Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Crackers Recipe
- Low Carb Crackers Ingredients
- How To Make Keto Crackers With Almond Flour
- Tips For The Best Low Carb Crackers
- Variations For Almond Flour Crackers
- Storage Instructions
- What To Serve With Keto Crackers
- More Keto Cracker Recipes
- Tools To Make Low Carb Crackers
- Keto Crackers With Almond Flour (2 Ingredients) Recipe card
- Recipe Reviews
What crackers can you eat on a keto diet? This low carb keto crackers recipe! And it’s the perfect way to enjoy crackers in a much more nutritious form — even if you (or your friends an family) are not keto at all. These almond flour crackers are made up of just TWO simple and healthy ingredients. And when they’re mixed together and baked, they turn into irresistible, wholesome healthy snacks!
This recipe for keto crackers with almond flour bakes up buttery and crispy, thanks to Wholesome Yum Blanched Almond Flour! It can replace regular flour cup for cup in both cooking and baking, and has a superfine grind that blends perfectly into recipes.
Why You’ll Love This Keto Crackers Recipe
- Taste and texture like conventional crackers
- Buttery flavor
- Crunchy and sturdy
- Only 2 ingredients (plus salt), with endless variations
- Done in less than 25 minutes
- 4g net carbs (and 8g total carbohydrates) per serving
- Keto, low carb, healthy, gluten-free, & vegetarian
Low Carb Crackers Ingredients
This section explains how to choose the best ingredients for almond flour crackers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Almond Flour – The main ingredient in the best keto crackers! The fine grind and healthy fat content makes them 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 yield a gritty consistency. Almond meal or “ground almonds” will definitely do this. If you want to use coconut flour, it won’t work as a 1:1 replacement, but you can try these coconut flour crackers instead.
- Egg – Used as a binder. A flax egg may also work, but I haven’t tried it. The crackers will probably be more fragile with an egg substitute.
- Sea Salt – Adds savory flavor to the low carb keto crackers. Use any fine salt you like.
See more flavor variations below!
How To Make Keto Crackers With Almond Flour
This section shows how to make almond flour crackers, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet with parchment paper.
- Mix. Combine 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.)
- Roll. Place the dough between two large pieces of parchment paper. Use a rolling pin roll out the dough into a large rectangle. Cut the cracker dough into smaller rectangles with a pizza cutter or sharp knife. Prick with a fork or toothpick if desired. Place on the lined baking sheet.
- Bake. Low carb crackers are finished when golden on the edges.
- Cool. They will crisp up more as they cool.
Tips For The Best Low Carb Crackers
Follow these tips for perfect low carb crackers every time!
- Oil your hands if needed. The easiest way to handle the almond crackers dough is by oiling your hands just a little bit. This will prevent sticking. It’s not required, but worth a try if you find the dough sticky to work with.
- Roll as evenly and thinly as possible. Uniform thickness ensures that your keto crackers cook evenly, and rolling them extra thin ensures that they get crispy.
- No need to waste extra dough. When rolling out the dough, 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.
- Prick with a toothpick or fork. This helps them cook more evenly and prevents bubbling.
- Watch crackers closely. They 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.
- Let them cool. Allow the crackers to cool completely before handling. They need to cool to crisp up.
Variations For Almond Flour Crackers
Feel free to add your own spices for a totally unique twist. Here are some ideas for your crispy keto crackers:
- Toasted: Sesame seeds, chia seeds, or poppy seeds would make yummy keto-friendly crackers (or try everything bagel seasoning).
- Chopped Herbs: Rosemary, basil, and parsley would all be good for a savory low carb cracker.
- Italian: You can transform these crackers with some garlic powder and Italian seasoning.
- Mediterranean: With some basil and sun dried tomatoes diced up and baked in. Make sure to dry the oil from the tomatoes, so the crackers don’t turn out too oily.
- Sweet: Yes, you can even make this keto crackers recipe sweet! Simply add your favorite sugar substitute, some vanilla or almond extract, and maybe sprinkle with cinnamon. (You’ll only need a couple tablespoons of sweetener, max – don’t add too much or the dough will be too dry.)
Storage Instructions
- Store: Let your almond flour crackers cool completely before storing them, or they will not stay crispy and will spoil faster. Store them in an airtight container for up to 1 week.
- Freeze: Cool completely and store in a freezer bag or freezer container. Line the layers of crackers with parchment paper so they don’t stick together.
