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Keto eating is great, but sometimes you just want a plate of cheese and crackers. Or crackers and your favorite dip. And now, you can totally indulge those cravings because here is the perfect low carb crackers recipe!
With just three simple ingredients, you can make paleo crackers that taste just like the ones you used to like before you started eating healthier. This gluten-free crackers recipe gives you buttery tasting, crispy almond flour crackers that you can enjoy all week long without any guilt at all!
What Do Almond Flour Crackers Taste Like?
One of the best parts about this gluten-free crackers recipe is that it doesn’t sacrifice taste.
No cardboard tasting substitutes for you! These almond crackers taste very similar to your favorite name brand buttery treats, but are just a little more dense.
They have incredible crunch and sturdiness, just like a good cracker should. So, go ahead and enjoy ‘em with your favorite topping or scooped into a yummy, creamy dip.
The taste of these paleo crackers is wonderfully buttery, which is amazing because they contain no butter at all! These almond flour crackers even come out of the oven crispy, so you can eat them immediately. They crisp up even more with time, too.
Ingredients for the Best Low Carb Crackers Recipe
Now let’s talk about what’s in them… and what isn’t! Unlike your crackers from the store, this low carb crackers recipe contains no fillers, chemicals, additives, or things you can’t pronounce. Nope, not even a little bit of those things.
Blanched almond flour, an egg, and sea salt are all that’s required to make this crunchy gluten-free crackers recipe. So beautifully simple. And delicious.
If you’ve been eating keto, paleo or gluten-free for any length of time, you probably have these ingredients at home right now… which means that in just a little while you can be crunching on this gluten-free crackers recipe.
If you don’t, run to the grocery store and get them, because you can use the ingredients for tons of other low carb recipes (and paleo recipes). Plus, you’re going to love these almond crackers! And while you’re out, grab the ingredients for your favorite low carb dip to go with them.
Seriously, you’re going to absolutely love these low carb, paleo crackers. So here’s what you need to make them:
- Blanched almond flour
- Sea salt
- Egg
- Bonus: add your own twist!
People sometimes ask what kind of almond flour to use for these keto crackers. I recommend a finely ground, blanched almond flour like this one. You could try an almond meal, but the texture will be different.
Feel free to add your own spices for a totally unique twist. Toasted sesame seeds or poppy seeds would make yummy almond crackers. Or add some chopped herbs: rosemary, basil, and parsley would all be good for a savory low carb cracker.
Other possible flavor combos for this low carb crackers recipe to consider trying are Italian with some garlic and Italian seasoning, Mediterranean with some basil and sun dried tomatoes diced up and baked in, or you could even go sweet with it!
To make this gluten free crackers recipe sweet, add your favorite keto friendly sweetener, some vanilla or almond extract, and maybe sprinkle with cinnamon. And then try dipping them in whipped mascarpone cream dip… mmmm.
How To Make Low Carb Crackers
You can make the dough for these almond flour crackers in a food processor, or stir the dough by hand in a bowl. Just mix the almond flour and salt (and other herbs or spices if you prefer) together, than add in the beaten egg.
The easiest way to handle the almond crackers dough is by oiling your hands. You’ll put the dough ball between two layers of parchment paper so you can roll it out with a rolling pin.
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. Then just cut the dough into rectangles and bake.
One thing to make sure you do, though, is roll out the dough evenly so that your paleo crackers cook evenly. If you don’t, some will burn and others will stay chewy.
Also, make certain to let the almond flour crackers cool completely before handling.
How To Store Paleo Crackers
Another great thing about this low carb crackers recipe is that it can be made ahead of time. You can make the crackers up and store them in an airtight container to eat in a few days or over the course of a week (but only if you can resist eating them all at once!).
Make certain to let your almond flour crackers cool completely before storing them or they will not stay crispy and will spoil faster. You don’t want to waste a single, delicious bite.
How To Serve Gluten-free Crackers
So what is the absolute the best way to serve almond crackers?
Any way your little heart desires! The possibilities are endless.
You could try the amazing, silky French pate we serve on special occasions with them. These almond crackers complement the pate perfectly, but the possibilities for using these are endless.
Top them with nut butter, cheese, fancy appetizer toppings, or just eat them plain. They’re utterly delicious no matter what you do with them!
What will you top your sugar-free, gluten free crackers with?
Some of my favorite toppings for them are low carb spinach artichoke dip, a cheese ball, and just simple almond butter.
This low carb cracker substitute makes such a perfect paleo cracker that you won’t even miss the real thing… especially when you pair them with or even crab dip.
This low carb crackers recipe pairs beautifully with a cold spread (like this creamy cold crab dip) or a more savory hot dip. Nothing beats crispy paleo crackers and warm ranch crack dip with bacon.
You could also have them on the side with some delicious soup (have you tried the creamy chicken Florentine yet?) or keto paleo chili. What a great way to add some crunch to your bowl of low carb comfort food!
Tools To Make Keto Crackers:
Click the links below to see the items used to make this recipe.
- Parchment Paper – You will need to use parchment paper to keep the dough from sticking to your rolling pin.
- Baking Sheet – These low carb crackers will need to be cooked on a baking sheet. I prefer to use this one.
- Large Bowl – A large bowl is needed to mix the dough for this recipe. These stainless steel bowls are a great choice.
Low Carb Keto Paleo Crackers Recipe - 3 Ingredients:
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RECIPE CARD
Paleo Low Carb Crackers Recipe with Almond Flour - 3 Ingredients
These crunchy, buttery paleo crackers have just 3 simple ingredients. If you're looking for an easy keto low carb crackers recipe, this is the one!
RECIPE VIDEO
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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- 2 cup Blanched almond flour
- 1/2 tsp Sea salt
- 1 large Egg (beaten)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 350 degrees F (177 degrees C) . Line a baking sheet with parchment paper.
- 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.)
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.)
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.
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
Serving size: 5 crackers, or 1/6 of entire recipe
Video Showing How To Make Low Carb Paleo Crackers:
Don't miss the VIDEO above - it's the easiest way to learn how to make Low Carb Paleo Crackers!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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244 Comments
Donna Hodges
I made these last night, but they didn’t taste good to me and I believe they may have been a little too thick, as they didn’t really crisp up. I had a thinner one that turned crispy which was better. I am going to make them again and get the dough as thin as possible, and add some spices to add a taste to them.
