for breakfast… I throw 1-2 extra yolks in!! I NEVER waste a delicious yolk haha!
KanchanFebruary 28, 2019 at 7:02 am
I made these tonight and they turned out amazing. I was wondering if I could make flax seed crackers with egg whites and came across your recipe. I used ground flax meal as that is all I had. For flavor I added Himalayan pink salt, oregano and red chili flakes. It came out fantastic….thank you so much. And I didn’t even have to let it sit 2 hours – just made them right away! Thank you so much for the wonderful and easy recipe :).
corinaMarch 3, 2019 at 8:58 pm
oh wow! I had no idea it would work with flax meal also! Great to know. Thanks for sharing that with me!!!