4-Ingredient Almond Flour Crackers
Published May 17, 2021, Updated Feb 17, 2022
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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.
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!
Here are some of our favorite ways to eat them:
- With hummus – we love pairing these crackers with hummus… either creamy hummus, beet hummus or even lima bean hummus.
- 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.
More Savory Snack Recipes to Try
- Baked Sweet Potato Chips
- Baked Pita Chips
- Easy Shrimp Cocktail
- Roasted Pumpkin Seeds
- Cheesy Cauliflower Nachos
Almond Flour Crackers
- 1 cup almond flour, not almond meal
- 3 Tablespoons water
- 1 Tablespoon ground flaxseed
- 1/2 teaspoon fine sea salt
- flaked sea salt, optional
- Preheat oven to 350°F.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
My son and I have multiple food allergies and are so excited to find these crackers we can eat! They are SO good! We’ve made them multiple times. Thanks for sharing!
Ah this is so great, Bridget. I am glad that you and your son and loving these crackers. Thank you so much for your review + star rating, I really appreciate it!
This is a really easy recipe; crackers taste great. Found you on Pinterest; happen to have the almond flour & flax meal. As the first batch was waiting on the oven; I made a second batch adding thyme and rosemary. Both are excellent. I am gluten and dairy free (sigh) so it’s a challenge to find recipes that work.
Much thanks for this one!
Perfect! I am excited to hear that you found this recipe and are loving these crackers. Thank you for your review + star rating, it means so much to me!
So. I have been on Trim Healthy Mama eqtimg plan and I am just tired of cooking breakfast so….
I crumbled up 10 cookies, added the homemade almond milk that I used the discarded meal to make these crackers w, splash of vanilla, scoop of protein powder, tsp. of sweetener, topped w 12 blueberries and voila, fresh and yummy cereal. Can’t wait to make it bext time w a crumble of coconut and maybe some pecan.
Yum! This sounds delicious, I am so glad you give this recipe a try and it turned out great for you. Thank you so much for your review + star rating, I really appreciate it!
Will it work to substitute ground sunflower seeds for the flaxseed? If not, what else might you suggest? Thank you.
Hi Kim – I haven’t tried this recipe with ground sunflower seeds, they might work, but I also know ground chia seeds will work as well! Hope you enjoy this recipe!
Really easy and tasty. I have added to the mix the fresh rosemary from the garden and served with foie gras, stunning 🤩
oh yum! Sounds absolutely delicious, Ingrid. Thank you for coming back and sharing your review & star rating, I really appreciate it!
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