3-Ingredient Almond Flour Keto Crackers
This easy 3-ingredient keto almond flour cracker recipe with a crunchy texture and only 0.8 grams of net carbs!
Bonus, this gluten-free keto cracker recipe with almond flour is also egg-free, dairy-free and vegan approved!
What Are Almond Flour Crackers?
Keto Almond 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 3 ingredients, and suitable for any healthy diet, including gluten-free, paleo, and vegan.
How To Make Keto Crackers
It’s super easy to whip a batch of healthy almond flour crackers using only 3 wholesome pantry ingredients. You don’t even need dairy, eggs, or cheese for this recipe which makes it even more versatile.
In fact, it’s up to you to flavor these crackers with sweet or savory spices or keep them plain for a delicious keto snack.
Ingredients Almond Flour Crackers
All you need to make this recipe for crackers with almond flour are:
- Ultra-fine blanched almond flour – that’s one of the best keto-friendly flour to bake crackers. It’s fine, white in color, and creates crispy crackers without grainy texture. I don’t recommend using an almond meal or ground almonds to avoid a gritty texture in your crackers. These two are the coarse version of almond flour, usually ground almonds with skin on and it results in dry crackers with dark color.
- Golden flax meal – also known as ground flax seeds. This is an egg-free cracker recipe, and a flaxseed meal is a binder in the recipe. It holds the almond flour together to create delicious crispy keto crackers without eggy flavor.
Then feel free to flavor the crackers by adding some of the below ingredients into the dough. If you are new to keto almond flour recipes, adding spices is a great way to hide the almond flour.
- Sea salt – a pinch of salt or garlic powder or garlic salt adds a great flavor to these crackers.
- Spices – ground paprika, curry powder, turmeric, Italian seasonings, or sugar-free sweeteners for a sweet version.
- Seeds – bagel seasoning, sesame seeds, or hemp seeds for a boost of proteins.
Combine all ingredients
In a large mixing bowl, stir the almond flour, flaxseed meal, any spices or salt you want to add in, and water. Stir the dough until it forms a ball.
Rolling the dough
Then, place the dough ball between two pieces of parchment paper. This prevents the dough from sticking to the rolling pin.
You can also use two silicone mats if preferred. Also, you can lightly oil the benchtop with olive oil if your parchment paper slips onto the surface while rolling.
Roll the dough into a 0.1-inch (3 mm) thickness. Thick crackers thick longer to bake.
You can control the thickness of your crackers by rolling them with pastry rulers. You can also fold your baking paper into a rectangle shape before rolling the dough.
This way, the dough is encased into this shape and can’t be rolled thinner on some parts.
Remove the top piece of parchment paper and set it aside to reuse in another recipe.
Cut the dough
Now, use a sharp knife to cut the dough into 14 rectangle shapes.
Baking The Crackers
Preheat the oven to 350°F (180°C).
Finally, slide the sheet of parchment paper with the cut crackers on it onto a baking sheet.
Bake the crackers for 10 minutes, then open the oven and loosen each cracker on the baking sheet using the tip of a knife.
Return in the oven until crackers are golden brown and crispy on the side.
Serving Keto Almond Flour Crackers
On a keto diet, we miss crispy chips and bread, and these keto crackers are perfect as a substitute for chips. Serve your almond flour crackers with keto toppings like:
- Cheese – soft cheese like camembert is delicious with crispy almond keto crackers.
- Guacamole or mashed avocado
- Pizza Dip, Pumpkin Cream Cheese Dip, or Greek Yogurt Ranch Dip
- Cream cheese
- Cured meat – salami, ham, chorizo
You can also use this almond flour keto crackers recipe for keto party food platters! First, add keto vegetables like olives, celery sticks, cucumber sticks, cheese, and cured meat to your platter.
Next, arrange your almond flour keto crackers all around.
You can store the Almond Flour Crackers in a glass jar or airtight container for up to 10 days in the pantry.
