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What crackers can you eat on a keto diet? This low carb keto crackers recipe! And it’s the perfect way to enjoy crackers in a much more nutritious form — even if you (or your friends an family) are not keto at all. These almond flour crackers are made up of just TWO simple and healthy ingredients. And when they’re mixed together and baked, they turn into irresistible, wholesome healthy snacks!
This recipe for keto crackers with almond flour bakes up buttery and crispy, thanks to Wholesome Yum Blanched Almond Flour! It can replace regular flour cup for cup in both cooking and baking, and has a superfine grind that blends perfectly into recipes.
Why You’ll Love This Keto Crackers Recipe
- Taste and texture like conventional crackers
- Buttery flavor
- Crunchy and sturdy
- Only 2 ingredients (plus salt), with endless variations
- Done in less than 25 minutes
- 4g net carbs (and 8g total carbohydrates) per serving
- Keto, low carb, healthy, gluten-free, & vegetarian
Low Carb Crackers Ingredients
This section explains how to choose the best ingredients for almond flour crackers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Almond Flour – The main ingredient in the best keto crackers! The fine grind and healthy fat content makes them 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 yield a gritty consistency. Almond meal or “ground almonds” will definitely do this. If you want to use coconut flour, it won’t work as a 1:1 replacement, but you can try these coconut flour crackers instead.
- Egg – Used as a binder. A flax egg may also work, but I haven’t tried it. The crackers will probably be more fragile with an egg substitute.
- Sea Salt – Adds savory flavor to the low carb keto crackers. Use any fine salt you like.
See more flavor variations below!
How To Make Keto Crackers With Almond Flour
This section shows how to make almond flour crackers, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet with parchment paper.
- Mix. Combine 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.)
- Roll. Place the dough between two large pieces of parchment paper. Use a rolling pin roll out the dough into a large rectangle. Cut the cracker dough into smaller rectangles with a pizza cutter or sharp knife. Prick with a fork or toothpick if desired. Place on the lined baking sheet.
- Bake. Low carb crackers are finished when golden on the edges.
- Cool. They will crisp up more as they cool.
Tips For The Best Low Carb Crackers
Follow these tips for perfect low carb crackers every time!
- Oil your hands if needed. The easiest way to handle the almond crackers dough is by oiling your hands just a little bit. This will prevent sticking. It’s not required, but worth a try if you find the dough sticky to work with.
- Roll as evenly and thinly as possible. Uniform thickness ensures that your keto crackers cook evenly, and rolling them extra thin ensures that they get crispy.
- No need to waste extra dough. When rolling out the dough, 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.
- Prick with a toothpick or fork. This helps them cook more evenly and prevents bubbling.
- Watch crackers closely. They 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.
- Let them cool. Allow the crackers to cool completely before handling. They need to cool to crisp up.
Variations For Almond Flour Crackers
Feel free to add your own spices for a totally unique twist. Here are some ideas for your crispy keto crackers:
- Toasted: Sesame seeds, chia seeds, or poppy seeds would make yummy keto-friendly crackers (or try everything bagel seasoning).
- Chopped Herbs: Rosemary, basil, and parsley would all be good for a savory low carb cracker.
- Italian: You can transform these crackers with some garlic powder and Italian seasoning.
- Mediterranean: With some basil and sun dried tomatoes diced up and baked in. Make sure to dry the oil from the tomatoes, so the crackers don’t turn out too oily.
- Sweet: Yes, you can even make this keto crackers recipe sweet! Simply add your favorite sugar substitute, some vanilla or almond extract, and maybe sprinkle with cinnamon. (You’ll only need a couple tablespoons of sweetener, max – don’t add too much or the dough will be too dry.) And then try spreading mascarpone cheese on them… mmmm.
Storage Instructions
- Store: Let your almond flour crackers cool completely before storing them, or they will not stay crispy and will spoil faster. Store them in an airtight container for up to 1 week.
- Freeze: Cool completely and store in a freezer bag or freezer container. Line the layers of crackers with parchment paper so they don’t stick together.
What To Serve With Keto Crackers
The best keto crackers need cheese, right?! That’s one option, but I’ve got loads of others for you:
- Low Carb Dips – These keto crackers are always a hit with low carb dips like spinach artichoke dip, cold crab dip, guacamole, salsa, or bacon ranch dip.
- Soup & Chili – If you need a nice crunch with your keto chili, low carb chicken soup, stuffed pepper soup, or keto white chicken chili, these low carb crackers are the perfect choice.
- Charcuterie Board – Display crackers on a stunning keto charcuterie board!
