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Almond flour crackers 5 ingredients – Keto + Vegan

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4.85 from 40 votes
Carine Claudepierre - January 29, 2019
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Almond flour crackers are easy keto snacks or low carb appetizers made with 5 simple ingredients. If you miss bread on keto low carb diet, these almond flour crackers will solve your bread craving in no time.

It’s an easy low carb recipe full of healthy fats, fibers, and just a few net carbs to keep your macro on track. These keto crackers are gluten-free, low-carb, sugar-free, grain-free, and vegan.

Almond Flour Crackers

What are almond flour crackers?

Almond flour crackers are delicious crunchy bites with a bread-like texture that makes a delicious savory keto snack or keto low carb appetizer. They are easy to make using only 5 basic ingredients.

Almond Flour Crackers

All you need is:

  • Almond flour or ground almond both work the same. I don’t recommend almond meal, it’s a thicker meal that gets the crackers darker and drier.
  • Flax meal – or ground flax seeds, this adds healthy fats to your crackers and avoid eggs – and the egg flavor that goes with egg-based crackers.
  • Water – use tap water.
  • Sea salt – I love to use saltwater with a boost of kelp.
  • Spices – optional, of course, the recipe will work perfectly with no spices but I love to use some to add more flavor to these simple crackers. I recommend my favorite combo, a mix of onion flakes, paprika, chili, garlic powder.

How to make your crackers?

Low-carb baking is a bit different from regular baking as you are using nut flour or seed flour that contains lots of fiber. Fibers are water absorbent and make low-carb doughs a bit more sticky than flour-based ones.

Almond Flour Crackers

Kitchen tools to bake keto crackers

I always recommend you roll the cracker dough between two pieces of non-stick parchment paper to prevent the dough from sticking to the rolling pin or use a silicone roller pin with a silicone mat.

The thicker you roll the crackers, the longer you need to bake them to be crispy. You can control the thickness of your crackers by rolling them with pastry rulers.

I like mine slightly thick and roll them to 3 mm thickness. You can also shape the dough as a rectangle before you start rolling. It will make cutting much easier if you want to shape beautiful rectangle shapes.

Almond Flour Crackers

Watch the almond flour cracker video to see the step by step recipe!

I highly recommend you watch my recipe video before you start making this recipe. It will show you the most crucial steps and tools to make the recipe easily in your own kitchen.

Food platter with keto crackers

You can of course eat these almond flour crackers as a healthy snack but I found them amazing on a food platter. On a large plate or cheese board, add your keto crackers in a bowl in the center.

Almond Flour Crackers

Then arrange your keto low carb food all around. Some delicious food to add to your food platter to go with these almond flour crackers are:

  • Cheese – use different sorts of cheese – hard cheese like old mature Cheddar, soft cheese like Camembert, or cream cheese like garlic and chives cream cheese.
  • DipsAvocado dip or spinach dip or cauliflower hummus.
  • Low carb vegetables – cucumber slices, capsicum, roasted asparagus, gherkins, olives.
  • Protein –  cured meat like chorizo, Italian ham, shrimps, boiled eggs.

Almond Flour Crackers

I hope you enjoyed these delicious low-carb crackers. If you make them don’t forget to tag me on Instagram I love to see your creations.

Recipe Card

Almond Flour Crackers

Almond flour crackers

Almond flour crackers are easy keto snacks 100 % low-carb, vegan, paleo and grain-free made with 5 simple ingredients.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Author: Carine Claudepierre
14 crackers
4.85 from 40 votes
Leave A Review Print The Recipe

Ingredients

Almond flour crackers

Spices - optional

  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Ground paprika
  • 1/4 teaspoon Onion Powder or flakes
  • 1/8 teaspoon chilli powder
  • 1/4 teaspoon Cumin
Keto quick start guide
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Instructions

