Almond flour crackers are easy keto snacks or low carb appetizers made with 5 simple ingredients. If you miss bread on a 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.
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.
All you need is:
Almond flour or ground almonds both work the same. I don’t recommend almond meal. It’s a thicker meal that gets the crackers darker and drier. Read more about keto-friendly flour.
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 slightly 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.
Kitchen tools to bake keto crackers
I always recommend rolling the cracker dough between two non-stick parchment paper pieces to prevent the dough from sticking to the rolling pin or using 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.
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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.
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 easily make the recipe in your own kitchen.
Food platter with keto crackers
Of course, you can 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.
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. To find out which cheese types are keto-friendly, head to my review of the keto-friendly dairy products.
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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 notes.
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 from sticking 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 the sides will cook faster. You can remove them first, cool them 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 are not cut-out as beautiful rectangles), gather it to reform a dough ball. Repeat the rolling/cutting process 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 them in the fridge, or they will soften.
Tips: For precision, I recommend weighing your ingredients in grams rather than cups.Troubleshooting: Dough is too sticky? this can happen if you did not weigh the ingredient or used coarser almond flour (almond meal, not recommended!). In this case, sprinkle extra flax meal, 1 teaspoon at a time, knead the dough for 30 seconds, set aside 5 minutes until the flax fiber absorbs the extra moisture. It should make the dough less sticky.
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.