Carol
How much almond flour, egg, and sea salt do I put in? There’s no directions on the temperature and stuff. I’m new to keto and I want to make crackers but I’m so confused.
Wholesome Yum
Hi Carol, are you on an Apple device? Sometimes the Safari browser on Mac automatically switches to “reader mode,” which hides the recipe card. You’ll need to turn it off in your preferences section.
Melissa
I made these with Almond meal, as I didn’t have almond flour. Don’t look like the picture, but super delicious!!!! Had them with cracked pepper pate. SO Yummy!!! (I put a sprinkling of sesame seeds in the mixture before baking too.)
Joanne
I have made this many times and it’s perfect every time!
Tisha
My first time making keto crackers and these were so easy and crunchy and nutty. I added some Everything But the Bagel seasoning to it and it’s just perfect! So happy I found these. Now I can really enjoy homemade charcuterie boards again 🙂
Sue Spencer
These crackers were fantastic! Lovely and flavorful. So grateful to have this recipe. The options for making them savory or sweet are endless! Well done. Thank you!
Karin
Can you make the dough ahead of time, freeze and/ or fridge? I understand it would make rolling the dough hard, but sometimes I only have a few minutes to get something done, so stages help!
Wholesome Yum
Hi Karin, I haven’t tried that but you could probably refrigerate this for a few hours with no problems. Add a few minutes to the baking time and keep an eye on them for doneness.
Lynda Savage
This is the easiest most reliable and excellent tasting recipe yet. I make a batch weekly
Marc
Made these for the first time per the recipe just as an experiment. I was pleasantly surprised on how good they tasted and will be making these again very soon with added seasonings. Thank you for sharing!
Sarah
Do you think using almond butter instead of egg would work?
Wholesome Yum L
Hi Sarah. I’m not sure about how that would turn out. Let me know if you try it.
Toni Marie
These are the cats meow! I added 1/4 tsp. Garlic powder, 1/2 tsp. Greek seasoning. They are out of this world with fresh feta cheese. Thank you so much! Best recipe ever as I’ve been dying for something to eat with my cheese.
Bill
Made it as directed except added maybe 1 tsp of water. Put a little sea salt on top plus rosemary leaves and brushed with melted butter. Took longer to brown up but I think our oven runs low
Kyle S
WoW! Terrific and easy recipe. Added some Penzey’s Summer in Paris spice to the dough along with sprinkling the top with an herbed salt. Delish!
Jayne
I love this cracker recipe. Now I can have crackers with my tunaI! I add a little bit of rosemary to it and they are great.
Nicole
These are sooooo GOOD!!!! I was craving something crunchy to eat my egg and chicken salads on! Perfect combination! I added 1 tsp of monkfruit sweetener for a hint of sweetness. Yum, yum, yum! Thank you!
Michelle
Crackers turned out perfect! After 12 minutes they were still light in color so I simply turned off the oven and watched them until they were perfectly golden. Before putting them in the oven I sprayed the rolled out dough with olive oil and then used an old children’s plastic building block toy to make perfectly sized square crackers. I then slid the parchment paper directly onto the baking rack and viola! Now to find the perfect spread to go with these delightfully tasty crackers.
Stacy Montero
This was my first attempt at keto crackers. I made them as written. I used a round cookie cutter after rolling out to 1/16″ thickness. I removed the crackers from the oven as they browned. They have the crispiness of shortbread and a mild, nutty flavor. They were exactly what I was looking for. Thank you so much!
Kathy
Have you made them with coconut flour? I don’t use almond.
Maya | Wholesome Yum
Hi Kathy, No, but you can try these coconut flour crackers instead.
Debi
Love these! The first time I made them, I decided to try half a batch to see if I liked them or not. However I made a mistake and I added the whole egg and the full amount of salt. They turned out great, I just baked them a bit longer. Then I made them the correct way. Well, I liked the double egg, double salt way better. So now I make them using double the eggs & salt. I find that the dough is easier to roll out thin. I also sprinkle with himalayan pink salt on top. I have sprinkled with parmesan cheese and they are yummy. I just made a batch with some dried italian seasoning mixed into the batter and they came out very tasty. It is very hard to roll out the entire dough to an even thickness, so I watch them carefully while baking and remove the outer edge ones as they brown and continue to let the center ones bake longer.
Karen
Just found this and I’m not sure just how large to make the crackers. Since I can only have 5 g net carbs at this point (only every 5 hours) I definitely need to know how large to make the crackers. Thanks.
Iain Clark
Just made my first batch of crackers. I must confess, I added a small handful of grated mozzarella to the mix to add tad extra dimension
Bee
I have made these crackers twice. Both times, the dough was so only I could literally squeeze it and have oil come out. This second time, over 1/4 of oil came out. I used Costco brand almond flour and fine sea salt, with one egg. No other ingredients. The first time they were inedible, the second batch is in the oven now. Crossing fingers!
Maya | Wholesome Yum
Hi Bee, It sounds like the dough was over-mixed, did you use a food processor? If you mix it too much in something powerful like a food processor, the nut flour can turn into nut butter and the oil can separate.
Sher
Wow! Super easy, super delicious! As usual, I can’t make anything “straight from the recipe”, I always have to tweak it. 😉
For my first shot at these I used 1/2 cup of almond meal and 1-1/2 cups of almond flour, and instead of rolling them out and cutting them into squares, I instead used my cast-iron tortilladora, aka tortilla press. I made 6 balls by pressing and rolling them a bit in my hands to form them, pressed them into circles and l then cut the circles into 6 triangles. Absolutely fantastic!
And as a bonus, I was able to get 36 crackers out of the recipe instead of just 30 which is great because I can’t stop eating them! 😀
Angela
The simplicity of this recipe I why I chose it for my first attempt at making crackers. So very easy and so very yummy!!!
Shawna
Made the crackers this morning. I don’t know how crunchy they’re supposed to be but mine weren’t that crunchy. I baked them for at least 15 minutes also. Maybe I need to go much thinner with rolling them out and smaller cracker size. I’ll let you know how my second batch works out. We made the crab cakes last night for dinner. They were FABULOUS!!
Maya | Wholesome Yum
Hi Shawna, Yes, you probably needed to roll them thinner to be crunchy. Hope the next batch works out. I’m glad you liked the crab cakes!
