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GET IT NOWThese 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.
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)
My almond flour crackers recipe is crunchy, buttery, and so easy, with just 2 ingredients! They're keto, gluten-free, and just plain healthy.
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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
529 Comments
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.
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?
Maya | Wholesome Yum
0What a fantastic idea to make them into shapes, Lauren! I am so happy you liked them!
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!
Mathi
0I made them and I loved them, but my husband said they were too salty. Not surprising as he watches his sodium more than I do. I will lower the salt for his next time. Thanks for the great recipe I will definitely make more of them.
Maya | Wholesome Yum
0I am so happy you liked the crackers, Mathi!
Linda
0Hi Maya! well, I’ve made these crackers numerous times now, my husband loves them with cheese!, and one thing that I discovered that really pumps them up a bit is using Trader Joes seasoning called “Everything But the Bagel” on top. I’ve also had great success adding shredded parmesan cheese into the mixture, probably about 1/2 cup. I’m one of those who guesstimates when cooking, but somehow it manages to come out good! Thanks for all your great recipes! Variety is the spice of life and we need lots of that to stay on keto I think, I’ve been hanging in there for nine months now and its like second nature at this point, can’t even imagine eating pasta, donuts, or even rice anymore.
Maya | Wholesome Yum
0I love that seasoning, Linda! Thank you!
Helena
0Just started a vegetarian keto diet and decided to make these. Of course my oven decided to call it quits after I’d made the dough! Instead I cooked them on a teppanyaki plate on the stove and they still turned out great! So yummy with cheese!
Maya | Wholesome Yum
0Oh wow, Helena! That’s good to know! Have a great day!
Louise
0I added some Parmesan to the dough and brushed the tops with a bit of truffle oil. Paired with duck pate. Fabulous! Just a great substitute for regular bread or crackers!
Maya | Wholesome Yum
0I love that you brushed the tops with truffle oil, Louise! Great idea!
Kristi
0Very successful recipe. I cut mine with a small cookie cutter to make rounds.
Thanks for another great recipe!
Maya | Wholesome Yum
0I love to hear that, Kristi! Thanks for stopping by!
DikoDakota
0Exactly what I was looking for to complement my oven baked Brie & Nuts! Making half the recipe with Oregano (pair amazingly with the buttery taste of the brie). Being Keto isn’t keeping me from the good stuff! Thank you for that easy recipe!
Maya | Wholesome Yum
0I am so happy you liked them! And they go perfectly with baked Brie!
Rachael K
0What a great recipe! Super simple yet so delicious and versatile! I added a few teaspoons of Italian seasoning to the dough and then 3 teaspoons of Kirkland egg whites because it was a little too dry to mix. Once I had the crackers on the parchment linked baking sheet I spritzed the whole pan with a little olive oil and sprinkled it with sea salt. O! M! G! Fantastic! Thank you! I can’t wait to make them again.
Maya | Wholesome Yum
0I love that you added the Italian seasoning, Rachael! Yum!
Shawn
0Quick question here. Parchment paper is not something i keep around the house. Could these be made without it or will the dough stick to the pan?
Maya | Wholesome Yum
0Hi Shawn! Yes, you will need the parchment paper to prevent sticking. They sell them in grocery stores and even Target and Walmart. I hope this helps!
Ash
0Are these any good in soup?
Maya | Wholesome Yum
0I am sure they are delicious in soup, Ash! Try it and let me know 🙂
Lucy
0I’ve just made these with LSA instead of almond flour (1 cup seemed sufficient). Taste great and have a nice cracker feel to them 🙂 Thanks for another amazing recipe!
Maya | Wholesome Yum
0I am so happy you liked them, Lucy!
Sarah
0Wow. Super easy to make and tasty! Even has a cracker-like/cookie texture. Looks similar to pita chips and can hold up to spreads and dips. But I wouldn’t use it as a scoop b/c it might break.
My mom thought it tasted cheesy; I think it tastes slightly buttery.
