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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
GP
0Used a flax egg for the binder…came out tasty and crunchy. Excellent recipe!
Deb Cue
0P.S. I froze the crackers on the paper for 5-10 minutes before trying to handle them to put on the baking sheet. While they were freezing, I used any excess dough and rolled more crackers.
Deb Cue
0These are hard to roll the same thickness, but it was my first time, so maybe I will get better. I had no parchment paper so I rolled them between wax paper and sprayed the cookie sheet with PAM. It formed a “dough” perfectly with just a fork and my hands! 🙂 I baked them for 12 minutes, but some of the “thinner” ones came out at 10 minutes. Next time I will measure the salt to 1/2 tsp (I eyeballed it and mine were a bit too salty). One person suggested sprinkling salt on the top. I would say they are salty enough, but some people like salt more than others. They did not stick at all (no parchment paper) to the baking sheet and they are nice and “strong”. Do they taste like a Ritz? No, but that’s OK. I am going to keep this recipe and do them to perfection next time. So very simple. I am going to have cheese and crackers tonight! This is a must save recipe for sure!!!
CarmenGi
0This is soooo good!! Keto crackers are so expensive, this is a wonderful alternative. Mine didn’t come out perfect, but taking into account that I am absolutely no good at baking… I am very happy with the results. Yummy. Will be trying variations as well. Thank you!
Anne
0Just made them. delicious! I did add the tablespoon of butter AND sprinkled salt over top (in addition to the salt in the recipe). Very YUM.
Jo
0Could I make these the same way with coconut flour? I followed your recipe for the almond flour and loved them, but have now run out, and have tons of coconut flour ?
Maya | Wholesome Yum
0Hi Jo, Not this recipe, no, but you can make my coconut flour crackers.
Deborah
0Love, love, love these. Your recipe is perfect. Made a mistake with using pre-grated cheddar out of desperation (I had no block cheddar cheese) and they were awful (they even made the house smell foul). Your original recipe is fabulous and I will never veer from your version, Keep up the good work! Tip – for easy cutting, after rolling out, freeze for about 5 minutes between the parchment, makes for easy transfer.
Angela
0I added 1 pat/TBSP of real butter. It made the cracker dough stick together better, and gave the crackers a nice crunch and flavor when baked. Love it! Can’t wait to try it with chia seeds, etc….
Dana
0Super easy and delicious. I ballpark the size but make sure the re-rolls are the same thickness for even baking.
Debbie
0I’m going to be trying these and had a few questions. I see you commented that this recipe should make about 30 crackers, is that correct? Could you give me an idea about how many inches each cracker should be and how many crackers are 4 net carbs?
Maya | Wholesome Yum
0Hi Debbie, I make these almond flour crackers are about 2 inches long and 1 inch wide, and the nutrition info is based on one serving of 5 crackers that size. You can cut them any size or shape you want, and either way the nutrition info will be for 1/6 of the total number of crackers you make. Hope this helps!
TPD
0Are these crackers very hard? I’m looking for something a little tender. If you have any suggestions for achieving that with this recipe, I’d love to hear them.
Maya | Wholesome Yum
0No, they are not hard, but they are crunchy.
Eric
0Hey Maya!
Would you recommend some psyllium husk or xanthan gum to help a bit with the structure? They seem a little fragile and could be a bit messy, especially when kids eat them.
Maya | Wholesome Yum
0Hi Eric, You could try that if you want to but they would probably be less crunchy.
Tracey
0Tasty? Yes
Difficult to make ? Yes
Unless you roll these out completely equal thickness they will not bake evenly and I had a heck of a time rolling them they’re tasty but….. not easy
JACKIE VERHIEL
0Super easy and great tasting. If you are using 2 cups of flour, how many crackers should you get? I am trying to figure out the right size I should be cutting them thx.
Wholesome Yum D
0Hi Jackie, This should make around 30 crackers.
Anna
0This recipe is terrible. I followed it exactly and could not get it to form a dough at all. I added an extra egg, which didn’t help and 1/3 cup of water which finally got it to form a very loose dough. I couldn’t roll it, since it would not hold together, so I packed it into a parchment lined cookie sheet. I had to bake it for closer to 20 minutes to get it to even brown at all. It doesn’t hold together like a cracker at all.
Also, it is so incredibly dry that you choke trying to eat it. Terrible. I don’t know who tested this or if anyone else has tried to make it but this is the worst recipe I’ve ever tried.
Maya | Wholesome Yum
0Hi Anna, Sorry to hear you had trouble, but you didn’t follow my recipe. You couldn’t roll out the dough because you added the extra egg and water. The recipe makes the right consistency as written, without these additions. It’s normal for the dough to be crumbly, but you should still be able to press it together. Please watch my video on the recipe card above, I think this will help for next time.
Priya
0Hi, I want to make these almond flour crackers for both my toddlers. I want to make brown colour crackers and want to use cacoa and coconut palm sugar. It will be really helpful if you suggest me how much I have to use to make crispy crackers. Thank you?
Eva Kay
0This recipe is absolutely delicious. It has a perfect crunch and a golden appearance. I make these all the time and flavor them with herbs and spices. I commend you for creating such a simple but outstanding recipe!! Thank you.
Larry
0I have to say….often when I read “great flavor”, “super easy, healthy” I’m really skeptical. Let’s be honest, almond flour is really hard to make it tasty. BUT, these are really good. I made 2 batches….one with Italian seasoning in the dough and then added garlic butter just before cooking. The other just had the Italian seasoning. I’m also really impressed because I suck at anything doing with baking and these were rather successful. Thanks for the recipe!!!!
SK.
0Delish
Abby
0Made these to dip into my homemade hummus and they were so good! They have great texture and taste. Love that I can make crackers at home now instead of buying them.
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.
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!
Maya | Wholesome Yum
0I’m glad you liked these, Lori! Salt is not usually counted in ingredient counts by convention since it’s a pantry staple everyone has.
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.
Maya | Wholesome Yum
0Hi Kenna, The rating feature is for those that have made the recipe. I would love to know what you think after you have tried the crackers. These are not low calorie.
Cynthia
0What temperature and how long do we bake these please?
Maya | Wholesome Yum
0Hi Cynthia, The temperature and time are on the recipe card above. Please read the recipe card to ensure you don’t miss an ingredient or step.
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?
Maya | Wholesome Yum
0Hi Lauran, There are 5 crackers in a serving, or 1/6 of the entire recipe.
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.
Maya | Wholesome Yum
0Hi Janet, This recipe should make about 30 crackers. I cut them about 2 inches by 1 inch in size.
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.
Marian Lazaro
0A good keto cracker base where you can add more flavors as desired. Thumbs ? up.
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).
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!
Maya | Wholesome Yum
0Unfortunately, this recipe only works with almond flour, but my flaxseed crackers are nut-free.
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!!!
Maya | Wholesome Yum
0I’m glad you liked them, Lizz! No, you don’t need to refrigerate them, and they tend to soften in the fridge. I recommend an airtight container in the pantry, or you can freeze them for longer.
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!