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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
Dana
0Super easy and delicious. I ballpark the size but make sure the re-rolls are the same thickness for even baking.
Debbie
0I’m going to be trying these and had a few questions. I see you commented that this recipe should make about 30 crackers, is that correct? Could you give me an idea about how many inches each cracker should be and how many crackers are 4 net carbs?
Maya | Wholesome Yum
0Hi Debbie, I make these almond flour crackers are about 2 inches long and 1 inch wide, and the nutrition info is based on one serving of 5 crackers that size. You can cut them any size or shape you want, and either way the nutrition info will be for 1/6 of the total number of crackers you make. Hope this helps!
TPD
0Are these crackers very hard? I’m looking for something a little tender. If you have any suggestions for achieving that with this recipe, I’d love to hear them.
Maya | Wholesome Yum
0No, they are not hard, but they are crunchy.
Eric
0Hey Maya!
Would you recommend some psyllium husk or xanthan gum to help a bit with the structure? They seem a little fragile and could be a bit messy, especially when kids eat them.
Maya | Wholesome Yum
0Hi Eric, You could try that if you want to but they would probably be less crunchy.
Tracey
0Tasty? Yes
Difficult to make ? Yes
Unless you roll these out completely equal thickness they will not bake evenly and I had a heck of a time rolling them they’re tasty but….. not easy
JACKIE VERHIEL
0Super easy and great tasting. If you are using 2 cups of flour, how many crackers should you get? I am trying to figure out the right size I should be cutting them thx.
Wholesome Yum D
0Hi Jackie, This should make around 30 crackers.
Anna
0This recipe is terrible. I followed it exactly and could not get it to form a dough at all. I added an extra egg, which didn’t help and 1/3 cup of water which finally got it to form a very loose dough. I couldn’t roll it, since it would not hold together, so I packed it into a parchment lined cookie sheet. I had to bake it for closer to 20 minutes to get it to even brown at all. It doesn’t hold together like a cracker at all.
Also, it is so incredibly dry that you choke trying to eat it. Terrible. I don’t know who tested this or if anyone else has tried to make it but this is the worst recipe I’ve ever tried.
Maya | Wholesome Yum
0Hi Anna, Sorry to hear you had trouble, but you didn’t follow my recipe. You couldn’t roll out the dough because you added the extra egg and water. The recipe makes the right consistency as written, without these additions. It’s normal for the dough to be crumbly, but you should still be able to press it together. Please watch my video on the recipe card above, I think this will help for next time.
Priya
0Hi, I want to make these almond flour crackers for both my toddlers. I want to make brown colour crackers and want to use cacoa and coconut palm sugar. It will be really helpful if you suggest me how much I have to use to make crispy crackers. Thank you?
Eva Kay
0This recipe is absolutely delicious. It has a perfect crunch and a golden appearance. I make these all the time and flavor them with herbs and spices. I commend you for creating such a simple but outstanding recipe!! Thank you.
Larry
0I have to say….often when I read “great flavor”, “super easy, healthy” I’m really skeptical. Let’s be honest, almond flour is really hard to make it tasty. BUT, these are really good. I made 2 batches….one with Italian seasoning in the dough and then added garlic butter just before cooking. The other just had the Italian seasoning. I’m also really impressed because I suck at anything doing with baking and these were rather successful. Thanks for the recipe!!!!
SK.
0Delish
Abby
0Made these to dip into my homemade hummus and they were so good! They have great texture and taste. Love that I can make crackers at home now instead of buying them.
Abby G
0My whole family loves these crackers. I make them twice a month and they are perfect! I highly recommend.
CLCarper
0I love this cracker recipe. I love to add dry herbs or nutritional yeast to add a twist to the recipe. Yum!
DW
0These are great! I doubled the salt and added Italian seasoning. I like them crispy, so I baked them for 12 mins, then removed the darkest ones and continued to bake the rest until they were a nice shade of brown. Really enjoying them ?
Lori V
0Recipe is good crispy snack cracker! Easy to make and dough comes together well. Just ☝️ One thing… I count 3 ingredients.☺️
1) Almond flour, 2) Salt, 3) Egg ?. I’m just a little compulsive about things like that.
For a little zing, I added Dill weed, coarse black pepper, and finely grated Parmesan cheese. YUM ?!
Have a daughter who can’t tolerate wheat flour so sending her some soon.
Brandi
0Wow! I am on day 2 of low carb diet, for the 20th time, and totally craving bread, pasta, or potatoes! Just made this recipe and these crackers are amazing….on the low carb spectrum anyway. May try to add dill next time like one of the other comments mentioned but this is the best starch craving fix i have found. Easy. Hopefully, I can be successful with keto this time around. Thank you!
Maya | Wholesome Yum
0I’m glad you liked these, Lori! Salt is not usually counted in ingredient counts by convention since it’s a pantry staple everyone has.
Caron
0I also used nutritional yeast for a cheesy flavor! It is a great recipe!
Kenna
0Too many calories in these I’m looking for a lower calorie one. Maybe I’ll try a different flour instead. The almond flour looks higher in calories.
Maya | Wholesome Yum
0Hi Kenna, The rating feature is for those that have made the recipe. I would love to know what you think after you have tried the crackers. These are not low calorie.
Cynthia
0What temperature and how long do we bake these please?
Maya | Wholesome Yum
0Hi Cynthia, The temperature and time are on the recipe card above. Please read the recipe card to ensure you don’t miss an ingredient or step.
Sharla Literal
0The dough seemed to tear when I was rolling it out. Would adding a few drops of water to the dough when mixing help to keep the dough together?
Wholesome Yum A
0Hi Sharla, you can try that or simply roll the dough a bit thicker. You can also try these fathead dough crackers, which are a bit more robust.