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These almond flour crackers are my HG cracker recipe. They’re crispy, buttery, healthy, easy, and they have a base of just 2 ingredients — that is endlessly customizable from there. They check all the boxes, so I try to keep a batch in the pantry at all times. I’ve also served these almond crackers for extended family and friends that aren’t eating healthy, and everyone loves them. Make them with me to satisfy that craving for crunch!
Why You Need My Almond Flour Crackers Recipe
- Crunchy and buttery – I’m obsessed with the texture and nutty, buttery flavor, with no actual butter involved. And these have been so popular over the years that they even made it into my Easy Keto Cookbook.
- Just 2 simple ingredients – Plus salt. The neutral taste goes with everything. I’ve got a bunch of variations below if you want to experiment with different seasonings (sweet or savory) in your almond flour crackers.
- Versatile – They’re equally exceptional for a healthy snack all on their own, for dipping, and for topping.
- Keto friendly and grain free – These keto crackers have just 4 grams net carbs per serving, with squeaky clean ingredients that work for almost any eating lifestyle (gluten-free, dairy-free, paleo, whole30, low carb, and just plain healthy). And I promise you’ll enjoy them even if you aren’t any of these.
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour crackers, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Almond Flour – The main ingredient! The healthy fat content makes them taste buttery without any actual butter. But not all brands are created equal — I recommend Wholesome Yum Blanched Almond Flour for the best taste and texture. Different brands vary in coarseness, so some can make your almond crackers gritty. Almond meal or “ground almonds” are the worst in this regard. If you want to use coconut flour, it won’t work as a 1:1 replacement, but you can try my coconut flour crackers instead.
- Egg – Used as a binder. A flax egg or other egg substitute will also work, but the crackers will be more fragile.
- Sea Salt – You can add a little black pepper, too, if you like.
These ingredients make the most basic crackers, but you can experiment with my flavor variations below.
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How To Make Almond Crackers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the almond flour and sea salt in a large bowl. I like to use a whisk to break up any lumps.
- Add the egg. Mix well, until a crumbly dough forms. (You can also mix the dough in a food processor if you like — less work, but more cleanup.)
- Roll out and cut the crackers. Form the dough into a ball and place between two large sheets of parchment paper. Use a rolling pin to roll out into a large rectangle, then cut into smaller rectangles with a pizza cutter or sharp knife. (I love this rolling pin, which is marble to prevent sticking and so affordable!) Prick with a fork or toothpick. Carefully transfer the crackers to a baking sheet with parchment paper.
- Bake until golden. Your almond flour crackers are done when they are golden on the edges. Let them cool completely to crisp up.
My Recipe Tips
- The dough consistency can vary a bit. It depends on how you measure the almond flour, so sometimes it’s a bit more crumbly and sometimes less so. I find this dough is pretty forgiving and the keto crackers still turn out as long as you’re able to press the dough together between your fingers. If it’s so dry that you can’t, you can add a little butter or oil, a teaspoon at a time.
- Roll as evenly and thinly as possible. Uniform thickness ensures that your crackers bake evenly, and rolling them extra thin ensures that they get crispy. If some areas are thick and some are thin, the thinner areas will burn by the time the thicker ones are done.
- Repurpose any extra dough on the edges. When rolling it out, your goal is a rectangle, but it usually rolls out into an oval, so you may need to cut away some dough and re-attach it. You can do this as many times as you need to.
- Use a cookie spatula to transfer the crackers. This isn’t required, but I find it helpful to use a thin spatula like this to transfer them to the baking sheet without breaking.
- Why prick with a toothpick or fork? It’s not just for appearance! This helps the almond flour crackers bake evenly and prevents bubbling.
- Want different shapes? You can easily cut these into triangles, or even use a round cookie cutter to make round crackers. But rectangles (or squares) are the fastest and easiest!
- Watch closely during baking. The crackers go from crisp to burned a bit quickly toward the end. Baking time can vary depending on your pan, your oven, and how thinly you roll out the dough.
- Cooling is crucial for crispy results. They will be fragile and a little soft while they are still warm, but get crunchy once they cool.
