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.
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!
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. You can store these in an air-tight container or bag and keep them on the counter or pantry. They should last about 4-5 days.
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.
This post may include affiliate links. Thank you for your support.
This is a really good cracker!
Try this— place the dough on a Silpat mat topped with parchment then roll it out. Peel off the parchment (and reuse on the next batch) slide the Silpat onto a cookie sheet and bake. voilá. Less salt works just fine and allows the buttery almond flour to sing.
Hey Christine – I’ve never experimented with Lupin flour, so I’m not sure how to substitute it with almond flour. Let me know if you try it and how these crackers turn out. 🙂
Hi Brittany, I made these and couldn’t believe have Awesome they taste. Question. What kind of almond flour do you use. I use Bobs red mill almond flour. Thank you So much for the recipe
Thanks so much for this recipe. I make these all the time. Even guests who are not on a keto diet like these. I sprinkle them with celery salt just before baking. So good!
Ahh yay! That makes me so happy to hear, Mary. So glad you’ve been loving this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
I have been eyeing making crackers in my own for a while, but so many of them called for ingredients I didn’t readily have… until this one! Not only did I have the ingredients, but it was simple, straightforward and delicious with the perfect amount of flavor and crunch! I was able to fully prep, make and bake these crackers all while my toddlers had breakfast. Thank you
Ahh yay! That makes me so happy to hear, Kim. I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
I’ve been searching for crackers to go with a cheeseball. I’ve tried a few and although okay, they were just not cracker like. So I watched Highfalutin’ Low Carb on youtube (I love this guy). On this particular show he was reviewing crackers. Yours was one of them. At first I was thinking, “there’s no way almond flour, flax, salt and water will make a good cracker.” The crispiness it had when he took a bite was exactly what I was looking for. After watching I figured why not try it. the ingredients are cheap enough and didn’t require a lot of time. So not much of an investment. Wow!!! I am so glad I did. My boyfriend just loves them too. Thank you so much for such a simple but truly awesome cracker. Exactly what I was looking for. My friend brought the planned cheeseball and all I can say is amazing. These are truly my favorite low carb crackers. Again…thank you so much.
Ahh this makes me so happy to hear, Charlie!! I’m so glad you found this recipe and that you enjoyed it. 🙂 Thanks for taking the time to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it!
The best keto cracker I’ve found so far! Great flavor and snap. Good with spread cheeses or sliced cheese and salami or just by themselves. Thanks so much for the recipe.
Woot woot!! So glad you enjoyed these crackers, Heather. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Excellent base recipe for a keto cracker. My wife and I thought we’d cut the salt in the dough in half, considering there is coarse salt on top. Many, many things could be done with this recipe. At last I can go back to dipping hummus, guacamole, tzatziki, etc.
Yay!! So glad you’re enjoying this recipe, Miles! Thanks for trying it and for coming back to leave a comment and star rating. It’s super helpful to other readers, so I really appreciate it.
These were really good, and easy to scale down to a 1/3 batch. I got two servings out of the batch. The only problem is they were not crunchy the next day. can I bake them a little bit to crisp them up again?
These are fantastic! The first time I ddint’ have flaxseed so I used chia seeds and they came out perfectly. My kids ate the whole first batch! The second time I used flaxseed and they came out fine again. I like them plain or with Everything But the Bagel Seasoning.
Yay!! So glad these crackers were a hit with your family. Thanks for trying my recipe and for coming back to leave a comment and star rating. I really appreciate it!
Ahh I’m sure they were delicious with the cajun seasoning. So glad you enjoyed this recipe, Cheyenne! Thanks for coming back to leave a comment + star rating. I so appreciate it!
complete fail for me. I sifted the almond flour and the volume of flour afterwards was enormous, way too much for 3 TBsp of water… I added more water till the flour was wet enough to turn out of the bowl, but it was still too dry to roll out. What is the trick of making this recipe?
Oh no!! So sorry these crackers didn’t turn out for you, Roberta. I normally don’t sift my almond flour, so that might have been the issue? Next time, I would try not sifting the flour.
We love these easy-to-make crackers. We experiment add things like garlic poweder, onion powder, rosemary, etc. They are so versital and tasty. We enjoy them alone or with cheese and salami.
