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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
Brian
0Thank you for this recipe and process. It represents a special treat for a Friend but everyone else loves them as well. Can never make enough.
Maya | Wholesome Yum
0You’re very welcome, Brian! Hope your friend loves them, too.
Linda Reder
0I’ve made these several times and really enjoy when I’m looking for a cookie or cracker crunchy snack. You can make them with different seasonings as well. Enjoyed
Maya | Wholesome Yum
0That’s so great to hear, Linda! Yes, endless seasoning possibilities here.
Kim Luadzers
0So yummy, my family loved them! I love your recipes, especially since I have alpha-gal and dairy allergies.
Maya | Wholesome Yum
0I’m happy to hear that, Kim! You and your family enjoy.
Liz
0I love these Almond Flour Cackers! They are easy to make and are a nice savory snack on their own. To make it more decadent, I top a cracker with a smear of peanut butter and a small piece of 85% dark chocolate – YUM!
Maya | Wholesome Yum
0I’m so glad you love them, Liz! That sounds so good with peanut butter and dark chocolate.
Marina
0This is an absolute win for me, I so missed having a crunchy cracker, now I wont buy or make anything different! I added garlic, rosemary and a bit of parmesan and boy its delish. Also substituting a cup of LSA makes another beautiful cracker. So many combinations, so easy. Thank you.
Maya | Wholesome Yum
0I’m so happy you liked these almond crackers, Marina! That’s one of my favorite seasoning combos. Enjoy!
Leah
0Super simple recipe and really fun to make. Despite not having a rolling pin, these turned out great. I love that there are only 3 ingredients and basically endless variations depending on taste and/or mood! I made mine with everything seasoning. Now planning to make the cold spinach dip recipe to dip these in!
Maya | Wholesome Yum
0Thanks, Leah! I’m glad they turned out well even without a rolling pin. Hope you like the cold spinach dip!
Cindy Rose
0Forgot the stars… a perfect 10! 🙂
Cindy Rose
0Quick and easy, deliciously delicate, but crunchy and satisfying.
Made these to settle an upset tummy…mission accomplished!
Maya | Wholesome Yum
0Thank you, Cindy! Hope you’re feeling better.
Terry Larson
0Tasty and great for salsa and charcuterie board with cheese and sausage meats. Nice scoop for hummus.
tongilava
0These crackers are easy to make and hold together well, as well as tasting good.It’s great to have a savoury biscuit. I think a small amount of dried herbs eg oregano or thyme, or curry powder would give different flavours.
Maya | Wholesome Yum
0I’m glad you like them! Yes, you can easily add herbs or spices — I have a bunch of variations listed above. 🙂
carol
0These are the best and easiest crackers to make! I add salt, pepper, garlic powder and onion flakes to mine. I’ve added toasted sesame seeds before but only if I have them in the house. I roll them as best I can into a triangle but I don’t drive myself crazy. They don’t need to win any blue ribbons for looks — they just need to be yummy for me. 🙂
Maya | Wholesome Yum
0I’m so glad you like these keto crackers, Carol! I love those seasonings, too. I agree, I don’t need them to look perfect — just taste amazing.
Mona Sims
0I love this recipe! What could be easier…..first time I made them, I spritzed olive oil and sprinkled with rosemary. This time, I’ve added Jarlsberg and a few spices; 4 minutes left to bake…. 🙂
Pam
0Thank for the air fryer bit.
Maya | Wholesome Yum
0Thank you, Mona! Yes, there are lots of ways to customize these keto crackers. 🙂
Dee Lutsky
0So I only had 1 1/2 cups of almond flour left so I used coconut flour for the other 1/2 cup. I did have to use 2 eggs however because it just wouldn’t hold together but Man are these so good.
Pam
0OMG I love these. I mixed it in food processor. Then cooked in Air fryer like someone said. 350 for 10 minutes. But made mine a little thick, but good for dipping into my chicken salad. Thank you
Maya | Wholesome Yum
0Hi Dee, Almond and coconut flour are very different and not intechangeable at all. That’s why your dough didn’t hold together. Sorry to hear that happened! Feel free to ask if you need substitutions, always happy to help.
Mona Sims
0This is my attempt at making almond flour crackers. Prior to baking, I spritzed the dough with olive oil and sprinkled some rosemary on top. I will not purchase another box of crackers again!!!! Thank you!
Maya | Wholesome Yum
0Thank you, Mona! I’m so glad you liked these!
Danielle
0I made these and added chia seeds and everything without the salt bagel seasoning. The dough came together as demonstrated in the ‘How to” video. I didn’t make them immediately, but placed the dough in a container in the refrigerator for when I felt like completing the next steps. I took the dough out and let it come to room temp the next day, rolled it out as instructed and baked. At first I thought these keto recipes are fails. But I let the crackers cool completely and they crisped up some. They turned out tasting pretty good. I will definitely make them again as I have need of crackers with cream cheese or or regular cheese cravings. It’s a keeper for me.
Ginger
0Do you know how much cholesterol is in the crackers?
Maya | Wholesome Yum
1Hi Ginger, Sorry, I don’t. You’d have to calculate that yourself.
Annette
0Oh my thank goodness I was getting to the stage where I felt desperate for a cracker and the ones I’ve found were not nice. This was easy and yum. Thanks
Jan
0These are sooooo gorgeous and so easy to make. I needed something for my cream cheese and nut butter that I was craving. I just stopped myself from dipping my finger in it.?. Thank you for a lovely recipe. I just need to practice getting them a bit thinner but they taste so good. X
Laura
0Love these crackers!!! They are so easy and very tasty! But I have a question. The first time I made them, they came out very firm and hearty so that when you bit down on them, you got a nice solid crunch. Loved that! Then every time since, they are still crisp, but they seem to be more fragile and crumbly. I cannot figure out the variable(s) that could account for that and wondered if you have any ideas? I liked the firmness of the first batch partly b/c of the texture, but it also makes it a lot easier to put them in a baggie and carry with me.
Siobhan
0I’ve made these crackers with a variety of added things….chia seeds, rosemary (dried) thyme (dried) ….and still experimenting. They are the easiest cracker I’ve ever made and to my mind the healthiest and tastiest. Thank you
steph
0wow- so easy and a great base for toppings. just tried them on the spur of the moment as I was contemplating spending a lot of money on keto snacks on amazon, which felt painful and wrong. Thanks a lot!