Flavor Variations
These almond flour crackers have a neutral flavor that goes with anything, but there are so many flavor options! You can sprinkle these additions on top before baking or mix them with the dry ingredients before adding the egg.
- Seeds – Sesame seeds, chia seeds, or poppy seeds add nice flavor and extra crunch. My personal fave is everything bagel seasoning.
- Herbs – I recommend using dried herbs rather than fresh. Rosemary, basil, thyme, or parsley work well, or do a combo with Italian seasoning.
- Spices – Garlic powder and onion powder pair nicely with many of the herbs or seeds above.
- Cheese – Try a sprinkle of grated parmesan cheese on top before baking.
- Mix-Ins – Stir diced sun dried tomatoes, raisins, or dried cranberries into the dough. If you opt for the tomatoes, dry the oil very well so your crackers don’t turn out oily.
- Sweet – I’ve gotten this question a lot since I published this keto crackers recipe back in 2016, and yes, you can make them sweet! Add a few tablespoons of Besti sweetener, vanilla or almond extract, and maybe even a little cinnamon or pumpkin pie spice for a sweet cracker. Just don’t add too much sweetener, or the dough will be too dry.
Ways To Eat Them
Like I mentioned, these almond flour crackers are so versatile that they go with pretty much anything! Here are some of my favorite ways to serve them:
- Dips – These are perfect for scooping up my spinach artichoke dip, cold crab dip, or bacon ranch dip. My latest fave is cold spinach dip.
- Toppings & Spreads – Make little appetizers with sliced cheese, jam, cream cheese and lox, a smear of chicken liver pate, a dollop of low carb chicken salad, or serve them with a cheese ball. They’re also perfect for a charcuterie board.
- Soups & Stews – I love these keto crackers for crunch with keto chili (or my classic chili), but they’re also lovely with low carb chicken soup or really any of my healthy soup recipes.
More Keto Cracker Recipes
These almond crackers are my all-time favorite, but I’ve got more low carb cracker recipes you can try:
Almond Flour Crackers (2 Ingredients)
By
My almond flour crackers recipe is crunchy, buttery, and so easy, with just 2 ingredients! They're keto, gluten-free, and just plain healthy.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C) . Line a baking sheet with parchment paper.
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Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms (You can also mix in a food processor).
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Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 (.2 cm) thick (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape).
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Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 5 crackers, or 1/6 of entire recipe
- Tips: Check out my recipe tips above to help you if your dough consistency doesn’t seem right, ensure even baking, get crunchy results every time, and more.
- Store: Let your almond crackers cool completely before storing them, or they will not stay crispy and will spoil faster. Keep them in an airtight container for up to 1 week.
- Freeze: If you want them to last longer, keep the crackers in the freezer for up to 6 months. I line parchment paper between layers to prevent sticking.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto Cheat Sheet System.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Crackers Recipe
534 Comments
Jane C
0I made these and added Italian Seasoning and garlic powder and they are soooo yummy! Thank you for the recipe 😀
Lynn
0Wow! I have to say this recipe is #1!!!! I’ve tried making all kinds of Keto recipes and typically they disappoint, too eggy tasting, weird texture, etc. BUT your crackers rock!!!! I added Trader Joe “Everything” spice mix instead of salt (1 Tablespoon) so they crackers were uber tasty and I LOVE the crunch. THANK YOU THANK YOU THANK YOU!!! Finally, a cracker to go with all of the healthy spreads I like to make!
gina
0I really loved these. I took them to work and shared them and your link. do they have to be refrigerated if you don’t use in a couple of days?
Wholesome Yum M
0Hi Gina, These are best stored at room temperature.
Sophie
0I was just wondering what these tasted like. I want to try these, but I would want to know the flavour first because almond flour typically makes things a bit sweet.
Wholesome Yum M
0Hi Sophie, These crackers are more neutral than they are sweet. They have a slight salted almond flavor.
Holly A Williams
0Hi just checking can you use coconut flour with this recipe instead of the almond flour?
