Paleo Crackers With Tahini & Wholegrain Mustard (Low-Carb, Nut-Free)

These healthy low-carb and paleo crackers are super easy to make and can be served with your favourite dips and condiments or used as a base for tasty finger-food canapes. Made with earthy tahini and wholegrain mustard, these grain-free crackers are also tree nut-free, so they are perfect for kids lunch boxes and as healthy snacks.


Paleo Crackers (Nut-Free, Grain-Free, Healthy Recipe)

When you make a bowl of nice guacamole or beetroot dip, or you slice up some lovely ham off the bone and a few gherkins and think ‘Gee, I could do with a few crackers right about now’?….but, you’re trying to be healthy and avoid processed, high-carb or grain-based crackers…that’s when you normally opt for carrot and celery sticks.

How about kids school lunches? Wouldn’t be nice to add a few healthy and nut-free crackers in their lunch box?

I always find it hard to find healthy and low-carb crackers in stores or they are super expensive. This is why I created this recipe for grain-free, low-carb, nut-free (tree nuts that is!), paleo crackers.

 

PALEO CRACKERS NUTRITION

For a little snack with just a handful of ingredients, these crackers pack a good amount of nutrients. Sesame and tahini are a great source of minerals and egg and butter or ghee are full of vitamins. These are high in calcium, iron and magnesium; and, with only 4 grams of net carbs (total carbs minus the fibre, which these guys are also high in) and 5 grams of protein per serving (3-4 pieces), you can afford to add some crackers back into your life. Full nutrition breakdown below the recipe.

HOW TO MAKE THESE low-carb CRACKERS

These crackers are made with tahini, sesame seeds and wholegrain mustard as the flavour and texture components. I wanted to keep these low-carb and nut-free, so I opted for coconut flour (not a tree nut but you might need to replace it if coconuts are a problem). Sesame seeds can also be replaced if these are not allowed in school lunches. I provide a few alternatives further below.

Making these paleo crackers is super easy. You mix all ingredients in a bowl into a very thick, doughy paste and then spread it into a thin layer over some non-stick or greased baking paper. I use two sheets of paper and a rolling pin to achieve a flat, thin cracker layer.

I like to pre-slice the dough ever so slightly with the tip of the knife so that the baked cracker sheet is easier to break into small pieces. Naturally, because our ovens are not evenly heated, the edges or some parts of the crackers might be more cooked than others. Keep an eye on them in case some parts start to burn. You can always remove the sheet and break away the cooked bits, then pop the rest back in the oven for another minute or two. Find the full recipe and instructions below! 

Find ideas for 11 more low-carb and paleo crackers here.

How to make paleo crackers step-by-step photos

PALEO CRACKERS: VARIATIONS & SUBSTITUTIONS 

  • If you are allergic to coconut but not to nuts, coconut flour can be replaced with some almond meal and tapioca flour (I would say 2 tablespoons of almond meal and 2 tablespoons of tapioca flour or until you get a similar texture as in the images above). Tapioca flour is higher in carbs, just FYI. 
  • If you’re avoiding tree nuts AND coconut, use tapioca flour/cassava and maybe some buckwheat flour (about 2-3 tablespoons of each) or another gluten-free flour.
  • We eat butter, which is usually fine for those avoiding dairy as it’s almost all fat, but you can use ghee (clarified butter), macadamia oil or coconut oil instead.
  • If allergic to sesame seeds but not to nuts, you can use cashew or sunflower butter instead of tahini, which you can dilute with a little water or melt over low heat. Omit the butter in this case as it will have plenty of fat from the nut butter. Whole sesame seeds can be replaced with hemp seeds.
  • Wholegrain mustard can be replaced with dried herbs such as rosemary or sage, and you can also add spices like garlic salt, paprika and cumin for more interesting flavours.
  • I haven’t tried making these without eggs but I imagine you can just add a little water or a tablespoon of chia seeds or flaxseeds soaked in water until puffed up. That seems to be a good egg replacement.
  • Double the ingredients and bake on two trays if making a larger batch.

Paleo Crackers With Tahini & Wholegrain Mustard (Nut-Free)

 

HOW TO STORE HOMEMADE CRACKERS

These paleo crackers can be stored in an airtight container or a mason jar for up to one week. They will last even longer in the fridge. You could portion them out into individual Ziploc bags for quick grab-n-go snacks.

WHAT TO SERVE THESE PALEO CRACKERS WITH

These crackers can be enjoyed in so many ways. Obviously, they are perfect for dipping into your favourite dip. Try my Greek Eggplant Dip or this Beetroot Prune & Walnut Dip. 

Top the crackers with homemade basil cashew pesto and sliced tomatoes or artichoke pesto dip and good quality ham; sun-dried tomatoes and cheese are a good combo if you tolerate dairy; add them to any cheese platter or antipasto platter.

Serve as a side with your favourite healthy soup; pop a saucy meatball on top or serve with tuna tartare or lomi-lomi salmon salad. 

Paleo Crackers with Tahini & Wholegrain Mustard (tree nut free, gluten free, grain free)

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Paleo Low-Carb Crackers Recipe

Paleo Crackers With Tahini & Wholegrain Mustard

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 10-15 crackers 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: European

Description

These homemade paleo crackers are healthy and delicious and can be served with dips, antipasto platter, soup and more. Tree nut-free and great for lunch boxes and on-the-go snacks. Serving size 4-5 crackers.


