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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
Kayley
0Just as a quick FYI. I live at 6300 feet and the recipe as written didn’t adhere no matter how much I worked it. Given that the weather – today’s very dry and windy – has a profound effect on baking, I’ll start tweaking it and see if I can come up with something. First to try is an XL egg rather than just large. Today I added a tsp of water in two sprinkles which helped the first two rollings. Then I moistened the glove between times and kept it covered with plastic wrap. Even that didn’t help much, though. The crackers are really good, though.
I’ll keep you posted when I figure things out a bit better.
The 3 stars are because of the altitude challenges. Otherwise, 4.5.
Rafael
0Wow. As someone who doesn’t bake unless it comes in a box and has a label that says “Duncan Hines”, I thought “there is no way I can do this.” I was so wrong. Granted, I got my hands dirty (oh the horror!) but when done, this was easy to make and was very yummy. I added nothing extra. Just followed the recipe straight up. Oh my! Loving these. They won’t last a day. Thanks!!!
Kayley
0Quick question. I want to make this with the Italian/garlic seasoning. How much of each would I need at a minimum for it?
Wholesome Yum M
0Hi Kayley, I’d start with 1/2 teaspoon of garlic powder and 1 teaspoon of Italian seasoning and then adjust to taste. Enjoy!
Karen Davidson
0Thanks. I have a tendency to over do things like that!
Kimberly
0Wow! Thank you. I’m new to keto and it was so great to be able to eat something that tastes carb-laden but isn’t. These were easy to make and kind of amazing. Just one egg and two cups of almond flour. I didn’t do a great job with consistently thin rolling, but I will say that the crackers that were rolled the thinnest turned out the crispiest. Will definitely make again!
Ruchi
0Can i use unblenched almond flour for this recipe?
Wholesome Yum M
0Hi Ruchi, The recipe will work with unblanched flour, however, that means it includes the skins in the flour, which will cause the flour to taste bitter and be more gritty in texture. For best results, use blanched almond flour.
Wayne
0How much almond flour do you use, per egg? That is not given. Don’t you think it’s kind of ridiculous not to include that little bit of information?
Anne
0Thank you for sharing this recipe, I’ve Been making these for a while now and they’re amazing. I’ve started experimenting with different flavors too, I have some baking now which have garlic, Italian herbs, and chia seeds in. I’ve also made a chicken liver pâté to go with them
Wholesome Yum M
0Hi Wayne, All of these specifics for the recipe are located in the recipe card. If you cannot see the recipe card, please check your browser settings to disable any ‘Reader Mode’ or RSS settings you may have enabled.
ma
0these are great. can cut any size you want and i do smaller for snacking when have crispy urges
Juyeon
0This is the best low carb crackers so far for my taste! Thank you so much!
Yisrael
0I think it is easier to roll with plastic wrap on top. doesn’t stick and you can see what you’re doing. Also I like adding sesame seeds to them. Other options are garlic powder (the course type is best) I also found it easiest to roll with a tablespoon of water added. Great recipe. Not sure why people are worried about how long they last.
Myriam
0I couldn’t get the one egg to hold 2 cups of flour. Maybe I’m missing something…
Wholesome Yum M
0Hi Myriam, What size eggs do you use? If you are using medium-sized eggs, then you may need to use 2 to get a cohesive dough.
Patrick Brady
0Pulled these out of the oven about 15 minutes ago. I’m impressed. Took the advice of one of the other posters and used 2 eggs instead of one (even though the egg carton said large they looked more medium). Wouldn’t change a thing. Making Keto Chili for supper and finally get to have some crackers with it. Thanks
Vicki Tatum
0I made these this morning. i love the taste. I have large eggs but I added a 2nd one and it wasn’t as crumbly. Mine did not come out very crunchy. I cooked for about 16 minutes, maybe i did not roll them thin enough. I will try to roll thinner next time.
Katie
0Please help! What did I do wrong … I followed directions but it never got to be dough like., just powdery
Wholesome Yum M
0Hi Katie, What size egg did you use? If you used a medium-sized egg, then you may need to increase the number of eggs to 2 for this recipe. Also, double check that you are measuring the flour correctly – scoop and level with a knife; don’t pack into the measuring cup or measure heaping cups.
Anne
0This turned out so much better than anticipated. So easy and yummy. I am not a baker but even I did not mess it up. Definitely making again.
Tori
0Quick question, have you ever added cheese to the recipe?
Wholesome Yum M
0Hi Tori, I have done something similar with these Low Carb Keto Cheese Crackers.
Susan
0I love these crackers! Personally, I don’t think they have much flavor, but they remain satisfyingly crispy for weeks and they taste amazing with dip or a cheese ball! I love that these crackers let me join in the snacking without compromising my keto diet.
Carolyn
0I needed something to keep me eating keto while I snacked on my dips besides celery sticks and bell peppers; well I found it! These 2 ingredient crackers are awesome and very substantial,. This is my go to, I made 2 batches and added garlic powder and freeze dried basil for flavor. Easy to make and quick.
Linda
0Amazingly good for 2 ingredients! ( of course, not including the salt) . The dough was easy to work. I divided the dough and used a tortilla press with parchment to flatten the dough. I made rounds with a cookie cutter and reflattened the rounds. I like my crackers thin.
sue
0how to you store these please?
Wholesome Yum M
0Hi Sue, These crackers can be stored at room temperature in an airtight container for up to 7 days. They can also be frozen if you have any left after the week.
Pamela
0I have made this recipe several times this year. I will make them for our French révillion on Christmas Eve and New Year’s Eve.