Recipe By Poppa Bear
Rating
Published Apr 4th
Prep 15m Cook 15m Additional 15m Ready In 45m
Servings 5 servings Calories 36

These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!

Recipe Ingredients

  • 1 cup almond flour
  • 2 tablespoons finely chopped walnuts
  • 1 ½ teaspoons flax seed meal
  • ½ teaspoon salt
  • 2 tablespoons water
  • 1 ½ teaspoons olive oil

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
  3. 3 Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
  4. 4 Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
  5. 5 Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

Nutrition Facts

  • Calories 36
  • Carbohydrate 0.6 g
  • Fat 3.7 g
  • Fiber 0.4 g
  • Protein 0.6 g
  • Saturated Fat 0.4 g
  • Sodium 233 mg
  • Sugar 0.1 g

Chef's Notes

You can substitute 2/3 cup almond meal plus 1/3 cup pumpkin seed meal for the 1 cup almond flour if desired.

Reviews

  1. I can't get enough of these! I even made a version with some sugar oat flour and cinnamon for a sweeter cracker. So yummy!
  2. Loved it! Did make a few changes used Psyllium instead of flax seed. No nuts added rosemary and an 1/8 tsp of cayenne pepper. Sprinkled sea salt on top prior to baking. Next round I'll do 1 tbs water and 1 tsb of another liquid maybe lime/lemon juice. The possibilities are endless with this fabulous - Read more ...
  3. I mixed everything in food processor, nuts first. If you place dough on a silicone mat and only use parchment paper on top, it will be easier to roll out. Not slipping around on the cookie sheet. Delicious. Great with hummus or cheese or alone!
  4. I tried the recipe liked it, nice n crunchy. Second time I did some variation - replaced olive oil -used coconut oil. And added some sunflower seeds. Tasted much better and nuttier. This recipe will be part of my favorite recipe collection since my family also liked it.
  5. I absolutely love this simple recipe. I saw a similar recipe from Elana's Pantry Almond flour cookbook that used dried rosemary as well. So I combined some of the ingredients from both recipes and created the tastiest cheddar cheese almond flour crackers; using fresh grated sharp cheddar cheese. The cheese also acts as another binder. - Read more ...
  6. I used ranch flavored sunflower seeds in place of walnuts and whole flax seeds instead of meal - put all the ingredients in a mini food processor rolled with wooden skewers as a guide for perfect thickness. Excellent! Thanks Poppa
  7. So good! I love the nutty flavor and they're so easy to make. I followed the recipe but added 1 TSP of dried rosemary to the dough. (I love the taste of rosemary.) The only downside is that almond flour is expensive. But the crackers are great.
  8. Didn't change a thing. These were terrific. I rolled some a little thinner than suggested. Those came out more like chips than crackers. I have had them with dip cheese and today I plan to top some crackers with smoked oysters in olive oil. Great tasting simple and easy recipe.
  9. These are so good you can eat them just by themselves! Nice nutty flavor, though even better with cream cheese, smoked salmon, guacamole, you name it. Totally non-gluten and made for those with ketogenic or paleo diets in mind.
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