Paleo crackers made with almond flour! You’ll only need 4 ingredients for these deliciously crispy protein-packed low carb crackers. Plus we’ve got 5 different flavor variations for you to try!
Hello it’s me, Abra! In case we haven’t met yet, I’m the Ambitious Kitchen Brand Manager, and you can read everything you need to know about me here. Today I’m here to talk snacks. Unsurprisingly, we take snacking verrryyy seriously at AK HQ.
/When we’re not recipe testing + munching on my newest favorite meals (have you tried this new salad??) you can find us snacking on RXBARs, fruit with nut butters, plenty of hummus, and our favorite Simple Mills crackers.
Our 3pm snack needs lead Monique and I to test out the absolute best, crispy paleo crackers you’ll ever eat. Trust. But before I get into these babies, you’re probably wondering who “Pat” is.
Pat is my badass, beautiful mama! A few years ago my mom started a mostly-paleo diet to overcome stomach issues caused by tons of stress, and to adopt some healthier habits overall. She’s a lawyer who often has to travel for trials, which can lead to long days in meetings with nothing to eat but takeout. After too many stressful days of less-than-fresh food, she decided to make a change for herself.
Going paleo really helped my mom not only reduce digestive issues and gain more energy, but also to learn more about food and herself. She’s been through the Atkins, South Beach, low fat, zero carb, crazes of the ’90s and early ’00s, and now has a lifestyle that’s flexible, balanced, and works for her body & mind. So important. Plus, she crushes it in the gym and is the queen of squats. Total badass.
Every time I come home she has a tupperware full of these amazing, deliciously spiced, crispy, paleo crackers that I can’t get enough of. These paleo crackers are made with almond flour and a few other simple ingredients, and are easily customizable for your taste preferences. My mama likes to add chia seeds, crushed pistachios or almonds, and this incredible, Ethiopian seasoning called Berbere (oh yeah, she fancy).
Monique and I tested our version of these crackers a few times until they were perfectly crispy. They’re made with 4 simple ingredients: almond flour, chia seeds, an egg, salt and optional garlic powder. So easy, and even keto, if you’re into that! We included some yummy flavor variations to try if you really want to jazz these up. Dip ’em or just add them as croutons to salad!
Big thanks to Pat for our new fav afternoon snack. Let us know if you make these paleo crackers, and what flavor you try!
SEE HOW TO MAKE THE PALEO CRACKERS:
Delicious homemade dips to pair with these paleo crackers:
Or spread with one of these homemade nut butters!
- Serves: 8 servings
- Serving size: 1/8 of recipe
- Calories: 135
- Fat: 11.4g
- Carbohydrates: 5.3g
- Sugar: 0.8g
- Fiber: 2.9g
- Protein: 5.7g
- For the crackers:
- 1 ½ cups packed super fine blanched almond flour (I use Bob’s Red Mill)
- 1 large egg, slightly beaten
- 1 tablespoon chia seeds
- ½ teaspoon salt
- Optional: ½ teaspoon garlic powder
- For the egg wash:
- 1 egg
- 1 teaspoon water
- Preheat oven to 350 degrees F. In large bowl combine the almond flour, egg, chia seeds, salt and garlic powder. You may need to use your hands to make it all come together. It should feel like a wet sand but will still hold together.
- Add the mixture to parchment paper, then top with another sheet of parchment paper to cover. Roll out dough between the two pieces of parchment paper so the dough is approximately 13” x 15” (dough should be VERY thin). You may have to use your hands to smooth out the edges of the dough. Very carefully transfer the rolled out dough on parchment paper to a large baking sheet that is bigger than the dough (i use a 21x15 inch pan). You can also divide the dough in half and bake on two smaller baking sheets. It’s up to you, but please note that you do want the dough to be pretty thin.
- Remove the top piece of the parchment paper and cut crackers into about 1.5 inch squares. I like to use a pizza cutter.
- Whisk your second egg in a small bowl with 1 teaspoon of water to make an egg wash. Lightly brush all of the dough with the egg wash. You won’t need to use all the wash.
- Bake for 14-19 minutes until set and edges and crackers are nice and golden brown. They need to be completely golden brown to be crispy crackers and to stay that way.
- Allow to cool for 10 minutes before carefully breaking the squares up into crackers. Divide into 8 servings.
1 tsp curry powder
1 tsp ground turmeric
1 tsp finely chopped fresh rosemary
½ teaspoon dried oregano
½ tsp dried thyme
2 tsp sesame seeds
2 tsp poppy seeds
½ tsp onion powder
(can also use 1 tablespoon everything bagel seasoning but do not add salt if there is already salt in the bagel seasoning you are using)
½ tsp onion powder
1 tsp dried dill
½ cup parmesan
Recipe by: Monique Volz of Ambitious Kitchen | Photography by: Eat Love Eat
PIN THESE PALEO CRACKERS: