Almond flour keto low carb crackers

Best Keto Low Carb Crackers (Almond Flour, Paleo)

Course: Snack
Cuisine: American
Keyword: almond flour crackers, keto crackers, paleo crackers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 151kcal
Author: Lisa MarcAurele
A paleo almond flour cracker low in carbs that tastes similar to wheat flour ones. So good, they'll become a favorite keto snack.
Print Recipe

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.

Video

Notes

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.

Nutrition

Serving: 0.5cup | Calories: 151kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 291mg | Potassium: 21mg | Fiber: 3g | Sugar: 0g | Calcium: 47mg | Iron: 0.9mg

Additional Info

© LowCarbYum.com

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.