“Funnyman loves the Mixed Seed Crackers I often whip up. They are ideal when mopping up guacamole, parfait or smoked mackerel paté. However, one day he reminded me of crackers he used to love when we lived back in South Africa (life before keto). I vaguely recall they were made with rye flour and had a very evident caraway flavour. So, I got to work adjusting my existing cracker recipe to send him down memory lane with. These caraway and flax crackers are just lovely!” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Caraway and Flax Crackers…

At the heart of these crackers lies almond flour, a nutrient-dense and low-carbohydrate alternative to wheat flour. Packed with healthy fats, protein, and fibre, it adds a delightful nutty flavour and a satisfying crunch. Ground flaxseed joins the mix, providing a rich source of omega-3 fatty acids and dietary fibre. This promotes heart health and aiding digestion.
 

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Completing the ensemble are the aromatic caraway seeds. These tiny powerhouses not only impart a distinct earthy and slightly peppery taste but also offer various health benefits, including aiding digestion, reducing inflammation, and supporting a healthy metabolism.
 
The process of creating these keto crackers is simple yet rewarding. A slurry mixture is thinly rolled out before being partially baked, then cut into desirable shapes. Baked again to a golden crispness, the crackers emerge from the oven crispy and delicious.
 
Whether enjoyed as a standalone snack or paired with dips, cheeses, or spreads, these keto crackers are a testament to the fact that healthy eating can be both delicious and fulfilling.
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for these Caraway and Flax Crackers, as well as all the Snacks & Fat Bombs on Fats of Life®.
 

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Caraway and Flax Crackers

Deliciously crispy with a lovely caraway flavour, these crackers are ideal to mop up guacamole, salsa or any of your favourite keto dips and pates.

Cook ModePrevent your screen going dark while you cook

Course Bread, Light Meals, Snack

Cuisine General

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 1 batch (7 long slices, as pictured)

Author Monya Kilian Palmer

Per serving

Calories: 83kcal | Carbohydrates: 1.7g | Protein: 4.6g | Fat: 6.5g

Equipment

• kitchen scale
• pestle and mortar
• universal measuring spoons
• mixing bowl
• whisk
• large baking sheet

Ingredients

• 35 g (1.2 oz) almond flour
• 3 TB ground (milled) flaxseed
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 2 eggs
• 3 TB caraway seeds

Instructions

• Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
• Cut two sheets of baking parchment paper the same size as your largest baking tray. Line a large baking tray with one of the parchment sheets.
  
• Combine the almond flour, ground flax, garlic powder, mustard powder and salt in a bowl. In a separate bowl, whisk the eggs very well. This is what you should have ready:
  
• Place the caraway seeds into a mortar and use a pestle to grind as well as you can. We don't need a fine powder (we still want some texture)... but do the best job you can.
  
• Add the ground caraway to the dry almond flour mix.
• Then, add the whisked egg to the almond flour / caraway mixture and combine well.
  
• Tip the mixture out onto the tray lined with parchment paper you prepared.
  
• Use a silicon spatula to spread the mixture down into square or rectangle shape of even height. It should be very, VERY thin - but without holes / paper showing through. Neaten the edges with your spatula. When I was doing this, it felt a bit like plastering a wall :)
  
• Place in the oven for 6 minutes, then remove the tray from the oven. It will look like this >
  
• Here is the tricky part: Place your second sheet of parchment on top of the partially baked mixture and very gently – using a large egg-lifter or an extra pair of hands - flip the entire thing so that you can bake the under side. (I found that placing a second large tray on top and doing a quick-flip helped.)
  
• Peel off (what was the bottom layer of parchment, but now the top layer), and use a pizza cutter to slice into 7 long, even-size slices. The 'dough' is easy to cut and shouldn't be cooked too hard and crispy just yet.
  
• Return the tray to the oven for an additional 8-10 minutes. (I always rotate a tray halfway through cooking to ensure even cooking.) But ovens can differ so its better to just keep an eye on them.
• Remove the tray from the oven and you will notice the pieces have hardened. However, you will want to get more colour on all sides, so gently flip each piece over and return to the oven for another minute or so - or until you are happy with the crispness and colour.
• Remove and allow to cool completely before storing in a sealed container. Macros were calculated on 7 long portions, assuming you sliced into 7 equal-sized pieces (as shown in the pics). If they lose their crispiness, simply pop them in a hot oven for a minute or two.

Watch the video (... with blooper reel!)

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A new-and-improved version of this delicious recipe features in my cookbook LAZY KETO KITCHEN.

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving (one long 17g / 0.6oz cracker, as pictured)
Calories                        83Kcal / 347kJ
Fat                                6.5g
Carbohydrates              1.7g
Protein                          4.6g

Allergens
Almonds
Mustard
Eggs
Sulphites

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See all the Snacks & Fat Bombs on Fats of Life:

Keto Battered Onion Rings

Nutty 'White Chocolate' Bars (Keto)

Baked Lemon Cookies (Keto)

Salt and Pepper Celeriac Crisps (Keto)

My 'Rustic' Keto Chocolate Truffles - with 2 flavour options!

Christmas Snow Bombs (Keto)

Load More

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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