  • Preheat oven to 180°C (370°F).
  • In a large mixing bowl, add all the ingredients, the order doesn't matter. We recommend weighing the ingredients in grams for full precision.
  • Stir the ingredients together using a silicone spatula. The dough will be moist at first, drying as you go, keep going until it forms a consistent dough. It should take about 1 minute until the dough comes together and the fiber from the flax meal absorbs the water. Shape a ball of dough. Set aside 10 minutes at room temperature.
  • Place the dough onto a piece of non-stick parchment paper. The dough should not be sticky, if so, read the troubleshooting note. 
  • Shape the dough as a rectangle with your hands - this is optional, it just makes it easier to cut lovely rectangle crackers shapes.
  • Place another piece of non-stick parchment paper on top of the dough. Press slightly with your hand palm to stick the piece of paper to the dough. 
  • Start rolling the dough with a rolling pin up to 3 mm thickness. Use pastry rulers to guide you with thickness if you like. Note that thicker crackers take more time to bake and crisp.
  • Remove the top parchment paper layer. Dip a knife blade into the water, slightly dry with a towel. This will prevent the blade to stick to the dough. Cut rectangle shapes - you should be able to make 14 rectangles. I love to shape rectangles crackers and if you already shaped the dough as a rectangle you won't have the leftover dough to re-roll and reshape.
  • Slide the parchment paper sheet with the cut-out crackers onto a baking tray Make sure you leave some space between each cracker to ensure a nice crisp on the border. If they are too close to each other they don't crisp as much.
  • Bake at 370°F/180°C for 20-30 minutes, checking every 5 minutes from 20 minutes baking. The crackers on sides will cook faster, you can remove them first, cool down on a rack and bring back the rest of the crackers in the oven to bake them longer. They are cooked when the sides get golden and crispy..
  • If there is leftover dough (some that is not cut-out as beautiful rectangles), gather this dough to reform a dough ball. Repeat the rolling/cutting process again with this dough to form more almond flour crackers.
  • Fully cool down on a cooling rack. The crackers will harden as they cool down.
  • Store in a glass jar or airtight container (careful, plastic box soften the crackers) . Store up to 10 days in the pantry. Don't store in the fridge or they will soften.  
Tips: For precision I recommend to weigh your ingredients in grams rather than cups.
Troubleshooting:
Dough is too sticky? this can happen if you did not weigh the ingredient or you used a thicker almond flour (almond meal, not recommended!). It this case, simply sprinkle extra flax meal, 1 teaspoon at a time, knead the dough for 30 second, set aside 5 minutes until the flax fibre absorb the extra moisture. It should make the dough less sticky. 
Tried this recipe?Mention @Sweetashoney.co
Nutrition Facts
Almond flour crackers
Amount Per Serving (1 cracker)
Calories 50 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Carbohydrates 1.9g1%
Fiber 1.1g5%
Sugar 0.3g0%
Protein 1.9g4%
Net Carbs 0.8g
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition panel is for one keto almond flour cracker. This recipe makes 14 almond flour crackers. Serving size depends on your daily macro goals. 4 crackers as a snack is a fulfilling keto snack. Net carbs for one cracker (Carbs minus fiber) = 0.8 grams.

Keto Almond Crackers

Almond flour crackers

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    46 comments
  1. 5 stars
    I made these crackers with herbs and spices. They came out great. I had unblanched Almond flour and that worked even better to give them that crisp.

  2. 5 stars
    Just started a Keto diet and it has been killing me having nothing flavoursome to snack on. This recipe was just what I needed. Ground my own almond flour which I think made it a bit moister than buying it ready ground. But a bit more flax meal and a few more minutes in the oven and they came out amazing. Added your four recommend spices, perfect blend will be making more tomorrow!

  3. 5 stars
    Perfect for that nagging bread craving! Actually I used tin foil rather than parchment and it worked beautifully! Dough did not stick and baked crackers lifted right off. Finally discovered the secret
    To crispy thin crackers!
    Yum!

  4. Hello,
    If using a silicone mat and rolling pin, do you then transfer the individual crackers to baking paper or transfer the dough from the silicone mat to the paper before cutting?

    • I usually roll my crackers on a piece of parchment paper and transfer the whole paper with the crackers on it to the oven. It avoid transferring crackers one by one, this can break them. Then, half wy through baking I spread the crackers on the sheet to ensure the sides cooked well and get crispy as much as the center. Enjoy the recipe, XOXO Carine

  5. 5 stars
    CARINE MI PIACCIONO MOLTO LE RICETTE CHE PROPONI. TI SEGUO DA POCO PERCHE’ NON E’ MOLTO CHE MI SONO AVVICINATA A QUESTO STILE DI VITA, STO SEGUENDO DA ALCUNI MESI UN PROGRAMMA SIMILE AL TUO PROPOSTO DA UNA PERSONA MERAVIGLIOSA. SONO ITALIANA ED HO CONOSCIUTO IL TUO SITO SU PINTEREST, DA ALLORA SEI TRA I MIEI SITI PREFERITI. SEI UNA GRANDE FONTE D’ISPIRAZIONE E STO PROVANDO TUTTE LE TUE RICETTE. VERY GOOD BY SARA

    • Hi Sara, I had to use a translator to read you, I am sorry I can’t understand Italian much. Thanks for the kind words. GODETEVI LE RICETTE ! XOXO Carine

  6. 5 stars
    Just made these almond keto crackers! Absolutely delicious and crunch is perfect! Will share these over Zoom Cocktail hour shortly! Bt]w your directions and tips were really helpful!thank you Carine!

