3 Ingredient Homemade Almond Crackers

A recipe for homemade almond crackers with 3 simple ingredients — almond flour, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan and perfect for dipping into hummus!

Working from home has its benefits (hello, wearing yoga pants 24/7), but there are some downsides as well.

Being alone all day and feeling kind of isolated from the working world is one of the biggest for me. I’m sure other bloggers, freelancers and remote workers can relate.

Small yellow bowl of homemade almond crackers sitting on a wood cutting board.

Isaac spends most of the day on his feet, teaching small humans so he’s usually ready for a snack and a nap when he gets home. Yet I’ve been on my own, sitting at my desk or working in the kitchen for most of the day so when he gets home I’m typically a big ball on energy — ready to do something active and/or talk his ear off. The only thing I can compare myself to is a puppy who has been in a crate all day that just wants all your attention when you get home.

Luckily Isaac doesn’t seem to mind too much… especially if I have snacks waiting for him when he arrives.

Lately I’ve gotten into a routine of putting a variety of finger foods out to snack on while we hover over the counter, chat about our day and get ready for dinner.

Overhead shot of cutting board with hummus, chopped veggies, and homemade almond crackers.

The snacks vary depending on what we have in fridge/pantry, but hummus with veggies and crackers is one of our go-tos. I usually have some peppers and cucumbers already chopped and we always have hummus in the fridge so it’s an easy, healthy snack to enjoy while we catch up.

Overhead shot of homemade almond crackers in a yellow board sitting by a container of hummus and chopped peppers.

We typically watch TV while we eat dinner (bad habit, I know!), so this little pre-dinner snacking session is our time to connect, chat and recap what went on throughout the day while we were apart. This “unofficial meal” is one of my favorite times of the day. Isaac is usually ravenous for dinner at this point so he eats about half a container of hummus during this time, but for me it’s less about the food and more about getting to spend time with one another.

And I’m totally not kidding about Isaac eating half the container… he doesn’t play around when it comes to hummus! He literally picks chips and crackers based on their ability to hold large servings of hummus without breaking.

Hand dipping almond cracker into a container of hummus.

Lucky for him (and you), these new almond crackers I’ve been making are extra sturdy and perfect for holding copious amounts of hummus.

Until a few weeks ago I had never made homemade crackers before. I guess I always thought they were difficult to make or that they took a long time, but it turns out they’re actually really easy, pretty quick and require only a few ingredients.

I’m quite certain that if you took these to a party, people would 1. be surprised that the crackers are homemade and 2. really impressed that you made them. <– I need to test this theory soon!

Overhead shot of homemade almond crackers on parchment paper and baking sheet.

Literally these almond crackers are made with only 3 ingredients, 4 if you count water (which I don’t) — and the flavor is delicious! They’re rich and buttery from the almond flour, have a nice crunch and hold up really well. Added bonus, they’re vegan and gluten-free.

I kept the recipe simple with sea salt and no additional spices or herbs, but you can add any seasonings you’d like. I knew we’d be dipping these into Sabra’s Roasted Pine Nut Hummus this time around so sea salt crackers were perfect, but next time I might experiment with some spices just for fun!

Close up of a small yellow bowl filled with homemade almond crackers.

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3 Ingredient Homemade Almond Crackers


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 40 crackers

Description

A recipe for homemade almond crackers with 3 simple ingredients — almond flour, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan and perfect for dipping into hummus!


Ingredients

  • 1 cup almond flour (not almond meal)
  • 3 Tablespoons water
  • 1 Tablespoon ground flaxseed
  • 1/2 teaspoon fine sea salt
  • flaked sea salt (optional)

Instructions

  1. Preheat oven to 350°.
  2. Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
  3. Place the dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it out with your hands and then use a rolling pin to roll out the dough. You’ll want the dough to get pretty thin — about an 1/8 of inch thick. Try to keep form the dough into a rectangular shape. It’s okay if it’s not perfect.
  4. Once the dough is rolled out, remove the top sheet of paper and sprinkle a bit of flaked sea salt over the dough. Use your hands to press the salt down to help it stick. This step is optional, but the flaked sea salt makes the crackers really pretty.
  5. With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about 1/2 -1 inch. If you want to get fancy you can use a tooth pick to create a little hole in the center of each cracker.
  6. Move parchment paper to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. You can transfer those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.
  7. Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling. Place any leftover crackers in an airtight bag for later.
  • Category: Snack
  • Method: Bake
  • Cuisine: Gluten-free