Don’t store them in the fridge or in a plastic container as they would soften.
Frequently Asked Questions
I’ve listed below the answers to the most common questions about this cracker recipe.
Yes, it is! Flaxseeds hold the ingredients together. The crackers would crumble without it.
Each cracker contains only 0.8 grams of net carbs.
No, psyllium husk would make the crackers chewy, not crispy.
More Keto Cracker Recipes
I love to create a range of recipes for crackers made with almond flour or coconut flour.
Below I listed my favorite keto cracker recipes for you to try.
I hope you enjoyed this keto paleo cracker recipe with almond flour. If you make them, don’t forget to share a review or comment below.
Keto Almond Flour Crackers
Want My Kitchen Equipment?
- 1 cup Almond Flour
- 1 tablespoon Flaxseed Meal or ground flaxseeds
- 3 tablespoons Water
Spices – optional
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Ground Paprika
- ¼ teaspoon Onion Powder or flakes
- ⅛ teaspoon Chilli Powder
- ¼ teaspoon Cumin
- Preheat oven to 350°F (180°C).
- In a medium mixing bowl, combine almond flour, flaxseed meal, and any spices or salt you want to add in.
- Stir in water until it forms a dough ball. The dough should not be sticky. If so, read the troubleshooting notes.
- Place the dough onto a piece of parchment paper. Place another piece of parchment paper on top of the ball. Slightly press to flatten and then start rolling with a rolling pin into 0.1-inch (3 mm) thickness.
- 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.
- 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 350°F/180°C for 12 minutes, then open the oven and use the tip of a knife to space up the crackers if needed. This helps the sides crisp more.
- Return to the oven and keep baking for up to 20 minutes or until golden brown on top and crispy.
- Fully cool down on a cooling rack. The crackers will harden as they cool down and get their full crispy texture after 30 minutes at room temperature.
- 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.
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Category:Chips & Crackers
Ingredients:Almond FlourFlaxseed Meal
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 sweeteners 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 sweeteners are excluded because they are not metabolized.
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You give measurements in cup but say to weigh in grams, why not just give the grams in the first instance
Because 80 % of my visitors are from US where the metric system doesn’t exist. We do have the grams measurement when you click in the metric button.
Where can i buy this almond crackers? And how much it is?
This is a recipe blog, we don’t sell products I am sorry
Hi just noticed you have 2 different temps listed. In the written descriptions you say 325F, but in the recipe card you say 350F. Which one should it be? Thanks!
Sorry for that, I’ve updated the recipe to show 350F
Hello. These sound like a great alternative to bread. I wanted to know if I can make these in a dehydrator instead of a conventional oven. Thanks for your reply.
Feel free to try, I don’t have a dehydrator so I am not sure how it works.
These look yummy!
Wow, I just made these, and they are so simple AND delicious. I really can’t say enough. I followed the recipe exactly although I was hesitant to use the chili and cumin–but I’m so glad I used them. I sprinkled the top with salt before baking though; that was the only change. Perfection!
Is flaxmeal in this recipe necessary or can I skip this?
You need it or the batter won’t hold together, Enjoy, XOXO Carine
Chia seeds works as well.
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.
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!
Thank you for this lovely review! Enjoy the keto snack recipes on the blog, you may also like the cheese crackers or flaxseed crackers. XOXO Carine
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!
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
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
they look amazing,
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
I just have to tell you I made these crackers today and they turned out amazing. They are definitely do over Thanks
Thank you SO much !
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!
Thank you! I am so happy your daughter love it
I made them minutes ago and they are great. Thankyou for the recipe.
Thanks for the lovely feedbakc! Enjoy the keto recipeon the blog, XOXO Carine
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.
I just made the tortilla chips with salt and garlic powder. They are delicous and so easy. Thank you for this recipe
Thanks for the lovely feedback! Enjoy the reipes around here, XOXO Carine.
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.
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.