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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
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!