The batter was super sticky. It’s easiest to use your hands to mix the batter, but it def gets messy. Tried a dif cracker recipe (psyllium, coconut oil, coconut milk, flax) and it was too dry and gritty.
Overall, this is the BEST cracker recipe hands down. Thank you!!!
Maya | Wholesome Yum
0I am so happy you liked it, Sarah! Thanks for stopping by!
Wanda
0These were the BEST CRACKERS I have made since being on KETO. I made the simple recipe, 2 cups almond flour and one egg. But when I sifted the almond flour, in one batch I added in the Trader Joe’s EVERYTHING BAGEL seasoning and a little onion powder (instead of the salt). Didn’t measure, but put enough so I could see the flakes of the E.B. seasoning. In another batch, when I sifted the almond flour I also sifted in CINNAMON and a little NUTMEG (again, left out the salt)… and powdered Splenda … and when I baked it, I sprinkled the top with a very light dusting of granulated Swerve. The savory ones are great with cheese and salami. The cinnamon ones are almost like a Snickerdoodle cookie!! My husband LOVED them!
Maya | Wholesome Yum
0I love to hear that, Wanda! Thank you for stopping by!
Wanda
0I also think the cinnamon version would roll out and make a GREAT crust for a low carb cheesecake or some of those fluffy no-bake pies, or using JELLO sugar-free pudding? Anyway, thanks again for such a simple but great recipe!
Maya | Wholesome Yum
0Yes, that does sound delicious, Wanda! Thanks for stopping by!
Pdunn
0Thanks for the response. I do appreciate those of you willing to find lower carb options and share with those who need them. I also thank you for posting total carbs as many do not. I feel like the net carb numbers only posts/recipes are trying to hide carbs….from my research I feel diabetics are better off knowing the total carb count, but I also understand everyone is different. I respect others opinions. The total carbs on the crackers seems a lot to me, but I realize it might not be for some. Again, thanks for the recipe ideas.
PDunn
0Not a bad recipe, but not really low carb. Way too many for most who must stay below 50 carbs per day. Counting net carbs causes problems for many people, like diabetics.
Presley
0I replaced the egg with 3tbsp aquafaba and it worked perfectly. I also used a pizza cutter to cut the dough into shape. Thanks girl for a yummy recipe!
Maya | Wholesome Yum
0Hi there, I would consider these low carb at 8g total carbs and 4g net carbs. Most people are actually ok going by net carbs, but of course do what works best for you. I list both in the nutrition info so that you can make an informed decision. That being said, I do think that 8g total carbs is doable to fit into a limit of 50g per day. 🙂 If not, I have other lower carb recipes and hope you’ll try them!
Georgina
0I made these today. They are really good. Next time I will try to roll them a bit thinner, turn my awful oven down a bit and cook them a little longer. I added black pepper to the dough.
They are filling but delicious. I had a few with cheese. My boyfriend had some with various cheeses. Lovely with butter or plain. I’ll definitely make them again.
Maya | Wholesome Yum
0Hi Georgina! I am so happy you liked the crackers. I love that you added black pepper!
Michelle
0Have you tried adding shredded or grated cheese to this recipe to see how they turn out? Like maybe finely grated cheddar or parmesan?
Maya | Wholesome Yum
0Hi Michelle, I haven’t tried that but it sounds delicious. It might affect the texture/consistency, though. Let me know how it goes if you try.
Karen OBrien
0How many crackers in a serving????
Maya | Wholesome Yum
0Hi Karen! One serving is 5 crackers. Thank you!
Darla Barber
0Why blanched almond flour?
Maya | Wholesome Yum
0Hi Darla! I used blanched almond flour because it’s finely ground and it creates a better texture. Thanks for stopping by!
Carol
0Hi there. I am new to your site. I have been wandering around for almost an hour. What a great job you have done, Maya. The site is so fast, smooth, “elegant” and well organized with so much valuable content. I am happy you. I know how much work and constant attention this takes. Good for you. Which in turn, means good for us. Thank you, thank you.
