These Paleo almond low carb crackers are great with dips and the perfect accompaniment to a cheeseboard (or a glass of wine). They are gluten free, Keto and use only 4 basic ingredients!
A good crunch gets me excited. When you bake grain free, a really decent crunch can be hard to achieve. But these paleo low carb crackers, they’re so crunchy you can hear it next door!
Quite a few of you have been asking for more almond flour recipes, especially readers who liked the look of my cheese thyme crackers. These crackers are deliciously cheesy and use coconut flour.
Coconut flour has a whole range of health benefits and only a mild coconut taste. You can easily mask with a strong taste like cheddar. Unfortunately, some people are simply allergic to it.
This is exactly where these Paleo low carb crackers come in. I made them with almond flour!
This recipe is a savoury adaptation of the super-crunchy pastry I used in my low carb chocolate tart.
I went online for more inspiration and found a bunch of almond flour cracker recipes. The one that was posted first appears to be this one by Elana’s Pantry.
The best recipes are so easy it’s almost laughable.
In this one, the basic ingredients are almond flour and eggs. You can then add sea salt and pepper. And if you really want to push the boat out, sprinkle parmesan on top. That’s it!
You can make low carb crackers with either almond flour or with ground blanched almonds.
You have to change the amount of egg you use. Almond flour requires 1 egg per cup of flour (or per 100g), ground almonds, which have a coarser texture, only need 1 egg per 2 cups (200g).
What is the difference between almond flour and ground almonds/almond meal?
Almond meal is made from almonds with skins left on. The texture is coarse and you’ll see darker bits in it.
The “ground almonds” you find in British supermarkets are blanched – almonds without their skins. The texture is still coarse. If you have a food processor, you can easily make your own.
Proper almond flour is very fine and absorbs more liquid. There are big differences in the texture of the various almond flour brands, so try a few different ones to see which is your favourite.
In this recipe I used the super-fine, fat-reduced almond flour by Sukrin, which is produced by cold pressing the almonds. During this process they extract 80% of the fat, which makes the flour look powdery and white, almost like wheat flour.
NOTE TO MY US READERS: in the US both almond flour and ground almonds are referred to as “almond flour”. There are brands that call their products “super-fine” – that’s the good stuff you should be looking out for! Bob’s Red Mill is a favourite among US based bloggers.
Basically, the only downside of good quality almond flour is that it does not come cheap.
In the picture below, the round crackers use fat-reduced extra-fine almond flour.
The ones on the left are cheese crackers – I added parmesan on top. The ones on the silver bowl have cracked black pepper and sea salt.
I made the square (or diamond-shaped) crackers with simple ground almonds. Then I grated some pecorino cheese over them.
Both varieties came out golden brown and really crunchy. You must try to roll out the dough as thinly as possible though – if it gets too thick, you’ll lose crunch.
I think the round crackers look prettier, but they obviously take a bit longer to make.
For a quick cracker, just roll out the dough between two sheets of parchment paper with a rolling pin. Remove the top paper. Then run a knife or pizza cutter over it to pre-cut into crackers.
After baking, you can easily break and separate them. Voila!
My 2 cups of almond flour mix made 40 round low carb crackers weighing in at ca 5 grams each.
I did not bother to count the number of ground almond crackers. They came in all kinds of sizes because I cut them in a hurry! Therefore, I’ve calculated the nutrition for the almond flour version only.
If you add parmesan, the fat content rises to 1.2g per cracker – it does not affect the carb content. Net carbs remain at 0.1g per cracker assuming 40 crackers.
If you want to experiment with this Paleo cracker recipe, you could also try to add garlic or onion powder.
Or why not brush them with olive oil and add fresh herbs such as thyme or rosemary, or even bagel seasoning.
I imagine a pinch of cayenne pepper would work well too if you’re up for a bit of heat!
Paleo Almond Low Carb Crackers
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- 200 g / 2 cups almond flour (superfine!!!) if using ground almonds or coarse almond flour see recipe change below
- 2 medium eggs 1 egg only if using ground almonds
- optional: 40g / 1/2 lightly packed cup grated parmesan
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Pulse the almond flour and 2 eggs / ground almonds and 1 egg plus pepper and salt in your food processor until a dough forms. You could also use a stick blender to do this.
- Roll out the dough THINLY between 2 pieces of parchment/baking paper. I found that the almond flour dough was quite firm, so if you decide to make the almond flour version, use some elbow grease to flatten it.
- Remove the top paper.
- Use a small glass or cookie cutter to cut the dough into shapes. I used a ca 5 cm diameter glass to make 40 round crackers (they weighed around 6 grams each). Place them on a baking sheet lined with baking paper. A quicker way is to pre-cut the dough into squares or diamonds with a knife or pizza cutter. In this case, you leave the dough on the same baking paper you have rolled it out on.
- If using parmesan, grate 1/2 lightly packed cup or 40g and sprinkle over the crackers.
- If making without parmesan, sprinkle over some extra sea salt and cracked black pepper.
- Bake at 180 Celsius/350 Fahrenheit for 12 minutes or until lightly browned.
- Remove from the oven and leave to cool down.
- If you have opted for pre-cutting the dough, you can now easily break the crackers into single pieces.
The post “Paleo Almond Low Carb Crackers” was first published in May 2017 and updated in September 2018 with new tips on how to make this recipe.
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