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What crackers can you eat on keto? These KETO CRACKERS! My low carb crackers recipe is the perfect way to enjoy crackers in a much more nutritious form! These almond flour crackers (paleo crackers) are made up of just TWO simple and healthy ingredients. And when they’re mixed together and baked, they turn into irresistible, but wholesome, little almond crackers!
Keto eating is great, but do you ever just want a plate of cheese and crackers? Or maybe crackers and your favorite dip? This low carb crackers recipe makes it possible to have both. 🙂
With just two simple ingredients (plus salt), you can make these paleo crackers. They are buttery, crispy, and oh-so-crunchy!
This keto crackers recipe was originally published on May 22, 2016, and was republished in October 2019, with new tips. New photos were added in December 2019. If you’re curious, here is what these almond flour crackers looked like originally (same great recipe!):
Can You Eat Crackers On Keto?
Crackers on keto? YASSS! So long as you’re making my wholesome low carb crackers recipe with almond flour! You can find more almond flour recipes here.
These keto crackers with almond flour have just 4 grams net carbs per serving.
Keto Crackers Ingredients
Now let’s talk about what’s in these almond flour crackers… and what isn’t! Unlike your crackers from the store, this low carb crackers recipe contains no fillers, chemicals, additives, or things you can’t pronounce.
Here’s all you need to make this almond flour crackers recipe:
- Blanched almond flour – People sometimes ask what kind of almond flour to use for these keto crackers. I recommend a finely ground, blanched almond flour like this one. You could try an almond meal, but the texture will be different.
- Egg – The egg acts as the binder for these almond meal crackers.
- Sea salt – Adds savory flavor to the low carb keto crackers. (Salt is not usually counted by convention since everyone always has it, so this recipe is considered 2 ingredients.)
If you’ve been eating keto, paleo or gluten-free for any length of time, you probably have these ingredients for this gluten-free crackers recipe at home right now. And if you don’t, run to the grocery store and get them, because you can use the ingredients for tons of other low carb recipes (and paleo recipes). And while you’re out, grab the ingredients for your favorite low carb dip to go with them.
How To Make Keto Crackers
This low carb almond crackers recipe takes less than 30 minutes! Here’s how to make keto crackers in 3 easy steps:
- Mix up the paleo crackers recipe dough. You can make the dough for these almond flour crackers in a food processor, or stir the dough by hand in a bowl. Just mix the almond flour and salt (and other herbs or spices if you prefer) together, and then add in the beaten egg. It will be crumbly.
- Shape the keto crackers. Place the no carb crackers dough in between two layers of parchment paper and roll it into a rectangle shape. Then, just cut the almond flour crackers keto dough into rectangles.
TIP #2: Prick each cracker with a fork or toothpick. This helps them cook more evenly and prevents bubbling.
- Bake the low carb homemade crackers until golden brown.
TIP: Watch them closely toward the end – they go from crisp to burned a bit quickly.
That’s it! Be sure to check the tips below for perfect almond crackers.
Tips For The Best Low Carb Crackers Recipe
- 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.
- Make sure to roll out the dough to an even thickness – the thinner, the better! Uniform thickness ensures that your paleo crackers cook evenly, and rolling them extra thin ensures that they get crispy.
- 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.
- Let the carb free crackers cool completely before handling. They need to cool to crisp up.
Optional Additions To This Almond Flour Crackers Recipe
Feel free to add your own spices for a totally unique twist.
- Toasted sesame seeds or poppy seeds would make yummy almond crackers.
- Chopped herbs: rosemary, basil, and parsley would all be good for a savory low carb cracker.
- Italian with some garlic and Italian seasoning.
- Mediterranean with some basil and sun dried tomatoes diced up and baked in.
- Sweet! Yes, you can even make this keto crackers recipe sweet! Simply add your favorite keto friendly sweetener, 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.) And then try dipping them in whipped mascarpone cream dip… mmmm.
What Do Almond Flour Crackers Taste Like?
One of the best parts about this low carb gluten free crackers recipe is that it doesn’t sacrifice taste.
No cardboard tasting substitutes for you! These low carb almond thins taste very similar to your favorite name brand buttery treats, but are just a little more dense. They have incredible crunch and sturdiness, just like a good cracker should. So, go ahead and enjoy ‘em with your favorite topping or scooped into a yummy, creamy dip.
