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….
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
These almond flour crackers are the best! If you give them a try, let us know what you think in the comments.
Best Keto Low Carb Crackers (Almond Flour, Paleo)
A paleo almond flour cracker low in carbs that tastes similar to wheat flour ones. So good, they'll become a favorite keto snack.
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. Allow to cool on a rack then separate into squares.
I like to store these loosely covered in the refrigerator, but they can be stored at room temperature.
For a saltier cracker, sprinkle on sea salt on top of the cut dough before baking.