My easy, crispy almond flour crackers are great with dips and the perfect accompaniment to a cheeseboard. They are gluten free, naturally low carb and use only 2 basic ingredients!
A good crunch gets me excited. When you bake grain free, a really decent crunch can be hard to achieve. But these paleo crackers, they're so crunchy you can hear it next door!
This almond flour cracker recipe has been on my website for many years. And to this day I am getting 5 star reviews on the post. Here is what my reader Alex wrote:
"Just made these crackers - three types: Plain, with salt & pepper sprinkled on top and Parmesan cheese on top, and they're a winner!"
I regularly update the post with more details and tips. In my opinion, it is still the best basic almond cracker out there.
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Why I Love This Recipe
It is simple! 2 basic ingredients, plus seasonings. That's it. The recipe is a savoury adaptation of the crunchy pastry from my low carb chocolate tart.
Versatile. Over the years, I have eaten these crackers at breakfast, as a snack and as a side for luch and dinner. Scroll down to the "Serving Suggestion" section for plenty of ideas. They are also a life-saver for on-the-go situations as they are easily portable.
Ingredients
Here are the ingredients I used:
- Almond Flour - I made the recipe with Sukrin super-fine defatted almond flour and the next time with blanched ground almonds (which is the same as regular almond flour in the US). Both versions worked very well. Bob's Red Mill is another popular super-fine almond flour you could use.
- Eggs - I used medium eggs. You need 2 eggs with super-fine almond flour and only 1 egg with ground almonds. The reason? The finer the almond flour, the more liquid it absorbs.
- Seasoning - I made one batch with salt and pepper and added parmesan on top of the second batch.
The seasoning is not essential for the recipe to work, but I recommend adding at least salt. Almond flour has a gently sweet and nutty flavor on its own and it is the salt that makes almond flour crackers taste more like traditional crackers or saltines.
See the recipe card for full information on ingredients and quantities.
Instructions
Let me show you how easy it is to make low carb almond crackers. Here are the basic steps.
Scroll down to the recipe card for all recipe details including nutrition information.
STEP 1
Put the almond flour, egg, salt and pepper in a food processor or in a large mixing bowl.
STEP 2
Blend the ingredients in a food processor or with an electric mixer until a crumbly dough forms.
STEP 3
Roll out the dough between 2 sheets of parchment paper using a rolling pin.
STEP 4
Now you have 2 options - either pre-cut the dough with a pizza cutter or a knife into squares, rectangles or diamond shapes. Or, use a cookie cutter (or a small glass, as shown in the image above) to cut round shapes.
STEP 5
Bake the crackers in the oven until they are crispy and golden.
Katrin's Top Tips
#1 Roll the dough thinly and evenly. This makes the crunchiest crackers. Thicker crackers will take longer in the oven than thinner crackers and may not get as crisp.
#2 If the crackers on the outer edges or at the back of the oven brown quicker, rotate the baking sheet or remove the ones that are done. Leave the remaining crackers in the oven until they are done.
#3 Patience! Let the crackers cool completely. All almond flour bakes are fragile and soft while hot. The crackers crisp up as they cool down.
3 Variations Of Crackers
As mentioned, I made 3 variations of this almond flour cracker recipe. Check them out in the image below.
The crackers in the top right are made with the Sukrin defatted almond flour, pepper and salt. They tasted almost like Matzos or water crackers. I made 40 round crackers with this batch. Half of them I also topped with grated parmesan cheese.
You can see the parmesan version in the top left of the image, on the black baking sheet.
I made the square (or diamond-shaped) crackers with regular ground almonds and 1 egg. I pre-cut them with a knife and grated pecorino cheese over. After they cooled down it was simple to separate them into crackers.
I think the round crackers look prettier, but they obviously take a bit longer to make.
Toppings & Tweaks
Over the years, my readers and I have tried and tested many different versions of this low carb cracker recipe.