What To Serve With Keto Crackers
The best keto crackers need cheese, right?! That’s one option, but I’ve got loads of others for you:
- Low Carb Dips – These keto crackers are always a hit with low carb dips like spinach artichoke dip, crab dip with cream cheese, guacamole, salsa, or bacon ranch dip.
- Soup & Chili – If you need a nice crunch with your keto chili, low carb chicken soup or keto white chicken chili, these low carb crackers are the perfect choice.
- Charcuterie Board – Display crackers on a stunning keto charcuterie board!
- Spreads – These pair well with a cheese ball or chicken liver pate.
- Cheese – All crackers go well with simple slices of keto cheese. Pair these crackers with mozzarella cheese, parmesan cheese, or cheddar cheese for a quick and easy snack.
More Keto Cracker Recipes
Make snack time more satisfying with these super easy low carb crackers!
Tools To Make Low Carb Crackers
- Baking Sheet – These are my all-time favorite pans for baking everything, from cookies to keto crackers!
- Food Processor – Not necessary for these keto crackers, but it sure makes mixing up the dough easy!
- Rolling Pin – You definitively need a rolling pin to roll out the dough for this low carb crackers recipe.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
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Keto Crackers With Almond Flour (2 Ingredients)
This crunchy, buttery low carb keto crackers recipe needs just 2 ingredients! Almond flour crackers are super easy, healthy, and delicious.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 Like It?
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Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
472 Comments
Stephanie
0Oh man, I struggled with this recipe. I live in a very dry climate, and this dough crumbled like CRAZY. I did add about 2 tbs of butter, which helped a little. I’m guessing I’ll have to toy with this one, maybe adding water or almond milk to moisten. Whatever the reason for my struggle, I do NOT blame Maya! Her recipes are always amazing. This is just life in Colorado. If the dryness doesn’t ruin your recipe, the altitude will lol.
JT
0Made 1st time very good and easy. The Colorado solution: + 2 T water + 1 T flour work with wet hands bake @ 375 for 7’
Add ~ 1 T whatever seasoning you like
Thanks
Marijane Kendall
0I have made these a couple of times, and except for the time to roll them out to a reasonable and fairly even thickness, it is a breeze to whip up. And they are very tasty. My non-keto friends like them, too. Especially with cheese ball. Last time I made them, I decided to do cutouts. I used a small round glass for my cutter. It was pretty time consuming because I had to keep rerolling the dough. But the end result was a more uniform size and heater looking cracker. They reminded me of vanilla wafers. Which brought to mind: could these be sweetened, and add vanilla flavoring for a kind of vanilla wafer. Have you thought of trying this? I might give it a try with a small batch to see what happens. Anyway, thanks for all your easy, simple, and delish recipes.
Maya | Wholesome Yum
0Hi Marijane, Yes, you could add a little sweetener and vanilla. However, I wouldn’t add more than 1-2 tbsp of granulated sweetener, because the dough would get too dry. Drops of concentrated stevia or monk fruit might work better to avoid changing the dough consistency.
Kate
0Made as directed and yum! Thank you for sharing this recipe.
Lisa
0I didn’t like these. They’re like little cardboard squares. I tried cooking them a bit longer to get them crispier, but they burned. So I don’t know what I did wrong! There are so many positive reviews it had to be something I did. 🙁
Wholesome Yum A
0Hi Lisa, it sounds like you may not have rolled the dough thin enough. See the recipe video for more guidance on how it should look.
Inge
0Fantastic recipe, I can’t believe how well it worked!
Lisa Stern
0Great recipe! I added Everything But the Bagel seasoning from Trader Joe’s. Baked longer than recommended because I didn’t roll the dough thin enough. Delicious!
Thank you
Zoe
0Added parm & poppyseed & baked extra long, these are amazing! Thank you so much for posting this recipe! Now I can have my pepperoni & American crackers & not go over my carbs <3
Dean Jackson
0Excellent. These crackers are a regular part of my new keto life style.
Eileen Pheiffer
0I’m so glad I found your website. These crackers were easy to make and they are delicious. I look forward to trying your other recipes. Next up, the Keto bagels! Thanks for saving me lots of money — buying GF Keto crackers requires an investment!
Gail
0I wonder if a dehydrated would help make them crunchy?
Maya | Wholesome Yum
0Hi Gail, They already come out pretty crunchy if you bake them long enough, so that isn’t really necessary. But I’m sure you could put them in a dehydrator after baking if you really want to.
