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: 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.
Recipe variations
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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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. ***As an Amazon Associate I earn from qualifying purchases.
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.)
Becky says
Hi I just made these and they turned out very good though I have to say I'm very happy about how forgiving the dough is I had quite a time rolling it out thin enough to be a cracker in the end I divided the dough into multiple pieces and rolled and rerolled it till it got the desired thinness they taste wonderful with just the salt and pepper that next time I might try lightly brushing on some olive oil and sprinkling on some dried rosemary before baking thanks for a great recipe
Katrin says
Wonderful! Brushing with olive oil is a great idea, I will try that next time. 🙂
Janet Stewart says
How much is one serving?
Katrin says
I calculated per cracker based on the number of crackers I got. I think you can eat 3-4 as a snack, but it really depends how hungry you are and what you eat them with!
Deborah J Ingraham says
I'm having trouble making my macros match the ones you give. When I enter the recipe in my app, it calculates 150 calories in just 1/4 cup of almond flour. And the label on the flour reads "80 calories per 2 Tablespoon." And all the other macros are higher as well. When I multiply yours by 40 (which would be the entire recipe), the totals are far below what the app gives for the recipe. I am using the app"Eat This Much." So, what am I missing and not measuring correctly to get mine figures to match yours.
Katrin says
Hi Deborah, different almond flours do have different nutritional values. I made this recipe with 2 types of almond flour - the Sukrin Almond flour, which is reduced in fat and super super fine and also with ground almonds, which is fairly coarsely ground almond flour. I'm not sure where you are based, but if you are interested in lowering the fat and calorie count of the crackers, I recommend the Sukrin almond flour or another brand that is fat reduced.
Susanne Footitt says
Do you use fresh grated parmesan? Can I use the parmesan that is grated in the can?
Katrin says
Hi Susanne, I always grate my own parmesan because I think it tastes better. But the one in the can would work as well.
Michelle says
Hi there, just be aware that Parmesan in a can is highly unlikely to actually contain Parmesan cheese. Very few countries still allow this to be called Parmesan [US is one). There is an excellent book called real food/fake food by Larry Olmsted or check out this article. https://www.foodbeast.com/news/youve-been-eating-parmesan-cheese-made-with-wood-and-never-even-knew-it/
Bethany says
I just found your blog through Pinterest! Thank you so much for what looks to be good but easy recipes AND THANK YOU SO MUCH for having American ingredient amounts and sizes and oven temperatures on the recipes that I have looked at so far. I just signed up with my email address. I have been struggling with trying to get my guys to eat low-carb with me. This site may really do the trick!
Katrin says
Hey, I'm glad you discovered my website! I know what you mean - it can be tough to have a pasta-eating family 🙂 Mine will eat zoodles with me as long as I also make "real" pasta once in a while - don't be too hard on them 😉
Emma Baldwin says
Oh my goodness- these crackers are a game changer I lose weight best when sticking to low carbs but find it hard sometimes as I miss bread, crackers and general crunch to accompany cheese, ham, eggs etc. These crackers were super easy - in fact I only had 150g of ground almonds so I whisked one egg then added a bit at time till I got a tough. No processor so I made dough with a knife and no baking paper so I rolled mixture into little balls and squished them. They are delicious- thank you.
Katrin says
That's so good to hear! Thank for sharing your baking tips 🙂
Debra says
Hi Katrin,
Could these be made with coconut flour?
Thank you Debra
Katrin says
Hi Debra, I have never made coconut flour crackers using basically just coconut flour and eggs. It might be worth doing an internet search on that. I find that coconut flour is a bit more fragile than almond flour so they might end up crumbly. If I were to give it a try I would first of all use only 1/3 to half the amount of coconut flour and definitely also add some xanthan gum to bind it together. I have, however, made these cheese thyme crackers which are delicious. There's cheese in the dough which makes them hold together really well.
Debra says
Oh thank you Katrin, they look lovely. Will give them a try xx
Evie says
Will these crackers keep longer if stored in the fridge?