How To Store Paleo Crackers
Another great thing about my keto friendly crackers is that they can be made ahead of time. Store them in an airtight container to eat in a few days or over the course of a week (but only if you can resist eating them all at once!).
TIP: Let your almond flour crackers cool completely before storing them, or they will not stay crispy and will spoil faster.
Can You Freeze Almond Flour Crackers?
Yes, you can definitely freeze this paleo almond cracker recipe! After they are cooled completely, store them in a freezer bag or freezer container.
Line the layers with parchment paper to help protect them and handle them with care so they stay together.
More Low Carb Crackers Recipes
If you like this paleo crackers recipe, you might also like these:
- Low Carb Keto Cheese Crackers – Just like the little cheese crackers you grew up eating, but made with wholesome and REAL ingredients!
- Keto Fathead Crackers With Coconut Flour – I took my popular fathead dough recipe and turned it into a cracker. It’s a nut-free option for crackers on keto.
- Sugar-Free Gluten-Free Graham Crackers – Like your keto crackers sweet? Try out these sweet, but sugar-free crackers.
What To Serve With Almond Crackers
The best keto crackers need cheese, right?! That’s one option, but I’ve got loads of others for you:
- Keto Charcuterie Board – Display crackers on a stunning board with other keto finger foods. See the easy method!
- Chicken Liver Pate – The amazing and silky pate we serve on special occasions is perfect with low carb crackers.
- Keto Spinach Artichoke Dip – Always a hit, everyone loves a scoop of artichoke dip atop their keto crackers with almond flour!
- Easy Bacon Cheese Ball – Mix together this easy cheese ball app for an impressive dish your friends will love.
- Cold Crab Dip – This dip can be made ahead and is fancy enough to serve guests! Everyone always loves it.
- Bacon Ranch Dip – Pair this irresistible dip with an assortment of veggies and delicious almond crackers.
- Keto Chili – Almond flour crackers add a nice crunch on the side!
Tools To Make Keto Crackers
Tap the links below to see the items used to make this recipe.
- Food Processor – Not necessary for these keto crackers, but it sure makes mixing up the dough easy!
- Classic Wooden Rolling Pin – You definitively need a rolling pin to roll out the dough for this low carb crackers recipe.
- Nonstick Sheet Pans – These are my all-time favorite pans for baking everything, from cookies to keto crackers!
Keto Paleo Low Carb Crackers Recipe With Almond Flour
Reader Favorite Recipes
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2-Ingredient Low Carb Keto Crackers Recipe (Almond Flour Crackers)
Crunchy, buttery keto crackers (almond flour crackers) made with 2 INGREDIENTS! Looking for how to make an easy paleo low carb crackers recipe? This is the one.
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Ingredients
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Get The Best Flour For This Recipe
GET FLOURSInstructions
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.
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405 Comments
Meagan Jarvis
0Would you recommend using coconut flour instead of almond flour? Xx
Wholesome Yum M
0Hi Meagan, I have not personally tried this recipe with coconut flour. Likely you will need an additional egg (or maybe two) to get the right consistency, as coconut flour is much more absorbent than almond flour is. Please let us know how it turns out if you decide to try it.
Gina
0Love making these. My go to keto saltine crackers.
This time I added a Nacho cheese seasoning. And cut into circles like Ritz crackers. And cooked them in the Air fryer!
Omg!
I had rectangles and circles!
Love these crackers and your site!
Kelli
0That sounds wonderful, thanks for the idea!
Dave
0I had that issue as well. Now I make sure that after I’ve combined all of the ingredients, I finish mixing it with my hand, effectively kneading it into a more compacted “batter”. Shape that into as square a pile as you can, roll, trim edges, cut. Re-roll the cuttings and repeat.
These crackers are *awesome*. I put Italian Seasoning in them most of the time, but have also done them middle-eastern style with cumin, anise, and cardamom. Or try a little cayenne if you like a spicy kick.
kristi
0How much italian seasoning and garlic seasoning do you put in it ,?
Sandy
0Hi, I also just joined your seven day trial for the meal plan. It’s pretty amazing and very flexible and believe me I’ve been looking for awhile. Anyway about the Almond Crackers, the recipe called for two cups of almond meal, one egg and salt. I’m glad that I listened to my intuition and only used one cup of almond meal and gratefully they worked out fine. Best wishes, Sandy
Wholesome Yum M
0Hi Sandy, So glad you are enjoying the meal plan! If you did actually use almond meal and not almond flour, then you were right to cup the amount down to 1 cup. Using almond flour will come together in a dough that is easier to roll and slice. Enjoy!