Found you while doing a Google search for “Paleo Crackers.” I have since tried your 3 ingredient recipe with great results. Will be making these yummy crackers twice a week no doubt. Gonna let all my peeps know about you too.
So great! Carol
Maya | Wholesome Yum
0Thanks so much, Carol! I am so glad you are enjoying my recipes and thank you for sharing with your friends!
Liz
0Made these for the first time – I used a little less almond flour, and added a little ground flax. Also added fresh ground black pepper for a little “heat” in the background – worked really well! Had them with some creamy blue cheese – SO delicious!
Maya | Wholesome Yum
0Sounds delicious, I’ll have to try that!
Vicki
0I made these and they were delicious!! I am wondering tho about carb count Per cracker and per serving. I use bob’s red mill blanched almond flour. I am doing math wrong? Serving size is 1/4 Cup and you need 2 cups so that’s 8 servings at 6 carbs per serving -3 fiber=3 net carbs multipy by 8 = 24 carbs total for whole recipe?? Divide that by 30 cracker and its less than 1 Carb per serving? How are you getting 4.7 carbs per 5 crackers? What am i not see or doing right? Thanks! Love your recipes!
Vicki
0Nevermind, I figured it out. My mistake. I mistakenly divided total by 30 crackers!! Not 6 servings. Keep the recipes coming!!
Maya | Wholesome Yum
0Thank you, Vicki! Glad that all worked out. Hope you like the crackers!
Karen coulter
0Please send me the recipe for the coconut flour crackers. 3 ingredients.
Maya | Wholesome Yum
0Hi Karen, I don’t have a recipe for crackers with coconut flour yet. This is the only cracker recipe I have.
Linda
0Just made these tonight. I’ve been “keto” for about 6 months now and crackers were definitely missed by me! Simple and foolproof! I added garlic salt and other seasonings into the crackers and they turned out wonderful. Only thing I need to work on is getting the dough a consistent thickness! Some came out thin, cooked faster, and others thicker. Very substantial cracker and like you said, good with anything on them! Thanks so much for this easy and great recipe Maya! I follow you on Pinterest and pin quite a few of your recipes, this was a good one! Oh, also, I use silicone mats in my cookie sheets, if you roll out dough on them directly, just use one sheet of wax paper on top, you don’t even need to move them. Anything that makes life and recipes easier works for me!
Susie Martinson
0Hi Linda, thought I’d share a quick trick to roll out dough..just grab two rulers and use them beside your dough so the two edges of your rolling pin rest on them while rolling. If that’s not the thickness you want grab a few paint stir sticks from the hardware store,the size for the 5 gallon buckets work well, if you want thicker tape a few together to find your perfect thicknesses. Hope this makes sense.
Diane Smith
0This was SUPER helpful! Will try!
Georgina
0A tip is to lay thin battens of wood either side of the dough rest the rolling pin on the battens to roll out. Uniform thickness every time as long as the rolling pin stays on the battens 🙂
Debbie
0Thanks, that’s a great idea. Where do you get those battens; home improvement store, lumberyard?
Georgina
0Any old where – I used my sock blockers because it’s all I had to hand!
Maya | Wholesome Yum
0Great tip, Georgina! Thank you!
Maya | Wholesome Yum
0Thank you, Linda! Great tip to use the silicone mats!
Donna Keen
0Very simple to make and tasty with a nice texture! And yes, sturdy enough to hold up to spreading soft cheeses on (we had some brie with ours tonight!). I added a bit of parsley and it still turned out great. Thanks very much. Amazing how 2 ingredients can combine to form such a nice cohesive and easy-to-work-with dough.
Maya | Wholesome Yum
0Thank you, Donna!
Donna
0BTW, Hubby is hooked on these and we’ll be adding vegetable bouillon powder with some of my dehydrated veggie flakes (I dehydrate a lot of veggies for soups, etc.), maybe a batch with hot pepper and cumin. The sky is the limit with this base. I missed chips and crackers so much!