Nutrition

  • Serving Size: 10 crackers
  • Calories: 173
  • Sugar: 1g
  • Fat: 15g
  • Carbohydrates: 7g
  • Fiber: 4g
  • Protein: 6g

Keywords: almond crackers

Do you have this sort of snack-time, unofficial meal with your family or children? I remember having something similar with my mom when I got off the school bus. She’d make me a snack and we’d talk about how my day went. There’s something really special about this quality time and it goes way beyond the food we’re eating. 

Disclosure: I am a Sabra Tastemaker and this post is brought to you by Sabra Dipping Co., LLC. All opinions are 100% mine. Thank you for supporting the brands that make EBF possible. 

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    94 comments
  1. This is a good-tasting and textured cracker! I added a smidge of garlic salt which comes through.
    The tip on using a tortilla press was brilliant. I strongly recommend letting the dough rest for an hour or so as recommended when making tortilla or chapati — lest it stick to parchment. I landed up cutting parchment into circles the size of the tortilla press so more would fit on a cookie sheet. Lastly, convection yielded a golden cracker in less time. Watch the timing— like a hawk!

    • Oh yay! I’m so glad you enjoyed this recipe, Lynn. I love how versatile they are. You can literally add any seasonings you want. 🙂 Thank you so much for taking the time to leave a comment and star rating. I so appreciate it!

  2. I made a double batch first time out, thank goodness! So easy and delicious. The flax meal really helps with changing the flavor. Can’t wait to try these again with other flavors, especially Erin’s graham cracker idea. Thank you so much for sharing.

    • Yes, they are so versatile!! I have to try the graham cracker idea too. 🙂 I’m so glad you tried and enjoyed this recipe, C’Anne. I really appreciate you coming back to leave a comment and star rating, it means the world to me! <3

  3. Guess what I did?!? The third time making them in a week, I took your oh so delicious and oh so versatile and oh so simple perfect trifecta of a recipe and turned it into graham crackers! Swap the salt for 2 tsp cinnamon and 3 Tbs granulated monk fruit.
    They brown a lot faster and take a little longer to crisp up when cooling but they turned out perfect! Thank you so much for sharing!

    • Look at you go, you’re on a roll!! And omg I love this idea of turning these into graham crackers so much. I think I might have to try it out for myself. 🙂 Thanks for leaving a comment + star rating. I so appreciate it!

  4. Hi Brittany, Thank you for this recipe! Crackers are one of the things I miss since going low lectin! I can’t wait to try them with guacamole!

    • So glad you enjoyed these crackers, Chuck! They are delicious with guac and all types of dips. 🙂 Thank you so much for coming back to leave a comment and star rating. The ratings are super helpful!

  5. I started keto 1 week ago and was desperately looking for a good recipe of crackers… Brittany THANK YOU! I just had a tuna salad with these crackers and are Perfect!!!!

    Tank you for sharing!!!!

  6. I made these with some rosemary YUM. Awesome recipe. They come out really nice and crunchy and the flavor is wonderful. Thank you for posting

  7. I just made these. I used chia seeds like the previous commenter. I haven’t tasted them yet but I hope to. I also added some dried parmesan to the flour. They good in the oven. I’m surprised at how simple these crackers are to make

  8. Made these last week, and loved them so much I doubled the recipe and am eagerly waiting for them to come out of the oven. So simple, and so yummy!

  9. Omg the comments have me so excited to try these! I’m going to say thank you in advance because I know these are going to taste great.

    Best,

    Juwon from Nigeria

  10. This will become a staple in my house! They are delicious and so many ways to tweak recipe to your tastes and simple to make. Excellent. I added a little cinnamon to mine.