Nancy Owens
The one thing I really miss on a low carb diet is crackers. These did not disappoint . In fact they are to good. My daughter and I have eaten the whole recipe up in 2 days! At 226 calories a serving I’m going to be in trouble with portion control. I added some garlic and everything but the bagel seasoning which made them even yummier. Thank you for such an easy recipe.
Kass
I made these today, added Italian seasoning, and loved them. Cut them out with small cookie cutter. I wondered if they can be frozen.
Maya | Wholesome Yum
Thank you, Kass! Yes, you can freeze them if you’d like.
Marcella Smith
I have tried other cracker recipes and failed at the rolling out stage. I always made them too big. Your idea of using a cookie cutter might be my solution. I have a set of very small cookie cutters in the shape of leaves that I am going to try with this. Thanks for the idea, and hopefully it will help me with my heavy handed, clumsy crackers I attempted before! Thanks for the recipe, Wholesome yum! P.S. I don’t want to mess up any good rating, so I am giving it 5 stars before I try it.
Cathy B
How much swerve should I use to make these sweet?
Maya | Wholesome Yum
Hi Cathy, The max you could add is maybe 1-2 tablespoons, any more than that and the dough would be too dry/crumbly to stay together. A better alternative might be adding a concentrated sweetener like pure stevia or pure monk fruit, so that it won’t change the wet/dry ratio of the dough.
Stephanie
Oh man, I struggled with this recipe. I live in a very dry climate, and this dough crumbled like CRAZY. I did add about 2 tbs of butter, which helped a little. I’m guessing I’ll have to toy with this one, maybe adding water or almond milk to moisten. Whatever the reason for my struggle, I do NOT blame Maya! Her recipes are always amazing. This is just life in Colorado. If the dryness doesn’t kill your recipe, the altitude will lol.
Marijane Kendall
I have made these a couple of times, and except for the time to roll them out to a reasonable and fairly even thickness, it is a breeze to whip up. And they are very tasty. My non-keto friends like them, too. Especially with cheese ball. Last time I made them, I decided to do cutouts. I used a small round glass for my cutter. It was pretty time consuming because I had to keep rerolling the dough. But the end result was a more uniform size and heater looking cracker. They reminded me of vanilla wafers. Which brought to mind: could these be sweetened, and add vanilla flavoring for a kind of vanilla wafer. Have you thought of trying this? I might give it a shot with a small batch to see what happens. Anyway, thanks for all your easy, simple, and delish recipes.
Maya | Wholesome Yum
Hi Marijane, Yes, you could add a little sweetener and vanilla. However, I wouldn’t add more than 1-2 tbsp of granulated sweetener, because the dough would get too dry. Drops of concentrated stevia or monk fruit might work better to avoid changing the dough consistency.
Kate
Made as directed and yum! Thank you for sharing this recipe.
Inge
Fantastic recipe, I can’t believe how well it worked!
Lisa Stern
Great recipe! I added Everything But the Bagel seasoning from Trader Joe’s. Baked longer than recommended because I didn’t roll the dough thin enough. Delicious!
Thank you
Zoe
Added parm & poppyseed & baked extra long, these are amazing! Thank you so much for posting this recipe! Now I can have my pepperoni & American crackers & not go over my carbs <3
Dean Jackson
Excellent. These crackers are a regular part of my new keto life style.
Eileen Pheiffer
I’m so glad I found your website. These crackers were easy to make and they are delicious. I look forward to trying your other recipes. Next up, the Keto bagels! Thanks for saving me lots of money — buying GF Keto crackers requires an investment!
Gail
I wonder if a dehydrated would help make them crunchy?
Maya | Wholesome Yum
Hi Gail, They already come out pretty crunchy if you bake them long enough, so that isn’t really necessary. But I’m sure you could put them in a dehydrator after baking if you really want to.
Bonnie
LOVE THEM!!!! They are hard to stop eating.. that’s the only downfall with them.. you don’t want to stop.. I keep a close track on my carbs so I have to keep myself in check.. pffttt.. they are worth all of my daily carb limit!!! 😀 <3 THANK YOU!!
Becky Wiggs
I haven’t made these yet, but have a question before I do. I make meat loaf and meatballs with crumbled saltine crackers, but now my husband has to go low (almost no) carb. I am trying to make a low carb alternative that would work like crackers when I crumble them to add to my meat. I have tried just coconut flour and flax seed meal, and the meatballs didn’t stay together. I also tried pork rinds, but they make the meatloaf taste bacony. Any suggestions? Thanks!
Maya | Wholesome Yum
Hi Becky, I don’t think these particular crackers would work well in meatballs or a meatloaf. I recommend you try these low carb meatballs instead.
Tammy
I used these crackers the last time I made meatloaf and it was delicious. Much better than using pork rinds. I actually blended them in the food processor for a few seconds before I added them instead of crunching them up.
Evelene B
I don’t know if you like mushrooms but I finely dice up baby portabello mushrooms and replace them 1:1 for bread crumbs and add 1 tbsp italian seasoning. The mushrooms hold the meatloaf or meatballs together great and you will seriously not be able to tell the bread is missing!
Jen
Try using crushed up pork rinds…works bread as a bread/cracker crumb substitute!
Sk
Mine dont get crunchy the next day. Any suggestion? I would really need it to stay crunchy for days if possible 🙁
Maya | Wholesome Yum
It could be due to a humid environment or if they weren’t baked long enough. No worries though – you can pop them back in the oven at a low temperature (like 250 or 300 degrees) to crisp them up.
Dirk
Question – total net carbs per serving?
Maya | Wholesome Yum
Hi Dirk, The nutrition info is on the recipe card above. These have 4g net carbs per serving.
Ginny Shelby
Made these to serve with a keto jalapeño cranberry dip. They were perfect. Next time will sprinkle a bit of salt on top. Perfect replacement for triscuits! Thanks so much☺
Rhonda
Do you have the keto jalapeño cranberry dip recipe, by chance, to share? Thanks!
Emily
So good. I love how you can add almost anything to suit your taste for these. Even my kids love them
About how many ounces per serving? Just curious because I can never seem to get cut them right to where 5 crackers is 1/6th of the batch
Maya | Wholesome Yum
Thank you, Emily! I don’t have the weight of a serving, but if you wanted to know, you can weigh the entire batch and divide that by 6.
Kathy
Hi Maya, we are just beginning this journey of keto/paleo and the one problem I am running into is the almond or nut flour replacing regular and wheat flour. My son is highly allergic to tree nuts. Is there anything we would be able to use in place of the almond/nut flours?