Scale

Ingredients


Instructions

  1. Preheat the oven to 170 °C/335 °F.
  2. Mix the tahini, butter (or other oil/fat), egg, sesame seeds, salt and mustard in a bowl until well combined. Add the coconut flour and mix until thick, sticky mixture forms. If using a different flour, you will need to add more as coconut is a strong moisture absorber and I am using it sparingly.
  3. Roll the mixture into a ball and place on a slightly greased parchment/baking paper (about 40 x 40 cm). Flatten with you hands in the middle until it’s a flat pancake. Then cover with another piece of parchment paper of the same size and use a rolling pin to flatten the pancake into a thin dough layer, about 3-5mm. Roll it evenly in four directions starting from the middle.
  4. Finally, using a knife, make small incision marks vertically and horizontally to make it easier to break the crackers when cooked.
  5. Place in the oven, middle shelf, and cook for about 15 minutes. The outer edges will cook faster so I recommend taking the tray out of the oven when those start going golden brown and slicing those edges off first, then putting the tray back in the oven for a further 3-5 minutes. Alternatively, before you put the tray in the oven in the first place, slice the thin pancake into halves and spread them apart so there is some space between the halves.
  6. When you’re taking them out, you will notice that there is some oil bubbling away around the cracker and that’s fine. Set the cooked cracker layer to cool before breaking apart. See pictures above for reference.

Notes

Tahini paste is made out of sesame seeds and can be purchased in most supermarkets, health food stores and online. I used light tahini paste. It can be replaced with nut or seed butters.

 

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Comments

47 Comments
  1. I am so missing crackers and at this time of year the temptation to eat wheat crackers with cheese or dips is almost irresistible. Will be trying this asap. One question – is your tablespoon 15ml or 20ml? I have both and never know which to use.

    1. Hi Kerry, I don’t exactly what mine is but if you pick one or the other and use it for all ingredients, proportionally it should all work out fine.

  2. I am so missing crackers and at this time of year the temptation to eat wheat crackers with cheese or dips is almost irresistible. Will be trying this asap. One question – is your tablespoon 15ml or 20ml? I have both and never know which to use.

  3. Thanks for this recipe, it is delicious and a welcome variation to my paleo toddler’s lunchbox! Quick question, how and how long do you store them?

    1. Hi Leisha,

      I store them in an air-tight container out on the bench for 4-5 days or you can put them in the fridge and they will last for a week at least.

      Irena

  4. This excites me!!! My daughter and I love cheese or pate on crackers but I really needed a grain free alternative. I will definitely be giving these a go!

    1. If you’re not allergic to all seeds, try sunflower or pumpkin seed butter but maybe add a little water as those are quite thick. Otherwise maybe some flaxseed meal.

  5. I am on platter duty for Christmas Day and have just made these and are delicious. I have stored them away to stop everyone eating before tomorrow. I really love your website and recipes. It’s my one place stop each week for menu planning. Keep up the great work and Merry Christmas!

    1. Thank you Sarah! I love hearing this. Lots more recipes AND meal planning tools coming up next year. Have a fantastic Christmas and enjoy those crackers 🙂

  6. Hi Irena,

    I LOVE the taste of these crackers- thank you for posting this recipe! However, they are very, very crumbly. I used ENER-G egg replacer for the egg because I am allergic to eggs. Do you think that is the problem? What else could I be doing wrong? Thanks so much!!

    1. Could be potentially. My only other suggestion is to make sure it’s rolled out thin and maybe bake for a little longer so it’s really dried up.

  7. I just made these and they are delicious! I forgot to add the egg and they still came out delicious, so for those who are allergic to eggs, can still me made. However, they are very crumbly. Still good though! Thanks for the recipe! I will try them next time WITH the egg. Haha!

  8. OMG my house smells amazing! has anyone found any other flavours to do in stead of mustard…?
    best crackers ever!

  9. you ARE saying to use whole grain sandwich mustard, correct? not mustard seed? cause your photo seems to show dry mustard seed. just asking. thanks, Kitty

  10. Love the idea of mustard in the recipe…just made some vegan almond/flax/chia crackers, so I’ll give these a whirl this week – can’t wait!

  11. Ugh. I’m sad to say me and my family found these really awful in terms of both taste and texture, and they certainly didn’t improve with a few days in an airtight container. I’m a good cook and followed the recipe to the letter, so I’m not even remotely interested in trying again. 🙁

    I appreciate the effort and creativity that went into this recipe, but my search for a serviceable paleo cookie continues …

  12. Hi, Just made it and they are yummy! Will need to perfect my shaping in future attempts. The only thing is it took more coconut flour than written, but no big deal. Thanks for the recipe!

  13. How long will these keep? I’m guessing they’re OK to keep in the cupboard? Thanks for the recipe! My mum tasted one and reported they’re delicious.

  14. These are perfect!
    We just love them.
    Sometimes I add fresh garlic and then it comes out as garlic bread. Great for soups.
    Thank you.

  15. I liked how easy this recipe was– the dough is easy to work with when using parchment. The texture is also nice. I’m a little bummed I can’t really taste the sesame. I love mustard but the mustard flavor is all i can taste. I will make these again but reduce the mustard by half. Thanks for a great way to satisfy my tahini addiction 🙂

  16. So tasty and a nice texture. Thank you. Been desperate for a good grain free tee nut free cracker. I used a herby mix instead of mustard to avoid the sulphites and some peanut butter as I didn’t have enough tahini. Great. A relief after making some weird cloud bread yesterday that didn’t work. Keep up the good work. Great that you have so many substitutions listed.

    1. I don’t have the exact info but only a few ingredients so you could copy/paste into one of the available calculators. Might be okay for keto, actually.

  17. Ireana: here in the States our “WHOLE GRAIN MUSTARD” is a prepared product with vinegar and other stuff that makes it a paste My first attempt will be as the Recipe is written! I would like to try other spices, like the ones you suggest; When subtracting the “WHOLE GRAIN MUSTARD” must I turn the replacement spices into a paste or just at some water??? Thank you Henry, Hank the Baker, Harrison

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