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A paleo almond flour cracker low in carbs that tastes similar to those made with wheat flour? Is that possible? Only if it’s the best keto low carb crackers recipe.
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Sometimes, you just need a snack.
Regardless of what healthy diet plan you’re following–Keto, Paleo, intermittent fasting, or all three–eating two or three times a day just doesn’t cut it on some days.
Maybe your exercise routing burned more calories than normal.
Or maybe you’re dealing with more stress, which can signal your hunger hormone, ghrelin to wake up and pig out.
And maybe another reason why you’re hungrier today is because of the weather. Craving carbs ’cause of the cold?
Whatever the reason, there’s no shame in snacking. As long as it’s smart and sensible.
And this low carb crackers recipe satisfies the taste buds without making you feel guilty.
So let’s get to it and make this healthy snack….
Cracker ingredients
To start, you’ll need a whole cup of almond flour. Make sure you’re not using almond “meal.” I say this because it’s a common misconception that the two are the same.
But when it comes to making crackers, texture matters. And the last thing you want in this snack is a lumpy concoction that gets stuck in your gullet.
The bits and pieces in vitamin E-rich almond flour are much smaller than the particle sizes in almond meal. I suppose if you don’t care too much about eating a lumpy cracker, you can buy the less expensive almond meal.
Also, if you don’t want to see almond skin in your low carb crackers recipe, use blanched flour.
The other ingredients in this recipe are most likely familiar to you. However, if you’re new to healthy baking, one of the ingredients might be a little foreign: whole psyllium husk.
“Isn’t that the stuff that helps you go #2?” you might be wondering.
Why, yes, it is. But it’s also a great substitute for wheat flour. Plus it’s gluten free.
And it’s an excellent source of fiber. Per serving, these keto paleo crackers contain 3 grams of fiber.
Also, the three grams of fiber cuts the net carbs per serving down to three grams.
Now, some baking recipes use psyllium powder. But I prefer the whole husk for recipes that normally include lots of gluten.
How to make the keto crackers
Now that you’ve been introduced to the ingredients, preheat your oven to 350.
Place the sunflower seeds, psyllium, sea salt, and almond flour in a bowl or food processor. (photo 1) For best results, I highly recommend using a food processor instead of a mixing bowl.
If budget is limiting your ability to afford a high-quality processor like a Vitamix, you can purchase a refurbished one from Amazon.
And if you get really lucky, you might come across one at a yard sale. Just ask to plug it in first before you walk away to make sure it works.
With a mixing bowl, it’ll be difficult to get the sunflower seeds small enough so they blend in seamlessly. (photo 2) Alternatively, you can use a coffee grinder to get them finely chopped.
In the food processor, pulse the two tablespoons of water and one tablespoon of coconut oil. (photo 3)
For how long depends on the quality and speed of your food processor. But you’ll know it’s ready when the texture starts turning into a dough-like substance. (photo 4)
(It’ll obviously take longer if you’re doing this by hand. But think of it as a workout.)
Have a Ball With Low Carb Crackers
Once the texture is well done enough, roll the doughy texture into a ball and flatten it out on a sheet of parchment paper. (photo 5)
I use parchment paper for the oven. You can use a rolling pin or just use your palm to press the dough flat. (photo 6)
Then, take another sheet of parchment paper. Cover the dough balls. Roll the balls until they are cracker thin (approximately 1/8 – 1/16 inch).
Now it’s time to get the appetizer in bite-size proportions. Place the flattened dough balls on a cutting board.
Get rid of the top level parchment paper. (photo 7) But don’t throw the paper away; I reuse mine after a gentle wash.
Using a pizza cutter or knife (or an Exacto knife if you want to be very meticulous), cut the dough into one-inch squares.(photo 8)
I like to add a bit of sea salt at this point to taste. You can also experiment with some other of your favorite herbs such as rosemary.
Or add some garlic and parmesan like I do in flax seed crackers recipe.
Finally, place your cut dough on a baking sheet. You can leave the bottom layer of parchment paper on the baking sheet.
After about 15 minutes, the edges of the dough should be brown and crisp. (photo 9) Allow to cool on a rack.
Then, separate into squares an enjoy these savory keto snacks!
The best keto crackers recipe
I love serving these as and appetizer with cheese along with salt and vinegar wings. They are great addition to the snack table when hanging out with friends on game days.
These almond flour crackers are the best! If you give them a try, let us know what you think in the comments.
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Best Keto Low Carb Crackers (Almond Flour, Paleo)
Ingredients
- 1 cup almond flour
- 2 tablespoons sunflower seeds
- 1 tablespoon whole psyllium husks or flax meal
- 3/4 teaspoon sea salt to taste
- 2 tablespoons water
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350°F.
- Blend together almond flour, sunflower seeds, psyllium, and sea salt in bowl or food processor. I like to process together with a food processor to finely chop sunflower seeds.
- If using food processor, pulse in water and coconut oil until dough forms. If blending by hand, stir the liquid ingredients into dry ingredients to form dough.
- Place dough ball on a sheet of parchment paper and press flat. Cover with another sheet of parchment paper and roll dough to about 1/8 to 1/16 inch thickness.
- Put on cutting board, remove top parchment paper, and cut into 1-inch squares using a pizza cutter or knife. Sprinkle sea salt on top if desired.