Maya | Wholesome Yum
Hi Kathy, It depends on the recipe. Often times you can replace almond flour with sunflower seed meal, but you’d be able to taste the sunflower seed flavor. That’s the case with this recipe – you can replace it but they would taste like sunflower seed crackers.
Liz
These are so good. I added just a pinch of garlic powder, and a tablespoon of grated parmesan. Then I sprayed lightly with olive oil, sprinkled just a bit of Stevie and sea salt on top. Awesome. Really enjoyed, and so easy to make.
Maya | Wholesome Yum
Thanks for sharing with us, Liz!
Deborah
I love these crackers! It was so easy to make too.
Maya | Wholesome Yum
Thank you, Deborah!
Lisa Peterson
Oh. My. GODDDD! I have Multiple Sclerosis, & my son is somewhat an expert on Keto (sadly, he has Crohn’s & had 1 1/2 feet of his small intestines removed… Long story long, he’s changing his microbiome for his health. I’m a newbie & doing it for health & weight loss. Sooo, he made me your crackers & they were to die for! I plan on trying all of your recipes! Can’t wait to try the chicken pate & crab on them! I haven’t even looked at the other recipes… YET! Thank you so much for making my diet-change so fun & DELICIOUS! Most definitely Wholesome yum!
Gratefully yours,
~Lisa Peterson
Maya | Wholesome Yum
I am so happy you liked it, Lisa! Have a great day!
Liz Raimo
Thank you for sharing this recipe. I don’t often want crackers however with soup season upon us, I tend to eat them more.
Maya | Wholesome Yum
Thank you, Liz! Hope you enjoy them.
Deborah
Can ground flax seed and water be used as an egg substitute in this recipe? Thank you.
Maya | Wholesome Yum
Hi Deborah, I haven’t tried this particular recipe with flax eggs, but it might hold together a little less well. Let me know if it works for you!
Therese Bizabishaka
Hi. If you wanted to make a cheese cracker could you add parmasan cheese or would that change the consistency?
Maya | Wholesome Yum
Hi Therese, Yes, you could add Parmesan, but it would change the consistency if you add it inside the crackers. You could try sprinkling it on top and pressing into the top so that it sticks. If you want it in the crackers, you’d need to experiment – they might be less crisp and you might need another egg depending on how much you add.
Wanda
How long can you store them?
Maya | Wholesome Yum
Hi Wanda, They store for a long time in an airtight container. Maybe a few weeks? I’ve never had them go bad before eating them, so don’t have an exact timeline, but have had them for a couple weeks without issues.
Doreen Elsesser
I just made these. This is my first adventure with almond flour. I added 2 tbsp of Everything but the bagel mixture from Trader Joe’s. Yummy! Next time I will roll them thinner. I can’t wait to try them with some Laughing cow cheese.
Maya | Wholesome Yum
Adding Laughing Cow Cheese sounds like a great idea, Doreen!
Diane Smith
These crackers TASTE very good, With soup? Yum!
It’s very difficult to get the dough just exactly the same thickness all around, but that is essential for even browning. And they must not be rolled too thinly either.
And parchment paper is the only way to go!
Aimee
Thank you so much for this recipe, these are delicious! We were so sick of the ubiquitous seed crackers that seemed to be the only other option.
Maya | Wholesome Yum
I am so happy you liked the crackers, Aimee! Have a great day!
Sue Herbert
These were delicious! I do have a question however. How did you arrive at the 216 calorie count? My Bob’s Red Mill Fine Almond Flour has 80 Calories per 2 Tablespoons. That made my pancakes over 600 calories. Thanks for your help!
Maya | Wholesome Yum
Hi Sue, I’m glad you liked them. The nutrition info for individual ingredients comes from the USDA Food Database, these are summed up and divided by the number of servings. The nutrition info listed is the amount per serving and the serving size is listed as well.
Jill L.
Made today for first time, followed recipe exactly. SO delicious with chive and onion cream cheese. Now I just need to find a cheaper source of almond flour because I can see making these a lot. My family loved them as well. Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Jill! Thanks for stopping by!
Ronnie Macdonald
I made these this evening, added a bit of ground cumin, ginger and a little ground garlic. The texture, crunch and taste is something i have been missing.Results better than expectations.
5* this is exactly what i have been looking for.
Maya | Wholesome Yum
I am so happy you liked the crackers, Ronnie! Thanks for stopping by!
Dee
Can I substitute Garbanzo Bean flour?
Maya | Wholesome Yum
Hi Dee, I haven’t tried, but if you try it, let us know how it goes. Keep in mind it wouldn’t be low carb or paleo, though.
Robin Gaynes
Do you offer any Keto friendly recipes for those who are allergic to Almonds? My husband cannot eat almonds but is okay with coconut, peanut, and cashew.
Maya | Wholesome Yum
Hi Robin, Yes, in the recipe index from the menu you’ll find a section for recipes with a nut-free option. For recipes that do have nuts, you can ask in the specific recipe because sometimes you can replace the almonds with other nuts he can have. These crackers can be made with ground macadamia or hazelnut flour if he can have those.
Terry
I tried this recipe today and I was so impressed with the flavor and texture of these crackers I had to submit a comment. As most of you Keto dieters know it’s hard to find a keto friendly substitute for a nice savory cracker. After being on the keto diet for almost 6 months trust me I have searched. Let me tell you, this recipe in my opinion is about as close as you can get to a real cracker. I jazzed mine up a bit by adding a dash of Allessi Italian seasoning. Even my family who isn’t on the keto diet loved them. I had to hide them to keep them from eating them all!
Maya | Wholesome Yum
I am so happy to hear that, Terry! Thanks for stopping by!
Lisa Barber
Delicious!!!!
Maya | Wholesome Yum
Thank you, Lisa!
Zoe D
Wow, these are amazing! Making my second batch now, and it’s a double
Thanks so much for sharing this, the thing I miss the most is crackers!
Maya | Wholesome Yum
I am so happy to hear that, Zoe! Thanks for stopping by!
Paige
I’m going to make these for my hubby!
Maya | Wholesome Yum
I hope he likes them, Paige! Thanks for stopping by!
Gloria Mann
I just made these crackers today. So good. Thank you so much.
Maya | Wholesome Yum
I am so happy to hear that, Gloria! Please come back again soon!