  11. I just made these with added garlic powder, thyme, and chia seeds (not ground). They are EXCELLENT! And likely a good base for other herbs and seasonings to add to. The last post from Jan P mentions cutting into triangles with her pizza cutter. Pizza….crust? Hmmmm…

  12. I love these! So simple, yet so good! I have made them 3 times now. Very crunchy, yet sturdy.
    I made 1 batch adding about a tablespoon of nutritional yeast, which gave them a nice cheesy flavor. Then I made a batch, adding some cinnamon, ginger, and some sweetener, which gave them a graham cracker like flavor. Very versatile!
    I rolled the first batch, then got an idea…to make it faster, instead of rolling, I divided the dough into 4 and pressed each with my tortilla press, which made them the perfect thickness. Cut into triangles like a pizza, using pizza cutter. Easy peasy!
    Thank you so much for creating this recipe!

  13. This recipe was so easy and the crackers were amazing!!!! I have un pinned all the other Keto cracker recipes I had! Thank you!

  14. These are the simplest, easiest, tastiest crackers ever!

    I used up all my almond flour with the first batch so tried making these with coconut flour (using 1/4 cup coconut flour to the 1 cup almond flour). It wasn’t very successful. The water used needs to be about 8 tablespoons instead of 3 tablespoons as the coconut flour really soaks it up. The dough cracked as I was rolling it out & the crackers were very crumbly too.

    Sooooo, can’t wait to get more almond flour!

    Thanks for a great recipe!

    • Hi, back again.

      I like using almond flour etc. but the ‘keto’ flours have so many calories! I recently got some sweet lupin flour (some lupin flours are very bitter so make sure you get sweet lupin flour if you get any)and substituted half of the almond flour with the lupin flour.

      The crackers were still delicious but the calories were cut substantially and the protein content went up! A win-win for a vegetarian keto-er & I may use a higher percentage of lupin flour in the next batch!

      PS – I know lupin flour is from a legume and not really considered keto-friendly but I have a very hard time meeting my protein macros while still keeping calories low and this has become a good solution for me. Soy can play havoc with the thyroid so I try to avoid it.

  15. Thank you for this AMAZING recipe. I absolutely love recipes with minimal, clean ingredients. I make these at least once a week and double the recipe, I add 1/4 cup of nutritional yeast and they are cheesy tasting and addicting! Thank you again 🙂

    • Awww, thank you so much for the comment, Hilary. I’m so pumped that you liked this cracker recipe. I’m going to make a recipe post soon using this recipe as a base but make a bunch of different flavors. A cheesy one like you suggested as well as an herby one and maybe even a sweet one! Can’t wait!

    • I haven’t ever tried the recipe without the flaxseed and I do think it helps a little with the consistency. You could probably sub ground chia instead because it has the same gelatinous quality as ground flaxseed.

  16. I’ve made these twice now, and they are delicious! So nice to be able to have a cracker again on my grain free diet. I like to add finely chopped herbs as well. Wonderful!

  17. U totally nailed it!! I’ve made many LC crackers and this is the best yet… flavor, texture, and super easy, thank you!!!

  18. These turned out great! So simple and love the nutritious, clean ingredients. Love that this is a great base recipe to experiment with different additions – I added sesame seeds, some garlic powder, topped them with flaxseeds and more sesame. Look forward to trying more combos!

  19. Wow, these were great! Just made them and had them with some baba ganoush for a tasty keto-friendly snack. I used my Himalayan Salt grinder from Trader Joe’s, and ground the flaxseed in my blender. Rosemary is a great idea, I’ll try that next.

  20. I added a tsp of rosemary to mine. My house smelled delicious and the crackers were even better! Going to try more herb combinations in the future. This one is a keeper.

  21. Just made these and they are delicious! Thanks so much for the recipe. They are unbelievably simple and they taste better than the store-bought low-carb crackers that I’ve tried. I will definitely be keeping some on hand at all times.

  22. These look great, but I don’t have flaxseed. What would you recommend as a substitute, or can it just be omitted?

    Thank you!

  23. These came out way to salty 🙁 I will make them again though with a lot less salt. The consistency of the cracker was good, baked a little less than 25 mins as the edges started to get too brown.