For a jazzed-up almond cracker, add the following into the dough or sprinkle on top (about ½ teaspoon for spices, 1 teaspoon for herbs):
- Onion powder
- Garlic powder
- add a tablespoon of olive oil to the dough
- Thyme
- Rosemary
- Nutritional yeast for a dairy-free cheesy version
- Everything bagel seasoning
- Black or white sesame seeds
- Nigella seeds (yum)
- A pinch of cayenne pepper, chili or smoked paprika
Recipe FAQs
Yes, you can use large eggs. Start with 1 large egg if you are using super-fine almond flour and see if the dough is rollable. The reason I am suggesting this is because almond flour is a natural ingredient and different brands are milling it to varying degrees of fineness. For ground almonds, use 1 large egg and add an additional ¼-1/3 cup ground almonds (25-35 grams).
If the dough sticks to the parchment paper, the reason could be that it is too warm. To fix this, simply put it in the fridge or in the freezer for a little to cool it down.
Yes. For vegan almond flour crackers, use 2 flax eggs instead of the eggs. I also recommend to add 1 tablespoon of olive oil. This way, it is easier to roll out the dough.
Serving Suggestion
Almond crackers are such a basic recipe that they go with so many different things. Here are a few ideas:
- Dips: Serve them with my easy guacamole, avocado spread, keto hummus or use them as a dipper for this cottage cheese pizza bowl.
- Sandwich: Treat them like a mini sandwich! Top with mashed avocado, butter, ham, cheese or even peanut butter and sugar free jam.
- With soups and salads: When I don't have bread in the house, I often have a few crackers with lunch. They are great with my butternut squash soup and this creamy keto mushroom soup. They are also a delicious side for my chicken avocado salad.
Storage
Almond flour crackers stay crunchy for up to 1 week in an airtight container. They probably last for several weeks, but we always eat them way before that.
If they do soften because of humidity, just heat them in the oven (180C / 350F) for 5 minutes. This lets the moisture evaporate and the crackers crisp up again.
Don't forget to let them cool fully first to let them firm up!
More Low Carb Crackers
- Sesame Crackers1 Hours 10 Minutes
- Chia Seed Crackers20 Minutes
- Flaxseed Crackers30 Minutes
- Keto Seed Crackers Recipe1 Hours 25 Minutes
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Recipe
Almond Flour Crackers - EASY
Ingredients
- 2 cups almond flour 200g (superfine!!!) if using ground almonds or coarse almond flour see recipe change below
- 2 medium eggs 1 egg only if using ground almonds
- salt and pepper to taste
Optional Topping
- ½ cup parmesan 40g, grated
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Blend the superfine almond flour and 2 medium eggs (or ground almonds and 1 medium egg) plus pepper and salt in a food processor until a dough forms.
- Roll out the dough THINLY between 2 pieces of parchment paper. I found that the almond flour dough was quite firm, so if you decide to make the almond flour version, use some elbow grease to flatten it.
- Remove the top paper.
- Use a small glass or cookie cutter to cut the dough into shapes. I used a 5 cm diameter glass to make 40 round crackers (they weighed around 6 grams each). Place them on a baking sheet lined with parchment paper. A quicker way is to pre-cut the dough into squares or diamonds with a knife or pizza cutter. In this case, leave the dough on the same baking paper you have rolled it out on.
- Sprinkle the optional parmesan over the crackers.
- If making without parmesan, option to sprinkle over more sea salt and cracked black pepper.
- Bake for 12 minutes or until lightly browned. The baking duration depends on how thin or thick you have rolled the dough.
- Remove from the oven and leave to cool down.
- If you have opted for pre-cutting the dough, break the crackers into single pieces.
Notes
- rosemary
- thyme
- nutritional yeast
- sesame seeds
Emma Baldwin
Oh my goodness- these crackers are a game changer I lose weight best when sticking to low carbs but find it hard sometimes as I miss bread, crackers and general crunch to accompany cheese, ham, eggs etc. These crackers were super easy - in fact I only had 150g of ground almonds so I whisked one egg then added a bit at time till I got a tough. No processor so I made dough with a knife and no baking paper so I rolled mixture into little balls and squished them. They are delicious- thank you.
Katrin
That's so good to hear! Thank for sharing your baking tips 🙂
Debra
Hi Katrin,
Could these be made with coconut flour?
Thank you Debra
Katrin
Hi Debra, I have never made coconut flour crackers using basically just coconut flour and eggs. It might be worth doing an internet search on that. I find that coconut flour is a bit more fragile than almond flour so they might end up crumbly. If I were to give it a try I would first of all use only 1/3 to half the amount of coconut flour and definitely also add some xanthan gum to bind it together. I have, however, made these cheese thyme crackers which are delicious. There's cheese in the dough which makes them hold together really well.
