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These almond flour crackers are my HG cracker recipe. They’re crispy, buttery, healthy, easy, and they have a base of just 2 ingredients — that is endlessly customizable from there. They check all the boxes, so I try to keep a batch in the pantry at all times. I’ve also served these almond crackers for extended family and friends that aren’t eating healthy, and everyone loves them. Make them with me to satisfy that craving for crunch!
Why You Need My Almond Flour Crackers Recipe
- Crunchy and buttery – I’m obsessed with the texture and nutty, buttery flavor, with no actual butter involved. And these have been so popular over the years that they even made it into my Easy Keto Cookbook.
- Just 2 simple ingredients – Plus salt. The neutral taste goes with everything. I’ve got a bunch of variations below if you want to experiment with different seasonings (sweet or savory) in your almond flour crackers.
- Versatile – They’re equally exceptional for a healthy snack all on their own, for dipping, and for topping.
- Keto friendly and grain free – These keto crackers have just 4 grams net carbs per serving, with squeaky clean ingredients that work for almost any eating lifestyle (gluten-free, dairy-free, paleo, whole30, low carb, and just plain healthy). And I promise you’ll enjoy them even if you aren’t any of these.
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour crackers, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Almond Flour – The main ingredient! The healthy fat content makes them taste buttery without any actual butter. But not all brands are created equal — I recommend Wholesome Yum Blanched Almond Flour for the best taste and texture. Different brands vary in coarseness, so some can make your almond crackers gritty. Almond meal or “ground almonds” are the worst in this regard. If you want to use coconut flour, it won’t work as a 1:1 replacement, but you can try my coconut flour crackers instead.
- Egg – Used as a binder. A flax egg or other egg substitute will also work, but the crackers will be more fragile.
- Sea Salt – You can add a little black pepper, too, if you like.
These ingredients make the most basic crackers, but you can experiment with my flavor variations below.
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How To Make Almond Crackers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the almond flour and sea salt in a large bowl. I like to use a whisk to break up any lumps.
- Add the egg. Mix well, until a crumbly dough forms. (You can also mix the dough in a food processor if you like — less work, but more cleanup.)
- Roll out and cut the crackers. Form the dough into a ball and place between two large sheets of parchment paper. Use a rolling pin to roll out into a large rectangle, then cut into smaller rectangles with a pizza cutter or sharp knife. (I love this rolling pin, which is marble to prevent sticking and so affordable!) Prick with a fork or toothpick. Carefully transfer the crackers to a baking sheet with parchment paper.
- Bake until golden. Your almond flour crackers are done when they are golden on the edges. Let them cool completely to crisp up.
My Recipe Tips
- The dough consistency can vary a bit. It depends on how you measure the almond flour, so sometimes it’s a bit more crumbly and sometimes less so. I find this dough is pretty forgiving and the keto crackers still turn out as long as you’re able to press the dough together between your fingers. If it’s so dry that you can’t, you can add a little butter or oil, a teaspoon at a time.
- Roll as evenly and thinly as possible. Uniform thickness ensures that your crackers bake evenly, and rolling them extra thin ensures that they get crispy. If some areas are thick and some are thin, the thinner areas will burn by the time the thicker ones are done.
- Repurpose any extra dough on the edges. When rolling it out, your goal is a rectangle, but it usually rolls out into an oval, so you may need to cut away some dough and re-attach it. You can do this as many times as you need to.
- Use a cookie spatula to transfer the crackers. This isn’t required, but I find it helpful to use a thin spatula like this to transfer them to the baking sheet without breaking.
- Why prick with a toothpick or fork? It’s not just for appearance! This helps the almond flour crackers bake evenly and prevents bubbling.
- Want different shapes? You can easily cut these into triangles, or even use a round cookie cutter to make round crackers. But rectangles (or squares) are the fastest and easiest!
- Watch closely during baking. The crackers go from crisp to burned a bit quickly toward the end. Baking time can vary depending on your pan, your oven, and how thinly you roll out the dough.
- Cooling is crucial for crispy results. They will be fragile and a little soft while they are still warm, but get crunchy once they cool.
Flavor Variations
These almond flour crackers have a neutral flavor that goes with anything, but there are so many flavor options! You can sprinkle these additions on top before baking or mix them with the dry ingredients before adding the egg.
- Seeds – Sesame seeds, chia seeds, or poppy seeds add nice flavor and extra crunch. My personal fave is everything bagel seasoning.
- Herbs – I recommend using dried herbs rather than fresh. Rosemary, basil, thyme, or parsley work well, or do a combo with Italian seasoning.
- Spices – Garlic powder and onion powder pair nicely with many of the herbs or seeds above.
- Cheese – Try a sprinkle of grated parmesan cheese on top before baking.
- Mix-Ins – Stir diced sun dried tomatoes, raisins, or dried cranberries into the dough. If you opt for the tomatoes, dry the oil very well so your crackers don’t turn out oily.