Bonnie
0LOVE THEM!!!! They are hard to stop eating.. that’s the only downfall with them.. you don’t want to stop.. I keep a close track on my carbs so I have to keep myself in check.. pffttt.. they are worth all of my daily carb limit!!! 😀 <3 THANK YOU!!
Becky Wiggs
0I haven’t made these yet, but have a question before I do. I make meat loaf and meatballs with crumbled saltine crackers, but now my husband has to go low (almost no) carb. I am trying to make a low carb alternative that would work like crackers when I crumble them to add to my meat. I have tried just coconut flour and flax seed meal, and the meatballs didn’t stay together. I also tried pork rinds, but they make the meatloaf taste bacony. Any suggestions? Thanks!
Maya | Wholesome Yum
0Hi Becky, I don’t think these particular crackers would work well in meatballs or a meatloaf. I recommend you try these low carb meatballs instead.
Tammy
0I used these crackers the last time I made meatloaf and it was delicious. Much better than using pork rinds. I actually blended them in the food processor for a few seconds before I added them instead of crunching them up.
Evelene B
0I don’t know if you like mushrooms but I finely dice up baby portabello mushrooms and replace them 1:1 for bread crumbs and add 1 tbsp italian seasoning. The mushrooms hold the meatloaf or meatballs together great and you will seriously not be able to tell the bread is missing!
Jen
0Try using crushed up pork rinds…works bread as a bread/cracker crumb substitute!
Sk
0Mine dont get crunchy the next day. Any suggestion? I would really need it to stay crunchy for days if possible 🙁
Maya | Wholesome Yum
0It could be due to a humid environment or if they weren’t baked long enough. No worries though – you can pop them back in the oven at a low temperature (like 250 or 300 degrees) to crisp them up.
Dirk
0Question – total net carbs per serving?
Maya | Wholesome Yum
0Hi Dirk, The nutrition info is on the recipe card above. These have 4g net carbs per serving.
Ginny Shelby
0Made these to serve with a keto jalapeño cranberry dip. They were perfect. Next time will sprinkle a bit of salt on top. Perfect replacement for triscuits! Thanks so much☺
Rhonda
0Do you have the keto jalapeño cranberry dip recipe, by chance, to share? Thanks!
Emily
0So good. I love how you can add almost anything to suit your taste for these. Even my kids love them
About how many ounces per serving? Just curious because I can never seem to get cut them right to where 5 crackers is 1/6th of the batch
Maya | Wholesome Yum
0Thank you, Emily! I don’t have the weight of a serving, but if you wanted to know, you can weigh the entire batch and divide that by 6.
Kathy
0Hi Maya, we are just beginning this journey of keto/paleo and the one problem I am running into is the almond or nut flour replacing regular and wheat flour. My son is highly allergic to tree nuts. Is there anything we would be able to use in place of the almond/nut flours?
Maya | Wholesome Yum
0Hi Kathy, It depends on the recipe. Often times you can replace almond flour with sunflower seed meal, but you’d be able to taste the sunflower seed flavor. That’s the case with this recipe – you can replace it but they would taste like sunflower seed crackers.
Liz
0These are so good. I added just a pinch of garlic powder, and a tablespoon of grated parmesan. Then I sprayed lightly with olive oil, sprinkled just a bit of Stevie and sea salt on top. Awesome. Really enjoyed, and so easy to make.
Maya | Wholesome Yum
0Thanks for sharing with us, Liz!
Deborah
0I love these crackers! It was so easy to make too.
Maya | Wholesome Yum
0Thank you, Deborah!
Lisa Peterson
0Oh. My. GODDDD! I have Multiple Sclerosis, & my son is somewhat an expert on Keto (sadly, he has Crohn’s & had 1 1/2 feet of his small intestines removed… Long story long, he’s changing his microbiome for his health. I’m a newbie & doing it for health & weight loss. Sooo, he made me your crackers & they were to die for! I plan on trying all of your recipes! Can’t wait to try the chicken pate & crab on them! I haven’t even looked at the other recipes… YET! Thank you so much for making my diet-change so fun & DELICIOUS! Most definitely Wholesome yum!
Gratefully yours,
~Lisa Peterson
Maya | Wholesome Yum
0I am so happy you liked it, Lisa! Have a great day!
Liz Raimo
0Thank you for sharing this recipe. I don’t often want crackers however with soup season upon us, I tend to eat them more.
Maya | Wholesome Yum
0Thank you, Liz! Hope you enjoy them.
