Flax Seed Crackers

 Keto, Wheat free and Vegan.  These crackers are so delicious and incredibly easy to make.  Half cup of mix will make 100g of crackers, enough to share.

 **See Variations 

Prepare a few parchment sheets, you can cut squares or circles. Cut to the size of your 'pie plate press' or the size of your tortilla press. 

Mix 1/2 cup mix with 1 T oil, 1 to 2 T of seeds of your choice, 3/4 c hot water. Combine in a stand up mixer or bowl and mix until combined and dough forms. 

Empty your dough onto a parchment sheet, knead into a soft dough ball. Cut into quarters. Try to make the cuts as even as possible. 

Roll into 4 smaller balls. Cover 3 with a damp paper towel. This will help keep the moisture in so the dough will be easier to press.

Place a dough ball in between 2 sheet of parchment. Use a glass bottom pie plate or bowl to press out your dough. Continue to press in a back and forth motion until you have a 6" diameter tortilla.

Score the tortilla into 4, sprinkle with rock salt and press the salt into the dough. Microwave on the first side for about 1:35. I use a 900W microwave.  When one side is done carefully flip over and return to the microwave for another 1:30. 


  •  1/2 cup Low Carb Bun Mix
  • 3/4 c boiling water
  • 1 T oil (optional, makes for a slightly puffier cracker)
  • 2 T flax seeds
  • 1/4 t garlic
  • Coarse sea salt for top

Detailed Instructions:

  •   Pour dry mix, flax seeds and garlic into bowl. Add boiling water and oil
  •   Mix until the dough starts to come together into a gelatinous ball. Continue mixing for 1 to 2 minutes until dough has cooled down. Use a stand up mixer or mix by hand with a spoon.
  •   Knead dough into a soft ball, cut into 4 pieces.
  •   Roll each piece in your hands to form a round ball.  Place 3 dough balls in a bowl and cover with a damp paper towel to avoid drying out.
  •  Flatten one dough ball with your hand onto a piece of parchment paper. Form an even round circle keeping edges smooth. 
  • Cover flattened dough with another piece of parchment paper and press or  roll  out dough. If rolling start from the center and roll out. Press to 6" diameter.
  • Score dough into quarters. Sprinkle with coarse sea salt and press salt into dough.
  •  Microwave on a plate lined with parchment for aprox. 1:30 to 1:35 minutes. Start with 1:30 per side if cracker is not quite dry enough add another 20 second increment for that crackers.  For the next cracker add 5 seconds per side. **increments don't cook as hot,  you can't add 20 seconds onto the 1:30 min**
  •  Carefully flip over (it's hot) and microwave on the other side for the same time. Crackers do not need to brown to be crisp enough. This is the time for a 900W microwave.
  • Let cool and break on score. Store in a paper bag with a tie.


- 1/2 c mix, 3/4 c boiling water, 1 T infused herb oil, 1 T Rosemary, Coarse sea salt for the top