Kathy
0Just trying to eat cleaner and omg these are awesome! So simple
Lillian
0I could not keep this dough together to roll it out into strips no matter what I did. The minute I started to roll it out, it started crumbling. It needs some more of a binding ingredient. I ended up cutting them out with a miniature biscuit cutter. The taste is nice. I think I will pop with sesame seeds the next time. I was recently put on a keto diet because I am borderline diabetic. I love everything carb and dislike proteins. I am really struggling with this diet. I was hoping these crackers would help me get through this, since I love to snack. Would adding a little oil help keep this dough together?
Wholesome Yum M
0Hi Lillian, What size egg did you use? If you use anything smaller than large chicken eggs, then you will need to use 2.
Shirley
0I made these, they are pretty good, I love to snack with them and to add a slice of beef stick with cheese on them for a snack. I have added different spices to them too. Love your recipes. Thank you! Shirley
Sandy
0Hi, silly question, but at which point do you remove the layers of parchment you used for rolling? I imagine for baking, you only use the parchment on the pan?? Thank you.
Wholesome Yum M
0Hi Sandy, Once the dough is rolled out to the desired thickness, remove the top layer of parchment and then slice into individual crackers. You will bake on one of these layers of parchment to keep the crackers from sticking to the pan. I hope this helps!
sonia ottusch
0I knew from experience that your recipes are spot on. Thank you! So for my first attempt at your recipe, I wanted to approximate a keto oreo cookie. First, your recipe is excellent! Feeling lazy, I didn’t want to have to use and wash my Cuisinart food processor parts (I have bad arthritis), so I tried a whisk and mixing bowl. I subbed out some of the almond flour for baking cocoa and black cocoa, added vanilla and a couple of tablespoons of monk fruit sweetener. You weren’t kidding on the need to knead the dough! The dough was at first crumbly when I rolled it, so I kneaded the dough a lot, a lot more, and then it rolled out more easily. My Wolf oven took 10 minutes to bake the 28 cookies. The cookies upon cooling were crisp! They tasted fantastic! You’re amazing! Thank you!!!
Dorothy Monk
0I love these crackers , lovely and crispy and so easy to make!!!!! I have made other crackers with seeds etc but they all take so long 40 minutes one gas mark 35 minutes lower gas mark leave in oven with door open for further 15 minutes etc etc etc. But these are done in 12 minutes with no fuss, Fab
Megan
0I loved these because they stayed crisp for a week. I’ve made the cheese crackers but they go soft and bendy after being stored.
Nupura Halbe
0Can I use a flax egg instead? And how much ?
Wholesome Yum M
0Hi Nupura, Yes, a flax egg will work in this recipe. There is only one egg in the recipe, so you will only need a single flax egg (1 tbsp ground flaxseed meal, 3 tbsp water). Enjoy!
Sue
0Just made these today for the first time. They are delicious and so easy. I tried a variation on the 2nd batch, adding a little parmesan and garlic powder. This flavor is also good, as well as the original salt flavor. Thank you so much for this great recipe.
Sharon Morris
0Oh my goodness, flawless. I was craving crackers and this hit the spot and because of the almond flour you also get that nutty flavour. I used 2 smaller eggs and the recipe worked perfectly for me. I’m eating one now with cheese, scrummy.
Beth Frock
0Mine came out very crumbly, I had a hard time getting then to be dough but rolled them out as best I could. Although they taste great they are not holding together after being cooked. Should I have added more egg?
Wholesome Yum M
0Hi Beth, More than one egg should not be necessary unless you buy medium eggs, then you may need two. Did you happen to view the video? The dough starts out very crumbly until it gets worked together.
Anji
0I just made two batches of these. The first one I think I used to much flour – it was very crumbly. The second batch I spooned the flour into the measuring cup and then leveled it with a knife – the dough was perfect!
Christina
0These were pretty tasty. I was pleasantly surprised since it had so few ingredients. I did have to add about 1/2 an egg more than what it called for. I put everything bagel seasoning on my crackers. Checked them after 10 minutes and they weren’t done enough. Cooked an additional 4 minutes and they came out golden brown and crispy.
Tramia
0Wow these are absolutely Delicious!! I cant believe it…I add 2 pinches of sea salt, garlic parsley salt, basil and oregano…Amazing I came out with garlic herb crackers that would give Kebbler a run for their money!! I’m paring them with the cream cheese bacon green onion ball. This should be a treat!
