Paleo Walnut Crackers are made with 5 ingredients. All you need to make this easy paleo recipe is almond flour, walnuts, eggs, olive oil, and salt. You can throw the crackers together in just a few minutes. Usually I have them completely rolled out and ready to go before the oven has finished preheating. Now that’s an easy recipe!
I’ve been writing easy paleo recipes since I went grain-free in 2001. I have hundreds of them here for you. When I write my recipes I like to use as few ingredients as possible. Why? It saves time for you. Less time in the kitchen means more time to play outside.
This easy paleo crackers recipe is the perfect snack for kids. The great thing about my nut cracker recipes is that they’re all low-carb and high-protein. I love serving my boys and their friends healthy snacks like these that are delicious, and of course kid approved!
Paleo Walnut Crackers
- 3 cups blanched almond flour (not almond meal)
- 1½ teaspoons celtic sea salt
- 1 cup walnuts, chopped
- 2 large eggs
- 2 tablespoons olive oil or grapeseed oil
- In a large bowl, stir almond flour, salt, walnuts, eggs, and oil until combined
- Separate dough into two halves
- Line two large baking sheets with parchment paper
- Place dough between 2 pieces of parchment paper
- Roll out dough to ⅛ inch thick
- Remove top piece of parchment paper
- Repeat process with other piece of dough
- Cut dough with a knife or pizza cutter into 2 inch squares
- Bake at 350°F for 10-12 minutes, until golden brown
- Cool and serve
If you’re looking for egg-free cracker recipes check out my Egg-Free Recipes page. If you like these Paleo Walnut Crackers, serve them with these easy paleo dips and spreads:
What’s the best way to store these crackers and can you freeze them? Thanks!
Paulina, I let them cool overnight on the counter, then store in a glass jar in the fridge. Haven’t tried freezing them :-)
I tried freezing these crackers and they tasted good. I don’t mind if they’re frozen, they taste perfect and they thaw very quickly. I just made some more and it makes my house smell wonderful. Thanks for all your delicious recipes.
Paulina, you’re welcome!
Having to avoid almands, sigh, I used pecan flour to make the crackers. They are dark brown, but delicious. Next time, I will grind walnut flour to try that. Thanks for your wonderful blog. I really appreciate making things for my husband.
Louise, I’m so happy to hear these crackers are delicious :-)
So the Bob’s Red Mill Almond flour wouldn’t be appropriate in this recipe because it’s also almond meal? Just making sure…
Lindsay, for more on the brands of almond flour that work in my recipes please go here:
Delicious crackers. They are flaky and I just have to figure out how to make them a little crispier but I love them with melted provolone and sun-dried tomatoes.
Glad to hear these were delicious Marleigh :-)
Elana, these crackers are great! I don’t know if it is because I ground most of the walnuts but the flavour is so good! I have double baked them for extra crunchiness! Thanks so much xx
Sian, thanks for letting us know these crackers are great!