Deborah
0Can ground flax seed and water be used as an egg substitute in this recipe? Thank you.
Maya | Wholesome Yum
0Hi Deborah, I haven’t tried this particular recipe with flax eggs, but it might hold together a little less well. Let me know if it works for you!
Therese Bizabishaka
0Hi. If you wanted to make a cheese cracker could you add parmasan cheese or would that change the consistency?
Maya | Wholesome Yum
0Hi Therese, Yes, you could add Parmesan, but it would change the consistency if you add it inside the crackers. You could try sprinkling it on top and pressing into the top so that it sticks. If you want it in the crackers, you’d need to experiment – they might be less crisp and you might need another egg depending on how much you add.
Wanda
0How long can you store them?
Maya | Wholesome Yum
0Hi Wanda, They store for a long time in an airtight container. Maybe a few weeks? I’ve never had them go bad before eating them, so don’t have an exact timeline, but have had them for a couple weeks without issues.
Doreen Elsesser
0I just made these. This is my first adventure with almond flour. I added 2 tbsp of Everything but the bagel mixture from Trader Joe’s. Yummy! Next time I will roll them thinner. I can’t wait to try them with some Laughing cow cheese.
Maya | Wholesome Yum
0Adding Laughing Cow Cheese sounds like a great idea, Doreen!
Diane Smith
0These crackers TASTE very good, With soup? Yum!
It’s very difficult to get the dough just exactly the same thickness all around, but that is essential for even browning. And they must not be rolled too thinly either.
And parchment paper is the only way to go!
Aimee
0Thank you so much for this recipe, these are delicious! We were so sick of the ubiquitous seed crackers that seemed to be the only other option.
Maya | Wholesome Yum
0I am so happy you liked the crackers, Aimee! Have a great day!
Sue Herbert
0These were delicious! I do have a question however. How did you arrive at the 216 calorie count? My Bob’s Red Mill Fine Almond Flour has 80 Calories per 2 Tablespoons. That made my pancakes over 600 calories. Thanks for your help!
Maya | Wholesome Yum
0Hi Sue, I’m glad you liked them. The nutrition info for individual ingredients comes from the USDA Food Database, these are summed up and divided by the number of servings. The nutrition info listed is the amount per serving and the serving size is listed as well.
Jill L.
0Made today for first time, followed recipe exactly. SO delicious with chive and onion cream cheese. Now I just need to find a source of almond flour because I can see making these a lot. My family loved them as well. Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Jill! Thanks for stopping by!
Ronnie Macdonald
0I made these this evening, added a bit of ground cumin, ginger and a little ground garlic. The texture, crunch and taste is something i have been missing.Results better than expectations.
5* this is exactly what i have been looking for.
Maya | Wholesome Yum
0I am so happy you liked the crackers, Ronnie! Thanks for stopping by!
Dee
0Can I substitute Garbanzo Bean flour?
Maya | Wholesome Yum
0Hi Dee, I haven’t tried, but if you try it, let us know how it goes. Keep in mind it wouldn’t be low carb or paleo, though.
Robin Gaynes
0Do you offer any Keto friendly recipes for those who are allergic to Almonds? My husband cannot eat almonds but is okay with coconut, peanut, and cashew.
Maya | Wholesome Yum
0Hi Robin, Yes, in the recipe index from the menu you’ll find a section for recipes with a nut-free option. For recipes that do have nuts, you can ask in the specific recipe because sometimes you can replace the almonds with other nuts he can have. These crackers can be made with ground macadamia or hazelnut flour if he can have those.
Terry
0I tried this recipe today and I was so impressed with the flavor and texture of these crackers I had to submit a comment. As most of you Keto dieters know it’s hard to find a keto friendly substitute for a nice savory cracker. After being on the keto diet for almost 6 months trust me I have searched. Let me tell you, this recipe in my opinion is about as close as you can get to a real cracker. I jazzed mine up a bit by adding a dash of Allessi Italian seasoning. Even my family who isn’t on the keto diet loved them. I had to hide them to keep them from eating them all!
Maya | Wholesome Yum
0I am so happy to hear that, Terry! Thanks for stopping by!
Lisa Barber
0Delicious!!!!
Maya | Wholesome Yum
0Thank you, Lisa!
Zoe D
0Wow, these are amazing! Making my second batch now, and it’s a double
Thanks so much for sharing this, the thing I miss the most is crackers!
