Homemade almond flour crackers with 4 simple ingredients: almond flour, water, flaxseed and salt. They’re low-carb, gluten-free and delish!
If you’re on the hunt for delicious, low-carb crackers, you’re in the right place. These crackers are rich, buttery and super easy to whip up with only four ingredients!
Aren’t Homemade Crackers Hard to Make?
If you’re unsure about making your own crackers, you’re not alone! To be honest, it took me years to finally try my hand at it. I always thought they were difficult to make or took too long. It turns out that they’re really easy and require no time at all to whip up!
Are Almond Flour Crackers Healthy?
One of the main reasons I like making my own crackers is that I know exactly what they’re made out of. Most crackers you find at the store have a super long ingredient list full of fillers and preservatives. And they’re usually made with processed white flour.
There is little nutritional value in most store-bought crackers, but these almond flour crackers are different. They have no added sugar and they’re loaded with fiber, protein and healthy fats thanks to the almond flour.
What You Need to Make The Crackers
Here are the simple ingredients you need to make these almond flour crackers:
almond flour – make sure you grab almond flour and not almond meal! Almond flour is more finely ground than almond meal and results in a lighter cracker.
ground flaxseed – the flaxseed adds healthy fats and fiber to the crackers and helps bind them together.
sea salt – I like to mix in fine grain sea salt into the cracker and then top with flaked sea salt for serving! I love Maldon salt flakes!
water – this moistens the dough and brings the crackers together.
Optional Mix-ins
I kept the recipe simple with sea salt and no additional spices or herbs, but you can add any seasonings you’d like. Here are some ideas:
Everything but the Bagel seasoning – I love this seasoning on any and everything… I actually have a recipe for everything bagel crackers.
Fresh herbs – any dried or fresh herbs would be lovely. I’m dreaming out mixing some rosemary into my next batch.
Garlic – try adding a little garlic powder or garlic granules for a savory cracker.
Italian seasoning – add in some Italian seasoning for the ultimate herby cracker.
How to Serve Homemade Crackers
If you’re like my husband, you judge crackers based on their ability to hold hummus. Lucky for him (and you!) these almond flour crackers are extra sturdy and perfect for holding copious amounts of hummus… or cheese… or whatever topping you like!
Meat and cheese – can’t go wrong with this classic combo.
Charcuterie board – add these homemade crackers to your next charcuterie board and impress all of your guests.
Peanut butter – want a creamy, protein filled snack? Spread a little peanut butter on each cracker and enjoy!
Salmon dip – this smoked salmon dip loaded with flavor and packed with protein. The perfect flavor pairing for these crackers!
Pesto dip – if you’re a Bitchin’ Sauce fan, you’ll love this copycat recipe for almond pesto dip.
How to Store Homemade Crackers
These almond flour crackers store super well! Allow them to cool completely before storing. You can keep them in an airtight container or a bag and keep them on the counter or in your pantry for 4-5 days.
If you need to store for longer, you can freeze these crackers for up to 1 month.
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 and cover 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, but 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.
Carefully transfer crackers (still on 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 container or bag. Crackers will keep on the counter or in the pantry for about 4-5 days.
These turned out great. I substituted crushed sesame seeds for the flaxseed and they were delicious. Perfect with some cheese. I consider this a base recipe and will experiment with different ingredients. Great recipe.
I reduced the salt to 1/4 tsp and added a tsp of dried rosemary and they came out great! Love how easy this recipe is and how it used ingredients I already had on hand!
The best almond cracker recipe to date. I added sesame seeds and garlic powder then brushed top of crackers with egg white wash for extra crispy crackers. I love the suggestion of rolling the dough into a loaf then rolling out slices of similar size crackers. This helps them bake more uniformly. Bravo!
Delicious and soooo easy to make. I took some edges out after 15 minutes. Turned off the oven and put the rest back for 5 minutes. They are a little soft but will probably crisp more when cool. Added everything spice to the top.
i’ve only read a handful of comments, and i have to agree these crackers are delicious. that said, they burn easily. when i first made them earlier this week i set the timer for 20 minutes. well, i made the mistake of not checking them along the way and after 20 minutes they were burnt. i made them for the second time this evening and it was much better, though again a few burnt ones. this time i set the timer for 10 minutes. after 10 minutes all was fine. checked again 5 minutes later and a few on the sides were burnt. the rest were perfect. the crackers are delicious and i will make a thirds batch soon!
Hi, Derek! I’m glad you’re loving the crackers. Thanks for sharing your experience! The edge crackers definitely get crispy for me. I will make a note to check along the way to make sure they don’t burn.
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These turned out great. I substituted crushed sesame seeds for the flaxseed and they were delicious. Perfect with some cheese. I consider this a base recipe and will experiment with different ingredients. Great recipe.
So glad you loved these crackers!! Thanks for making them and for coming back to leave a review. I so appreciate it!
Would these work without using any salt?
Hi Casey, I haven’t tried anything besides sea salt, but it should turn out ok! It might alter the flavor as well.
I reduced the salt to 1/4 tsp and added a tsp of dried rosemary and they came out great! Love how easy this recipe is and how it used ingredients I already had on hand!
The best almond cracker recipe to date. I added sesame seeds and garlic powder then brushed top of crackers with egg white wash for extra crispy crackers. I love the suggestion of rolling the dough into a loaf then rolling out slices of similar size crackers. This helps them bake more uniformly. Bravo!
Thank you, Kathy! I’m glad to hear this recipe was a hit!
Delicious and soooo easy to make. I took some edges out after 15 minutes. Turned off the oven and put the rest back for 5 minutes. They are a little soft but will probably crisp more when cool. Added everything spice to the top.
Yum! Everything spice is perfect for these crackers, thanks for sharing Estelle!
i’ve only read a handful of comments, and i have to agree these crackers are delicious. that said, they burn easily. when i first made them earlier this week i set the timer for 20 minutes. well, i made the mistake of not checking them along the way and after 20 minutes they were burnt. i made them for the second time this evening and it was much better, though again a few burnt ones. this time i set the timer for 10 minutes. after 10 minutes all was fine. checked again 5 minutes later and a few on the sides were burnt. the rest were perfect. the crackers are delicious and i will make a thirds batch soon!
Hi, Derek! I’m glad you’re loving the crackers. Thanks for sharing your experience! The edge crackers definitely get crispy for me. I will make a note to check along the way to make sure they don’t burn.