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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
Lauren S
0These came out great! I added a tablespoon of olive oil and tablespoon of dried parsley. When they came out of the oven (15 mins) I spritzed more olive oil and lightly salted them.
Patty
0Excellent! I added bagel seasoning seed mix and a little olive oil to help it come together. Thanks for your inspiration!
Rita C Burson
0Hi, I’ve looked several times and can’t find measurements for the almond flour or any of eggs. Didn’t look for temp or time.
Wholesome Yum M
0Hi Rita, The amounts and instructions are listed in the recipe card above. If you cannot see the amounts on the card, then you may need to turn off your browser’s ‘Reader Mode’ to be able to view it. I hope this helps!
Grace
0These are so easy and taste amazing! I put everything but the bagel seasoning on some and added garlic powder- love them.
Jill Morris
0I can’t use Almond flour; can I use some other non-nut flour?
Wholesome Yum M
0Hi Jim, Can you use coconut flour? If so, you may be interested in this recipe for Fathead Crackers with coconut flour.
Kelly
0Just made these. I missed crackers so much and went searching for a recipe. This is SO SIMPLE I had to try. I am so glad I did….they are fresh out of the oven and even though I know they need to cool I couldn’t resist a try. SOOO GOOOOOD!!!! I can’t wait to experiment a bit…perhaps a bit of fresh rosemary and a little garlic. OR cracked pepper…. seriously. This is so much better than I even imagined. Thank you!
Christine Cole
0Easy and delicious. I brushed melted butter on the crackers before baking and sprinkled garlic seasoning on them, then baked. The variations are endless. Thanks!
Arlene
0Just finished baking my batch, which I think I made a bit too large so didn’t result in as many crackers, but they are very tasty and making them was not overwhelming, even for me, a non-baker!! I doubted my adeptness at rolling them out, but I watched your video and noticed yours looked much the same as mine so I guess I did ok.
I didn’t separate mine before baking, just baked them all together in a large square, which meant they didn’t brown all the way around the cracker but still taste nice. I was afraid they’d fall apart if I tried moving them off of the parchment.
At first it seemed a lot of bother for some crackers, but now that I’m done, it was actually kind of fun and with so few ingredients and next to no clean-up, I think I’ll double the recipe and keep these little babies on hand for a very satisfying crunchy/salty snack! Thanks so much!!
Lucy Nunn
0Love these crackers! I roll them out between two sheets of parchment and don’t have any trouble with sticking. I then fold up the sheets for the next time. So far, so great with chicken or tuna salad as an after school snack.
Dana
0Very good thanks .. and easy
Chris
0These were so simple to make and were delicious . Will be making again
Mickale
0Hello, I just ran across your recipe while searching for keto graham cracker recipes, do you think it would be possible to add some erythritol to this recipe to make a sweet cracker similar to a graham cracker and if so how much per batch? Thanks any help is appreciated.
Wholesome Yum M
0Hi Mickale, I do have a recipe for Keto Graham Crackers!
Cookie
0The easiest crackers ever! I added basil and Himalayan salt!
Kristi Levin
0The thing I miss most while I ‘doing keto’ is a good crunch- other than celery and nuts, and these definitely do the job. I guess I didn’t roll them out exactly evenly- the thicker ones are good, but the thin ones almost taste and feel like real crackers! Thank you- I will recommend your site and make these again!
Jiselle
0Wow! Just wow! Who needs carb filled crackers! These are perfect!
terry
0I was really pleased at how well these little crackers turned out. I omitted the salt (low sodium diet) and add pepper and a1/2 tsp greek spice. My family loves them.
Melody S
0Will these crackers be like regular saltines if you put them in soup?
Wholesome Yum M
0Hi Melody, These crackers do not have to same texture of saltines. They are more dense and will not crumble or absorb the soup like saltines do.
Deanna
0Absolutely love this recipe- added garlic garlic season and they are amazing. Also made a sweet version with ginger and clove dipped in almond or pecan butter for a treat!
Karla
0I think 2 cups of almond flour is too much for 1 egg. It was very crumbly and hard to roll thin. When I tried pricking them they cracked
Wholesome Yum M
0Hi Karla, If you buy medium eggs, you may need to add a second one. Otherwise one large or extra large egg will do the trick.
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?
Oleta
05 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.
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!