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.
But!!!!!
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:Â 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.Â
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.
Recipe variationsÂ
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!
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Recipe
Paleo Almond Low Carb Crackers
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 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
- salt
- pepper
- optional: 40g / ½ lightly packed cup grated parmesan
Instructions
- 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 ½ 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.
Notes
Nutrition
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.
(This post may contain affiliate links. When you click on a link like this and purchase a product, I receive a small commission - at no extra cost to you. This money helps me with the running costs of my site.)
Gerri
You mentioned using Sukrin defatted almond flour, but a different almond flour is a recipe link. Does reduced fat flour yield a crispier cracker? Thanks.
Katrin Nürnberger
No, both are equally crispy. The only difference is that the defatted almond flour has a finer texture.
William Heller
Hi. I've never had luck with crackers. they never got crisp enough. Maybe I didn't roll them thinly
enough. I'm gonna try this recipe.
Katrin Nürnberger
Rolling these out thinly will make them very crisp. Let me know how they turn out for you!
Sneha Epstein
Perfectly crunchy every single time! Easiest cracker recipe - works perfectly with dips! Also delish on its own.
Addie
I can only get large eggs, and I have super-fine almond flour. Should I use one or two large eggs?
I'm really looking forward to these, Thanks!
Katrin Nürnberger
Hi Addie, I would use 1 large egg.
Susan Virnala
Hello. Could I use any nut flour, such as pecan, or even oat flour or cassava?
Katrin Nürnberger
Yes, of course. Depending on the grind of the flour you may need to use more or less.
Alison Young
I only had ground almonds so bought some almond flour specially for this recipe (Holland and Barrett). I used the two eggs, but the mixture was too soft to roll out, so eventually I had to add two more cups of almond flour. When rolling out the crackers a lot of almond oil is pushed out of the dough so it’s a messy business ( basically it’s unsweetened marzipan), even if you do get nicely moisturised hands. With the now double quantity I had crackers and oil everywhere. I rolled them as thin as could be handled, got about 50. I found 5-6 minutes was plenty time to cook them at 180’C with some getting too brown.
They came out well enough, though not with the bubbles or flaky layering I can see in your photo.
I hate to think what the unit cost is, though reasonably successful I don’t think I’d make again. I suggest people start with one egg and then they don’t end up in my situation, and keep a close eye on the cooking time.
Katrin Nürnberger
Hi Alison, I'm sorry that you had trouble with the recipe. The Holland and Barrett almond flour is nothing more than ground almonds that cost more, it is not very fine. That's why 1 medium egg would have been enough. I used a super fine defatted almond flour with the 2 medium eggs and ground almonds with the 1 egg. I do make these crackers regularly because they keep well and are a great staple. Next time, just use regular ground almonds, any supermarket brand works. That way, they are not expensive.