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These 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.
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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)
By
My almond flour crackers recipe is crunchy, buttery, and so easy, with just 2 ingredients! They're keto, gluten-free, and just plain healthy.
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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
534 Comments
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!