Sugar-Free Zucchini Crackers
Crisp, flavorful, and completely guilt-free, these Sugar-Free Zucchini Crackers are a wholesome snack that’s as nutritious as it is delicious. Made with freshly grated zucchini, almond flour, and ground flaxseed, these gluten-free, low-carb crackers are packed with fiber and natural ingredients, making them perfect for clean eating, keto diets, or anyone seeking a nutritious alternative to store-bought snacks. A blend of garlic powder, onion powder, and dried oregano lends a savory depth to every bite, while olive oil keeps the texture perfectly crisp. With a quick prep time of just 15 minutes, this easy recipe delivers crispy, golden-brown crackers in under an hour. Enjoy them as a standalone snack or pair them with your favorite hummus, dips, or cheese for a nourishing treat that’s sure to satisfy. Ideal for meal prep, they can be stored in an airtight container for up to a week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 200g) Fresh zucchini
- 1 cup Ground flaxseed
- 1 cup Almond flour
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 teaspoon Dried oregano
- 2 tablespoons Water
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Grate the zucchini using a box grater or the shredding attachment of a food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for crispy crackers.
In a large mixing bowl, combine the grated zucchini, ground flaxseed, almond flour, olive oil, salt, garlic powder, onion powder, dried oregano, and water. Mix well until a dough-like consistency forms.
Place the dough between two sheets of parchment paper. Roll it out evenly to about 1/8-inch thickness using a rolling pin. Remove the top sheet of parchment paper.
Using a knife or pizza cutter, score the dough into square cracker shapes. This will make it easier to break them apart once baked.
Transfer the dough (on the parchment paper) to the prepared baking sheet.
Bake in the preheated oven for 35-40 minutes, or until the crackers are golden brown and crisp around the edges. Rotate the baking sheet halfway through to ensure even baking.
Remove from the oven and allow the crackers to cool completely on the baking sheet. They will continue to crisp up as they cool.
Once cooled, break apart the crackers along the scored lines. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 7.5 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