Wholesome Yum M
0Hi Holly, Coconut flour won’t work in this recipe, but I do have a recipe for Fathead Coconut Crackers here.
Geno
0What an easy and awesome recipe! I only had almond meal from Trader Joe’s on hand, so I pulsed it a few times in the food processor before adding the egg. First batch came out incredible, can’t wait to play around with it more! I added cayenne, garlic and tomato powders and cut them into one inch squares—baked them in what is basically a fancy toaster oven, it was so easy, savory and delicious! Thanks for the great recipe!
Stacy
0It’s too salty.
Wholesome Yum M
0Hi Stacy, Sorry this recipe didn’t suit your tastes. The amount of salt can always be scaled back in the recipe. I hope you decide to give these a try again with less salt, as they are a great keto cracker.
Karen B
0I am new to Keto and purchased one of your cookbooks. I was reluctant to try the recipes but I made this as my first attempt. I LOVE THEM. I will have these all summer. I will never feel like I am missing regular crackers or chips. I will have these with dip or alone. Thank you for the time and effort you put into your books and the website. I have The Wholesome Yum easy Keto Cookbook. If there are others you have please recommend them. BTW I added a little garlic to my crackers. Next I will add the parm. Thanks again!
Kelli Rogers
0What a delicious and simple recipe – bravo! We are really enjoying your website as new low carbers – thank you for being an excellent resource. I ground a little over a cup of pecans, added some pepper and grilled them in my tortilla maker. Super tasty and easy peasy.
Elaine
0These crackers are delicious! I made them exactly as the recipe instructed. I didn’t find them too salty but was thinking some fresh cracked pepper would be a great addition. I can’t wait to try a second batch with some dried herbs and spices. Thank you so much!!
KetoOB
0I plan to try this today! Have you ever tried adding a sweetener and cinnamon to this recipe to get a sort of graham cracker?? Seems like a great base recipe!
Wholesome Yum M
0Hi KetoOB, It sounds like you would be interested in this recipe for Sugar-Free Gluten-Free Grahm Crackers!
Jazzy
0Kinda salty but really enjoyed these! I am only a week into a low carb diet and struggling to find easy recipes. I’m excited to try flavoring my next batch.
Thanks !
Jane S W
0Uh… Did I miss where you say what temperature to bake these at? Just says bake and keep an eye on them… But no temp/time. Should I guess 350 for 12 minutes? Is that about right? Thanks.
Wholesome Yum M
0Hi Jane, Full instructions are in the recipe card, but yes, bake at 350 degrees F for 8-12 minutes.
Lauren S
0These came out great! I added a tablespoon of olive oil and tablespoon of dried parsley. When they came out of the oven (15 mins) I spritzed more olive oil and lightly salted them.
Patty
0Excellent! I added bagel seasoning seed mix and a little olive oil to help it come together. Thanks for your inspiration!
Rita C Burson
0Hi, I’ve looked several times and can’t find measurements for the almond flour or any of eggs. Didn’t look for temp or time.
Wholesome Yum M
0Hi Rita, The amounts and instructions are listed in the recipe card above. If you cannot see the amounts on the card, then you may need to turn off your browser’s ‘Reader Mode’ to be able to view it. I hope this helps!
Grace
0These are so easy and taste amazing! I put everything but the bagel seasoning on some and added garlic powder- love them.
Jill Morris
0I can’t use Almond flour; can I use some other non-nut flour?
Wholesome Yum M
0Hi Jim, Can you use coconut flour? If so, you may be interested in this recipe for Fathead Crackers with coconut flour.
Kelly
0Just made these. I missed crackers so much and went searching for a recipe. This is SO SIMPLE I had to try. I am so glad I did….they are fresh out of the oven and even though I know they need to cool I couldn’t resist a try. SOOO GOOOOOD!!!! I can’t wait to experiment a bit…perhaps a bit of fresh rosemary and a little garlic. OR cracked pepper…. seriously. This is so much better than I even imagined. Thank you!
Christine Cole
0Easy and delicious. I brushed melted butter on the crackers before baking and sprinkled garlic seasoning on them, then baked. The variations are endless. Thanks!