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GET IT NOWThese 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.
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)
My almond flour crackers recipe is crunchy, buttery, and so easy, with just 2 ingredients! They're keto, gluten-free, and just plain healthy.
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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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Almond Flour Crackers Recipe
529 Comments
Sharon
0Were you able go find a comparable recipe without big flour?
Maya | Wholesome Yum
0Hi 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
0Can I replace the egg with applesauce?
Maya | Wholesome Yum
0Hi 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
0You 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
0Hi 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
0Hey, 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
0Hi 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
0Hey, 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
0Hi 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
0Just made these and I am in love! So impressed, thank you! x
Maya | Wholesome Yum
0Thank you, Vicky!
Christine Pampino
0Does it have to be blanched almond flour? I have lots if unblanched.
Maya | Wholesome Yum
0Hi Christine, The texture will be a little different with unblanched but either one will still work.
Terri
0I want to make these with cinnamon and a low carb sugar. What would the amounts be?
Maya | Wholesome Yum
0Hi 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
0Jan, 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
0Does hazelnut flour work instead of almond?
Maya | Wholesome Yum
0Hi 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
0I 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
0I’m glad that worked out for you, I’ll have to try it sometime!
Linda HUbbard
0I 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
0Great tips! Thank you, Linda!
Natalie J.
0Do you think adding two yolks (with no whites) would also work? Or do the whites help it rise?
Maya | Wholesome Yum
0Hi 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
0I 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
0Hi Jan, Yes, freezing them should work just fine!
Tania Coker
0Thanks for this recipe – I added 1/2 tsp of Garlic powder and 1 tsp dried rosemary. YUM!!!
Robin Perez
0Love these crackers!!! I added a tbs of melted butter and sprinkled some sea salt on the top of them before baking. THANKS!
Jo
0HI Maya. I have a nut allergy. Do you think this recipe would work with cocout flour?
Maya | Wholesome Yum
0Unfortunately 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
0Hey, 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
0That sounds like a great idea! I haven’t tried it yet. Let me know how it turns out if you do!
Alexandra
0With the lightly sweeter version you can make sugar free smores
Maya | Wholesome Yum
0Thank you, Alexandra! I actually did just that when I made gluten-free graham crackers and sugar-free marshmallows. 🙂
howhit1
0What is the serving size? Is the 4g net carbs per recipe or per number of crackers?
Maya | Wholesome Yum
0A 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
0These 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
0Now 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
0I’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
0I 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
0Thank 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.