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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
Kimberly Fear
0Have made these crackers three separate times and they have been great every time! They take quite a but longer to cook for me, but they taste yummy and so worth it.
Leah Hovland
0Love these! Filling and easy to make. I spiced mine with onion powder, salt and oregano. Next time I want to spice them more because I would like them to have more taste.
Meagan Jarvis
0Would you recommend using coconut flour instead of almond flour? Xx
Wholesome Yum M
0Hi Meagan, I have not personally tried this recipe with coconut flour. Likely you will need an additional egg (or maybe two) to get the right consistency, as coconut flour is much more absorbent than almond flour is. Please let us know how it turns out if you decide to try it.
Gina
0Love making these. My go to keto saltine crackers.
This time I added a Nacho cheese seasoning. And cut into circles like Ritz crackers. And cooked them in the Air fryer!
Omg!
I had rectangles and circles!
Love these crackers and your site!
Kelli
0That sounds wonderful, thanks for the idea!
Dave
0I had that issue as well. Now I make sure that after I’ve combined all of the ingredients, I finish mixing it with my hand, effectively kneading it into a more compacted “batter”. Shape that into as square a pile as you can, roll, trim edges, cut. Re-roll the cuttings and repeat.
These crackers are *awesome*. I put Italian Seasoning in them most of the time, but have also done them middle-eastern style with cumin, anise, and cardamom. Or try a little cayenne if you like a spicy kick.
kristi
0How much italian seasoning and garlic seasoning do you put in it ,?
Sandy
0Hi, I also just joined your seven day trial for the meal plan. It’s pretty amazing and very flexible and believe me I’ve been looking for awhile. Anyway about the Almond Crackers, the recipe called for two cups of almond meal, one egg and salt. I’m glad that I listened to my intuition and only used one cup of almond meal and gratefully they worked out fine. Best wishes, Sandy
Wholesome Yum M
0Hi Sandy, So glad you are enjoying the meal plan! If you did actually use almond meal and not almond flour, then you were right to cup the amount down to 1 cup. Using almond flour will come together in a dough that is easier to roll and slice. Enjoy!
Kathy
0Just trying to eat cleaner and omg these are awesome! So simple
Lillian
0I could not keep this dough together to roll it out into strips no matter what I did. The minute I started to roll it out, it started crumbling. It needs some more of a binding ingredient. I ended up cutting them out with a miniature biscuit cutter. The taste is nice. I think I will pop with sesame seeds the next time. I was recently put on a keto diet because I am borderline diabetic. I love everything carb and dislike proteins. I am really struggling with this diet. I was hoping these crackers would help me get through this, since I love to snack. Would adding a little oil help keep this dough together?
Wholesome Yum M
0Hi Lillian, What size egg did you use? If you use anything smaller than large chicken eggs, then you will need to use 2.
Shirley
0I made these, they are pretty good, I love to snack with them and to add a slice of beef stick with cheese on them for a snack. I have added different spices to them too. Love your recipes. Thank you! Shirley
Sandy
0Hi, silly question, but at which point do you remove the layers of parchment you used for rolling? I imagine for baking, you only use the parchment on the pan?? Thank you.
Wholesome Yum M
0Hi Sandy, Once the dough is rolled out to the desired thickness, remove the top layer of parchment and then slice into individual crackers. You will bake on one of these layers of parchment to keep the crackers from sticking to the pan. I hope this helps!
sonia ottusch
0I knew from experience that your recipes are spot on. Thank you! So for my first attempt at your recipe, I wanted to approximate a keto oreo cookie. First, your recipe is excellent! Feeling lazy, I didn’t want to have to use and wash my Cuisinart food processor parts (I have bad arthritis), so I tried a whisk and mixing bowl. I subbed out some of the almond flour for baking cocoa and black cocoa, added vanilla and a couple of tablespoons of monk fruit sweetener. You weren’t kidding on the need to knead the dough! The dough was at first crumbly when I rolled it, so I kneaded the dough a lot, a lot more, and then it rolled out more easily. My Wolf oven took 10 minutes to bake the 28 cookies. The cookies upon cooling were crisp! They tasted fantastic! You’re amazing! Thank you!!!
Dorothy Monk
0I love these crackers , lovely and crispy and so easy to make!!!!! I have made other crackers with seeds etc but they all take so long 40 minutes one gas mark 35 minutes lower gas mark leave in oven with door open for further 15 minutes etc etc etc. But these are done in 12 minutes with no fuss, Fab
Megan
0I loved these because they stayed crisp for a week. I’ve made the cheese crackers but they go soft and bendy after being stored.
Nupura Halbe
0Can I use a flax egg instead? And how much ?
Wholesome Yum M
0Hi Nupura, Yes, a flax egg will work in this recipe. There is only one egg in the recipe, so you will only need a single flax egg (1 tbsp ground flaxseed meal, 3 tbsp water). Enjoy!
Sue
0Just made these today for the first time. They are delicious and so easy. I tried a variation on the 2nd batch, adding a little parmesan and garlic powder. This flavor is also good, as well as the original salt flavor. Thank you so much for this great recipe.
Sharon Morris
0Oh my goodness, flawless. I was craving crackers and this hit the spot and because of the almond flour you also get that nutty flavour. I used 2 smaller eggs and the recipe worked perfectly for me. I’m eating one now with cheese, scrummy.
Beth Frock
0Mine came out very crumbly, I had a hard time getting then to be dough but rolled them out as best I could. Although they taste great they are not holding together after being cooked. Should I have added more egg?
Anji
0I just made two batches of these. The first one I think I used to much flour – it was very crumbly. The second batch I spooned the flour into the measuring cup and then leveled it with a knife – the dough was perfect!
Wholesome Yum M
0Hi Beth, More than one egg should not be necessary unless you buy medium eggs, then you may need two. Did you happen to view the video? The dough starts out very crumbly until it gets worked together.
Christina
0These were pretty tasty. I was pleasantly surprised since it had so few ingredients. I did have to add about 1/2 an egg more than what it called for. I put everything bagel seasoning on my crackers. Checked them after 10 minutes and they weren’t done enough. Cooked an additional 4 minutes and they came out golden brown and crispy.
Tramia
0Wow these are absolutely Delicious!! I cant believe it…I add 2 pinches of sea salt, garlic parsley salt, basil and oregano…Amazing I came out with garlic herb crackers that would give Kebbler a run for their money!! I’m paring them with the cream cheese bacon green onion ball. This should be a treat!
Patti
0We don’t really do Keto, but we do try to eat healthy! Soup is on the menu often, and saltines are soooo full of bad stuff!! When I found this recipe I was anxious to try it. Success!!! Even my husband likes them. I just made my second batch, and here’s what I’ve learned: I prefer them a little thicker than 1/16, so they take a few minutes more to bake and are not quite as crispy. With this batch, I brushed the top with melted butter and sprinkled some salt over them when they were finished baking. Much better….just that little added flavor that they need. I am very anxious to add sugar to the next batch and then sprinkle them with cinnamon. Sounds yummy!