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Three-ingredient Paleo Crackers (Low Carb, Gluten-free)

3-Ingredient Paleo Crackers (Low Carb, Gluten-free)

These crunchy, buttery paleo crackers have just 3 simple ingredients. If you’re looking for an easy low carb crackers recipe, this is the one!

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On Wednesday I talked about the amazing silky French pate I made for my husband’s birthday. As promised, today I have the recipe for the three-ingredient paleo crackers that I served it with. They complemented the pate perfectly, but the possibilities for using these are endless. Top them with nut butter, cheese, fancy appetizer toppings, or just eat them plain. They’re utterly delicious no matter what you do with them.

Three-ingredient Paleo Crackers (Low Carb, Gluten-free)

These low carb crackers rocked my world so much that I feel the need to describe them in detail. In many ways their flavor resembles a cross between Wheat Thins and Ritz crackers, or maybe club crackers, but the texture is more firm. They have incredible crunch and sturdiness, just like a good cracker should. The taste is wonderfully buttery, which is amazing because they contain no butter at all! They even come out of the oven crispy, so you can eat them immediately.
Three-ingredient Paleo Crackers (Low Carb, Gluten-free)
Blanched almond flour, an egg, and sea salt are all that’s required to make these crunchy gluten-free crackers. So beautifully simple. You probably have these ingredients at home right now! If you don’t, run to the grocery store and get them, because you can use the ingredients for tons of other low carb recipes (and paleo recipes!).

Seriously, you’ll absolutely love these low carb, paleo crackers. What will you top them with? Some of my favorite toppings for them are low carb spinach artichoke dip, Chipotle copycat guacamole, and just simple almond butter. They’re actually delectable to eat plain, too. Let me know how you used them, or what you thought of them, in the comments below.

Three-ingredient Paleo Crackers (Low Carb, Gluten-free)

3-Ingredient Paleo Crackers (Low Carb, Gluten-free):
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3-Ingredient Paleo Crackers (Low Carb, Gluten-free)
3-Ingredient Paleo Crackers (Low Carb, Gluten-free)
These crunchy, buttery paleo crackers have just 3 simple ingredients. If you're looking for an easy low carb crackers recipe, this is the one!
Servings Prep Time Cook Time
servings (5 crackers each) 10 minutes 12 minutes
3-Ingredient Paleo Crackers (Low Carb, Gluten-free)
3-Ingredient Paleo Crackers (Low Carb, Gluten-free)
These crunchy, buttery paleo crackers have just 3 simple ingredients. If you're looking for an easy low carb crackers recipe, this is the one!
Servings Prep Time Cook Time
servings (5 crackers each) 10 minutes 12 minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms. (You can also mix in a food processor.)
  3. Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16" thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
  4. Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.
Notes
Nutrition Facts
Amount Per Serving
Calories 226 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Sugars 1g
Protein 9g 18%
Vitamin A 1%
Calcium 9%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 4g

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Reader Interactions

Comments

  1. I finally had a chance to make these and they turned out perfectly! What an awesome recipe! Do these stay crispy when stored in a container?

    Reply

  2. These are really quite lovely! I only ate two spread with a bit of goat cream cheese (from Trader Joe’s) for my late night snack and I am totally satisfied. Wow. I did mix mine in the food processor. But mine only took 8-10 min in the oven. (I don’t know if my oven runs hot. I need to test that.)

    Reply

    • Now it’s the next day. I had saved the rest in tightly closed tupperware in the fridge. They are still just as crispy and just as delicious, even cold. Perhaps I should be topping them with cheese or something (why?) but they are so yummy just as they are! I can’t thank you enough for the recipe. The salt is just the right amount for me — so tasty. I couldn’t believe it until I made them that just one egg would be enough liq
      uid for 2 cups of dry almond meal. But it is. And they still taste buttery, even cold. I’m sure they will last a while kept tightly sealed. If I don’t eat them all up first, of course.

      Reply

      • I’m so glad you liked these. Spreading them with goat cheese sounds like a great idea, but I agree they’re just awesome plain, too.

        Thank you for the feedback on the oven time. I updated the recipe steps to include a wider range for the oven time. Everyone’s oven is a little different, and the time will also vary depending on the exact thickness of the dough (even a millimeter thicker or thinner will affect the time needed). Enjoy!

        Reply

  4. Hey, I wanted to try these but I wanted to make a sweet version of them, do you think that I can make that with for example xylitol or any other sweetener? Thanks!

    Reply

  8. I made them in half inch by half inch squares for communion host for a paleo woman in our church. I have more than enough for her for the whole year!! Will they freeze?

    Reply

    • Hi Natalie, Unfortunately I don’t think only yolks would work. The crackers don’t rise, but the egg whites serve other purposes. The whites help with binding and drying of the crackers. They will probably fall apart if using only yolks, and also the taste would be more egg-y.

      Reply

  11. Jan, you have got to be the most thoughtful person I have ever heard of! Making paleo communion hosts? You rock my dear, you rock!

    Reply

    • Hi Terri, That sounds delicious! I haven’t tried making a sweet version of these crackers yet. I would start by adding 2 teaspoons cinnamon and 2 tablespoons erythritol sweetener with the dry ingredients in step 2, then taste (prior to adding the egg) to see if you want to add more. For the sweet ones you may want to reduce the salt to 1/4 teaspoon as well. Let me know how it goes if you try it!

      Reply

  15. Hey, Can you use coconut flour instead of the almond flour? If so, what is the ratio of coconut flour you would use? Love your site.

    Reply

    • Hi Kristie, Coconut flour might work but you’d need *a lot* less of it. I would try 1 cup instead of 2 cups as a starting point, but I haven’t tested it so can’t say for sure how much you’d need. If you’re avoiding almonds, flaxseed meal might be an easier swap (more likely to be a 1:1 replacement for the almond flour).

      Reply

  17. You give 5 crackers as a serving size, but other than rolling the dough to 1/16 inch, you don’t say what size to cut the crackers. Business card size? Smaller/larger? Thank you.

    Reply

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