Paleo Almond Crackers

Paleo Almond Crackers

Description:
These crispy, savory Paleo Almond Crackers are made with simple, wholesome ingredients — perfect for those avoiding grains and gluten. Lightly salted with a satisfying crunch, they make an excellent snack on their own or paired with dips, cheese, or nut butter.

Ingredients

• 1 ½ cups blanched almond flour

• 1 egg white (or flax egg for vegan)

• 1 tbsp olive oil or avocado oil

• ¼ tsp sea salt

• Optional seasonings: garlic powder, rosemary, black pepper, or paprika (to taste)

 Instructions

1. Preheat oven to 350°F (175°C).
   Line a baking sheet with parchment paper.

2. Mix dry ingredients:
   In a bowl, combine almond flour, salt, and any desired seasonings.

3. Add wet ingredients:
   Stir in egg white and olive oil until dough forms. If too dry, add a teaspoon of water.

4. Roll out the dough:
   Place dough between two sheets of parchment paper. Roll until about 1/8 inch thick.

5. Cut into crackers:
   Use a knife or pizza cutter to make small squares or circles.

6. Bake:
   Transfer to baking sheet and bake 10–12 minutes or until golden brown around edges.

7. Cool completely:
   Let them cool to crisp up fully before storing in an airtight container.

Notes

• For extra crunch, bake a few minutes longer — just don’t let them burn.

• You can use herbs and spices (rosemary, thyme, or cumin) for different flavor profiles.

• To make vegan, use a flax egg (1 tbsp flaxseed meal + 2 ½ tbsp water).

 Tips

• Uniform thickness is key to even baking.

• If edges brown too quickly, reduce oven temperature slightly.

• Store at room temperature up to 5 days or refrigerate for up to 2 weeks.

 Servings

• Makes about 25–30 small crackers

• Serving size: ~5 crackers

 Nutritional Info (per serving)

(Values approximate depending on brand of ingredients.)

 Health Benefits

• Grain-free & gluten-free: Perfect for paleo and low-carb diets.

• Rich in healthy fats: Almond flour provides monounsaturated fats for heart health.

• Protein & fiber: Helps maintain satiety and balanced blood sugar.

• Low glycemic: Won’t cause large blood sugar spikes.

Q&A

Q1: Can I make these nut-free?
Yes — substitute sunflower seed flour or pumpkin seed flour (1:1 ratio).

Q2: How do I keep them crispy?
Cool completely before storing and keep in an airtight container with a small silica gel packet or paper towel.

Q3: Can I flavor them sweet instead of savory?
Definitely — add a teaspoon of honey, a dash of cinnamon, and omit savory spices.

Q4: Are they keto-friendly?
Yes, they are naturally low-carb and keto-approved.

Q5: Can I freeze them?
Yes — freeze baked crackers up to 2 months. Re-crisp in oven at 300°F (150°C) for 5 minutes before serving.