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.
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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
Paula
0Wow, these are amazing. They are really, really good crackers. The recipe is easy to make. It took less time than going to the store and buying crackers. I’m truly impressed with how delicious these are. I can’t wait to try the different variations suggested.
Diane
0I also had issue with crumbling… and I only buy large eggs. IDK…. I mixed with a wooden spoon and gave up and mixed with my hands to even form a dough. Are you supposed to use a mixer? I know it said you can use a food processor. Maybe I will try that next time. They taste great but don’t look like yours! lol
Mia B.
0Simple and delicious! I just made these to go with my spinach artichoke dip. So amazing!!! All I added was everything bagel seasoning. Thank u so much!!!
Kate
0These are really easy to make and very tasty! If you don’t eat any kind of grain (like me) you probably haven’t had a cracker for a while, and you might be skeptical that you could make/eat one that would taste good. Simply amazing! Thanks for sharing this yummy recipe!
David Rebidoux
0Very nice. Just made these tonight. Was seriously not expecting this result. Super good…..little salty but can be individualized. Totally a go to. Thanks so much. Also just so you know I never rate. Never have been partial this evaluation stuff.
Emilie
0I’ve been so intimidated by cracker recipes that’s I’ve avoided them the last year! Then I saw someone make these on fb and post the link so I had to try it, especially when it only requires 2 ingredients! I added everything but the bagel seasoning and they’re so tasty!! I packed them for work tomorrow and plan on putting a little cream cheese with a slice of cucumber on top! Yum!
Kristen Wood
0I love how super easy these sound!!
Cheryl
0First of all, I’m not a baker. But I have been craving some crackers, so I thought I’d try these. Holy mackerel!!! So easy and taste great!!! Thanks so much for this recipe!!!
Karen
0I can’t wait to try this with salmon dip! Thanks for the recipe!
SHANIKA
0I’ve never made Homemade crackers, but this recipe looks so easy! I can’t believe that these are Keto! So good!
Renee | The Good Hearted Woman
0What a great Keto option! You gotta have some crunch, and having an easy, reliable recipe is key. Thanks!
Emily Liao
0These crackers are the best to snack on and I love how they are low-carb! Great way to start the new year.
Anita
0Oh these are delicious. It’s hard to believe that these crackers literally only need 3 ingredients to make!
Sandra
0This was a huge hit at my house! I loved it!
April Leger
0The first time I made these, I followed the recipe as it is written and I thought they were very tasty, but my husband, who is diabetic, and doesn’t get to eat crackers much, thought they needed something more. So, I made them again yesterday and this time added fresh garlic, fresh organic rosemary, and fresh organic thyme. Well, my husband loved them! I thought they were really good too! I am so glad to be able to make these for him to have a healthy snack that he enjoys eating. Thank you for creating such a simple, easy-to-follow recipe that tastes amazing!
Christy
0I just made 90 crackers! These are pretty good. I will be making them again. I really need to get a lower carb flour. Mine were 1/2 carb each. These will be excellent with a high fat dip.
Alexis
0I honestly am always wary of trying recipes where every comment is positive because unfortunately, some people are dishonest and pay for reviews. But holy cow. I haven’t had crackers in almost a year. My expectations were super low. These crackers absolutely blew my mind. I’m seriously considering buying a $40 bag of almond flour when it took me months to go through my $10 bag from the grocery store. I would eat these every day if I could. I added chili powder, garlic powder, onion powder, and oregano to mine and Im making your crab dip tomorrow or Saturday to spread on them. I feel like this is almost a religious experience. Thank you so much for this recipe!
I also use your jalapeno popper recipe and love it too by the way. You are an absolute gem. I’ve been keto since April, 52 lbs down, and wouldn’t have been able to stick to it if it weren’t for the snacks you’ve helped me make. Thank you.
Sheila
0How many crackers per serving?
Maya | Wholesome Yum
0Hi Sheila, It’s about 5 crackers but depends on the size you make them. Either way it’s equivalent to 1/6 of the entire recipe.
Oleta
05 crackers per serving
Susan
0I made the recipe as published. After I mixed up the ingredients I kneaded the dough for a minute to bring it together. I broke off golf ball sized pieces, flattened each piece into a disk, then used my tortilla press to press them thin, poked all over with a fork, scored into eighths, placed the parchment sheets with the dough on a cookie sheet, baked for 7 minutes at 350 F. (2400 ft altitude). This made them lightly golden, barely browned at the edges. Cooled on racks. Nice crispy texture. Next time I’ll add some kind of herbs or spices, maybe reduce the salt and use some Parmesan. Thank you for the recipe and to all the tips in the comments!
