Do you love low carb crackers? Paleo almond flour crackers with sesame seeds are a crispy option for dips or snacking! They’re a great keto option, too.
We just love them.
They’re the perfect little dippers.
One of the great things about a low carb way of eating is the amazing variety of low carb cracker and chips substitutes one can make from wholesome nut flours, seeds, or cheese. And they all are easy to prepare.
I’ve been making homemade gluten-free crackers in some form for my family for several years. I have a child with food sensitivities and eliminating gluten from her diet severely reduced her snack options. I know it’s not a good idea to replace real food with chips and crackers, but these are a compromise I can feel good about. They are made from whole food ingredients. I like to tuck a few paleo almond flour crackers into her lunch with a piece of cheese and some veggies. At this age, having a snack that looks like your peers is important.
One of my favorite ways to make these paleo almond flour crackers is with sesame seeds. I love their nutty almost bitter flavor. The first time I saw low carb, gluten-free crackers was in Elana Amsterdam’s book, Cooking With Almond Flour. Having just started a ketogenic lifestyle the idea of crispy paleo almond flour crackers never crossed my mind. Low carb alternative flours opened a new world of possibilities for me. As did a large variety of seeds and nuts, which are naturally low in carbs but high in nutrition.
Back to these paleo almond flour crackers with sesame which are sturdy enough for any dip. They stood up to a nice low carb artichoke hummus and then the substantial Spinach and Artichoke Dip I posted last week. They are also great with a little sour cream and chives, but honestly, we enjoy these almond sesame crackers best plain – just the way they are.
These Paleo Almond Flour Crackers with Sesame are 4 net carbs per serving
[Disclosure: This post/recipe contains affiliate links.]
Low Carb Paleo Almond Flour Crackers wIth Sesame Seeds (Gluten-Free)
- 1 cup almond flour
- 3 tablespoons sesame seeds
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 large egg, beaten
- salt and pepper to top the crackers
- Preheat the oven to 350 and move the rack to the middle position. Cut two pieces of parchment to fit a large sheet pan, mine is 18 by 13 in (46 by 33 cm).
- Into a medium bowl, measure and mix all of the dry ingredients. Add the egg and work the egg into the ingredients to form a dough. Devide the dough in half.
- Place a piece of parchment onto the counter. Spray it with baking spray. Lay one half of the dough in the center of the parchment. Spray the other piece of parchment and lay it spray-side-down onto the piece of dough.
- Roll the dough into a large rectangle about 1/8th - 1/16 of an inch thick. Remove the top piece of parchment and cut the dough into 20 pieces with a large sharp knife or a pizza cutter. Leave the cut dough in place. Salt and pepper the crackers. Slide the parchment onto a cookie sheet.
- Bake the almond sesame crackers until they brown slightly, 15- 20 minutes. Let them cool for a minute before putting them on a cooling rack to cool completely. Break apart when cool. (NOTE: another reader said that her oven is hotter and crackers recipes take about 15 minutes for her. My oven is 20 years old.)
- Repeat the procedure with the other half of the dough.
- Store in an airtight container. Makes approximately 40 crackers. Serving size is 10 crackers each, or a quarter of the recipe.