Katrin says
If you have them in an airtight container you could definitely keep them in the fridge and they'd probably keep longer. They are definitely most crunchy when just out of the oven (but still great the next few days). I wonder if sticking them in the microwave for 20-30 seconds would return them to "full crisp" as the microwave sucks moisture out of anything - that would be worth a try. This might be an idea especially if you want to keep them in the fridge - crackers are always best at room temperature 🙂
Christine S. says
I used Almond Flour and 2 eggs but it never came to dough. 🙁 It was just a sticky, battery mess. Should I try 2 cups almond flour to just 1 egg? Or does it really need to be hard core processed to become a dough? I'm dying for some kind of grain free cracker for myself and my kids and was hopeful but I just couldn't get it to work!
Katrin says
Hi Christine, the dough comes together very easily. First of all, I used medium eggs and not large ones. That could be one reason why your dough was too soft. The second thing it could be is your almond flour. If it is very coarse, it is essentially ground almonds and you should only use one egg. The almond flour I used for this recipe is the Sukrin almond flour, which is fat reduced and a really fine, almost white powder, not unlike regular flour. There are other extra fine varieties out there. If your almond flour is not extra fine, definitely try one egg only. I hope you try this recipe again - it is so nice 🙂
Lorna Begley says
Thanks for all the tips. I used almond meal and one large egg, plus a little salt, & the dough came out just right in consistency. I added some Parmesan and rosemary to half, and rock sea salt and rosemary to the rest. It was so fast and easy to make! After all of us tried one batch, I quickly made another.
I liked the simple sea salt and rosemary best, because the almond cracker spoke for itself. One of my sons liked the Parmesan ones best.
It's great to know that something so healthy & yummy can be quick & easy to make.
Katrin says
Hi Lorna, I’m so glad you all liked the crackers 🙂
Nikki says
I can't wait to make these! I think I'm going to toss them in a homemade dry ranch seasoning when they're done to give them a variety of flavor.
Katrin says
That sounds like a great idea! These would be delicious with all sorts of flavours. What do you put into your ranch seasoning??
Dee says
Between these savory crackers and danish like cloud bread, I am in 7th heaven 🙂 Thanks for sharing your recipes.
Sirkka says
Winner. That's what these were
Katrin says
YAY!
Bev says
Living in south Louisiana, what’s the best way to keep these crispy for the Longiest time? Thanks...
Katrin says
That's a good question. I find that especially with the cheese on it they do soften a bit. I keep mine in a biscuit tin on the counter, but maybe in a hot and humid climate that is not possible. The thinner you make them though, the crispier they'll stay, no matter where in the world you are.
Lisa in NJ says
OMG I just made these and I have to say YUMMY. I wanted a cracker for my cheese and these are it. I put some Garlic and Onion powder in them and the taste was spot on. I'm going to use these as croutons on salad. Thank you so much for the recipe
Katrin says
Hi Lisa, thanks for your comment. And what a good idea to make croutons with this recipe! i'm going to try this. I love Cesar salad and it always looks so bare without the croutons.
Kelli says
How much garlic and onion powder did you use?
Katrin says
Depends how spicy you like it! I'd start with 1/2 tsp if you use only one of them, or 1/4 tsp each if you use both.
Kelly says
Help!! Mine were not crunchy or crispy. They had the texture of a stale cookie. What did I do wrong? My only problem was I only had large eggs so my mixture was so wet, it wouldn't form a dough unless I added more almond flour. Even after I got a dough texture, it was really wet. So much so it was hard to peel the parchment paper off the top without it sticking. Any suggestions? I cut them really thin, so thin that the dough had holey spots but even the paper thin areas were not crisp.
Katrin says
Hi Kelly, it might have had something to do with the eggs. Maybe just use 1 egg next time if yours are really large? Apart from that, if you roll the dough super-thin, the crackers get really crispy. The only other thing I can imagine is that your oven is not as hot as it says it is - but if you wait until the crackers are nicely browned, they'll definitely get crunchy, too. I hope this helps.
Diane Colley says
Hello there
Can egg whites be used to replace the whole egg as I am allergic to egg yolk and if so how many whites would I require?