- Spreads – These pair well with a cheese ball or chicken liver pate.
- Cheese – All crackers go well with simple slices of keto cheese. Pair these crackers with mozzarella cheese, parmesan cheese, or cheddar cheese for a quick and easy snack.
More Keto Cracker Recipes
Make snack time more satisfying with these super easy low carb crackers!
Tools To Make Low Carb Crackers
- Baking Sheet – These are my all-time favorite pans for baking everything, from cookies to keto crackers!
- Food Processor – Not necessary for these keto crackers, but it sure makes mixing up the dough easy!
- Rolling Pin – You definitively need a rolling pin to roll out the dough for this low carb crackers recipe.
Keto Low Carb Crackers Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Keto Crackers With Almond Flour (2 Ingredients)
This crunchy, buttery low carb keto crackers recipe needs just 2 ingredients! Almond flour crackers are super easy, healthy, and delicious.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
Last Step: Leave A Rating!
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Related Easy Recipes
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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451 Comments
lori
1OK, 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!
Julie
0They have good flavor. Even when they are plain.They are quite crumbly though. Next time I may add another egg or egg white
Laurie
0These are scrumptious!! OK, I have some tips…
Due to reading all the other reviews, this is the recipe I come up with:
I follow Maya’s instructions but I add 1 T melted butter when I add the egg. I combine all that in the food processor but it’s always still very crumbly at this point for me. So, I add a few drops of water at a time (go slowly – up to maybe 1-2T at most), just until it comes together in a ball. Once that happens, I stop the processor and start to roll it all out on parchment. My dough is much wetter but it rolls much more nicely than even Maya’s video. After it’s rolled out, I score it all with a knife and prick it with a fork (I think that’s just for eye-candy?). Then, to make things easy on myself, I slightly lift the edge of that parchment and slide a pizza pan under the whole thing. I bake the crackers for the first 8 minutes on that parchment. Now, I added a lot more moisture to the crackers so they need to bake longer than the original recipe. After the first 8 minutes of baking, they’re fairly solidly holding together. So, I pull that out of the oven, place a parchment on the top, invert a pan on top and flip the whole contraption over. Remove the previously bottom parchment from the top and bake 8 more minutes. At this point, you’ll just have to watch it for the done-ness you prefer. I prefer mine a golden brown and if your edge pieces are a little thinner than the others, you might need to remove them a few minutes early or they’ll get too brown and have a slightly burnt taste.
I am so in love with these crackers!! 🙂 Thanks again, Maya, for a fantastic recipe! 🙂
Malapert
0AMAZING!! And, CRUNCH!! Man do I miss crunch on keto! I have an allergy to fresh fruits and veggies so I can’t even use celery and carrots. These might have just single-handedly saved my keto diet. 😉 Thank you!!
As written, I couldn’t get mine to hold together. So I added 1tbsp melted butter and a tiny bit of water. I might have had to bake mine a minute longer but they are crunchy and taste great. Thank you so much!!
Nathan
0Okay so I had a little problem with mine being too crumbly I just added some carb smart milk so they can still be keto and the dough cane together perfectly I just ended up asking myself how do these taste delicious and buttery when i did not put any butter in them. I am going to buy your book if all your keto recipes are this good. 10 stars if I could.
Dj
0I’ve been craving sardine pate, but what to put it on. Saw your recipe, comments, and video so decided to give it a go. Forgot that hubby had eaten our last egg so used egg whites and a pat of butter. All I’ve got to say is, Wow! Got excited when I pulled the first batch out to cool and I could tell they were crisp. Just had one after a minute to cool and they taste great. Thank you.
Cathy Buckingham
0I love this recipe, but it is too dry to roll out.
I’m going to add a little water.
GP
0Used a flax egg for the binder…came out tasty and crunchy. Excellent recipe!
Deb Cue
0P.S. I froze the crackers on the paper for 5-10 minutes before trying to handle them to put on the baking sheet. While they were freezing, I used any excess dough and rolled more crackers.
Deb Cue
0These are hard to roll the same thickness, but it was my first time, so maybe I will get better. I had no parchment paper so I rolled them between wax paper and sprayed the cookie sheet with PAM. It formed a “dough” perfectly with just a fork and my hands! 🙂 I baked them for 12 minutes, but some of the “thinner” ones came out at 10 minutes. Next time I will measure the salt to 1/2 tsp (I eyeballed it and mine were a bit too salty). One person suggested sprinkling salt on the top. I would say they are salty enough, but some people like salt more than others. They did not stick at all (no parchment paper) to the baking sheet and they are nice and “strong”. Do they taste like a Ritz? No, but that’s OK. I am going to keep this recipe and do them to perfection next time. So very simple. I am going to have cheese and crackers tonight! This is a must save recipe for sure!!!
