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
Abby G
0My whole family loves these crackers. I make them twice a month and they are perfect! I highly recommend.
CLCarper
0I love this cracker recipe. I love to add dry herbs or nutritional yeast to add a twist to the recipe. Yum!
DW
0These are great! I doubled the salt and added Italian seasoning. I like them crispy, so I baked them for 12 mins, then removed the darkest ones and continued to bake the rest until they were a nice shade of brown. Really enjoying them 🙂
Lori V
0Recipe is good crispy snack cracker! Easy to make and dough comes together well. Just ☝️ One thing… I count 3 ingredients.☺️
1) Almond flour, 2) Salt, 3) Egg 🥚. I’m just a little compulsive about things like that.
For a little zing, I added Dill weed, coarse black pepper, and finely grated Parmesan cheese. YUM 😋!
Have a daughter who can’t tolerate wheat flour so sending her some soon.
Wholesome Yum D
0Hi Lori, Salt is not usually counted by convention since everyone always has it, so this recipe is considered 2 ingredients.
Brandi
0Wow! I am on day 2 of low carb diet, for the 20th time, and totally craving bread, pasta, or potatoes! Just made this recipe and these crackers are amazing….on the low carb spectrum anyway. May try to add dill next time like one of the other comments mentioned but this is the best starch craving fix i have found. Easy. Hopefully, I can be successful with keto this time around. Thank you!
Caron
0I also used nutritional yeast for a cheesy flavor! It is a great recipe!
Kenna
0Too many calories in these I’m looking for a lower calorie one. Maybe I’ll try a different flour instead. The almond flour looks higher in calories.
Wholesome Yum D
0Hi Kenna, We reserve the rating feature for those that have made the recipe. I would love to know what you think after you have tried the crackers.
Cynthia
0What temperature and how long do we bake these please?
Wholesome Yum D
0Hi Cynthia, 350 degrees for 8-12 minutes. You can find all the instructions in the recipe card right above where you left this comment.
Sharla Literal
0The dough seemed to tear when I was rolling it out. Would adding a few drops of water to the dough when mixing help to keep the dough together?
Wholesome Yum A
0Hi Sharla, you can try that or simply roll the dough a bit thicker. You can also try these fathead dough crackers, which are a bit more robust.
Lauran
0Forgive me if I missed this somewhere, but how many crackers constitutes a serving?
Wholesome Yum D
0Hi Lauran, There are 5 crackers in a serving, you can find that information near the nutritional facts.
AGirl
0These were great. I topped them with garlic salt and rosemary and they were wonderful. Even my not dieting husband likes them!! Good on their own or with cheese or spreads!!!
Lynn kerber
0How many crackers will this recipe make?
Wholesome Yum D
0Hi Lynn, This recipe makes 30 crackers.
Donna
0I don’t see the size to cut crackers to give the carb count for the serving size listed. If they’re really tasty I might be tempted to cut into 5 pieces and eat the whole batch 😅
Wholesome Yum D
0Hi Donna, This recipe makes 30 crackers.
Janet
0Hi Mya, Can you please tell me how many crackers the recipe yields for you when you make this recipe? Or even what size strips to cut? Just as a guideline. Thank you.
Wholesome Yum D
0Hi Janet, This recipe should make about 30 crackers.
Gina
0Hi, am I missing something? 1 egg? I can’t form the dough. It looks like it needs more liquid to make the dough.
Maya | Wholesome Yum
0Hi Gina, Yes, it’s just one egg. It needs to be “large” size. You can watch the video on the recipe card above to see how I mix the dough and how it’s dry at first but then becomes crumbly, but workable.
Susie
0I love them they came out great, thanks!
Avril Collins
0I have done this recipe several times now and I have found this recipe to be great as is or I have flavoured salts with chilli or Lemmon and even super seeds and used them for the variety it’s so versatile. Even added Parmesan cheese so I have a selection for cheese and biscuits etc could not be easier to do it’s so good to have an easy keto cracker that I can nibble on instead of keto bombs.
Keto Guy
0I’ve made these many times now, and I have to strongly disagree with the last comment.
They’re very good as keto crackers go.
Of course I add lots of savory spices, like cardamom, cayenne, anise, cumin and so on.
The only comment I would make on the recipe itself is that the suggested cook time is low. I like them crisper than what I get after 8 too mins. I leave them in for at least 20 minutes.