- Sweet – I’ve gotten this question a lot since I published this keto crackers recipe back in 2016, and yes, you can make them sweet! Add a few tablespoons of Besti sweetener, vanilla or almond extract, and maybe even a little cinnamon or pumpkin pie spice for a sweet cracker. Just don’t add too much sweetener, or the dough will be too dry.
Ways To Eat Them
Like I mentioned, these almond flour crackers are so versatile that they go with pretty much anything! Here are some of my favorite ways to serve them:
- Dips – These are perfect for scooping up my spinach artichoke dip, cold crab dip, or bacon ranch dip. My latest fave is cold spinach dip.
- Toppings & Spreads – Make little appetizers with sliced cheese, jam, cream cheese and lox, a smear of chicken liver pate, a dollop of low carb chicken salad, or serve them with a cheese ball. They’re also perfect for a charcuterie board.
- Soups & Stews – I love these keto crackers for crunch with keto chili (or my classic chili), but they’re also lovely with low carb chicken soup or really any of my healthy soup recipes.
More Keto Cracker Recipes
These almond crackers are my all-time favorite, but I’ve got more low carb cracker recipes you can try:
Almond Flour Crackers (2 Ingredients)
By
My almond flour crackers recipe is crunchy, buttery, and so easy, with just 2 ingredients! They're keto, gluten-free, and just plain healthy.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C) . Line a baking sheet with parchment paper.
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Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms (You can also mix in a food processor).
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Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 (.2 cm) thick (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape).
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Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 5 crackers, or 1/6 of entire recipe
- Tips: Check out my recipe tips above to help you if your dough consistency doesn’t seem right, ensure even baking, get crunchy results every time, and more.
- Store: Let your almond crackers cool completely before storing them, or they will not stay crispy and will spoil faster. Keep them in an airtight container for up to 1 week.
- Freeze: If you want them to last longer, keep the crackers in the freezer for up to 6 months. I line parchment paper between layers to prevent sticking.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto Cheat Sheet System.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Crackers Recipe
534 Comments
lori
5OK, let’s get serious for a moment…Are you kidding me????? I will NEVER buy a cracker again. So easy to mix (used food processor)–So easy to roll–(placed between two pieces of parchment paper)–SO YUM! I split the crackers up into three groups with seasons. The first group was plain. The second group, sprinkled cinnamon on top. The third, sprinkled garlic and onion powder. Can hardly wait to bake a second batch. TY for easy peasy tasty recipe!
Elizabeth Toward
2Easiest cracker recipe!! Add 1 cup shredded cheese and they become and stay crispier than any almond cracker I’ve ever had!!
I add garlic powder, onion powder, and all flavor bagel seasoning. Add your favorite either to the recipe or sprinkle on top and lightly roll into the flattened dough.
I cut mine with a pizza cutter. I make them about 1” x 1”. More the shape of wheat thins, then they don’t need the forked holes!!
I highly recommend this recipe!! Easy to make your favorite flavor!!
Maya | Wholesome Yum
0Thank you for sharing your variation and tips, Elizabeth. It sounds delicious.
Jeanne Wagner
1These crackers are delicious. I just made three batches for the very first time for our Christmas spinach artichoke dip. We also make that a keto recipe. They are also easy to make being just a three ingredients and this will be our go to cracker from now on. You can’t get anything in the stores this healthy. Now I want to experiment with sprinkling garlic powder and other things on top of them before they go in the oven. I did not see an option to post a picture along with my comment, or I would have. I have a large plate of them right here. Thank you, Maya, for such wonderful recipes!
Maya | Wholesome Yum
0Thank you so much, Jeanne! I’m so glad you liked them. You can post a picture on Facebook or Instagram and tag me @wholesomeyum so I can see. 🙂 Happy holidays!
Kim
1I cannot even believe how great these are!! I have been wanting cracker. Just craving them every time I look at the ingredients I can’t bring myself to buy them and then I found this recipe! They are fabulous!! Adjusting the time and keeping a good eye on them works for me in a toaster oven!! I can really see how these can be adjusted with different seasonings too!! Fabulous thank you for this recipe!!
Kathy King
1I just made these for the first time today. I love them! I miss my snack crackers and these are easy and so good.
Dianne
1I was wondering if you baked these crackers in mid oven rack (like a cake) or do you bake them on a higher rack (like a cookie). Your recipe sounds great and I am keen to try it out as our family prefers to eat gluten – free and one of us deals with big inflammation issues from arthritis. So eliminating grains is a must but finding a tasty substitute is not always easy!. Thank you for sharing this information.
Maya | Wholesome Yum
1Hi Dianne, I bake these on the middle rack. Hope you like them!