Dora
I found my favorite crackers recipe and the whole family loves them. For us, a little less salt is better. Thank you for the recipe. <3 5/5
Maya | Wholesome Yum
I am so happy the crackers were a hit with a whole family, Dora!
Lori
I would love to make these crackers. I was wondering why sea salt is used in the recipe. Is regular iodized salt okay? Thank you.
Maya | Wholesome Yum
Hi Lori, I like the benefits of sea salt, but regular iodized salt will work just fine. Hope you like the crackers!
Ms Washington
Made these today, they were awesome!
Maya | Wholesome Yum
I am so happy you liked the crackers! Thanks for stopping by!
Martha
This looks amazing. It always baffles me that you can make foods such as crackers that I never thought could be keto friendly. Well done.
Maya | Wholesome Yum
Thank you, Martha! Please come back again soon!
Amy H.
Just made these crackers – they are perfect for eating w/my pimento cheese! I can’t believe I just MADE these awesome square crackers! Thank you for sharing this recipe! Wish I could upload a pic (so proud of how perfectly they turned out).
Maya | Wholesome Yum
Thank you, Amy! They sound delicious with pimento cheese. If you’re on Instagram, you can upload a photo there – tag me @wholesomeyumblog and use hashtag #wholesomeyum!
Denise McCartney
Brilliant! Just made them. So yummy. If I omitted the salt band added a little stevia and erythritol sachet it might be like a shortbread? Maybe that’s wishful thinking. Anyway thank you.
Maya | Wholesome Yum
Thank you, Denise! Yes, you could add some sweetener to make them sweet, just not too much because that would make the “dough” too dry and they wouldn’t hold together. If you’re looking for a shortbread cookie, you can try this recipe.
Anna Farmer
Thank you so much for this recipe! One of the hardest things about going Keto with a family is when the kids feel left out because they are eating differently! These blend right in with friends that are eating wheat thins, and made my youngest daughter very happy today 🙂
Maya | Wholesome Yum
I am so happy these crackers were kid-approved, Anna!
Popi
Hi would I be able to make them with coconut flour instead ?
Maya | Wholesome Yum
Hi Popi, Sorry, not this recipe, but it’s on my list to make coconut flour crackers.
Evelyn Miles
I submitted my email for the recipe download and have not received anything.
Maya | Wholesome Yum
Hi Evelyn, You should receive the freebie after confirming your email address. If you haven’t, you can reply to the confirmation email and I can help you from there. Thank you for signing up!
Wendy
Thanks so much for sharing this! This is now my go to recipe for almond cracker. I’ve made them several times, so easy and they taste great!
Maya | Wholesome Yum
Thank you so much, Wendy! They’re my go-to as well.
Lauren
I tried these last week because I have been trying to figure out homemade (and infinitely healthier) ”lunchables.” I used a cookie cutter to shape them into footballs and my boys loved them. Today I’m making some with a little garlic and chili powder to go with chili.
Maya | Wholesome Yum
What a fantastic idea to make them into shapes, Lauren! I am so happy you liked them!
Marijane Kendall
Hi Lauren, I noticed you said you did a football shape cracker. Did you use an actual cookie cutter? I ask because I made round crackers with a round glass for my cutter and had quite a bit of trouble getting the dough off the rim of the glass. Did you do something special to keep it from sticking to your cutter?
Charmaine Hoke
THANK YOU SO MUCH FOR RECIPE CLOUD BREAD N CRACKERS, 2 THINGS LOVE TO HAVE, MAKING SOON AS I GET THE FLOUR!
Maya | Wholesome Yum
Hi Charmaine! I really hope you like them! Thanks for stopping by!
Erin
I have been home with the flu for 5 days and I’m 5 weeks into keto. All I wanted was crackers! These were just perfect. I added a little dill, some extra sea salt, and a pinch of garlic powder so my stuffy nose could get a litte love. Thank you for this!
Maya | Wholesome Yum
I hope you feel better, Erin! I am glad you enjoyed the crackers!
Mathi
I made them and I loved them, but my husband said they were too salty. Not surprising as he watches his sodium more than I do. I will lower the salt for his next time. Thanks for the great recipe I will definitely make more of them.
Maya | Wholesome Yum
I am so happy you liked the crackers, Mathi!
Linda
Hi Maya! well, I’ve made these crackers numerous times now, my husband loves them with cheese!, and one thing that I discovered that really pumps them up a bit is using Trader Joes seasoning called “Everything But the Bagel” on top. I’ve also had great success adding shredded parmesan cheese into the mixture, probably about 1/2 cup. I’m one of those who guesstimates when cooking, but somehow it manages to come out good! Thanks for all your great recipes! Variety is the spice of life and we need lots of that to stay on keto I think, I’ve been hanging in there for nine months now and its like second nature at this point, can’t even imagine eating pasta, donuts, or even rice anymore.
Maya | Wholesome Yum
I love that seasoning, Linda! Thank you!
Helena
Just started a vegetarian keto diet and decided to make these. Of course my oven decided to call it quits after I’d made the dough! Instead I cooked them on a teppanyaki plate on the stove and they still turned out great! So yummy with cheese!
Maya | Wholesome Yum
Oh wow, Helena! That’s good to know! Have a great day!
Louise
I added some Parmesan to the dough and brushed the tops with a bit of truffle oil. Paired with duck pate. Fabulous! Just a great substitute for regular bread or crackers!
Maya | Wholesome Yum
I love that you brushed the tops with truffle oil, Louise! Great idea!
Kristi
Very successful recipe. I cut mine with a small cookie cutter to make rounds.
Thanks for another great recipe!
Maya | Wholesome Yum
I love to hear that, Kristi! Thanks for stopping by!
DikoDakota
Exactly what I was looking for to complement my oven baked Brie & Nuts! Making half the recipe with Oregano (pair amazingly with the buttery taste of the brie). Being Keto isn’t keeping me from the good stuff! Thank you for that easy recipe!
Maya | Wholesome Yum
I am so happy you liked them! And they go perfectly with baked Brie!
Rachael K
What a great recipe! Super simple yet so delicious and versatile! I added a few teaspoons of Italian seasoning to the dough and then 3 teaspoons of Kirkland egg whites because it was a little too dry to mix. Once I had the crackers on the parchment linked baking sheet I spritzed the whole pan with a little olive oil and sprinkled it with sea salt. O! M! G! Fantastic! Thank you! I can’t wait to make them again.
Maya | Wholesome Yum
I love that you added the Italian seasoning, Rachael! Yum!