Maya | Wholesome Yum
0I’m glad you like them! The baking time can vary a bit depending on your oven and exactly how thin you make them (even just a millimeter difference will impact the time).
Marian Lazaro
0A good keto cracker base where you can add more flavors as desired. Thumbs 👍 up.
Ann Shaffer
0This is as respectful as I can be. These crackers were awful, a waste of time and money. I had no “issue.” They came out just like the picture and tasted so bad I made them according to the recipe. People really need to be warmed. Thanks anyway.
Maya | Wholesome Yum
0Sorry to hear you didn’t like them, Ann! Was your almond flour expired by chance? It can go rancid and have a very unpleasant taste. Otherwise they should taste pretty neutral, with a mild almond flavor.
Sandy M
0I just started reducing my grains and this recipe makes me soooo happy 🙂
Thank you!
KH
0Hi, I have a nut allergy. Do you recommend a substitute flour for this recipe that will still be classified as “keto”? Thanks!
Wholesome Yum D
0Hi KH, Unfortunately, this recipe only works with almond flour. I recommend my Fathead Crackers or Flaxseed Crackers for nut-free options.
Lizz
0Lizz again. So, Maya, these don’t need to be refrigerated? I don’t think they will last long. Right now enjoying them with some
cream cheese and Everything but the Bagel!!!
Wholesome Yum D
0Hi Lizz, These crackers do not need to be stored in the refrigerator.
Lizz
0Hey there Maya,
These came out very good!! They weren’t as pretty as yours or even so they didn’t cook all at the same time. Also, my oven is a bit uneven. I also flipped mine and popped them back in for a few minutes. Next time I’ll experiment with different toppings but the basic recipe gets a thumbs up. Definitely a keeper recipe!!
Thank you,
Lizz
Cher
0Have you ever added herbs, like fresh Rosemary, to the crackers
Wholesome Yum M
0Hi Cher, Yes, absolutely! Fresh rosemary is delicious in these crackers. Just keep in mind that the shelf life will be a little shorter when using fresh herbs. For maximum shelf life, try using dried.
Susan
0Easy, fast, delicious
Andrea
0These are great! I am not a fan of almond flour recipes for bread but thought I would try to make these because they looked simple. They are easy to make and delicious! I added some garlic and herb seasoning as well as topped them with the Everything Bagel seasoning. Soooo good! these will definitely be a staple in my pantry from now on!
Tracy Williams
0Excellent my 12 yo son loves these “crackers” they are buttery crunchy and the perfect treat for keto crunch cravers (chips & fries) we love the recipe as written!
Laura Scott-Twichell
0Delicious!
Liane N
0Just finished making this recipe. Now I don’t have to get store bought. I put cracked pepper on a part of batch and it tastes great. Perfect snack for me. Easy to follow, easy to do, easy to enjoy
Denise
0I loooove these crackers! Just making my 3rd batch in about a month, so awesome to have a good tasting cracker! Thank you!
Kayley
0Just as a quick FYI. I live at 6300 feet and the recipe as written didn’t adhere no matter how much I worked it. Given that the weather – today’s very dry and windy – has a profound effect on baking, I’ll start tweaking it and see if I can come up with something. First to try is an XL egg rather than just large. Today I added a tsp of water in two sprinkles which helped the first two rollings. Then I moistened the glove between times and kept it covered with plastic wrap. Even that didn’t help much, though. The crackers are really good, though.
I’ll keep you posted when I figure things out a bit better.
The 3 stars are because of the altitude challenges. Otherwise, 4.5.
Rafael
0Wow. As someone who doesn’t bake unless it comes in a box and has a label that says “Duncan Hines”, I thought “there is no way I can do this.” I was so wrong. Granted, I got my hands dirty (oh the horror!) but when done, this was easy to make and was very yummy. I added nothing extra. Just followed the recipe straight up. Oh my! Loving these. They won’t last a day. Thanks!!!
Kayley
0Quick question. I want to make this with the Italian/garlic seasoning. How much of each would I need at a minimum for it?
Wholesome Yum M
0Hi Kayley, I’d start with 1/2 teaspoon of garlic powder and 1 teaspoon of Italian seasoning and then adjust to taste. Enjoy!
Karen Davidson
0Thanks. I have a tendency to over do things like that!
