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.
WATCH HOW TO MAKE ALMOND FLOUR CRACKERS:
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.
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.
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.
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!
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!
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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
- Preheat oven to 350°.
- Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Liz @ I heart vegetables says
April 18, 2016 at 7:53 amThese sound so yummy! I love crackers but since most of them are empty calories, I end up eating the whole box, haha. These sound like a nice alternative!
Brittany Mullins says
April 18, 2016 at 11:02 amI’m totally with ya — crackers are so easy to mindlessly munch on! I love that these are made from almonds so they’re actually satisfying and filling. 🙂
Sarah Walker Caron (Sarah's Cucina Bella) says
April 18, 2016 at 8:06 amThese crackers sound delightful — i love a good cracker that can stand up to dipping too. And the Roasted pine nut hummus from Sabras is my favorite!
Catherine says
April 18, 2016 at 8:39 amDear Brittany, I love how simple this is to make. Only three ingredients?! I must make these soon. Perfect with hummus dear! xo, Catherine
Lois says
April 18, 2016 at 8:58 amHi 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
Brittany Mullins says
April 18, 2016 at 10:57 amHi 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. 🙂
Amberley says
April 18, 2016 at 9:03 amI 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..
Brittany Mullins says
April 18, 2016 at 10:55 amI 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.
4loveofcarrots says
April 18, 2016 at 9:13 amoooh I cannot wait to make these! I hate buying gf crackers because they are full of a million ingredients, I love how simple these are!
Brittany Mullins says
April 18, 2016 at 10:32 amI’ve been feeling the same way about all the GF crackers. You’ll love these!
Leah says
April 18, 2016 at 12:05 pmGreat idea for Passover!
Erin @ The Almond Eater says
April 18, 2016 at 1:56 pmHa! 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.
Taylor says
April 18, 2016 at 2:07 pmWhat 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!
Jessica @ A Kitchen Addiction says
April 18, 2016 at 3:27 pmLove how easy these are to make! Perfect for snacking on hummus!
Lauren @ The Bikini Experiment says
April 18, 2016 at 6:36 pmLove the crackers. I really like to add flaxseed to recipes. xo Lauren
cynthiawoodman says
April 18, 2016 at 8:14 pmI love how simple these are! Perfect for that cracker craving!
Amanda says
April 18, 2016 at 10:06 pmWhat 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!
Lisa Schultz says
April 19, 2016 at 12:41 amThese sound yummy. Do you think I can swap the ground flax for ground chia seeds?
Brittany Mullins says
April 19, 2016 at 8:40 amYes. I think ground chia would work perfectly!
Nikki says
April 19, 2016 at 7:08 amCan you give an update with your health issues with your period? Many women can relate. I went through something similar years ago.
Odessa B. says
April 19, 2016 at 8:37 amThese 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!
Brittany Mullins says
April 19, 2016 at 8:44 amThank you! If you let them get a little golden, they are crunchy!! And I love the idea for different flavor combos. Will start brainstorming ideas today. 🙂
Janet Paula says
May 17, 2016 at 4:49 amI 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.
Brittany Mullins says
May 17, 2016 at 9:23 amHi 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!
Danielle Bertiger says
January 12, 2018 at 3:23 pmI added a tablespoon of olive oil because mine also wasn’t working with just water but they turned out great!
Valerie says
December 9, 2016 at 8:41 pmI 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.
★★★★★
Michelle Baldry says
September 25, 2017 at 9:52 amBetter than expected & they are buttery 🙂
Brittany Mullins says
September 25, 2017 at 10:44 amSo glad! The almond flour really gives them that buttery flavor. I can’t wait to experiment with other seasonings too!
Kerry says
October 12, 2017 at 10:18 amIs flaxseed meal the same as ground flaxseed?
Brittany Mullins says
October 12, 2017 at 10:59 amYes it is! Thanks for clarifying that. 🙂
Kerry says
October 12, 2017 at 11:14 amThanks! I bought the flaxseed meal yesterday and I’m going to try the recipe this weekend!
Carolyn Smith says
October 16, 2017 at 1:13 pmOh, 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!!
Brittany Mullins says
October 16, 2017 at 1:34 pmYay!! I can’t wait to hear what you think of these crackers, Carolyn.
Allison says
October 29, 2017 at 11:57 amMade these and they are awesome. Real buttery.
Brittany Mullins says
October 30, 2017 at 10:06 amYay!! I’m so glad that you like them, Allison. Isn’t it awesome how buttery they are without any butter!?!
Cheryl says
December 5, 2017 at 3:13 pmYou cracked me up with the analogy to being a puppy locked in a crate all day! Too funny!