    • That’s amazing ! I love that you share my recipes on zoom. Take care, Enjoy the recipes on the blog, XOXO Carine

  7. 5 stars
    I just have to tell you I made these crackers today and they turned out amazing. They are definitely do over Thanks

  8. 5 stars
    My daughter is celiac and she doesn’t eat eggs. I just made a batch of these for her with 1/4 t. of pumpkin pie spice as my only spice and they can out great! They are better than Flackers, which sell for about $5 for a tiny bag! I used a pizza cutter to make my rectangles and that worked well. I will never buy gf crackers again! Thank you!

  9. 5 stars
    I made these about an hour ago. I had to stop myself from eating them. So delicious. I used a podcast of grated garlic instead of the powder. Didn’t have any chili nor onion powder but they were still delicious

    • I know that feeling ! They are so good slightly warm, it is hard to stop! Plus, it must have been so good with garlic in there, great idea ! Thanks for sharing. XOXO Carine.

  10. Do you think it’s possible to not use parchment paper? Every time I’ve used it I get sick, I’m sensitive to whatever additives are on the paper. Thanks ????

    • Oh no I am sorry to hear that. The batter is very sticky so you can’t roll this directly in contact with the rolling pin but you can use 2 silicon mats instead! Or 2 pieces of plastic film wraps! It will avoid the dough to be in direct contact with the bench and roller pin and still work very well. Enjoy the crackers, XOXO Carine.

  11. 5 stars
    I decided to give these a try while i was planning out my food for the week. I love my avocados with crackers and cheese but i have to cut out white flour from my diet. I love water crackers so decided to give this recipe a try. I really really like these though the flavor tastes like oven roasted pumpkin seeds, which isnt a bad thing but it is definitely different. I ate 7 of these small crackers with mashes avocado and cheese. It was still good. Very happy with this and def a recipe i will keep.

    • Thank you for trying my recipe! It takes time to get used to low carb flour when you have to stop eating white wheat. Most low carb flour have a nutty flavor that you can mask by adding spices or you will appreciate this more with time. I am so happy you find my blog, no white flour here so you should fine many recipe to try. Enjoy the recipes around here, XOXO Carine.

  12. 5 stars
    I love tour recipes, easy to make and healthy. I made zucchini bread, I add 1/2 Tbsp psyllium and some cardamom. I took it to gym,Many of my friends whom tried it, they loved it. I gave your site info to all.it cane out sooooooo good. Thanks

    • Hi ! If you want a flaxseed cracker recipe using golden flaxseed I have got one for you here. It will be much easier to follow than adapting that almond flour cracker recipe using flaxseed. Enjoy! XOXO Carine.

  13. 5 stars
    Love that this recipe does not have any egg in it and is also incredibly versatile depending on what spices you add to it. Super delicious and quick and easy to make!

    • Thank you! I also love to play with the spices on that one. So delicious ! Enjoy the low carb recipes on the blog recipe. XOXO Carine.

  14. Hi there.

    great recipe however I am confused with th Calories.
    One bit it says its 50cal per craker and in the nutrition panel it i saying its 7 Calories per serving ( 1 cracker)
    can you please clarify this

    • Sorry for that! This panel should not show anymore has it shows some issues. It has been removed and thanks for alerting me. The data in the recipe card are correct, 50 kcal per crackers ! Enjoy the lovely crackers. XOXO Carine.

      • Thank you 🙂

        i just reposted the question as I didnt see you replied, so please ignore it! Crakers were lovely . Thank you 🙂

  15. Hi, I ahve been looking for easy recipes such as this! Would it be possible to use psyllium husk instead of the flaxmeal?

    • I am glad you found the blog! Husk make recipes chewier, softer I would not recommend to swap flaxmeal by husk or the crackers will be softer. Enjoy the low carb recipes on the blog. XOXO Carine.

    • I don’ have a dehydrator and never used one before so unfortunately I can’t answer your question. Enjoy the blog recipes. XOXO Carine.

  16. 5 stars
    These sound great and just what I’m needing. Only problem is I don’t currently have Flax seed, does it have to be them or can I use poppy seed or something else.. I only shop periodically so would have to wait I think
    Thank you for all your hard work to help us

    • Hello ! I am so glad you found my little blog and you are enjoying my recipes. Poppy seeds won’t work as they don’t have the same properties of flaxseed. Flaxseed contains lots of fibre and create a gel like texture when it contact with water, replacing egg in recipe. I would recommend ground chia seed as a replacement. I hope this help you ! Enjoy the recipes on the blog. XOXO Carine.

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