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Crispy Flaxseed Crackers with Olive Tapenade – vegetarian recipe
Stav Kogan

Crispy Flaxseed Crackers with Olive Tapenade

A simple, elegant, and guilt-free appetizer featuring unbelievably crispy homemade flaxseed crackers paired with a rich, briny olive tapenade. This keto-friendly recipe is packed with nutty flavor and healthy fats, proving that healthy eating can be absolutely delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 serving
Calories: 420
Ingredients Method Nutrition

Ingredients
  

  • For the Flaxseed Crackers
  • 20 g (0.71 oz) / 2.5 tbsp flaxseed meal
  • 10 g (0.35 oz) / 2 tbsp grated parmesan cheese
  • 9 g (0.32 oz) / 2 tsp mixed raw egg
  • 1 g (0.04 oz) / 1/4 tsp calorie-free sweetener
  • 5 g (0.18 oz) / 1 tsp water, approximately
  • Optional: pinch of salt, pepper, or garlic powder
  • For the Olive Tapenade
  • 23 g (0.81 oz) / 1.5 tbsp mayonnaise
  • 6 g (0.21 oz) / 1.5 tsp olive oil
  • 15 g (0.53 oz) / 2 tbsp minced black olives
  • 15 g (0.53 oz) / 2 tbsp minced green olives
  • For the crispiest crackers, roll the dough as uniformly thin as you can. An offset spatula can help spread the dough evenly before rolling.
  • For a chunkier tapenade, simply stir the minced olives into the base. For a silky-smooth dip, use an immersion blender to fully incorporate all .
  • Customize your crackers by adding other seasonings to the dough, like a pinch of dried rosemary, smoked paprika, or everything bagel seasoning.

Method
 

  1. For the Crackers
  2. Preheat your oven to 300°F (150°C).
  3. In a small bowl, combine the flaxseed meal, grated parmesan, egg, and sweetener.
  4. Add any optional seasonings you'd like.
  5. Add the water a little at a time, mixing until the dough comes together to form a ball.
  6. Place the dough between two lightly oiled sheets of parchment paper.
  7. Using a rolling pin, roll the dough as thin as possible, aiming for about 1/8-inch thickness.
  8. Carefully remove the top sheet of parchment. Score the dough into cracker shapes by pressing a knife straight down—avoid dragging it.
  9. Transfer the parchment with the scored dough onto a baking sheet.
  10. Bake for about 30 minutes, or until the crackers are completely dry and crisp.
  11. Let the crackers cool completely on the baking sheet before gently breaking them apart along the score lines.
  12. For the Tapenade
  13. In a small bowl, whisk together the mayonnaise and olive oil until smooth.
  14. Using an electric hand mixer or immersion blender helps create a stable, creamy base.
  15. Stir in the minced black and green olives. For a smoother, dip-like consistency, blend briefly with an immersion blender.
  16. Serve the fresh olive tapenade with your homemade flaxseed crackers and enjoy!
  17. Keep a close eye on the crackers in the last 10 minutes of baking. The thin edges can go from golden to burnt very quickly.

Nutrition

Calories: 420kcalCarbohydrates: 8gProtein: 9gFat: 40g

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