Shawn
Quick question here. Parchment paper is not something i keep around the house. Could these be made without it or will the dough stick to the pan?
Maya | Wholesome Yum
Hi Shawn! Yes, you will need the parchment paper to prevent sticking. They sell them in grocery stores and even Target and Walmart. I hope this helps!
Ash
Are these any good in soup?
Maya | Wholesome Yum
I am sure they are delicious in soup, Ash! Try it and let me know 🙂
Lucy
I’ve just made these with LSA instead of almond flour (1 cup seemed sufficient). Taste great and have a nice cracker feel to them 🙂 Thanks for another amazing recipe!
Maya | Wholesome Yum
I am so happy you liked them, Lucy!
Sarah
Wow. Super easy to make and tasty! Even has a cracker-like/cookie texture. Looks similar to pita chips and can hold up to spreads and dips. But I wouldn’t use it as a scoop b/c it might break.
My mom thought it tasted cheesy; I think it tastes slightly buttery.
The batter was super sticky. It’s easiest to use your hands to mix the batter, but it def gets messy. Tried a dif cracker recipe (psyllium, coconut oil, coconut milk, flax) and it was too dry and gritty.
Overall, this is the BEST cracker recipe hands down. Thank you!!!
Maya | Wholesome Yum
I am so happy you liked it, Sarah! Thanks for stopping by!
Wanda
These were the BEST CRACKERS I have made since being on KETO. I made the simple recipe, 2 cups almond flour and one egg. But when I sifted the almond flour, in one batch I added in the Trader Joe’s EVERYTHING BAGEL seasoning and a little onion powder (instead of the salt). Didn’t measure, but put enough so I could see the flakes of the E.B. seasoning. In another batch, when I sifted the almond flour I also sifted in CINNAMON and a little NUTMEG (again, left out the salt)… and powdered Splenda … and when I baked it, I sprinkled the top with a very light dusting of granulated Swerve. The savory ones are great with cheese and salami. The cinnamon ones are almost like a Snickerdoodle cookie!! My husband LOVED them!
Wanda
I also think the cinnamon version would roll out and make a GREAT crust for a low carb cheesecake or some of those fluffy no-bake pies, or using JELLO sugar-free pudding? Anyway, thanks again for such a simple but great recipe!
Maya | Wholesome Yum
Yes, that does sound delicious, Wanda! Thanks for stopping by!
Maya | Wholesome Yum
I love to hear that, Wanda! Thank you for stopping by!
Pdunn
Thanks for the response. I do appreciate those of you willing to find lower carb options and share with those who need them. I also thank you for posting total carbs as many do not. I feel like the net carb numbers only posts/recipes are trying to hide carbs….from my research I feel diabetics are better off knowing the total carb count, but I also understand everyone is different. I respect others opinions. The total carbs on the crackers seems a lot to me, but I realize it might not be for some. Again, thanks for the recipe ideas.
PDunn
Not a bad recipe, but not really low carb. Way too many for most who must stay below 50 carbs per day. Counting net carbs causes problems for many people, like diabetics.
Maya | Wholesome Yum
Hi there, I would consider these low carb at 8g total carbs and 4g net carbs. Most people are actually ok going by net carbs, but of course do what works best for you. I list both in the nutrition info so that you can make an informed decision. That being said, I do think that 8g total carbs is doable to fit into a limit of 50g per day. 🙂 If not, I have other lower carb recipes and hope you’ll try them!
Georgina
I made these today. They are really good. Next time I will try to roll them a bit thinner, turn my awful oven down a bit and cook them a little longer. I added black pepper to the dough.
They are filling but delicious. I had a few with cheese. My boyfriend had some with various cheeses. Lovely with butter or plain. I’ll definitely make them again.
Maya | Wholesome Yum
Hi Georgina! I am so happy you liked the crackers. I love that you added black pepper!
Michelle
Have you tried adding shredded or grated cheese to this recipe to see how they turn out? Like maybe finely grated cheddar or parmesan?
Maya | Wholesome Yum
Hi Michelle, I haven’t tried that but it sounds delicious. It might affect the texture/consistency, though. Let me know how it goes if you try.
Karen OBrien
How many crackers in a serving????
Maya | Wholesome Yum
Hi Karen! One serving is 5 crackers. Thank you!
Darla Barber
Why blanched almond flour?
Maya | Wholesome Yum
Hi Darla! I used blanched almond flour because it’s finely ground and it creates a better texture. Thanks for stopping by!
Carol
Hi there. I am new to your site. I have been wandering around for almost an hour. What a great job you have done, Maya. The site is so fast, smooth, “elegant” and well organized with so much valuable content. I am happy you. I know how much work and constant attention this takes. Good for you. Which in turn, means good for us. Thank you, thank you.
Found you while doing a Google search for “Paleo Crackers.” I have since tried your 3 ingredient recipe with great results. Will be making these yummy crackers twice a week no doubt. Gonna let all my peeps know about you too.
So great! Carol
Maya | Wholesome Yum
Thanks so much, Carol! I am so glad you are enjoying my recipes and thank you for sharing with your friends!
Liz
Made these for the first time – I used a little less almond flour, and added a little ground flax. Also added fresh ground black pepper for a little “heat” in the background – worked really well! Had them with some creamy blue cheese – SO delicious!
Maya | Wholesome Yum
Sounds delicious, I’ll have to try that!
Vicki
I made these and they were delicious!! I am wondering tho about carb count Per cracker and per serving. I use bob’s red mill blanched almond flour. I am doing math wrong? Serving size is 1/4 Cup and you need 2 cups so that’s 8 servings at 6 carbs per serving -3 fiber=3 net carbs multipy by 8 = 24 carbs total for whole recipe?? Divide that by 30 cracker and its less than 1 Carb per serving? How are you getting 4.7 carbs per 5 crackers? What am i not see or doing right? Thanks! Love your recipes!
Vicki
Nevermind, I figured it out. My mistake. I mistakenly divided total by 30 crackers!! Not 6 servings. Keep the recipes coming!!
Maya | Wholesome Yum
Thank you, Vicki! Glad that all worked out. Hope you like the crackers!
Karen coulter
Please send me the recipe for the coconut flour crackers. 3 ingredients.
Maya | Wholesome Yum
Hi Karen, I don’t have a recipe for crackers with coconut flour yet. This is the only cracker recipe I have.
