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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.
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.
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.
3-Ingredient Paleo Crackers (Low Carb, Gluten-free):
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| Servings | Prep Time | Cook Time |
| servings (5 crackers each) | 10 minutes | 12 minutes |
| 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!
|
- 2 cup Almond flour
- 1/2 tsp Sea salt
- 1 large Egg (beaten)
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- 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.)
- 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.)
- 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.
Net carbs per serving: 4g
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Want more low carb, gluten-free ideas for bread? Try these:
Jennifer says
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?
Maya | Wholesome Yum says
Thank you, Jennifer! Yes, they do stay crispy at least for a few days – maybe longer, but they’ve never lasted more than few days at our house.
shoshker says
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.)
shoshker says
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.
Maya | Wholesome Yum says
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!
howhit1 says
What is the serving size? Is the 4g net carbs per recipe or per number of crackers?
Maya | Wholesome Yum says
A serving is about 5 crackers, or 1/6 of the entire recipe. All nutrition information is for one serving as well. How this helps!
Patrycja says
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!
Maya | Wholesome Yum says
That sounds like a great idea! I haven’t tried it yet. Let me know how it turns out if you do!
Jo says
HI Maya. I have a nut allergy. Do you think this recipe would work with cocout flour?
Maya | Wholesome Yum says
Unfortunately this recipe won’t work with coconut flour since it absorbs moisture so differently from almond flour. I’ll add it to my list to create a nut-free version of the crackers.
Robin Perez says
Love these crackers!!! I added a tbs of melted butter and sprinkled some sea salt on the top of them before baking. THANKS!
Tania Coker says
Thanks for this recipe – I added 1/2 tsp of Garlic powder and 1 tsp dried rosemary. YUM!!!
Jan Akins says
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?
Maya | Wholesome Yum says
Hi Jan, Yes, freezing them should work just fine!
Natalie J. says
Do you think adding two yolks (with no whites) would also work? Or do the whites help it rise?
Maya | Wholesome Yum says
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.
Kathryn says
Does hazelnut flour work instead of almond?
Maya | Wholesome Yum says
Hi Kathryn, Yes, that should work. The texture will be different though, since hazelnut flour is more coarse than finely ground blanched almond flour. It still sounds delicious!
Molly says
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!
Terri says
I want to make these with cinnamon and a low carb sugar. What would the amounts be?
Maya | Wholesome Yum says
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!
Christine Pampino says
Does it have to be blanched almond flour? I have lots if unblanched.
Maya | Wholesome Yum says
Hi Christine, The texture will be a little different with unblanched but either one will still work.
Vicky says
Just made these and I am in love! So impressed, thank you! x
Maya | Wholesome Yum says
Thank you, Vicky!
Kristie says
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.
Maya | Wholesome Yum says
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).
Caroline Wilson says
Hey, Thanks for the recipe. I rolled mine out really thinly but the yield was only 18 crackers. Where did I go wrong?
Maya | Wholesome Yum says
Hi Caroline, I rolled my crackers to only about 1/16″ thick – not sure if yours were that thin? The number of crackers will also vary depending on how big you cut them, too.
Marilyn says
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.
Maya | Wholesome Yum says
Hi Marilyn, You can cut them as big or small as you want, but the serving size is based on crackers that are about the size of Club crackers (approximately 1 inch by 2 inch).
Laura says
Can I replace the egg with applesauce?
Maya | Wholesome Yum says
Hi Laura, I haven’t tried it, but I think the crackers would fall apart if you do that. If you need to avoid eggs, I recommend using a flax egg instead.
Sharon says
Were you able go find a comparable recipe without big flour?
Maya | Wholesome Yum says
Hi Sharon, I’m not sure what you mean by that. Are you asking for an alternative to almond flour? If so, sunflower seed flour would be a nut-free alternative. It does turn green when baking, but still tastes great!
Shivani Grail says
Great read – going to make these. What is “blanched almond flour”? How do I blanch it?
Maya | Wholesome Yum says
Hi Shivani, You can’t blanch almond meal yourself once it’s ground. Blanched almond flour is made with blanched almonds. You can buy it here. If you wanted to make blanched almond flour, you’d have to start with blanched whole almonds, then grind those up in a food processor.
Sara K. says
These turned out fantastic! — easy to make and delicious! This recipe is a keeper. 😉
Maya | Wholesome Yum says
Thank you, Sara!