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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
Lauran
0Forgive me if I missed this somewhere, but how many crackers constitutes a serving?
Maya | Wholesome Yum
0Hi Lauran, There are 5 crackers in a serving, or 1/6 of the entire recipe.
AGirl
0These were great. I topped them with garlic salt and rosemary and they were wonderful. Even my not dieting husband likes them!! Good on their own or with cheese or spreads!!!
Lynn kerber
0How many crackers will this recipe make?
Wholesome Yum D
0Hi Lynn, This recipe makes 30 crackers.
Donna
0I don’t see the size to cut crackers to give the carb count for the serving size listed. If they’re really tasty I might be tempted to cut into 5 pieces and eat the whole batch ?
Wholesome Yum D
0Hi Donna, This recipe makes 30 crackers.
Janet
0Hi Mya, Can you please tell me how many crackers the recipe yields for you when you make this recipe? Or even what size strips to cut? Just as a guideline. Thank you.
Maya | Wholesome Yum
0Hi Janet, This recipe should make about 30 crackers. I cut them about 2 inches by 1 inch in size.
Gina
0Hi, am I missing something? 1 egg? I can’t form the dough. It looks like it needs more liquid to make the dough.
Maya | Wholesome Yum
0Hi Gina, Yes, it’s just one egg. It needs to be “large” size. You can watch the video on the recipe card above to see how I mix the dough and how it’s dry at first but then becomes crumbly, but workable.
Susie
0I love them they came out great, thanks!
Avril Collins
0I have done this recipe several times now and I have found this recipe to be great as is or I have flavoured salts with chilli or Lemmon and even super seeds and used them for the variety it’s so versatile. Even added Parmesan cheese so I have a selection for cheese and biscuits etc could not be easier to do it’s so good to have an easy keto cracker that I can nibble on instead of keto bombs.
Keto Guy
0I’ve made these many times now, and I have to strongly disagree with the last comment.
They’re very good as keto crackers go.
Of course I add lots of savory spices, like cardamom, cayenne, anise, cumin and so on.
The only comment I would make on the recipe itself is that the suggested cook time is low. I like them crisper than what I get after 8 too mins. I leave them in for at least 20 minutes.
Marian Lazaro
0A good keto cracker base where you can add more flavors as desired. Thumbs ? up.
Maya | Wholesome Yum
0I’m glad you like them! The baking time can vary a bit depending on your oven and exactly how thin you make them (even just a millimeter difference will impact the time).
Ann Shaffer
0This is as respectful as I can be. These crackers were awful, a waste of time and money. I had no “issue.” They came out just like the picture and tasted so bad I made them according to the recipe. People really need to be warmed. Thanks anyway.
Maya | Wholesome Yum
0Sorry to hear you didn’t like them, Ann! Was your almond flour expired by chance? It can go rancid and have a very unpleasant taste. Otherwise they should taste pretty neutral, with a mild almond flavor.
Sandy M
0I just started reducing my grains and this recipe makes me soooo happy 🙂
Thank you!
KH
0Hi, I have a nut allergy. Do you recommend a substitute flour for this recipe that will still be classified as “keto”? Thanks!
Maya | Wholesome Yum
0Unfortunately, this recipe only works with almond flour, but my flaxseed crackers are nut-free.
Lizz
0Lizz again. So, Maya, these don’t need to be refrigerated? I don’t think they will last long. Right now enjoying them with some
cream cheese and Everything but the Bagel!!!
Maya | Wholesome Yum
0I’m glad you liked them, Lizz! No, you don’t need to refrigerate them, and they tend to soften in the fridge. I recommend an airtight container in the pantry, or you can freeze them for longer.
Lizz
0Hey there Maya,
These came out very good!! They weren’t as pretty as yours or even so they didn’t cook all at the same time. Also, my oven is a bit uneven. I also flipped mine and popped them back in for a few minutes. Next time I’ll experiment with different toppings but the basic recipe gets a thumbs up. Definitely a keeper recipe!!
Thank you,
Lizz
Cher
0Have you ever added herbs, like fresh Rosemary, to the crackers
Wholesome Yum M
0Hi Cher, Yes, absolutely! Fresh rosemary is delicious in these crackers. Just keep in mind that the shelf life will be a little shorter when using fresh herbs. For maximum shelf life, try using dried.
Susan
0Easy, fast, delicious
Andrea
0These are great! I am not a fan of almond flour recipes for bread but thought I would try to make these because they looked simple. They are easy to make and delicious! I added some garlic and herb seasoning as well as topped them with the Everything Bagel seasoning. Soooo good! these will definitely be a staple in my pantry from now on!
Tracy Williams
0Excellent my 12 yo son loves these “crackers” they are buttery crunchy and the perfect treat for keto crunch cravers (chips & fries) we love the recipe as written!
Laura Scott-Twichell
0Delicious!
Liane N
0Just finished making this recipe. Now I don’t have to get store bought. I put cracked pepper on a part of batch and it tastes great. Perfect snack for me. Easy to follow, easy to do, easy to enjoy
Denise
0I loooove these crackers! Just making my 3rd batch in about a month, so awesome to have a good tasting cracker! Thank you!