Linda
Just made these tonight. I’ve been “keto” for about 6 months now and crackers were definitely missed by me! Simple and foolproof! I added garlic salt and other seasonings into the crackers and they turned out wonderful. Only thing I need to work on is getting the dough a consistent thickness! Some came out thin, cooked faster, and others thicker. Very substantial cracker and like you said, good with anything on them! Thanks so much for this easy and great recipe Maya! I follow you on Pinterest and pin quite a few of your recipes, this was a good one! Oh, also, I use silicone mats in my cookie sheets, if you roll out dough on them directly, just use one sheet of wax paper on top, you don’t even need to move them. Anything that makes life and recipes easier works for me!
Maya | Wholesome Yum
Thank you, Linda! Great tip to use the silicone mats!
Georgina
A tip is to lay thin battens of wood either side of the dough rest the rolling pin on the battens to roll out. Uniform thickness every time as long as the rolling pin stays on the battens 🙂
Maya | Wholesome Yum
Great tip, Georgina! Thank you!
Debbie
Thanks, that’s a great idea. Where do you get those battens; home improvement store, lumberyard?
Georgina
Any old where – I used my sock blockers because it’s all I had to hand!
Susie Martinson
Hi Linda, thought I’d share a quick trick to roll out dough..just grab two rulers and use them beside your dough so the two edges of your rolling pin rest on them while rolling. If that’s not the thickness you want grab a few paint stir sticks from the hardware store,the size for the 5 gallon buckets work well, if you want thicker tape a few together to find your perfect thicknesses. Hope this makes sense.
Diane Smith
This was SUPER helpful! Will try!
Donna Keen
Very simple to make and tasty with a nice texture! And yes, sturdy enough to hold up to spreading soft cheeses on (we had some brie with ours tonight!). I added a bit of parsley and it still turned out great. Thanks very much. Amazing how 2 ingredients can combine to form such a nice cohesive and easy-to-work-with dough.
Maya | Wholesome Yum
Thank you, Donna!
Donna
BTW, Hubby is hooked on these and we’ll be adding vegetable bouillon powder with some of my dehydrated veggie flakes (I dehydrate a lot of veggies for soups, etc.), maybe a batch with hot pepper and cumin. The sky is the limit with this base. I missed chips and crackers so much!
Beci
Do you think I could make these with either oat, quinoa, buck wheat, or coconut flour instead?
Maya | Wholesome Yum
Hi Beci, I haven’t tried but it depends what you are going for. Oat, quinoa, or buckwheat flour would all probably work, but would not be low carb or paleo. Coconut flour isn’t interchangeable with almond so the recipe would need other modifications to work with that.
Patricia Roberts
Help..I purchased Almond flour and I hate it! Its gritty, it gets stuck in my teeth. Did I buy the wrong kind?
All the recipes look so good and they are a pale white. My almond flour recipes are brown and gritty. Is there alternative brands? Not sure what to look for.
Appreciate your help,
Patricia R.
Maya | Wholesome Yum
Hi Patricia, Yes, you bought the wrong kind. What you are describing – brown and gritty – is almond meal, although sometimes the bag says almond flour, which it is not. Almond flour should be very light (pale ivory) in color and very fine, not gritty at all. I like this one. Hope this helps.
Courtney
I tried making these tonight and something failed. I used 2 cups almond flour and one egg and it was like wet sand, and didn’t hold together to roll out. I added 2.5 tbsp of butter and another egg to get it to come together. Once baked they’re still very cracker like! I even rolled them out too thick. Still wonder why my dough seemed so dry?
Maya | Wholesome Yum
Hi Courtney, It’s normal for the dough to be fairly dry (and not at all stretchy like a wheat flour dough would be), though not quite like sand. It’s usually crumbly but sticks when pressed together. It may be that the egg you used wasn’t large enough. I’m glad you got them to work!
Linda
Shouldn’t have been “wet” at all if you really mixed that one egg into two cups of almond flour! Crumbly and dry is what you should have, and then GET YOUR HANDS INTO IT! You need to do this in order to bind it together into a large dough ball that you can then roll out!
Tristan
Thank you so much for this recipe! I am planning a switch to Paleo next year and one of my main worries has been crackers. It sounds funny, but I really was worried! I can imagine replacing rice with cauliflower and cake with nuts or seeds, and I hardly ever eat bread anyway, but crackers are such an easy quick snack that I thought it would be easy to fall off the bandwagon if I couldn’t find a simple, cheap, paleo alternative. These look so easy! Going paleo seems much less daunting now.
Maya | Wholesome Yum
Thank you, Tristan! I hope you enjoy them!
Patricia
I just recently made a drastic diet change and have lost 20 lbs so far. I made a batch of these crackers last week, they were excellent! I wanted a little more flavor to them though so I made a second batch with onion powder, garlic powder and dried parsley. They blew my mind! I recently discovered that almonds are high in oxalates, which lead to kidney stones and other illnesses if eaten in excess. Do you think this recipe would work with coconut flour instead of the almond flour? I may give it a try later and see how it comes out. I also bought a bag of mixed nut flour yesterday that while high in oxalates I don’t want to waste so I may try it as well for a different flavor profile.
Maya | Wholesome Yum
Hi Patricia, Congratulations on your weight loss! I’m so glad you enjoyed the crackers. Almond flour and coconut flour are not interchangeable in recipes due to how they absorb moisture, so you’d need to experiment to get it to work with coconut flour. You’d need more eggs for sure. It should work fine with mixed nut flour, but the texture might be more coarse since mixed nut flours usually aren’t as finely ground as blanched almond flour. Sounds delicious, though!
Sara K.
These turned out fantastic! — easy to make and delicious! This recipe is a keeper. 😉
Maya | Wholesome Yum
Thank you, Sara!
Shivani Grail
Great read – going to make these. What is “blanched almond flour”? How do I blanch it?
Maya | Wholesome Yum
Hi Shivani, You can’t blanch almond meal yourself once it’s ground. Blanched almond flour is made with blanched almonds. You can buy it here. If you wanted to make blanched almond flour, you’d have to start with blanched whole almonds, then grind those up in a food processor.
Sharon
Were you able go find a comparable recipe without big flour?
Maya | Wholesome Yum
Hi Sharon, I’m not sure what you mean by that. Are you asking for an alternative to almond flour? If so, sunflower seed flour would be a nut-free alternative. It does turn green when baking, but still tastes great!
