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, ground almonds and 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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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
Dee
Between these savory crackers and danish like cloud bread, I am in 7th heaven 🙂 Thanks for sharing your recipes.
Sirkka
Winner. That's what these were
Katrin
YAY!
Bev
Living in south Louisiana, what’s the best way to keep these crispy for the Longiest time? Thanks...
Katrin
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
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
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
How much garlic and onion powder did you use?
Katrin
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
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
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
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
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
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
Adding garlic powder sounds yum. Great idea! Thank you for your comment - and ope you'll enjoy the crackers!
Julia
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
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
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
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
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!