  24. I’ve made these crackers before and they were very good. However, I would like to know if I can make them in a food dehydrator and at what setting – high or low. My machine doesn’t have temperatures.
    Thank you for any advice you can give me.

  25. Are you able to recommend other seasonings I may add to this recipe for different flavours please?
    Much appreciated! 🙂

  26. I used potatoe flour instead because I couldn’t find almond flour. Was way over cooked and tasted extremely bitter. I’m baking it with almond flour this time and waiting for them to be done.

  27. Oh, I am a cracker fiend! I have an abundance of Almond Flour, and can’t wait to get started! Bless you Brittney for doing the work for these great recipes that we enjoy so much!!

  28. I just made these crackers and they turned out wonderfully! And delicious. We dove into some hummus to test them out and it was just as you said. I had no trouble at all with the dough and used exactly 3 tablespoons of water. Thanks for this recipe.

  29. I just tried making your almond crackers and it did not work out. You say 3 tablespoons of water but I had to add at least 22 tablespoons in order to get a dough and still couldn’t role it out. I’ve put it in the refrigerator until I return home in the evening. Could it be that the consistency of my almond flour is different than the one you are using. I live in the middle east. Do you think I’ll still be able to use the dough that doesn’t seem pliable at all. Any suggestions would be appreciated.

    • Hi Janet! I’m so sorry the recipe didn’t work out. I tested it with two different types of almond flour and it worked every time so there has to be something different about your almond flour. I’m guessing you may need to add even more water if you’re still not able to roll out the dough. Let me know if you’re able to salvage it!

  30. These sound delicious and I am definitely making them this weekend! I was wondering if these are crunchy or if they are sort of soft baked?

    Also I would love for you to do something like 10 different flavor combinations you could use in these!

  31. Can you give an update with your health issues with your period? Many women can relate. I went through something similar years ago.

  32. What a great idea! These sound so easy too. I love crackers but never eat them. I didn’t realize it was so easy to make them at home. My dad always had snacks for my brother and I after school. My husband doesn’t get home until dinner time or after, so sadly we don’t get this happy hour time. I love the idea though and I’m glad you are enjoying it!

  33. What sweet memories you have of your snack time growing up! And may I just say, these homemade almond crackers look like the perfect afternoon snack!

  34. Ha! I feel the same way about working from home… I get SO exciting when my fiance gets home and/or when a friend comes over. I saw these crackers on Snapchat and had to come check them out myself–they ARE super easy. Now I’m thinking I need to try my hand at homemade crackers soon.

  35. I have such a cracker addiction! And I always need fuel before dance that’s portable enough to eat in class. And I would so much rather it not have weird gums in it!! I will be trying this ASAP. One question though, can I make my own almond flour? I have a Costco sized bag of almonds that need using and a Vitamix, haha. But I know you warned against almond meal..

    • I used Bob’s Red Mill almond flour for the recipe so I haven’t tried it with homemade almond flour. I warned against almond meal because it will likely make the texture of the crackers grainy and a bit dense.

      Homemade almond flour using blanched almonds, without the skin, will work best. That said, if you’re not worried about the texture being a bit grainer, then homemade almond flour with regular almonds should definitely work! Let me know if you try it.

  36. Hi Lovely, Its Lois here from Spain. Just wondered about the Almond flour… could you use anything else… not sure I can get hold of that where I am… Im guessing ground Almonds wouldn’t be the same? Sweetheart you sound just like the rest of us who grab snacks when they get home… must confess sometimes Im so ravenous Ive even bitten my fingers (Big ashamed face!) Your recipes are lovely and very inspiring as are you!. Im in the process (long one here in Spain….) of opening a Vegi/Vegan Deli Takeaway, lot of obstacles and paperwork, still waiting for all the permissions (probably backhanders needed!!) Im having bit of a rubbish day today but I love reading about you and your day, thank you XX

    • Hi Lois! Thank you for the sweet comment. Making your own homemade almond flour using blanched almonds, without the skin, will work best. That said, if you’re not worried about the texture being a bit grainer, then homemade almond flour by grinding regular almonds should work!

      Best of luck with your new business! If I ever visit Spain (which I’d LOVE to do someday) I’ll have to pay your shop a visit. 🙂

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