Yvonne
1Hi, I’ve just made these and they’re delicious. I’m celiac and have been trying to find healthy alternatives to shop bought bread and crackers which tend to be full of rubbish. It’s great to find something that is healthy, tastes great and so easy to make. The dough was great to handle and the more it was kneaded, the easier it was (must have been the oils in the almond flour). They baked great in my air frier at about 150c for about 12 mins and turned half way through. Thanks very much
Connie
0Very yummy with everything bagel seasoning.
This one is a keeper.
Quick and easy.
Used my stand mixer to combine ingredients.
Thanks.
Wholesome Yum D
0So happy you enjoyed them, Connie! I love that you used your stand mixer to make things easier. Thanks for sharing!
Anne
0These are so delicious and so easy. I’ll be making these often. I only wish I had found this recipe sooner! I added everything bagel seasoning. Awesome.
Maya | Wholesome Yum
0Yay, I’m happy you found it, Anne! Hope you make it again soon.
aj
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Lisa
0I just made these for the 6th or 7th time. They’re pretty quick to put together and I like them! TY
Wholesome Yum D
0Love hearing that this has become a repeat recipe for you, Lisa! It’s the best kind of compliment! 🙂
CATHERINE LOUISE OBRIEN
0After trying out about 4 cracker recipes I found online, all of which failed, I just tried this recipe. I am thrilled to report they are actually like crackers. They break, they crunch, just like crackers. I added Everything But the Bagel to the dry and they are VERY tasty. I would love to figure out how I might make them into Graham cracker with some cinnamon and Alluose sugar on top.
Wholesome Yum D
0Hi Catherine! I’m so glad these finally gave you the real crunch you were looking for, such a win after a few duds. Everything But the Bagel sounds amazing on them, too. And yes, you can totally take them in a graham-style direction with a little cinnamon and allulose sprinkled on top. Thanks for sharing your tweaks!
Laurie
0These crackers are sooo delicious. I love crackers and chips, and having been on keto for 3 weeks I’ve missed them. This recipe is very easy.
Wholesome Yum D
0Laurie, that makes me so happy. When you’re missing the crunchy stuff, having a go-to like this really helps, and I’m glad these hit the spot for you.
Lisa J. Jacobs
0I appreciated your video – you did even though it wasn’t perfect and that showed us to use a large egg. I weighed out the flour too. They came out perfect. Thank you. Next time, I want to see if I can get them crispier. I think if I roll out them out more maybe.
Maya | Wholesome Yum
1I’m so glad that was helpful, Lisa! Thank you. Yes, the crispness depends on thickness and baking time, and also they crisp up more as they cool.
Amy M.
0I thought these delicious crackers needed more spices/herbs. The crackers are much more buttery tasting the next day. I am impressed and recommend trying these as written.
Wholesome Yum D
0That’s so helpful, Amy! It’s always interesting how the flavors can change after resting! I’m really glad they won you over in the end.
Carmi
0Easy to make and they’re perfect for low carb snacking. Thank you for the recipe.
Wholesome Yum D
0Thanks, Carmi! I’m so glad you liked them, always love having a good low carb snack on hand!
Su
0Wow… I may be late to this party but this recipe works and I can’t believe I now have crackers to munch on. I was a little skeptical about how easy it is / would I know what the dough should feel like etc. It is possibly forgiving and I added poppy seeds and some cheddar as I had them lying around. Look forward to making sweet version of this. Thank you so much Maya for this recipe.
Wholesome Yum D
0So glad you found your way to this one, Su! It’s never too late and I love your additions with poppy seeds and cheddar. Let me know if you try a sweet version next!
san
0My daughter has a nut allergy, can I use the coconut flour by same company?
Maya | Wholesome Yum
0Hi San, No, I’m sorry, those flours are very different and not interchangeable. My flax seed crackers are nut-free.
Cindy Rose
0These are so easy, quick and delicious, I make a batch every weekend. Twice a week if I’m taking an appy elsewhere, so I know there will be something I can eat. 😉
I’ve added 1/4 c finely shredded cheddar…YUM! I’ve added a generous sprinkling of garlic powder to the dough…YUM! I’ve topped them with a brush of butter and almost every spice (or spice mix) you can think of…YUM Squared!!!
Wholesome Yum D
0Love hearing that you’re making these so often, Cindy! All your variations sound amazing—cheddar, garlic powder, butter, and all the spices? Yum for sure! Thanks so much for sharing your tasty twists!
Honey
0These are so good. So easy to make. I love seeds. So I add 1 teaspoon each of poppy seeds black sesame and white sesame. Just right into the dough. I also add more salt into the dough. Nearly double. I find some are ready before others. Maybe just my oven. So I keep checking them and I get them out as they become ready in batches. I’ve made 3 batches in 2 days. Love them. So do my non keto family
Maya | Wholesome Yum
0I’m happy you liked them! Those toppings sound great. Yes, some can be ready before others either due to slightly uneven oven heating or due to slightly different thickness. Checking on them like you’re doing is perfect. Enjoy!