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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
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.
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.
Maya | Wholesome Yum
0Thank you, Kass! Yes, you can freeze them if you’d like.
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.
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!
Jen
0Try using crushed up pork rinds…works bread as a bread/cracker crumb substitute!
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!
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.
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.