Kind regards
Diane
Katrin says
Interesting thought - I'm sure it would work, it might even make them crispier. I don't think you would need an extra egg. Maybe use 2 large eggs instead of medium ones to keep the same kind of dry/wet ratio?
carolyn kiesewetter says
I will be making these. I will add garlic powder!!! Love garlic! I will only sprinkle with a tad of salt for I don't use salt in my cooking, health reason. So happy to find your recipe for I don't eat bought crackers, too much salt. Thanks for posting from West Jordan, UT, USA.
Katrin says
Adding garlic powder sounds yum. Great idea! Thank you for your comment - and ope you'll enjoy the crackers!
Julia says
I just made these using the pizza cutter method and they turned out delicious! Turned out like pita chips,probably due to them being a little on the thick side but my kids and I have been looking for something like a chip and this fit the bill! I really couldn't believe how easy these were to make! Thank you!
Katrin says
Hi Julia, glad you all enjoyed them. Because I made quite a few lots of them, I also had one thicker batch. You are right, they are nice either way. Thanks for your feedback!
Colleen Marble says
I used ground almonds, as that it what I had. It was easy. It tastes good, and the crackers are crunchy, but they're not CRISPY, which is what I look for in a cracker. I'll try almond flour next time, as I imagine that will make all the difference. But again, these are good and I would make them again as is. I just prefer more 'crisp crunch" vs "crunch."
Katrin says
Hi Colleen, I think the key to crispy almond crackers is to roll out the dough super super thin. Do give the ground almonds another chance - the thinner they are, the better they'll be!
Stacey says
Have made these twice now and am so happy. A keto cracker with crunch! Thank you. So simple and hits the spot when I want a "real" cracker for my cheese. It's a great base to add onto also. Added rosemary to them. Divine!
Jen says
Made these this morning. I used almond flour (Costco) and added 1/2 tsp garlic powder, 1/2 tsp salt and 4-5 grinds of white pepper. After rolling them out I put a little more salt on top. Being lazy, I used a pizza cutter and put them in the oven. At 12 minutes, they weren't done so I left them in till the edges were a bit darker - probably 4 more minutes. I noticed as they were cooling that I should have broken them apart so each piece could get a little crisper. So I separated them and put the centerpieces in the over for 4 more minutes. I had a couple thick spots and will roll them out better next time. This is an EASY recipe - I will make them again. Thanks!
Angelica Rodriguez says
Do you think substituting some oat fiber for some of the almond flour (maybe like 1/2 cup oat fiber + 1 1/2 c almond flour) would work in this recipe and still get crunchy crackers? Thank you for your website and recipes!
Katrin says
I have never used oat fiber. But these crackers are pretty easy going. As long as you roll out your dough mice and thin and let it brown sufficiently, you should get a nice crunch. Good luck and let me know how it all worked out!
Dee at the Carlton says
These look fabulous - I am going to try them for weekend visitors ...
Parul says
What is 40 serving means ? 40 pieces or 40 grams ?
Katrin says
My mixture made 40 crackers.
Cathy says
So what is a serving then? 100 grams?
Katrin says
I calculated the nutritional facts for 1 round cracker. As they are very low in carbs and sugars, you can decide how many you'd like to eat.
Marsha Gibbons says
So then, are they 110 calories per cracker?
Katrin says
The calculation came in as 11.2 calories, not 112 🙂
Olivia S. says
What yummy pics! Looks so good...... Thanks for the detailed instructions. These are on the to-make list!
Katrin says
Awesome!! And thank you 🙂
Amanda says
I've been looking for a grain free cracker recipe. I think they would be nice with nigella seeds or sesame seeds too!
Katrin says
I agree Amanda, that sounds like a great idea!
jane says
You are so right, easy recipes are the best!!!!! 🙂
Katrin says
The simpler, the better!
Melanie Sawyer says
I've just bought some almond flour. Will definitely give these a go!
Katrin says
Let me know how you get on Melanie!
Karen says
I wish I had some of these crackers right now... they look yummy.
Katrin says
Hope you'll try them out!!
Britney G says
These look so good! I'll try the cheesy version when I get home later. Thanks!
Katrin says
Brilliant! I think a strong cheddar would work just as well as parmesan
Jan says
Oh I was wondering since I can only eat a few lactose free cheeses! Thanks!
Betty Jess says
did you try them with cheddar
Katrin says
I haven't, but cheddar on crackers is always great 🙂