Paleo Crackers that are amazingly easy to make, sugar-free, egg-free and vegan! This almond flour crackers recipe is also Whole30 and low carb!
A grain-free, gluten-free and dairy-free diet means no crackers, right? Well, these delicious crackers prove that not only is it possible, but the crispy, flaky texture combined with the crunch and flavor, will make it a most sought-after snack!
Ingredients For Paleo Crackers:
- Blanched almond flour
- Ground flax seed
- Tapioca starch/flour
- Olive oil
- Water
- Salt
- Optional – raisin, dried cranberry, dried herbs of choice (rosemary, thyme, parsley are great choices), seeds, a pinch of garlic and/or onion powder.
Paleo seed crackers – to make Paleo sesame crackers – sprinkle sesame seeds to the top of the crackers prior to baking. Press them in so they stick to the dough.
For other seeds, like pumpkin, sunflower, it is best to process them with the dough in the food processor.
These delicious almond flour crackers are great for the holidays with any Paleo dips!
How To Make Low Carb Paleo Crackers:
Preheat oven to 350 degrees Fahrenheit.
In a medium-sized bowl, add the ingredients and mix with a spoon or spatula until you have dough formed into a ball (see below photo). If adding seeds, raisins or dried cranberries, or any add-ins like these, use a food processor to blend so you will have smaller pieces of the dough.
When the dough is blended, roll out between two pieces of parchment paper into an 8″ x 6″ rectangle.
Using a pizza wheel cutter (best thing ever for this!), create cracker shapes.
Sprinkle the dough with sesame seeds, herbs or any toppings and press in with your hands. Chopped rosemary is a delicious herb in these crackers.
Arrange the unbaked crackers on the parchment lined baking sheet.
The dough should be easy to handle, and not sticky so the pieces will be easy to move around.
Paleo crackers sprinkled with dried parsley and dried rosemary ready for the oven.
Bake for 14 minutes, checking halfway through and turning the crackers over to bake evenly.
Let the Paleo crackers cool in the pan, which only takes a few minutes.
Pour into a bowl and enjoy!
Enjoy Paleo Crackers With:
- Vegan Cream Cheese
- Zesty Multi-Purpose Pizza Sauce
- Guacamole
- The Best Crockpot Paleo Chili
- How To Make Almond Butter
- The Best Homemade Cashew Butter Recipe
- How To Make The Best Paleo Pesto
Enjoy!
Amazing Paleo crackers with just a few ingredients and are egg-free, vegan, low carb, Whole30, and dairy-free!
- 1 cup Blanched almond flour
- 1 teaspoon ground flax seed
- 1 teaspoon tapioca starch/flour
- 2 tablespoons water
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
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Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
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Add all of the ingredients to a medium-sized mixing bowl and stir until completely blended and formed into a ball.
If adding seeds, raisins, cranberries or any bulky add-ins like this, process dough in a food processor.
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Roll dough between two sheets of parchment paper in the shape of 8" x 6" rectangle. Note: you could roll into a different shape, this is what works best for me.
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Sprinkle herbs or seeds to the top of the dough (if using) and press lightly into the dough so they stick.
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Using a pizza wheel cutter, slice the dough into cracker shapes of your choice.
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Separate the crackers on the baking pan so they are not touching.
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Bake for 14 minutes, checking halfway through and turning the crackers over to bake evenly.
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Store in an airtight container for a few days (best in the refrigerator).
*Optional add-ins - a tablespoon of dried cranberries, raisins, seeds like pumpkin, sesame, fresh or dried herbs (rosemary, thyme, and parsley are great choices), a sprinkling of salt, pinch of garlic and/or onion powder.
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