Paleo + Keto Almond Pulp Crackers
Almond Pulp Crackers made from the leftover almond pulp after making homemade almond milk. Really easy to make, and so healthy! Paleo, keto, gluten free, grain free, dairy free, vegan, low carb.
I hate being wasteful, especially with food. I rarely throw any food away. I’ll continue eating dinner leftovers for my lunch for days in a row. When I bake something, I really scrape the bowl to get every drop of batter out. And I when I’m chopping up vegetables, I save all the ends and stems and things I won’t cook and give them to the chickens.
No food goes to waste in our house!x
Which is why I was determined to find a use for the almond pulp that is leftover after making homemade almond milk. I can’t just throw it away! I knew I could find a good use for it. The question is, what should I make with the leftover almond pulp?
Introducing almond pulp crackers!
Thin and crispy, with a hint of garlic flavor. Perfect for snacking on, dips and putting in to soups. The best part? These crackers are so healthy! Paleo, keto, gluten free, grain free, dairy free and vegan.
One of the things I miss most with eating Paleo and keto is crunchy snacks. Not anymore now that I have these almond pulp crackers!
To make them, I use all the almond pulp that is left after straining and squeezing out the almond milk. I use it right away when it is still wet. But if you’re short on time, you could cover the pulp and store it in the fridge for a day or two until making them.
I then stir in 3 other ingredients you definitely already have in your pantry right now, roll the dough out really thin, cut in to crackers and bake!
The key is to roll out these crackers SUPER thin! The first time I made them, I rolled the dough the same thickness I would a pie dough. Wrong! The crackers were too thick and I didn’t like it. The next time I made them, I rolled them really thin, like as thin as a Wheat Thin cracker. This was the winning cracker recipe.
I use a pizza cutter and cut the crackers, then use a fork to score each cracker so they don’t puff up while baking. I leave the crackers in one big slab like the picture above, and after baking for 15 minutes the crackers are partially baked enough that you can easily flip them and continue baking them spread apart.
My go to for flavoring these crackers is just salt, like the recipe below. But you can play around with the flavorings too! You could add in fresh herbs like rosemary or thyme (2 teaspoons chopped), use 1/2 teaspoon garlic powder or 1/2 teaspoon onion powder, or even citrus zest like lime!
The great thing is, you can taste the dough raw to see if you like the seasoning. All the dough ingredients are fine to eat unbaked. So you can taste it and adjust the seasoning to your liking before baking.
I store mine in a wide mouth quart mason jar, and we all love snacking on them all week long. Even the 1 year old loves these almond pulp crackers!
Almond Pulp Crackers (Paleo + Keto)
Ingredients
- Almond pulp from 1 batch of homemade almond milk, about 1 cup
- 2 tablespoons golden flaxmeal
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350º with the oven rack in the middle.
- Combine all ingredients in a bowl. (I add my almond pulp when it is still wet right after squeezing out all the almond milk.)
- Press the dough into a ball, place it between 2 pieces of parchment paper, and roll to be 1/8" thick. These are best thin, so roll it as thin as a Wheat Thin. When you roll it out, the dough is going to be all uneven around the edges. To make them straight, lift the parchment paper and fold it and the dough over to make a straight edge. (see picture) Then roll again between 2 pieces of parchment paper to be an even thickness.
- Cut the dough into desired cracker size. (I cut mine into 36 crackers, 6 across and 6 down). Then poke with a fork to allow the air to escape.
- Transfer the parchment paper with the cut crackers on it to a baking sheet. Leave the crackers all together and bake for 15 minutes. Then take the crackers out, flip, and spread the crackers out and bake another 15 minutes, or until the crackers are crispy and golden brown. The thinner ones on the edge are usually done at 15 minutes, and the ones in the middle will take another 5 or so minutes. You will know they are done when they are golden brown and completely crispy. If they can bend or feel even the littlest bit soft in the middle, keep baking them.
- Remove from the oven, and allow to cool.
- Store in an airtight container.
Notes
This post contains affiliate links, thanks for the love!
17 Comments on “Paleo + Keto Almond Pulp Crackers”
THANK YOU! I also hate food waste. I’ve tried other almond pulp recipes without much luck. These crackers are WONDERFUL. I made them exactly by your recipe. Next time I think I’ll press a little bagel seasoning into them before I bake them. Sound like it would be delish.
It’s such a wonderful use of the leftover pulp Janie. Adding bagel seasoning is a great idea!
I am a meat and potatoes guy. Not much wiggle room…. just meat and potatoes. I think I had a carrot once in 1996.
I took the pandemic as a chance to make some life changes, including exercising and eating better.
My wife (generally a healthy woman) is helping immensely. She recently made these crackers using the almond pulp we make our own almond milk with.
The crackers are delicious. Not sure what it is about them, but the lightly salted baked goodness just does it for me. And I’ve always seasoned my food heavily. But these are just right. And I don’t feel bad eating them!
I am so glad you like my almond pulp crackers Jay! It’s so nice to have them as a healthy snack. Congratulations on your journey to better health! This pandemic has made lots of us refocus on our well being. So glad you and your wife are too!
Each cracker is 41 calories? 5 crackers would be around 200 calories??
Thanks so much for catching the error on my crackers Wendy. The ingredients weren’t entered correctly. They are actually 23 calories each. I have updated the nutritional information. Thanks again!
Hi there – Just wondering if Cashew Pulp (we make cashew milk) could be used in a similar way? I’m trying to figure out how to use the leftovers. Thanks!
That is a fantastic idea to use cashew pulp for crackers Rebekah. I haven’t recipe tested it, but maybe someday I’ll give that a shot. Cashew pulp might be a little wetter than the almond pulp because of the higher oil content.
I’ve never made crackers before, but as with all your recipes these were easy and so tasty! They are very versatile and definitely fill that crunch void I sometimes have with keto! They’re also a great addition to my little’s lunch!
I am so happy you liked my Almond Crackers Jenn! I love that they satisfy that need to crunch, too. I am so glad that your little likes them in their lunch! My boys just LOVE these too!
I actually had really good luck with these! I was so excited to have something to do with almond pulp because I also hate throwing it out.
Just like the recipe said, I did have to bake them at different times- taking the outside crackers off first. I would definitely make them again. I added thyme and garlic-so good.
Yea! So happy to hear that Sarah! Glad you like avoiding food waste too! Adding thyme and garlic sounds delicious!
The taste was good, but the crackers were so fragile that any type of movement or just picking them up and they crumbled. Not sure what I can do next time to make them more sturdy? The thickness seemed perfect – about the thickness of a Wheat Thin… They just weren’t “hard” enough, but we’re fully cooked. Any comments appreciated!!
Hi Lori! I’ve never had issues with them crumbling. Were they pressed together really well and rolled out with a rolling pin? The texture when I make them is almost like a tortilla chip. And I keep cooking them until they are fully dried out. I tap on them with my nail and if they make a “tap” noise they’re ready! They shouldn’t be able to bend at all. Hope you have better luck next time!