Joam
0These look delicious, but your link to print does work. I keep getting another page when I tap the print option.
Wholesome Yum A
0Hi Joan, I just tested this button and the page pulled up fine. Perhaps try a different browser?
Betty
0Love this recipe! It is soooo good, thank you!
Jennie
0I made these once so far… my cracker-hating, non low carb adherant husband went absolutely gaga over them. I did add 1 Tbsp finely grated Parmesan cheese and some garlic powder to the mix. Thank you Maya!
Linda
0Love these crackers… I layer a thin slice of parmesan cheese, topped with an oily sun dried tomato… so delish!
Donna Hodges
0I made these last night, but they didn’t taste good to me and I believe they may have been a little too thick, as they didn’t really crisp up. I had a thinner one that turned crispy which was better. I am going to make them again and get the dough as thin as possible, and add some spices to add a taste to them.
Carol
0How much almond flour, egg, and sea salt do I put in? There’s no directions on the temperature and stuff. I’m new to keto and I want to make crackers but I’m so confused.
Wholesome Yum
0Hi Carol, are you on an Apple device? Sometimes the Safari browser on Mac automatically switches to “reader mode,” which hides the recipe card. You’ll need to turn it off in your preferences section.
Melissa
0I made these with Almond meal, as I didn’t have almond flour. Don’t look like the picture, but super delicious!!!! Had them with cracked pepper pate. SO Yummy!!! (I put a sprinkling of sesame seeds in the mixture before baking too.)
Joanne
0I have made this many times and it’s perfect every time!
Tisha
0My first time making keto crackers and these were so easy and crunchy and nutty. I added some Everything But the Bagel seasoning to it and it’s just perfect! So happy I found these. Now I can really enjoy homemade charcuterie boards again 🙂
Sue Spencer
0These crackers were fantastic! Lovely and flavorful. So grateful to have this recipe. The options for making them savory or sweet are endless! Well done. Thank you!
Karin
0Can you make the dough ahead of time, freeze and/ or fridge? I understand it would make rolling the dough hard, but sometimes I only have a few minutes to get something done, so stages help!
Wholesome Yum
0Hi Karin, I haven’t tried that but you could probably refrigerate this for a few hours with no problems. Add a few minutes to the baking time and keep an eye on them for doneness.
Lynda Savage
0This is the easiest most reliable and excellent tasting recipe yet. I make a batch weekly
Marc
0Made these for the first time per the recipe just as an experiment. I was pleasantly surprised on how good they tasted and will be making these again very soon with added seasonings. Thank you for sharing!
Sarah
0Do you think using almond butter instead of egg would work?
Wholesome Yum L
0Hi Sarah. I’m not sure about how that would turn out. Let me know if you try it.
Toni Marie
0These are the cats meow! I added 1/4 tsp. Garlic powder, 1/2 tsp. Greek seasoning. They are out of this world with fresh feta cheese. Thank you so much! Best recipe ever as I’ve been dying for something to eat with my cheese.
Bill
0Made it as directed except added maybe 1 tsp of water. Put a little sea salt on top plus rosemary leaves and brushed with melted butter. Took longer to brown up but I think our oven runs low
Kyle S
0WoW! Terrific and easy recipe. Added some Penzey’s Summer in Paris spice to the dough along with sprinkling the top with an herbed salt. Delish!
Jayne
0I love this cracker recipe. Now I can have crackers with my tunaI! I add a little bit of rosemary to it and they are great.
Nicole
0These are sooooo GOOD!!!! I was craving something crunchy to eat my egg and chicken salads on! Perfect combination! I added 1 tsp of monkfruit sweetener for a hint of sweetness. Yum, yum, yum! Thank you!
Michelle
0Crackers turned out perfect! After 12 minutes they were still light in color so I simply turned off the oven and watched them until they were perfectly golden. Before putting them in the oven I sprayed the rolled out dough with olive oil and then used an old children’s plastic building block toy to make perfectly sized square crackers. I then slid the parchment paper directly onto the baking rack and viola! Now to find the perfect spread to go with these delightfully tasty crackers.
