Flaxseed crackers with herb cream cheese
Flaxseeds hydrate into a flexible dough without the gluten — a tablespoon of water per tablespoon of flax is the ratio, and the dough needs 10 minutes to set before it goes in the oven. The herbs scatter through the cream cheese so every cracker carries rosemary, not just the first bite.
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Ingredients
For the whole dish · serves 4
- Flaxseed, ground8½ oz
- Almond flour3 oz
- Egg white4 oz
- Cream cheese8½ oz
- Fresh rosemarya few sprigs
- Fresh thymea few sprigs
- Sea saltto taste
- Black pepperto taste
Method
4 steps · 25 minutes
- Whisk the ground flax, almond flour and salt together. Stir in the egg white and 60 ml of water until a thick dough forms. Let it sit 10 minutes — the flax absorbs the water and the dough firms up.
- Roll the dough between two sheets of parchment paper until it is 1/8 inch thick. Slide onto a sheet pan, score into cracker-sized squares with a knife, and sprinkle with flaky salt.
- Bake at 350F for 12 minutes, until the edges are golden and the centers feel dry to the touch. Lift off the parchment and cool on a rack so the underside crisps.
- Meanwhile, whip the cream cheese with the chopped rosemary, thyme and a few grinds of pepper. Serve the crackers with the herbed cream cheese alongside.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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