Second time making this recipe, love it!! I made a a quadruple batch both times. They were such a hit the first time, they were gone in 3 days. Just put the second batch in the oven as I’m typing this. Thank you for the recipe.
Ahh that makes me so happy to hear, Bruno! I’m so glad you’re loving these crackers. I really appreciate you taking the time to leave a comment + star rating! 🙂
This is AMAZING! I’m so glad to have found your recipe. Simple quick and delicious. This is a great replacement when you need a little crunch and vegetables won’t do. Found the recipe by way of High Falutin’ Low Carbs cracker battle and they did not disappoint. One of the best recipes I’ve tried. Excited to experiment with seasonings. Also plan to try with hummus. These would probably work to make a home made lunchable with meat and cheese. Thank you so much for this!
YAY!! I’m so glad you tried and enjoyed this recipe, Lindsay! They’re great because you can customize them with whatever seasonings you prefer. 🙂 Thank you so much for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it!
subscribe
Leave a Comment
This is a really good cracker!
Try this— place the dough on a Silpat mat topped with parchment then roll it out. Peel off the parchment (and reuse on the next batch) slide the Silpat onto a cookie sheet and bake. voilá. Less salt works just fine and allows the buttery almond flour to sing.
★★★★★
If I were to add Lupin flour to the mix, how much could I susbtitute for the almond flour?
Hey Christine – I’ve never experimented with Lupin flour, so I’m not sure how to substitute it with almond flour. Let me know if you try it and how these crackers turn out. 🙂
Hi Brittany, I made these and couldn’t believe have Awesome they taste. Question. What kind of almond flour do you use. I use Bobs red mill almond flour. Thank you So much for the recipe
So glad you loved these crackers, Mary!! I love using Bob’s Red Mill almond flour as well. 🙂
How long can you keep these crackers stored?
Hey Jeff – you can store these in an air-tight container or bag and keep them on the counter or pantry. They should last about 4-5 days.
Thanks so much for this recipe. I make these all the time. Even guests who are not on a keto diet like these. I sprinkle them with celery salt just before baking. So good!
★★★★★
Ahh yay! That makes me so happy to hear, Mary. So glad you’ve been loving this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
Easy and delicious
★★★★★
Super easy! Super delicious!
★★★★★
I have been eyeing making crackers in my own for a while, but so many of them called for ingredients I didn’t readily have… until this one! Not only did I have the ingredients, but it was simple, straightforward and delicious with the perfect amount of flavor and crunch! I was able to fully prep, make and bake these crackers all while my toddlers had breakfast. Thank you
★★★★★
Ahh yay! That makes me so happy to hear, Kim. I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
I’ve been searching for crackers to go with a cheeseball. I’ve tried a few and although okay, they were just not cracker like. So I watched Highfalutin’ Low Carb on youtube (I love this guy). On this particular show he was reviewing crackers. Yours was one of them. At first I was thinking, “there’s no way almond flour, flax, salt and water will make a good cracker.” The crispiness it had when he took a bite was exactly what I was looking for. After watching I figured why not try it. the ingredients are cheap enough and didn’t require a lot of time. So not much of an investment. Wow!!! I am so glad I did. My boyfriend just loves them too. Thank you so much for such a simple but truly awesome cracker. Exactly what I was looking for. My friend brought the planned cheeseball and all I can say is amazing. These are truly my favorite low carb crackers. Again…thank you so much.
★★★★★
Ahh this makes me so happy to hear, Charlie!! I’m so glad you found this recipe and that you enjoyed it. 🙂 Thanks for taking the time to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it!
The best keto cracker I’ve found so far! Great flavor and snap. Good with spread cheeses or sliced cheese and salami or just by themselves. Thanks so much for the recipe.
★★★★★
Woot woot!! So glad you enjoyed these crackers, Heather. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Getting ready to make these. Best place for storage…cabinet, fridge?? Also, how long do they keep?
Thanks!
Hey Beth – you can store these in an air-tight container or bag and keep them on the counter or pantry. They should last about 4-5 days.
Awesome crackers! Simple, easy, and taste delicious.