Debra
Oh thank you Katrin, they look lovely. Will give them a try xx
Evie
Will these crackers keep longer if stored in the fridge?
Katrin
If you have them in an airtight container you could definitely keep them in the fridge and they'd probably keep longer. They are definitely most crunchy when just out of the oven (but still great the next few days). I wonder if sticking them in the microwave for 20-30 seconds would return them to "full crisp" as the microwave sucks moisture out of anything - that would be worth a try. This might be an idea especially if you want to keep them in the fridge - crackers are always best at room temperature 🙂
Christine S.
I used Almond Flour and 2 eggs but it never came to dough. 🙁 It was just a sticky, battery mess. Should I try 2 cups almond flour to just 1 egg? Or does it really need to be hard core processed to become a dough? I'm dying for some kind of grain free cracker for myself and my kids and was hopeful but I just couldn't get it to work!
Katrin
Hi Christine, the dough comes together very easily. First of all, I used medium eggs and not large ones. That could be one reason why your dough was too soft. The second thing it could be is your almond flour. If it is very coarse, it is essentially ground almonds and you should only use one egg. The almond flour I used for this recipe is the Sukrin almond flour, which is fat reduced and a really fine, almost white powder, not unlike regular flour. There are other extra fine varieties out there. If your almond flour is not extra fine, definitely try one egg only. I hope you try this recipe again - it is so nice 🙂
Lorna Begley
Thanks for all the tips. I used almond meal and one large egg, plus a little salt, & the dough came out just right in consistency. I added some Parmesan and rosemary to half, and rock sea salt and rosemary to the rest. It was so fast and easy to make! After all of us tried one batch, I quickly made another.
I liked the simple sea salt and rosemary best, because the almond cracker spoke for itself. One of my sons liked the Parmesan ones best.
It's great to know that something so healthy & yummy can be quick & easy to make.
Katrin
Hi Lorna, I’m so glad you all liked the crackers 🙂
Nikki
I can't wait to make these! I think I'm going to toss them in a homemade dry ranch seasoning when they're done to give them a variety of flavor.
Katrin
That sounds like a great idea! These would be delicious with all sorts of flavours. What do you put into your ranch seasoning??
Dee
Between these savory crackers and danish like cloud bread, I am in 7th heaven 🙂 Thanks for sharing your recipes.
Sirkka
Winner. That's what these were
Katrin
YAY!
Bev
Love these crackers. Living in south Louisiana, what’s the best way to keep these crispy for the Longest time? Thanks...
Katrin
That's a good question. I find that especially with the cheese on it they do soften a bit. I keep mine in a biscuit tin on the counter, but maybe in a hot and humid climate that is not possible. The thinner you make them though, the crispier they'll stay, no matter where in the world you are.
Lisa in NJ
OMG I just made these and I have to say YUMMY. I wanted a cracker for my cheese and these are it. I put some Garlic and Onion powder in them and the taste was spot on. I'm going to use these as croutons on salad. Thank you so much for the recipe
Katrin
Hi Lisa, thanks for your comment. And what a good idea to make croutons with this recipe! i'm going to try this. I love Cesar salad and it always looks so bare without the croutons.
Katrin
Depends how spicy you like it! I'd start with 1/2 tsp if you use only one of them, or 1/4 tsp each if you use both.
Kelly
Help!! Mine were not crunchy or crispy. They had the texture of a stale cookie. What did I do wrong? My only problem was I only had large eggs so my mixture was so wet, it wouldn't form a dough unless I added more almond flour. Even after I got a dough texture, it was really wet. So much so it was hard to peel the parchment paper off the top without it sticking. Any suggestions? I cut them really thin, so thin that the dough had holey spots but even the paper thin areas were not crisp.
Katrin
Hi Kelly, it might have had something to do with the eggs. Maybe just use 1 egg next time if yours are really large? Apart from that, if you roll the dough super-thin, the crackers get really crispy. The only other thing I can imagine is that your oven is not as hot as it says it is - but if you wait until the crackers are nicely browned, they'll definitely get crunchy, too. I hope this helps.