Old Bay Paleo Crackers
This easy recipe for Old Bay Paleo Crackers is the best way to get a grain free crunch on your keto or paleo diet. They are made with 4 simple ingredients like almond flour and egg and do NOT have any coconut flour. Making homemade flavorful crackers from scratch is a great way to elevate a delicious dip or cheese plate while still being healthy!
Can you eat crackers on keto? Yes! I made these low carb crackers because I was sick of only having the choice of cheese crisps or pork rinds while following a low carb diet. These crackers are made with almond flour and seasoned perfectly with Old Bay for a crunchy snack that also happens to be paleo and grain free!
Recipe Highlights
- These crackers are made with 4 simple ingredients that you can find in most grocery stores.
- If you’re following keto, it gives you a crunchy snack without it having to be from cheese crisps or pork rinds.
- They are grain free making it a suitable snack for those on paleo.
- You can season them with whatever you like.
- Enjoy them with cheeses, dips or even just straight up.
Ingredients You’ll Need
- Blanched Almond Flour: Blanched almond flour is made from almonds that have been quickly dunked in boiling water to remove the skin and cook slightly. This makes for a more dry flour that is better for things like cakes, cookies and breads. You can find almond flour in most grocery stores these days or you can make your own almond flour.
- Eggs: This helps bind the dough together so that it keeps its shape while baking
- Old Bay Seasoning: This classic seasoning is made of paprika, pepper, celery salt and other spices and is popular in seafood and chicken dishes but goes great with so many other foods, like low carb almond flour crackers!
- Olive or Avocado Oil: Gives the crackers a crispy texture and helps bind the dough
NOTE: Because Old Bay already contains salt it may not need any additional seasonings. Feel free to adjust as necessary to your personal taste.
How To Make Grain Free Old Bay Crackers
- Preheat the oven to 350.
- In a large bowl, whisk together almond flour and Old Bay Seasoning.
- In a smaller bowl, whisk oil and eggs together.
- Add wet ingredients to dry ingredients and combine until a dough is formed.
- Transfer dough to a parchment lined baking sheet and add a layer of parchment on top. Roll out dough in between the 2 sheets of parchment paper into a square or rectangle until it is about ¼ inch thick.
- Using a sharp knife or a pizza cutter, cut into squares. You should be able to make 32 crackers depending on the size of your shape.
- Remove the top layer of parchment and bake for 12-15 minutes or until they are slightly golden.
- Let crackers cool at least 30 minutes before breaking them into squares to enjoy.
- Store in an airtight container for up to 10 days.
How Many Carbs In Keto Crackers?
If you make 32 crackers out of this recipe each cracker is:
- Calories: 50
- Fat: 4g
- Protein: 2g
- Carbs: 2g
- Fiber: 2g
- Net Carbs: 1g
Recipe Tips:
- Sticky Dough: Since it’s made with almond flour, the dough will be sticky! I like rolling it between 2 sheets of parchment paper to get the correct consistency, but you could also add some olive oil or avocado oil to your hands to keep it from sticking.
- Poke A Hole: Once you’ve cut out your crackers, use a fork or skewer to poke a hole in the middle, this will keep the cracker flat and keep it from bubbling up in the middle with an air pocket.
- Shape Into A Square Or Rectangle: This is important because it allows all the cracker dough to be even. The dough will form an oval or a circle at first so you may have to take pieces and move them around to make the best shape.
- Allow To Completely Cool: As soon as these crackers come out of the oven they will still be a bit soft. They need to completely cool to crisp up.
- Crispy Paleo Crackers: If your crackers soften over a few days, simply reheat in the oven at 325 for 10 or so minutes or use your Air Fryer to quickly crisp them up at the same temp shaking the basket every few minutes.
What To Serve With Paleo Crackers
- Make a Simple Cheese Plate and serve them on the side.
- Dip them in this Habanero Ranch Sauce
- Dunk into this decadent Pizza Dip
- Keto Cheddar Bay Biscuits
- Pair with Dairy Free Buffalo Chicken Dip
- Crumble up as the topping for this Keto Spaghetti Squash Mac & Cheese
FAQ
Can I Freeze Paleo Crackers? Yes! Add them to a bag and seal out as much air as possible. Freeze for up to 3-4 months, thaw and re-crisp if needed (see recipe tips)
Can I Use Coconut Flour Instead Of Almond Flour? No. The texture and flavor would change too much as they are two different flours. You can try making these Coconut Flour Crackers instead.
How Long Do They Last? These crackers can last up to 2 weeks in the pantry if sealed in an airtight container. They may take on some of the moisture in the air and could be less crispy than when you baked them. Simply crisp them back up using your oven or air fryer using the instructions in the tips above.
Old Bay Paleo Crackers
Ingredients
- 2 cups Superfine Blanched Almond Flour
- 1.5 tbsp Old Bay Seasoning
- 2 Eggs
- 1.5 tbsp Olive or Avocado Oil
Instructions
- Preheat the oven to 350.
- In a large bowl, whisk together almond flour and Old Bay Seasoning.
- In a smaller bowl, whisk oil and eggs together.
- Add wet ingredients to dry ingredients and combine until a dough is formed.
- Transfer dough to a parchment lined baking sheet and add a layer of parchment on top. Roll out dough in between the 2 sheets of parchment paper into a square or rectangle until it is about ¼ inch thick.
- Using a sharp knife or a pizza cutter, cut into squares. You should be able to make 32 crackers depending on the size of your shape.
- Remove the top layer of parchment and bake for 12-15 minutes or until they are slightly golden.
- Let crackers cool at least 30 minutes before breaking them into squares to enjoy.
- Store in an airtight container for up to 10 days.
Notes
- Sticky Dough: Since it’s made with almond flour, the dough will be sticky! I like rolling it between 2 sheets of parchment paper to get the correct consistency, but you could also add some olive oil or avocado oil to your hands to keep it from sticking.
- Poke A Hole: Once you’ve cut out your crackers, use a fork or skewer to poke a hole in the middle, this will keep the cracker flat and keep it from bubbling up in the middle with an air pocket.
- Shape Into A Square Or Rectangle: This is important because it allows all the cracker dough to be even. The dough will form an oval or a circle at first so you may have to take pieces and move them around to make the best shape.
- Allow To Completely Cool: As soon as these crackers come out of the oven they will still be a bit soft. They need to completely cool to crisp up.
- Crispy Paleo Crackers: If your crackers soften over a few days, simply reheat in the oven at 325 for 10 or so minutes or use your Air Fryer to quickly crisp them up at the same temp shaking the basket every few minutes.