Maya | Wholesome Yum
0I am so happy to hear that, Zoe! Thanks for stopping by!
Paige
0I’m going to make these for my hubby!
Maya | Wholesome Yum
0I hope he likes them, Paige! Thanks for stopping by!
Gloria Mann
0I just made these crackers today. So good. Thank you so much.
Maya | Wholesome Yum
0I am so happy to hear that, Gloria! Please come back again soon!
Dora
0I found my favorite crackers recipe and the whole family loves them. For us, a little less salt is better. Thank you for the recipe. <3 5/5
Maya | Wholesome Yum
0I am so happy the crackers were a hit with a whole family, Dora!
Lori
0I would love to make these crackers. I was wondering why sea salt is used in the recipe. Is regular iodized salt okay? Thank you.
Maya | Wholesome Yum
0Hi Lori, I like the benefits of sea salt, but regular iodized salt will work just fine. Hope you like the crackers!
Ms Washington
0Made these today, they were awesome!
Maya | Wholesome Yum
0I am so happy you liked the crackers! Thanks for stopping by!
Martha
0This looks amazing. It always baffles me that you can make foods such as crackers that I never thought could be keto friendly. Well done.
Maya | Wholesome Yum
0Thank you, Martha! Please come back again soon!
Amy H.
0Just made these crackers – they are perfect for eating w/my pimento cheese! I can’t believe I just MADE these awesome square crackers! Thank you for sharing this recipe! Wish I could upload a pic (so proud of how perfectly they turned out).
Maya | Wholesome Yum
0Thank you, Amy! They sound delicious with pimento cheese. If you’re on Instagram, you can upload a photo there – tag me @wholesomeyumblog and use hashtag #wholesomeyum!
Denise McCartney
0Brilliant! Just made them. So yummy. If I omitted the salt band added a little stevia and erythritol sachet it might be like a shortbread? Maybe that’s wishful thinking. Anyway thank you.
Maya | Wholesome Yum
0Thank you, Denise! Yes, you could add some sweetener to make them sweet, just not too much because that would make the “dough” too dry and they wouldn’t hold together. If you’re looking for a shortbread cookie, you can try this recipe.
Anna Farmer
0Thank you so much for this recipe! One of the hardest things about going Keto with a family is when the kids feel left out because they are eating differently! These blend right in with friends that are eating wheat thins, and made my youngest daughter very happy today 🙂
Maya | Wholesome Yum
0I am so happy these crackers were kid-approved, Anna!
Popi
0Hi would I be able to make them with coconut flour instead ?
Maya | Wholesome Yum
0Hi Popi, Sorry, not this recipe, but it’s on my list to make coconut flour crackers.
Evelyn Miles
0I submitted my email for the recipe and have not received anything.
Maya | Wholesome Yum
0Hi Evelyn, You should receive the freebie after confirming your email address. If you haven’t, you can reply to the confirmation email and I can help you from there. Thank you for signing up!
Wendy
0Thanks so much for sharing this! This is now my go to recipe for almond cracker. I’ve made them several times, so easy and they taste great!
Maya | Wholesome Yum
0Thank you so much, Wendy! They’re my go-to as well.
Lauren
0I tried these last week because I have been trying to figure out homemade (and infinitely healthier) ”lunchables.” I used a cookie cutter to shape them into footballs and my boys loved them. Today I’m making some with a little garlic and chili powder to go with chili.
Maya | Wholesome Yum
0What a fantastic idea to make them into shapes, Lauren! I am so happy you liked them!
Marijane Kendall
0Hi Lauren, I noticed you said you did a football shape cracker. Did you use an actual cookie cutter? I ask because I made round crackers with a round glass for my cutter and had quite a bit of trouble getting the dough off the rim of the glass. Did you do something special to keep it from sticking to your cutter?
Charmaine Hoke
0THANK YOU SO MUCH FOR RECIPE CLOUD BREAD N CRACKERS, 2 THINGS LOVE TO HAVE, MAKING SOON AS I GET THE FLOUR!
Maya | Wholesome Yum
0Hi Charmaine! I really hope you like them! Thanks for stopping by!
Erin
0I have been home with the flu for 5 days and I’m 5 weeks into keto. All I wanted was crackers! These were just perfect. I added a little dill, some extra sea salt, and a pinch of garlic powder so my stuffy nose could get a litte love. Thank you for this!
Maya | Wholesome Yum
0I hope you feel better, Erin! I am glad you enjoyed the crackers!