Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Crackers Recipe
- Low Carb Crackers Ingredients
- How To Make Keto Crackers With Almond Flour
- Tips For The Best Low Carb Crackers
- Variations For Almond Flour Crackers
- Storage Instructions
- What To Serve With Keto Crackers
- More Keto Cracker Recipes
- Tools To Make Low Carb Crackers
- Keto Crackers With Almond Flour (2 Ingredients) Recipe card
- Recipe Reviews
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.)
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, crab dip with cream cheese, guacamole, salsa, or bacon ranch dip.
- Soup & Chili – If you need a nice crunch with your keto chili, low carb chicken 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.
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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.
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.
Did You Like It?
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Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
472 Comments
Mathi
0I 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
0I am so happy you liked the crackers, Mathi!
Linda
0Hi 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
0I love that seasoning, Linda! Thank you!
Helena
0Just 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
0Oh wow, Helena! That’s good to know! Have a great day!
Louise
0I 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
0I love that you brushed the tops with truffle oil, Louise! Great idea!
Kristi
0Very successful recipe. I cut mine with a small cookie cutter to make rounds.
Thanks for another great recipe!
Maya | Wholesome Yum
0I love to hear that, Kristi! Thanks for stopping by!
DikoDakota
0Exactly 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
0I am so happy you liked them! And they go perfectly with baked Brie!
Rachael K
0What 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
0I love that you added the Italian seasoning, Rachael! Yum!
Shawn
0Quick 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
0Hi 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
0Are these any good in soup?
Maya | Wholesome Yum
0I am sure they are delicious in soup, Ash! Try it and let me know 🙂
Lucy
0I’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
0I am so happy you liked them, Lucy!
Sarah
0Wow. 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
0I am so happy you liked it, Sarah! Thanks for stopping by!
Wanda
0These 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
0I 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
0Yes, that does sound delicious, Wanda! Thanks for stopping by!
Maya | Wholesome Yum
0I love to hear that, Wanda! Thank you for stopping by!
Pdunn
0Thanks 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
0Not 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
0Hi 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!
Presley
0I replaced the egg with 3tbsp aquafaba and it worked perfectly. I also used a pizza cutter to cut the dough into shape. Thanks girl for a yummy recipe!
Georgina
0I 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
0Hi Georgina! I am so happy you liked the crackers. I love that you added black pepper!
Michelle
0Have 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
0Hi 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
0How many crackers in a serving????
Maya | Wholesome Yum
0Hi Karen! One serving is 5 crackers. Thank you!
Darla Barber
0Why blanched almond flour?
Maya | Wholesome Yum
0Hi Darla! I used blanched almond flour because it’s finely ground and it creates a better texture. Thanks for stopping by!
Carol
0Hi 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
0Thanks so much, Carol! I am so glad you are enjoying my recipes and thank you for sharing with your friends!
Liz
0Made 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
0Sounds delicious, I’ll have to try that!
Vicki
0I 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
0Nevermind, I figured it out. My mistake. I mistakenly divided total by 30 crackers!! Not 6 servings. Keep the recipes coming!!
Maya | Wholesome Yum
0Thank you, Vicki! Glad that all worked out. Hope you like the crackers!
Karen coulter
0Please send me the recipe for the coconut flour crackers. 3 ingredients.
Maya | Wholesome Yum
0Hi Karen, I don’t have a recipe for crackers with coconut flour yet. This is the only cracker recipe I have.
Linda
0Just 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
0Thank you, Linda! Great tip to use the silicone mats!
Georgina
0A 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
0Great tip, Georgina! Thank you!
Debbie
0Thanks, that’s a great idea. Where do you get those battens; home improvement store, lumberyard?
Georgina
0Any old where – I used my sock blockers because it’s all I had to hand!
Susie Martinson
0Hi 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
0This was SUPER helpful! Will try!
Donna Keen
0Very 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
0Thank you, Donna!
Donna
0BTW, 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
0Do you think I could make these with either oat, quinoa, buck wheat, or coconut flour instead?
Maya | Wholesome Yum
0Hi 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
0Help..I purchased Almond flour and I don’t like 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
0Hi 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
0I 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
0Hi 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
0Shouldn’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
0Thank 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, paleo alternative. These look so easy! Going paleo seems much less daunting now.
Maya | Wholesome Yum
0Thank you, Tristan! I hope you enjoy them!
Patricia
0I 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
0Hi 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.
0These turned out fantastic! — easy to make and delicious! This recipe is a keeper. 😉
Maya | Wholesome Yum
0Thank you, Sara!
Shivani Grail
0Great read – going to make these. What is “blanched almond flour”? How do I blanch it?
Maya | Wholesome Yum
0Hi 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
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
0Great tips! Thank you, Linda!
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!
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.