★★★★★
Could I use chia seeds instead of flax?
Hey Cari – That should work just fine!
Easy and delicious. I made mine with Everything Bagel seasoning and they are perfection. Thanks, Brittany.
★★★★★
Yay!! So glad you are loving these crackers, Karen! Thanks for coming back to leave a comment and star rating. I really appreciate it. <3
Excellent base recipe for a keto cracker. My wife and I thought we’d cut the salt in the dough in half, considering there is coarse salt on top. Many, many things could be done with this recipe. At last I can go back to dipping hummus, guacamole, tzatziki, etc.
★★★★★
Yay!! So glad you’re enjoying this recipe, Miles! Thanks for trying it and for coming back to leave a comment and star rating. It’s super helpful to other readers, so I really appreciate it.
These were really good, and easy to scale down to a 1/3 batch. I got two servings out of the batch. The only problem is they were not crunchy the next day. can I bake them a little bit to crisp them up again?
★★★★★
I don’t see why not!!
These are fantastic! The first time I ddint’ have flaxseed so I used chia seeds and they came out perfectly. My kids ate the whole first batch! The second time I used flaxseed and they came out fine again. I like them plain or with Everything But the Bagel Seasoning.
★★★★★
Do you know if I can use blanched almond meal instead of almond flour?
I wouldn’t recommend using almond meal instead of almond flour.
Yay!! So glad these crackers were a hit with your family. Thanks for trying my recipe and for coming back to leave a comment and star rating. I really appreciate it!
Thank you for this!! I added Cajun powdered seasoning and parsley to mine and omg. Insaaaane! I put them in my bag and much them at work.
Thank you!!
★★★★★
Ahh I’m sure they were delicious with the cajun seasoning. So glad you enjoyed this recipe, Cheyenne! Thanks for coming back to leave a comment + star rating. I so appreciate it!
complete fail for me. I sifted the almond flour and the volume of flour afterwards was enormous, way too much for 3 TBsp of water… I added more water till the flour was wet enough to turn out of the bowl, but it was still too dry to roll out. What is the trick of making this recipe?
Oh no!! So sorry these crackers didn’t turn out for you, Roberta. I normally don’t sift my almond flour, so that might have been the issue? Next time, I would try not sifting the flour.
We love these easy-to-make crackers. We experiment add things like garlic poweder, onion powder, rosemary, etc. They are so versital and tasty. We enjoy them alone or with cheese and salami.
★★★★★
Yay!! I’m so glad you’re loving these crackers. Thanks for coming back to leave a comment + star rating. I so appreciate it! <3
Second time making this recipe, love it!! I made a a quadruple batch both times. They were such a hit the first time, they were gone in 3 days. Just put the second batch in the oven as I’m typing this. Thank you for the recipe.
★★★★★
Yay!! So glad you’re loving this cracker recipe, Laura. I so appreciate you coming back to leave a comment + star rating, it means the world to me!
These are SO buttery and delicious! Can’t wait to make these for my whole family! 10/10 :))
★★★★★
Yay!! I’m so glad you enjoyed these cookies, Tiffany! Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂
Looks Great!!
★★★★★
HI Thank you Wow these are a life saver especially with cheese
Will be making many more
Grace
This is now a constant in our diet. I add garlic powder and rosemary. I triple the receipe and make it at least ounce a week.
★★★★★
that sounds delicious! I grow rosemary; I have to try this. The recipe is wonderful!
★★★★★
Ahh that makes me so happy to hear, Bruno! I’m so glad you’re loving these crackers. I really appreciate you taking the time to leave a comment + star rating! 🙂
This is AMAZING! I’m so glad to have found your recipe. Simple quick and delicious. This is a great replacement when you need a little crunch and vegetables won’t do. Found the recipe by way of High Falutin’ Low Carbs cracker battle and they did not disappoint. One of the best recipes I’ve tried. Excited to experiment with seasonings. Also plan to try with hummus. These would probably work to make a home made lunchable with meat and cheese. Thank you so much for this!
★★★★★
YAY!! I’m so glad you tried and enjoyed this recipe, Lindsay! They’re great because you can customize them with whatever seasonings you prefer. 🙂 Thank you so much for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it!