Paleo Crackers

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Mix all dry ingredients, then add the egg whites.
Form a ball. Roll out a portion of the dough between 2 pieces of parchment paper very thin.
Remove the top piece of parchment paper. Take a pizza cutter and score rectangles on the dough.
Place dough/parchment paper on a cookie pan in oven and bake at 350F for 10 minutes.
You may want to check every 5 minutes until the crackers are lightly browned but not burnt. Sometimes I remove the browned ones and then stick the rest back in the oven to keep baking.
Place the crackers on a counter top to cool.


  • 1 cup Almond meal or flour
  • 2 Tbsp Coconut flour
  • 2 egg whites
  • 1/4 tsp sea salt
  • 1 tsp oregano or dry basil (optional)


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Recipe Comments

Comments (9)

  1. posted by Erika on February 10, 2012

    Make sure you roll these SO thin you cannot pick them up with your fingers and they look almost too thin. The middle section is the trickiest to get thin. Great recipe though :) Thanks for sharing!

  2. posted by laurie on February 19, 2012

    yummy….i needed the fix!!!!!

  3. posted by Barbie on February 26, 2012

    Great recipe, and surprisingly simple to make! I added in some flax and sesame seeds, phenomenal!

  4. posted by lauries31 on May 17, 2012

    These definitely satisfied my need for crackers. I ate them with some Sardines-Yummy!!! One bit of advice if I may-When you think you have rolled them out thin enough-go thinner, much thinner. Like another reviewer said-so thin you cannot pick them up, especially the middle. A rolling pin does a great job. I did add Seseme seeds as well. Thanks for the recipe!

  5. posted by Big James on June 28, 2012

    I just made some and dude this is a tasty little snack right here. Thanks :)

  6. posted by Karen P. on July 10, 2012

    Needed something to slather the local, organic pesto goat cheese I bought at the Farmers Market today. These are perfect!

    I rolled them out as thin as I could until I ran out of space on the sheet. The edges were crispy, but yes, the ones in the middle are a little tougher to get crisp, more like a thin flatbread. But the suggestion to remove the brown ones as they’re done was great.

    I also added sesame, they’re lovely. Thanks!

  7. posted by godfreyra on August 18, 2012

    i really enjoyed this recipe. some of my crackers were a little thicker than others, but i liked it! they were like pita chips almost. great for hearty dips like hummus or almond butter. thanks for sharing.

  8. posted by Jeki on October 19, 2012

    Delicious! I also add some garlic/onion powder. Its tasty and easy to make.

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