Nicole says
December 7, 2017 at 1:25 pmJust made these and they turned out awesome! Quick and easy to make as well.
Brittany Mullins says
December 8, 2017 at 11:56 amSo glad you liked them, Nicole. Thanks for coming back to leave a comment too. 🙂
Selina says
December 11, 2017 at 9:36 pmI 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.
Aneeta Rasool says
January 7, 2018 at 4:35 pmAre you able to recommend other seasonings I may add to this recipe for different flavours please?
Much appreciated! 🙂
Janet Paula says
January 9, 2018 at 6:29 amI’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.
Mary Anne says
March 28, 2018 at 2:04 amThese 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.
★★★
Mary G says
May 20, 2018 at 10:57 amThese look great, but I don’t have flaxseed. What would you recommend as a substitute, or can it just be omitted?
Thank you!
Toshia says
July 19, 2018 at 7:10 pmThis looks awesome for migraine days when my tummy is super queasy.
Mark Hitri says
August 23, 2018 at 7:03 pmThese are great.
I added some fresh rosemary and cracked black pepper to mine.
★★★★★
Lakisha says
September 8, 2018 at 4:36 amJust 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.
★★★★★
Analida says
September 14, 2018 at 3:09 pmI 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.
★★★★★
Steve says
September 14, 2018 at 4:18 pmWow, 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.
★★★★★
Sara says
November 7, 2018 at 4:49 amCould these work with chia seeds instead of flax?
Brittany Mullins says
November 7, 2018 at 8:46 amHi Sara! Yes, I think that should work fine, but I would use ground chia seeds. Let me know if you try the recipe.
Krista says
December 16, 2018 at 1:51 pmThese 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!
Susan Gandara says
December 22, 2018 at 8:12 pmU totally nailed it!! I’ve made many LC crackers and this is the best yet… flavor, texture, and super easy, thank you!!!
★★★★★
Merlou says
January 4, 2019 at 5:49 pmI’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!
★★★★★
Karen says
January 16, 2019 at 11:01 pmI don’t have flaxseed. However, I do have hemp seeds…can I sub?
Brittany Mullins says
January 17, 2019 at 9:01 amI 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.
Karen M Froschauer says
January 20, 2019 at 11:36 amCould you substitute the almond flour with coconut flour ??
Brittany Mullins says
January 20, 2019 at 1:07 pmI don’t think so. I’ve only tried this recipe with almond flour so I would need to test the recipe with coconut flour. I should work on a coconut flour cracker recipe!
Karen M Froschauer says
January 20, 2019 at 3:08 pmLet me know if you do try the coconut flour… I seem to have that on hand more then the almond flour
Sheila says
January 29, 2019 at 12:53 pmOMG – I’m addicted! I top these with Trader Joe’s Everything But the Bagel seasoning – amazing!!
Brittany Mullins says
January 29, 2019 at 12:59 pmYes!! I do this too. I need to share a recipe for EBTB crackers and maybe a cheesy version too!
Tammy says
February 4, 2019 at 9:19 pmThat’s exactly what we did! Everything But The Bagel seasoning takes them to another level!!! Thanks so much for this wonderful recipe!
★★★★★
Hilary H says
January 30, 2019 at 8:47 pmThank 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 🙂
★★★★★
Brittany Mullins says
January 31, 2019 at 9:06 amAwww, 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!
Jan says
February 4, 2019 at 3:01 pmThese 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!
Jan says
February 15, 2019 at 10:25 amHi, 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.
Allison says
February 15, 2019 at 7:35 pmThis recipe was so easy and the crackers were amazing!!!! I have un pinned all the other Keto cracker recipes I had! Thank you!
★★★★★
Cindy says
February 18, 2019 at 4:35 pmEating some right now, delish!
★★★★★
Brittany Mullins says
February 19, 2019 at 8:40 amYay! I just made another batch too. Enjoy, Cindy.
Jan P says
February 26, 2019 at 12:29 pmI 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!
★★★★★
TJ George says
March 2, 2019 at 2:36 pmI 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…
★★★★★
Brittany Mullins says
March 3, 2019 at 10:02 amLove the addition of garlic powder, thyme and chia! So yummy! And that pizza crust idea…. I’m on it!
Khara Woods says
March 12, 2019 at 4:34 pmThis 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.
★★★★★
Marissa says
March 24, 2019 at 6:31 pmThe best crackers I’ve tried!! Will keep making them, for sure!! Thanks so much!!
★★★★★
Juwon says
March 29, 2019 at 2:30 pmOmg 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
Carol says
April 6, 2019 at 11:10 amMade 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!
s green says
May 14, 2019 at 7:23 pmI 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