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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
Karyn
0I’m allergic to almonds(coconut too.) can I use sunflower seed flour in place of Almond flour?
Maya | Wholesome Yum
0Hi Karyn, I haven’t tried that before, but I think it would probably work. Let me know how it goes if you try it!
jeanna
0why isn’t the picture of the crackers on the recipe when i print it?
Wholesome Yum D
0Hi Jeanna, You can find the image in the top right corner of the page when printing.
Sharry
0I love to bake, but I found rolling out the dough cumbersome. Someone suggested round crackers instead by 1/4t onto parchment & squish it flat to 1/4″ thick. I also added the extra 1T melted butter & instead of water added a bit of olive juice & spices for a savory flavor. Much easier & flavorful.
Jazz
0I love these crackers!!! These are by far the best tasting keto crackers I’ve had in the 2 years I’ve been keto! As recommended by a couple people in the comments i added a tablespoon of melted butter. I also used a little garlic powder, rosemary and nutritional yeast for flavour, DELISH!
Sersi
0When I lifted the parchment paper off the dough, it stuck to the 2 pieces of parchment paper equally resulting in just a light coating of dough on each piece of parchment, not thick enough for a cracker.
Maya | Wholesome Yum
0Hi Sersi, This can happen if your kitchen is warm and the dough is warm. You can spray the oil with a little parchment paper before rolling to prevent sticking.
Donna
0Really great, simple recipe. I even made my own Almond flour first ( just ground almonds till very fine). I was amazed that such a simple recipe could taste so good. Well done!!
Ani
0Absolutely perfect the first time ? I used Everything Bagel seasoning and they are soooo yummy!
Linda
0I wish they were as crunchy as store bought. Fist day sorta crisp but second day not so much. Hubby loves them.
Julie
0They have good flavor. Even when they are plain.They are quite crumbly though. Next time I may add another egg or egg white
Laurie
0These are scrumptious!! OK, I have some tips…
Due to reading all the other reviews, this is the recipe I come up with:
I follow Maya’s instructions but I add 1 T melted butter when I add the egg. I combine all that in the food processor but it’s always still very crumbly at this point for me. So, I add a few drops of water at a time (go slowly – up to maybe 1-2T at most), just until it comes together in a ball. Once that happens, I stop the processor and start to roll it all out on parchment. My dough is much wetter but it rolls much more nicely than even Maya’s video. After it’s rolled out, I score it all with a knife and prick it with a fork (I think that’s just for eye-candy?). Then, to make things easy on myself, I slightly lift the edge of that parchment and slide a pizza pan under the whole thing. I bake the crackers for the first 8 minutes on that parchment. Now, I added a lot more moisture to the crackers so they need to bake longer than the original recipe. After the first 8 minutes of baking, they’re fairly solidly holding together. So, I pull that out of the oven, place a parchment on the top, invert a pan on top and flip the whole contraption over. Remove the previously bottom parchment from the top and bake 8 more minutes. At this point, you’ll just have to watch it for the done-ness you prefer. I prefer mine a golden brown and if your edge pieces are a little thinner than the others, you might need to remove them a few minutes early or they’ll get too brown and have a slightly burnt taste.
I am so in love with these crackers!! 🙂 Thanks again, Maya, for a fantastic recipe! 🙂
Malapert
0AMAZING!! And, CRUNCH!! Man do I miss crunch on keto! I have an allergy to fresh fruits and veggies so I can’t even use celery and carrots. These might have just single-handedly saved my keto diet. 😉 Thank you!!
As written, I couldn’t get mine to hold together. So I added 1tbsp melted butter and a tiny bit of water. I might have had to bake mine a minute longer but they are crunchy and taste great. Thank you so much!!
Nathan
0Okay so I had a little problem with mine being too crumbly I just added some carb smart milk so they can still be keto and the dough cane together perfectly I just ended up asking myself how do these taste delicious and buttery when i did not put any butter in them. I am going to buy your book if all your keto recipes are this good. 10 stars if I could.
Dj
0I’ve been craving sardine pate, but what to put it on. Saw your recipe, comments, and video so decided to give it a go. Forgot that hubby had eaten our last egg so used egg whites and a pat of butter. All I’ve got to say is, Wow! Got excited when I pulled the first batch out to cool and I could tell they were crisp. Just had one after a minute to cool and they taste great. Thank you.
Cathy Buckingham
0I love this recipe, but it is too dry to roll out.
I’m going to add a little water.
GP
0Used a flax egg for the binder…came out tasty and crunchy. Excellent recipe!
Deb Cue
0P.S. I froze the crackers on the paper for 5-10 minutes before trying to handle them to put on the baking sheet. While they were freezing, I used any excess dough and rolled more crackers.
Deb Cue
0These are hard to roll the same thickness, but it was my first time, so maybe I will get better. I had no parchment paper so I rolled them between wax paper and sprayed the cookie sheet with PAM. It formed a “dough” perfectly with just a fork and my hands! 🙂 I baked them for 12 minutes, but some of the “thinner” ones came out at 10 minutes. Next time I will measure the salt to 1/2 tsp (I eyeballed it and mine were a bit too salty). One person suggested sprinkling salt on the top. I would say they are salty enough, but some people like salt more than others. They did not stick at all (no parchment paper) to the baking sheet and they are nice and “strong”. Do they taste like a Ritz? No, but that’s OK. I am going to keep this recipe and do them to perfection next time. So very simple. I am going to have cheese and crackers tonight! This is a must save recipe for sure!!!
CarmenGi
0This is soooo good!! Keto crackers are so expensive, this is a wonderful alternative. Mine didn’t come out perfect, but taking into account that I am absolutely no good at baking… I am very happy with the results. Yummy. Will be trying variations as well. Thank you!
Anne
0Just made them. delicious! I did add the tablespoon of butter AND sprinkled salt over top (in addition to the salt in the recipe). Very YUM.
Jo
0Could I make these the same way with coconut flour? I followed your recipe for the almond flour and loved them, but have now run out, and have tons of coconut flour ?
Maya | Wholesome Yum
0Hi Jo, Not this recipe, no, but you can make my coconut flour crackers.
Deborah
0Love, love, love these. Your recipe is perfect. Made a mistake with using pre-grated cheddar out of desperation (I had no block cheddar cheese) and they were awful (they even made the house smell foul). Your original recipe is fabulous and I will never veer from your version, Keep up the good work! Tip – for easy cutting, after rolling out, freeze for about 5 minutes between the parchment, makes for easy transfer.
Angela
0I added 1 pat/TBSP of real butter. It made the cracker dough stick together better, and gave the crackers a nice crunch and flavor when baked. Love it! Can’t wait to try it with chia seeds, etc….