CarmenGi
0This is soooo good!! Keto crackers are so expensive, this is a wonderful alternative. Mine didn’t come out perfect, but taking into account that I am absolutely no good at baking… I am very happy with the results. Yummy. Will be trying variations as well. Thank you!
Anne
0Just made them. delicious! I did add the tablespoon of butter AND sprinkled salt over top (in addition to the salt in the recipe). Very YUM.
Deborah
0Love, love, love these. Your recipe is perfect. Made a mistake with using pre-grated cheddar out of desperation (I had no block cheddar cheese) and they were awful (they even made the house smell foul). Your original recipe is fabulous and I will never veer from your version, Keep up the good work! Tip – for easy cutting, after rolling out, freeze for about 5 minutes between the parchment, makes for easy transfer.
Angela
0I added 1 pat/TBSP of real butter. It made the cracker dough stick together better, and gave the crackers a nice crunch and flavor when baked. Love it! Can’t wait to try it with chia seeds, etc….
Dana
0Super easy and delicious. I ballpark the size but make sure the re-rolls are the same thickness for even baking.
Debbie
0I’m going to be trying these and had a few questions. I see you commented that this recipe should make about 30 crackers, is that correct? Could you give me an idea about how many inches each cracker should be and how many crackers are 4 net carbs?
Wholesome Yum D
0Hi Debbie, These crackers are about 2in long and 1in wide. There are 5 crackers in a serving which is 4 net carbs.
TPD
0Are these crackers very hard? I’m looking for something a little tender. If you have any suggestions for achieving that with this recipe, I’d love to hear them.
Wholesome Yum D
0Hi, This is a crunchy cracker. Maybe you would be more interested in my cheese cracker recipe.
Eric
0Hey Maya!
Would you recommend some psyllium husk or xanthan gum to help a bit with the structure? They seem a little fragile and could be a bit messy, especially when kids eat them.
Maya | Wholesome Yum
0Hi Eric, You could try that if you want to but they would probably be less crunchy.
Tracey
0Tasty? Yes
Difficult to make ? Yes
Unless you roll these out completely equal thickness they will not bake evenly and I had a heck of a time rolling them they’re tasty but….. not easy
JACKIE VERHIEL
0Super easy and great tasting. If you are using 2 cups of flour, how many crackers should you get? I am trying to figure out the right size I should be cutting them thx.
Wholesome Yum D
0Hi Jackie, This should make around 30 crackers.
Anna
0This recipe is terrible. I followed it exactly and could not get it to form a dough at all. I added an extra egg, which didn’t help and 1/3 cup of water which finally got it to form a very loose dough. I couldn’t roll it, since it would not hold together, so I packed it into a parchment lined cookie sheet. I had to bake it for closer to 20 minutes to get it to even brown at all. It doesn’t hold together like a cracker at all.
Also, it is so incredibly dry that you choke trying to eat it. Terrible. I don’t know who tested this or if anyone else has tried to make it but this is the worst recipe I’ve ever tried.
Wholesome Yum D
0Hi Anna, Sorry this recipe didn’t meet your expectations. It sounds like your issue may have come from the almond flour you used. Did you use the recommended Wholesome Yum Almond Flour? There is a video at the top of the recipe card that might help you with any issues you are having.
Priya
0Hi, I want to make these almond flour crackers for both my toddlers. I want to make brown colour crackers and want to use cacoa and coconut palm sugar. It will be really helpful if you suggest me how much I have to use to make crispy crackers. Thank you😊
Eva Kay
0This recipe is absolutely delicious. It has a perfect crunch and a golden appearance. I make these all the time and flavor them with herbs and spices. I commend you for creating such a simple but outstanding recipe!! Thank you.
Larry
0I have to say….often when I read “great flavor”, “super easy, healthy” I’m really skeptical. Let’s be honest, almond flour is really hard to make it tasty. BUT, these are really good. I made 2 batches….one with Italian seasoning in the dough and then added garlic butter just before cooking. The other just had the Italian seasoning. I’m also really impressed because I suck at anything doing with baking and these were rather successful. Thanks for the recipe!!!!
SK.
0Delish
Abby
0Made these to dip into my homemade hummus and they were so good! They have great texture and taste. Love that I can make crackers at home now instead of buying them.