Laura
Can I replace the egg with applesauce?
Maya | Wholesome Yum
Hi Laura, I haven’t tried it, but I think the crackers would fall apart if you do that. If you need to avoid eggs, I recommend using a flax egg instead.
Marilyn
You give 5 crackers as a serving size, but other than rolling the dough to 1/16 inch, you don’t say what size to cut the crackers. Business card size? Smaller/larger? Thank you.
Maya | Wholesome Yum
Hi Marilyn, You can cut them as big or small as you want, but the serving size is based on crackers that are about the size of Club crackers (approximately 1 inch by 2 inch).
Caroline Wilson
Hey, Thanks for the recipe. I rolled mine out really thinly but the yield was only 18 crackers. Where did I go wrong?
Maya | Wholesome Yum
Hi Caroline, I rolled my crackers to only about 1/16″ thick – not sure if yours were that thin? The number of crackers will also vary depending on how big you cut them, too.
Kristie
Hey, Can you use coconut flour instead of the almond flour? If so, what is the ratio of coconut flour you would use? Love your site.
Maya | Wholesome Yum
Hi Kristie, Coconut flour might work but you’d need *a lot* less of it. I would try 1 cup instead of 2 cups as a starting point, but I haven’t tested it so can’t say for sure how much you’d need. If you’re avoiding almonds, flaxseed meal might be an easier swap (more likely to be a 1:1 replacement for the almond flour).
Vicky
Just made these and I am in love! So impressed, thank you! x
Maya | Wholesome Yum
Thank you, Vicky!
Christine Pampino
Does it have to be blanched almond flour? I have lots if unblanched.
Maya | Wholesome Yum
Hi Christine, The texture will be a little different with unblanched but either one will still work.
Terri
I want to make these with cinnamon and a low carb sugar. What would the amounts be?
Maya | Wholesome Yum
Hi Terri, That sounds delicious! I haven’t tried making a sweet version of these crackers yet. I would start by adding 2 teaspoons cinnamon and 2 tablespoons erythritol sweetener with the dry ingredients in step 2, then taste (prior to adding the egg) to see if you want to add more. For the sweet ones you may want to reduce the salt to 1/4 teaspoon as well. Let me know how it goes if you try it!
Molly
Jan, you have got to be the most thoughtful person I have ever heard of! Making paleo communion hosts? You rock my dear, you rock!
Kathryn
Does hazelnut flour work instead of almond?
Maya | Wholesome Yum
Hi Kathryn, Yes, that should work. The texture will be different though, since hazelnut flour is more coarse than finely ground blanched almond flour. It still sounds delicious!
Linda HUbbard
I used hazelnut flour the first time with one egg. Then I tried two eggs. It worked better and they were more consistent with a cracker.
Maya | Wholesome Yum
Great tips! Thank you, Linda!
Linda Hubbard
I used hazelnut flour the first time with one egg. Then I tried two eggs. It worked better and they were more consistent with a cracker.
Maya | Wholesome Yum
I’m glad that worked out for you, I’ll have to try it sometime!
Natalie J.
Do you think adding two yolks (with no whites) would also work? Or do the whites help it rise?
Maya | Wholesome Yum
Hi Natalie, Unfortunately I don’t think only yolks would work. The crackers don’t rise, but the egg whites serve other purposes. The whites help with binding and drying of the crackers. They will probably fall apart if using only yolks, and also the taste would be more egg-y.
Jan Akins
I made them in half inch by half inch squares for communion host for a paleo woman in our church. I have more than enough for her for the whole year!! Will they freeze?
Maya | Wholesome Yum
Hi Jan, Yes, freezing them should work just fine!
Tania Coker
Thanks for this recipe – I added 1/2 tsp of Garlic powder and 1 tsp dried rosemary. YUM!!!
Robin Perez
Love these crackers!!! I added a tbs of melted butter and sprinkled some sea salt on the top of them before baking. THANKS!
Jo
HI Maya. I have a nut allergy. Do you think this recipe would work with cocout flour?
Maya | Wholesome Yum
Unfortunately this recipe won’t work with coconut flour since it absorbs moisture so differently from almond flour. I’ll add it to my list to create a nut-free version of the crackers.
Patrycja
Hey, I wanted to try these but I wanted to make a sweet version of them, do you think that I can make that with for example xylitol or any other sweetener? Thanks!
Maya | Wholesome Yum
That sounds like a great idea! I haven’t tried it yet. Let me know how it turns out if you do!
Alexandra
With the lightly sweeter version you can make sugar free smores
Maya | Wholesome Yum
Thank you, Alexandra! I actually did just that when I made gluten-free graham crackers and sugar-free marshmallows. 🙂
howhit1
What is the serving size? Is the 4g net carbs per recipe or per number of crackers?
Maya | Wholesome Yum
A serving is about 5 crackers, or 1/6 of the entire recipe. All nutrition information is for one serving as well. How this helps!
shoshker
These are really quite lovely! I only ate two spread with a bit of goat cream cheese (from Trader Joe’s) for my late night snack and I am totally satisfied. Wow. I did mix mine in the food processor. But mine only took 8-10 min in the oven. (I don’t know if my oven runs hot. I need to test that.)
shoshker
Now it’s the next day. I had saved the rest in tightly closed tupperware in the fridge. They are still just as crispy and just as delicious, even cold. Perhaps I should be topping them with cheese or something (why?) but they are so yummy just as they are! I can’t thank you enough for the recipe. The salt is just the right amount for me — so tasty. I couldn’t believe it until I made them that just one egg would be enough liq
uid for 2 cups of dry almond meal. But it is. And they still taste buttery, even cold. I’m sure they will last a while kept tightly sealed. If I don’t eat them all up first, of course.
Maya | Wholesome Yum
I’m so glad you liked these. Spreading them with goat cheese sounds like a great idea, but I agree they’re just awesome plain, too.
Thank you for the feedback on the oven time. I updated the recipe steps to include a wider range for the oven time. Everyone’s oven is a little different, and the time will also vary depending on the exact thickness of the dough (even a millimeter thicker or thinner will affect the time needed). Enjoy!
Jennifer
I finally had a chance to make these and they turned out perfectly! What an awesome recipe! Do these stay crispy when stored in a container?
Maya | Wholesome Yum
Thank you, Jennifer! Yes, they do stay crispy at least for a few days – maybe longer, but they’ve never lasted more than few days at our house.