|August 21, 2019

Low-Carb Paleo Herb & Almond Flour Crackers

By Bulletproof Staff
Reviewed for Scientific Accuracy

Low-Carb Paleo Herb & Almond Flour Crackers

Almond flour crackers recipe & content via Chef Vanessa Musi

These paleo almond flour crackers will change your snack plate forever. Serve them up all by themselves, or dress them up with savory herbs or sweet toppings. They make the perfect crunchy, dippable finger food.

Related: Whole30 Snacks: 30 Easy Recipes to Keep You on Track

Store-bought almond flour crackers cost a fortune and disappear as quickly as they arrive. This recipe makes a whopping 70 crackers (practically a box full!) that you can customize with your favorite flavors and seasonings. Plus, they incorporate low-antinutrient starches from cassava flour.

Pair your almond flour crackers with black olive tapenade, quick pickled vegetables, or a simple guacamole.

These crispy, crunchy paleo almond flour crackers make the perfect base for toppings and dips -- plus, each serving is only 4 net carbs!

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Low-Carb Paleo Herb & Almond Flour Crackers


Start to Finish: 20 minutes


  • 1 cup (100g) almond flour
  • 1/8 cup + 1 teaspoon (20g) sunflower seeds
  • 1 tablespoon (7g) golden flax seeds, freshly ground
  • 1/3 cup (40g) tapioca starch
  • 1 tablespoon + 1 teaspoon (10g) cassava flour
  • 1 tablespoon Grass-Fed Ghee, melted
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons fresh chopped rosemary
  • Garlic salt, to taste
  • Onion powder, to taste
  • Dried herbs and spices to taste, such as parsley, turmeric, sage
  • 4 tablespoons water, or more as needed
  • Maldon salt flakes to sprinkle on top


  1. Preheat oven to 350 degrees. In a food processor, process almond flour, sunflower seeds, tapioca, cassava flour, salt, herbs and spices until finely ground.
  2. Add oil and water, and process until combined and a moist crumbly dough forms. If needed, remove dough from the processor, mix by hand, and add more water.
  3. On a large silicone mat, add dough and shape into a rectangle. Cover in parchment and roll flat, sprinkling with any extra herbs or spices if desired and rolling again so they stick. Roll dough until it is about 3mm thick. Thin is good! If dough becomes too dry, add more water, mix well, then roll out again.
  4. Cut dough with a hexagonal cutter (or a knife) and add to a perforated baking tray lined with parchment or a silicone mat.
  5. Bake for about 10 minutes. Time will vary depending on the thickness of your crackers, oven, and baking tray.
  6. Cool crackers fully and serve. Store leftovers in a covered container in a cool, dry place.

Serves: 14

Nutritional Information (per serving):

  • Calories: 75
  • Fat: 5.5g
  • Saturated Fat: .5g
  • Cholesterol: 0mg
  • Salt: 60mg
  • Carbs: 5.5g
  • Fiber: 1.5g
  • Sugar: .5g
  • Net Carbs: 4g
  • Protein: 2g
  • Calcium: 20mg
  • Potassium: 20mg

Note on ingredients: Sunflower and flax seeds are both high in inflammatory and unstable polyunsaturated fats — plus, flax meal can be harsh on your stomach. Enjoy these seeds in moderation and monitor how you feel after consuming them. Garlic and onions are in the suspect category of the Bulletproof Diet, because they inhibit alpha brain waves, could affect your mood and are highly susceptible to mold. For these reasons, it’s not recommended that you eat garlic and onions often.

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