Beci
0Do you think I could make these with either oat, quinoa, buck wheat, or coconut flour instead?
Maya | Wholesome Yum
0Hi Beci, I haven’t tried but it depends what you are going for. Oat, quinoa, or buckwheat flour would all probably work, but would not be low carb or paleo. Coconut flour isn’t interchangeable with almond so the recipe would need other modifications to work with that.
Patricia Roberts
0Help..I purchased Almond flour and I don’t like it! Its gritty, it gets stuck in my teeth. Did I buy the wrong kind?
All the recipes look so good and they are a pale white. My almond flour recipes are brown and gritty. Is there alternative brands? Not sure what to look for.
Appreciate your help,
Patricia R.
Maya | Wholesome Yum
0Hi Patricia, Yes, you bought the wrong kind. What you are describing – brown and gritty – is almond meal, although sometimes the bag says almond flour, which it is not. Almond flour should be very light (pale ivory) in color and very fine, not gritty at all. I like this one. Hope this helps.
Courtney
0I tried making these tonight and something failed. I used 2 cups almond flour and one egg and it was like wet sand, and didn’t hold together to roll out. I added 2.5 tbsp of butter and another egg to get it to come together. Once baked they’re still very cracker like! I even rolled them out too thick. Still wonder why my dough seemed so dry?
Linda
0Shouldn’t have been “wet” at all if you really mixed that one egg into two cups of almond flour! Crumbly and dry is what you should have, and then GET YOUR HANDS INTO IT! You need to do this in order to bind it together into a large dough ball that you can then roll out!
Maya | Wholesome Yum
0Hi Courtney, It’s normal for the dough to be fairly dry (and not at all stretchy like a wheat flour dough would be), though not quite like sand. It’s usually crumbly but sticks when pressed together. It may be that the egg you used wasn’t large enough. I’m glad you got them to work!
Tristan
0Thank you so much for this recipe! I am planning a switch to Paleo next year and one of my main worries has been crackers. It sounds funny, but I really was worried! I can imagine replacing rice with cauliflower and cake with nuts or seeds, and I hardly ever eat bread anyway, but crackers are such an easy quick snack that I thought it would be easy to fall off the bandwagon if I couldn’t find a simple, paleo alternative. These look so easy! Going paleo seems much less daunting now.
Maya | Wholesome Yum
0Thank you, Tristan! I hope you enjoy them!
Patricia
0I just recently made a drastic diet change and have lost 20 lbs so far. I made a batch of these crackers last week, they were excellent! I wanted a little more flavor to them though so I made a second batch with onion powder, garlic powder and dried parsley. They blew my mind! I recently discovered that almonds are high in oxalates, which lead to kidney stones and other illnesses if eaten in excess. Do you think this recipe would work with coconut flour instead of the almond flour? I may give it a try later and see how it comes out. I also bought a bag of mixed nut flour yesterday that while high in oxalates I don’t want to waste so I may try it as well for a different flavor profile.
Maya | Wholesome Yum
0Hi Patricia, Congratulations on your weight loss! I’m so glad you enjoyed the crackers. Almond flour and coconut flour are not interchangeable in recipes due to how they absorb moisture, so you’d need to experiment to get it to work with coconut flour. You’d need more eggs for sure. It should work fine with mixed nut flour, but the texture might be more coarse since mixed nut flours usually aren’t as finely ground as blanched almond flour. Sounds delicious, though!
Sara K.
0These turned out fantastic! — easy to make and delicious! This recipe is a keeper. 😉
Maya | Wholesome Yum
0Thank you, Sara!
Shivani Grail
0Great read – going to make these. What is “blanched almond flour”? How do I blanch it?
Maya | Wholesome Yum
0Hi Shivani, You can’t blanch almond meal yourself once it’s ground. Blanched almond flour is made with blanched almonds. You can buy it here. If you wanted to make blanched almond flour, you’d have to start with blanched whole almonds, then grind those up in a food processor.