My easy, crispy almond 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 over 6 years. And to this day I am getting 5 star reviews on the post. Only a few days ago Alex wrote me this:
"Just made these crackers - three types: Plain, with salt & pepper sprinkled on top and Parmesan cheese on top, and they're a winner!"
I decided to give the post a full update with more details, tips and some new images. 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:
- 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 (made with cauliflower!) 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. We have sampled almond flour crackers with my butternut squash soup and this creamy keto mushroom soup. They are also a great 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
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
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
Katrin Nürnberger
No, both are equally crispy. The only difference is that the defatted almond flour has a finer texture.
William Heller
Hi. I've never had luck with crackers. they never got crisp enough. Maybe I didn't roll them thinly
enough. I'm gonna try this recipe.
Katrin Nürnberger
Rolling these out thinly will make them very crisp. Let me know how they turn out for you!
Sneha Epstein
Perfectly crunchy every single time! Easiest cracker recipe - works perfectly with dips! Also delish on its own.
Patti
I only purchase large eggs, how should I adjust the ingredients if necessary? Thanks!!!
Katrin Nürnberger
Try the recipe with 1 large egg.
Addie
I can only get large eggs, and I have super-fine almond flour. Should I use one or two large eggs?
I'm really looking forward to these, Thanks!
Katrin Nürnberger
Hi Addie, I would use 1 large egg.
Susan Virnala
Hello. Could I use any nut flour, such as pecan, or even oat flour or cassava?
Katrin Nürnberger
Yes, of course. Depending on the grind of the flour you may need to use more or less.
Alison Young
I only had ground almonds so bought some almond flour specially for this recipe (Holland and Barrett). I used the two eggs, but the mixture was too soft to roll out, so eventually I had to add two more cups of almond flour. When rolling out the crackers a lot of almond oil is pushed out of the dough so it’s a messy business ( basically it’s unsweetened marzipan), even if you do get nicely moisturised hands. With the now double quantity I had crackers and oil everywhere. I rolled them as thin as could be handled, got about 50. I found 5-6 minutes was plenty time to cook them at 180’C with some getting too brown.
They came out well enough, though not with the bubbles or flaky layering I can see in your photo.
I hate to think what the unit cost is, though reasonably successful I don’t think I’d make again. I suggest people start with one egg and then they don’t end up in my situation, and keep a close eye on the cooking time.
Katrin Nürnberger
Hi Alison, I'm sorry that you had trouble with the recipe. The Holland and Barrett almond flour is nothing more than ground almonds that cost more, it is not very fine. That's why 1 medium egg would have been enough. I used a super fine defatted almond flour with the 2 medium eggs and ground almonds with the 1 egg. I do make these crackers regularly because they keep well and are a great staple. Next time, just use regular ground almonds, any supermarket brand works. That way, they are not expensive.
Christine
Just whipped up a batch and they are delish! Thank you!
Gail Ferri
Thanks so much for the recipe. I decided to halve the recipe until I tried it, as almond flour is precious. I rolled it very thin and seasoned them with the sea salt and ground pecorino romano ( as that's what the store had). They weren't rising at all or browning and I kept checking to see what I was doing wrong. After 15 minutes I tried adding an egg wash as I had only used one egg. Nothing. Then I reread the recipe a 3rd time, and realized that I put them in at 180 degrees when my oven is on fahrenheit! Made the change and they came out delicious. I have been waiting a year for something crunchy!
Sarah
I made these for my son today but made them thicker. He had his wisdom teeth removed and cannot have his crackers( he is autistic) so I made these so they are a little softer.
RICHARD J RYNEARSON
Would using half lupin flour improve the texture or crispness?
Katrin Nürnberger
That's possible. I'll be honest with you, I have a bag of lupin flour in the cupboard and I have never used it. My go-to for crispness is normally flax. But by the looks of it, lupin is lighter so probably does not have that distinctive taste. If you give it a try, let me know!
Dalia
HHi Kartin
I used the pulp resutling from the almond milk I make at home, left it to dry for some days then placed in in the food processor. It was a fine almond flour, like the commercial one I have, but two egges were not enough to turn in into a tough, so I place a3rd and a 4th egg!! It was tasty but too dry. It is supposed to be dry?
Next time I'll mix the cheddar cheese with the dough, what do you think?
Katrin Nürnberger
Hi Dalia, I've never tried to make low carb crackers with homemade almond flour. But wow, 4 eggs sounds like a lot! However, mixing grated cheese into the recipe would definitely work well. I have done that in two other recipes with great results - these cheese coconut crackers and my low carb breadsticks which use ground almonds.