Stacy Montero
0This was my first attempt at keto crackers. I made them as written. I used a round cookie cutter after rolling out to 1/16″ thickness. I removed the crackers from the oven as they browned. They have the crispiness of shortbread and a mild, nutty flavor. They were exactly what I was looking for. Thank you so much!
Kathy
0Have you made them with coconut flour? I don’t use almond.
Maya | Wholesome Yum
0Hi Kathy, No, but you can try these coconut flour crackers instead.
Debi
0Love these! The first time I made them, I decided to try half a batch to see if I liked them or not. However I made a mistake and I added the whole egg and the full amount of salt. They turned out great, I just baked them a bit longer. Then I made them the correct way. Well, I liked the double egg, double salt way better. So now I make them using double the eggs & salt. I find that the dough is easier to roll out thin. I also sprinkle with himalayan pink salt on top. I have sprinkled with parmesan cheese and they are yummy. I just made a batch with some dried italian seasoning mixed into the batter and they came out very tasty. It is very hard to roll out the entire dough to an even thickness, so I watch them carefully while baking and remove the outer edge ones as they brown and continue to let the center ones bake longer.
Karen
0Just found this and I’m not sure just how large to make the crackers. Since I can only have 5 g net carbs at this point (only every 5 hours) I definitely need to know how large to make the crackers. Thanks.
Iain Clark
0Just made my first batch of crackers. I must confess, I added a small handful of grated mozzarella to the mix to add tad extra dimension
Bee
0I have made these crackers twice. Both times, the dough was so only I could literally squeeze it and have oil come out. This second time, over 1/4 of oil came out. I used Costco brand almond flour and fine sea salt, with one egg. No other ingredients. The first time they were inedible, the second batch is in the oven now. Crossing fingers!
Maya | Wholesome Yum
0Hi Bee, It sounds like the dough was over-mixed, did you use a food processor? If you mix it too much in something powerful like a food processor, the nut flour can turn into nut butter and the oil can separate.
Sher
0Wow! Super easy, super delicious! As usual, I can’t make anything “straight from the recipe”, I always have to tweak it. 😉
For my first try at these I used 1/2 cup of almond meal and 1-1/2 cups of almond flour, and instead of rolling them out and cutting them into squares, I instead used my cast-iron tortilladora, aka tortilla press. I made 6 balls by pressing and rolling them a bit in my hands to form them, pressed them into circles and l then cut the circles into 6 triangles. Absolutely fantastic!
And as a bonus, I was able to get 36 crackers out of the recipe instead of just 30 which is great because I can’t stop eating them! 😀
Angela
0The simplicity of this recipe I why I chose it for my first attempt at making crackers. So very easy and so very yummy!!!
Shawna
0Made the crackers this morning. I don’t know how crunchy they’re supposed to be but mine weren’t that crunchy. I baked them for at least 15 minutes also. Maybe I need to go much thinner with rolling them out and smaller cracker size. I’ll let you know how my second batch works out. We made the crab cakes last night for dinner. They were FABULOUS!!
Maya | Wholesome Yum
0Hi Shawna, Yes, you probably needed to roll them thinner to be crunchy. Hope the next batch works out. I’m glad you liked the crab cakes!
Nancy Owens
0The one thing I really miss on a low carb diet is crackers. These did not disappoint . In fact they are to good. My daughter and I have eaten the whole recipe up in 2 days! At 226 calories a serving I’m going to be in trouble with portion control. I added some garlic and everything but the bagel seasoning which made them even yummier. Thank you for such an easy recipe.
Kass
0I made these today, added Italian seasoning, and loved them. Cut them out with small cookie cutter. I wondered if they can be frozen.
Maya | Wholesome Yum
0Thank you, Kass! Yes, you can freeze them if you’d like.
Marcella Smith
0I have tried other cracker recipes and failed at the rolling out stage. I always made them too big. Your idea of using a cookie cutter might be my solution. I have a set of very small cookie cutters in the shape of leaves that I am going to try with this. Thanks for the idea, and hopefully it will help me with my heavy handed, clumsy crackers I attempted before! Thanks for the recipe, Wholesome yum! P.S. I don’t want to mess up any good rating, so I am giving it 5 stars before I try it.
Cathy B
0How much swerve should I use to make these sweet?
Maya | Wholesome Yum
0Hi Cathy, The max you could add is maybe 1-2 tablespoons, any more than that and the dough would be too dry/crumbly to stay together. A better alternative might be adding a concentrated sweetener like pure stevia or pure monk fruit, so that it won’t change the wet/dry ratio of the dough.