Patti
0We don’t really do Keto, but we do try to eat healthy! Soup is on the menu often, and saltines are soooo full of bad stuff!! When I found this recipe I was anxious to try it. Success!!! Even my husband likes them. I just made my second batch, and here’s what I’ve learned: I prefer them a little thicker than 1/16, so they take a few minutes more to bake and are not quite as crispy. With this batch, I brushed the top with melted butter and sprinkled some salt over them when they were finished baking. Much better….just that little added flavor that they need. I am very anxious to add sugar to the next batch and then sprinkle them with cinnamon. Sounds yummy!
Jane C
0I made these and added Italian Seasoning and garlic powder and they are soooo yummy! Thank you for the recipe 😀
Lynn
0Wow! I have to say this recipe is #1!!!! I’ve tried making all kinds of Keto recipes and typically they disappoint, too eggy tasting, weird texture, etc. BUT your crackers rock!!!! I added Trader Joe “Everything” spice mix instead of salt (1 Tablespoon) so they crackers were uber tasty and I LOVE the crunch. THANK YOU THANK YOU THANK YOU!!! Finally, a cracker to go with all of the healthy spreads I like to make!
gina
0I really loved these. I took them to work and shared them and your link. do they have to be refrigerated if you don’t use in a couple of days?
Wholesome Yum M
0Hi Gina, These are best stored at room temperature.
Sophie
0I was just wondering what these tasted like. I want to try these, but I would want to know the flavour first because almond flour typically makes things a bit sweet.
Wholesome Yum M
0Hi Sophie, These crackers are more neutral than they are sweet. They have a slight salted almond flavor.
Holly A Williams
0Hi just checking can you use coconut flour with this recipe instead of the almond flour?
Wholesome Yum M
0Hi Holly, Coconut flour won’t work in this recipe, but I do have a recipe for Fathead Coconut Crackers here.
Geno
0What an easy and awesome recipe! I only had almond meal from Trader Joe’s on hand, so I pulsed it a few times in the food processor before adding the egg. First batch came out incredible, can’t wait to play around with it more! I added cayenne, garlic and tomato powders and cut them into one inch squares—baked them in what is basically a fancy toaster oven, it was so easy, savory and delicious! Thanks for the great recipe!
Stacy
0It’s too salty.
Wholesome Yum M
0Hi Stacy, Sorry this recipe didn’t suit your tastes. The amount of salt can always be scaled back in the recipe. I hope you decide to give these a try again with less salt, as they are a great keto cracker.
Karen B
0I am new to Keto and purchased one of your cookbooks. I was reluctant to try the recipes but I made this as my first attempt. I LOVE THEM. I will have these all summer. I will never feel like I am missing regular crackers or chips. I will have these with dip or alone. Thank you for the time and effort you put into your books and the website. I have The Wholesome Yum easy Keto Cookbook. If there are others you have please recommend them. BTW I added a little garlic to my crackers. Next I will add the parm. Thanks again!
Kelli Rogers
0What a delicious and simple recipe – bravo! We are really enjoying your website as new low carbers – thank you for being an excellent resource. I ground a little over a cup of pecans, added some pepper and grilled them in my tortilla maker. Super tasty and easy peasy.
Elaine
0These crackers are delicious! I made them exactly as the recipe instructed. I didn’t find them too salty but was thinking some fresh cracked pepper would be a great addition. I can’t wait to try a second batch with some dried herbs and spices. Thank you so much!!
KetoOB
0I plan to try this today! Have you ever tried adding a sweetener and cinnamon to this recipe to get a sort of graham cracker?? Seems like a great base recipe!
Wholesome Yum M
0Hi KetoOB, It sounds like you would be interested in this recipe for Sugar-Free Gluten-Free Grahm Crackers!
Jazzy
0Kinda salty but really enjoyed these! I am only a week into a low carb diet and struggling to find easy recipes. I’m excited to try flavoring my next batch.
Thanks !
Jane S W
0Uh… Did I miss where you say what temperature to bake these at? Just says bake and keep an eye on them… But no temp/time. Should I guess 350 for 12 minutes? Is that about right? Thanks.
Wholesome Yum M
0Hi Jane, Full instructions are in the recipe card, but yes, bake at 350 degrees F for 8-12 minutes.
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.