Kimberly
0Wow! Thank you. I’m new to keto and it was so great to be able to eat something that tastes carb-laden but isn’t. These were easy to make and kind of amazing. Just one egg and two cups of almond flour. I didn’t do a great job with consistently thin rolling, but I will say that the crackers that were rolled the thinnest turned out the crispiest. Will definitely make again!
Ruchi
0Can i use unblenched almond flour for this recipe?
Wholesome Yum M
0Hi Ruchi, The recipe will work with unblanched flour, however, that means it includes the skins in the flour, which will cause the flour to taste bitter. For best results, use blanched almond flour.
Wayne
0How much almond flour do you use, per egg? That is not given. Don’t you think it’s kind of ridiculous not to include that little bit of information?
Wholesome Yum M
0Hi Wayne, All of these specifics for the recipe are located in the recipe card. If you cannot see the recipe card, please check your browser settings to disable any ‘Reader Mode’ or RSS settings you may have enabled.
Anne
0Thank you for sharing this recipe, I’ve Been making these for a while now and they’re amazing. I’ve started experimenting with different flavors too, I have some baking now which have garlic, Italian herbs, and chia seeds in. I’ve also made a chicken liver pâté to go with them
ma
0these are great. can cut any size you want and i do smaller for snacking when have crispy urges
Juyeon
0This is the best low carb crackers so far for my taste! Thank you so much!
Yisrael
0I think it is easier to roll with plastic wrap on top. doesn’t stick and you can see what you’re doing. Also I like adding sesame seeds to them. Other options are garlic powder (the course type is best) I also found it easiest to roll with a tablespoon of water added. Great recipe. Not sure why people are worried about how long they last.
Myriam
0I couldn’t get the one egg to hold 2 cups of flour. Maybe I’m missing something…
Wholesome Yum M
0Hi Myriam, What size eggs do you use? If you are using medium-sized eggs, then you may need to use 2 to get a cohesive dough.
Patrick Brady
0Pulled these out of the oven about 15 minutes ago. I’m impressed. Took the advice of one of the other posters and used 2 eggs instead of one (even though the egg carton said large they looked more medium). Wouldn’t change a thing. Making Keto Chili for supper and finally get to have some crackers with it. Thanks
Vicki Tatum
0I made these this morning. i love the taste. I have large eggs but I added a 2nd one and it wasn’t as crumbly. Mine did not come out very crunchy. I cooked for about 16 minutes, maybe i did not roll them thin enough. I will try to roll thinner next time.
Katie
0Please help! What did I do wrong … I followed directions but it never got to be dough like., just powdery
Wholesome Yum M
0Hi Katie, What size egg did you use? If you used a medium-sized egg, then you may need to increase the number of eggs to 2 for this recipe. Also, double check that you are measuring the flour correctly – scoop and level with a knife; don’t pack into the measuring cup or measure heaping cups.
Anne
0This turned out so much better than anticipated. So easy and yummy. I am not a baker but even I did not mess it up. Definitely making again.
Tori
0Quick question, have you ever added cheese to the recipe?
Wholesome Yum M
0Hi Tori, I have done something similar with these Low Carb Keto Cheese Crackers.
Susan
0I love these crackers! Personally, I don’t think they have much flavor, but they remain satisfyingly crispy for weeks and they taste amazing with dip or a cheese ball! I love that these crackers let me join in the snacking without compromising my keto diet.
Carolyn
0I needed something to keep me eating keto while I snacked on my dips besides celery sticks and bell peppers; well I found it! These 2 ingredient crackers are awesome and very substantial,. This is my go to, I made 2 batches and added garlic powder and freeze dried basil for flavor. Easy to make and quick.
Linda
0Amazingly good for 2 ingredients! ( of course, not including the salt) . The dough was easy to work. I divided the dough and used a tortilla press with parchment to flatten the dough. I made rounds with a cookie cutter and reflattened the rounds. I like my crackers thin.
sue
0how to you store these please?
Wholesome Yum M
0Hi Sue, These crackers can be stored at room temperature in an airtight container for up to 7 days. They can also be frozen if you have any left after the week.
Pamela
0I have made this recipe several times this year. I will make them for our French révillion on Christmas Eve and New Year’s Eve.
Kimberly Fear
0Have made these crackers three separate times and they have been great every time! They take quite a but longer to cook for me, but they taste yummy and so worth it.
Leah Hovland
0Love these! Filling and easy to make. I spiced mine with onion powder, salt and oregano. Next time I want to spice them more because I would like them to have more taste.