- Place cut dough on a baking sheet and bake in 350°F until edges are brown and crisp (about 10-15 minutes). Allow to cool on a rack then separate into squares.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Pam says
Just made these crackers and followed the recipe exactly. You didn’t say whether the coconut oil should be liquid or not, so I used liquid. They turned out really well! Mine actually took 18 minutes to start to brown slightly around the edges, and I have a convection oven. I think every oven cooks differently and I know for me, I always have to play around with times for things baking. This time, I just made the plain crackers, but I’m excited now to try different flavors such as garlic. Thank you!
Lisa MarcAurele says
If the coconut oil isn’t too hard, I don’t bother melting it. But I don’t think it matters either way.
Lisa A says
Lisa these are by far the BEST crackers I’ve tried so far!
I had everything except for coconut oil so I substituted it with olive oil and it worked out well!
Thank you so much for sharing your recipe!
Lisa MarcAurele says
You’re welcome! I’m glad the olive oil worked out!
Margarita says
I make the keto crackers I love this is good!!!
Terry says
Before I burn these, are you sure that time is correct in the recipe? All other recipes use 15 minutes at 350 degrees.
Lisa MarcAurele says
The recipe states to cook until edges are brown (10-15 minutes) so it agrees with others. It’s best to keep an eye on them. I find the longer you bake, the crisper they get.
connie says
Can I use psyllium powder?
Lisa MarcAurele says
It should work, but the amount will be less.
Jill says
I just took them out of the oven they look great. Made some guag. this morning and going to dip these crackers!!! Thank you.
Louanne Campbell says
These are awesome, my non keto friends loved them too! So very easy to make, I didnt have sesame seeds so I used everything bagel spice instead, and they were terrific!
Thank you
Lisa MarcAurele says
Thanks for sharing that substitute.
KELLY says
GREAT RECIPE!, MAYBE IN THE FUTURE YOU WILL HAVE A CHICKEN IN A BISCUIT KETO – LOW CARB VERSION RECIPE, LOVE THOSE CRACKERS, BUT BAD FOR YOU.
Lisa MarcAurele says
I used to love those crackers too!
Louanne Campbell says
Do I melt the coconut oil?
Lisa MarcAurele says
I didn’t, but it’s best if it is at least softened if hard.
jane says
how do I get a copy of all your recipes please
Lisa MarcAurele says
They are all linked from the recipe index here: https://lowcarbyum.com/recipes/
Karen says
I made these crackers according time the recipe and they fell apart. Would guard gum help keep them together? Not sure what I did wrong no other than the dough was warm.
Lisa MarcAurele says
It’s the psyllium husks that holds them together as it gets gummy and absorbs the water. If you used flax instead, adding a little xanthan gum might help as it’s not as gummy as psyllium.
Cindy says
I can’t count how many times I’ve tried to make crackers, I’m on Keto. They have always failed me and it gets pretty expensive. I am going to try these and keep my fingers crossed. If these don’t work, I’m done. lol.
Lisa MarcAurele says
I hope these low carb crackers are a game changer for you!
Jud says
Can i sub chia for the pumpkin seeds. They look so good, just want to try them
Lisa MarcAurele says
You can use chia, but you may want to use a smaller amount.
Punam Paul says
This goes so well with evening tea. . Will definitely be trying them.
Kathy says
I cooked for 15 minutes and they burned ?
Lisa says
Did you keep an eye on them? I bake until the get browned on edges.
Gennifer says
Could I make a salsa for the crackers?
Lisa says
I don’t see why not.
Heather says
Made these tonight for a picnic. I’m impressed, they taste great and easy to make. Definitely going to become a regular go to recipe.
Lisa says
Glad they worked out so well! They are perfect low carb snacks for a picnic.
Keith Dunbar says
I’m confused – how many grams of CHO per cracker are they?
Lisa says
Data is given per serving, not per cracker. There’s approximately 80-90 crackers in the entire recipe and there are 6 servings so approximately 14 crackers per serving.
Shannon says
There is no way I got 80-90 crackers with this recipe. I must have either cut them too big or didn’t roll them enough 🙁
Lisa says
I roll them very thin and cut into 1-inch squares or smaller.
Ginger Chmelewski says
HI, these look good. Would you have something a little easier to gauge the carbs on besides .167 of recipe? Maybe ounces or number of crackers.
Thanks
Lisa says
Sure. Each serving is about half cup size. I’ve updated the recipe card.
Priya Shiva says
I have tea in my hand and need these crackers to munch on! Such a perfect tea time snack!
Lisa says
I’ve never had tea and crackers. I’ll have to try.
kim says
Crackers on the Keto diet! Need to make these for sure!
Lisa says
They are really good and are a must try!
Demeter says
Being prepared with the right foods around is key to your success. These are great for snacking with a healthier alternative.
Lisa says
They sure are!
Lauren Vavala says
Saved this recipe to try asap! I’ve made flax seed crackers and even though the taste was good, they fell apart so easily! These look like a much better alternative!
Lisa says
Hope you give them a try. They don’t fall apart at all.
Kelly Anthony says
These are surely to be a hit at my next get together because they include almost everyone when it comes to dietary restrictions and eating clean.
Lisa says
My non-keto friends love them!