Nut Thins
Crispy, flavorful, and irresistibly snackable, these homemade Nut Thins are the ultimate gluten-free cracker alternative! Made with nutrient-rich almond flour and ground flaxseed, they deliver a satisfying crunch while keeping things low-carb and keto-friendly. A pinch of garlic and onion powder adds a savory touch, but feel free to customize with your favorite seasonings. This easy recipe requires just 15 minutes of prep time and minimal ingredients, making it a guilt-free choice for quick snacks, charcuterie boards, or lunchboxes. Whether enjoyed plain or paired with dips, cheese, or spreads, these Nut Thins offer a wholesome and delicious solution for healthy snacking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Ground flaxseed
- 0.5 teaspoons Salt
- 0.5 teaspoons Baking powder
- 1 large Egg
- 1 tablespoon Olive oil
- 1 tablespoon Water
- 0.25 teaspoons Garlic powder (optional)
- 0.25 teaspoons Onion powder (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour, ground flaxseed, salt, baking powder, garlic powder, and onion powder (if using). Whisk to evenly distribute the dry ingredients.
In a small bowl, whisk together the egg, olive oil, and water until smooth.
Pour the wet ingredients into the dry ingredients and mix with a spoon or your hands until a cohesive dough forms. The dough should be slightly sticky but workable.
Place the dough onto a piece of parchment paper. Cover it with another piece of parchment paper and roll it out into an even layer about 1/8-inch thick.
Carefully remove the top piece of parchment paper and use a knife or pizza cutter to score the dough into small, cracker-sized rectangles or squares.
Transfer the parchment paper with the scored dough onto the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are golden brown and the crackers feel firm to the touch.
Remove from the oven and let the nut thins cool completely on the baking sheet. They will crisp up further as they cool.
Break the crackers along the scored lines and serve. Store leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 5.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 373 mg | 29% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
