4-Ingredient Almond Flour Crackers

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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!

Almond flour crackers on a plate with hummus.

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.

Water, flaxseed, salt and almond flour measured out on a plate.

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.
A collage of six images detailing make almond flour crackers.

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.
Almond crackers on parchment paper.

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.

Almond flour crackers on a plate with hummus.

More Savory Snack Recipes to Try

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.55 from 200 votes

Almond Flour Crackers

Homemade almond flour crackers with 4 simple ingredients: almond flour, water, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan and perfect for dipping into hummus!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 40 crackers

Ingredients  

Instructions 

  • 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.
    Almond cracker dough in a mixing bowl with a spatula.
  • Place the dough on a piece of parchment paper and cover with a second piece of parchment.
    Almond flour cracker dough on a marble slab.
  • 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.
    Rolling pin rolling out almond cracker dough between parchment paper.
  • 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.
    Pizza cutter slicing dough into squares for almond flour crackers.
  • 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.

Video

Nutrition

Serving: 10crackers | Calories: 155kcal | Carbohydrates: 6g | Protein: 6g | Fat: 11g | Sodium: 266mg | Fiber: 3g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack
Cuisine: American
Keyword: almond flour crackers
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




278 Comments

    1. Excellent! I am so glad you found this recipe, Anne and your daughter is loving these. Thank you for taking the time to share your review + star rating, I appreciate it!

  1. 5 stars
    I was so excited to run across this recipe, simple and tasty! Kept the extra parchment laying on top to reduce edge burn.

    1. Perfect! I am so glad you found this recipe and are loving it, Cindy. Thank you so much for giving this recipe a try and for sharing your review + star rating, I really appreciate it!

  2. 5 stars
    Thank you so much for this amazing recipe! It’s a wonderful base for adding in some mix ins. I have been adding in different combinations of herbs, nuts and seeds, and even dried fruit to make some savory and slightly sweet variations to this recipe! So much better than pre packaged!

    1. YAY! I am so glad you gave these a try and are loving them, Kitty. I really appreciate you taking the time to come back and sharing your review & star rating, it means so much to me!

  3. 5 stars
    Great crackers! Will definitely be making them again. Used a flax/chia/hemp seed combo as I didn’t have any of those seeds individually.

    Your website is way too busy with recipes scrolling across the top. I understand and accept the ads, but the scrolling recipes across the top gave me a headache. I would have loved to explore more of the website but it’s not worth the headache.

    1. So glad you enjoyed these crackers, Debbie. Thank you for sharing your review + star rating, I appreciate it.

      Thanks for letting me know, I will speak to my development team about placement of the recipes.

  4. 5 stars
    Holy cats, these are super yummy and could not be easier! I sprinkled Trader Joe’s everything bagel seasoning on the dough, replaced and parchment paper, and lightly rolled again to the press the seasoning in before baking. So good!
    I may have rolled too thin as they baked in about 15 minutes, but it worked out well. Less than 30 minutes to mix and bake.
    These will be in repeat, for sure.

    1. This is so great to hear, Sara. I am so glad these turned out great for you! Thank you so much for sharing your review + star rating, it means so much to me!

  5. Was sent here by High Falutin Low Carbs, his high praise of your recipe inspired me to make them. I’ll let you know how they turned out.

    1. Hi Kathy – These cookies were specifically tested with almond four, so I do not suggest subbing oat flour for this recipe. So sorry!

  6. 5 stars
    Really easy and tasty. I have added to the mix the fresh rosemary from the garden and served with foie gras, stunning 🤩

    1. oh yum! Sounds absolutely delicious, Ingrid. Thank you for coming back and sharing your review & star rating, I really appreciate it!

  7. Will it work to substitute ground sunflower seeds for the flaxseed? If not, what else might you suggest? Thank you.

    1. 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!

  8. 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.

    1. 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!

  9. 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!

    1. 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!

  10. 5 stars
    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!

    1. 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!

    1. Ah yay! Thank you so much for sharing, Emily. I am so glad you are loving these crackers, I really appreciate it!

    1. Yum! I am happy to hear that you are loving this recipe, Lotta. Thank you so much for coming back and sharing your review & star rating, it means so much to me!

  11. 5 stars
    I LOVE these little crackers! They don’t need anything on them but I did try the peanut butter and they were good that way too. I took RB’s advice and only put in 3/8 teaspoon of salt plus a teaspoon of sesame seed. They are on my favorite snack list!

    1. Ah yay! I am so glad that you are loving this recipe, Kathy. Thank you so much for coming back and sharing your review + star rating, it means so much to me!

  12. 5 stars
    I ran out of crackers for my hummus, so I whipped these up quickly. They are so easy and so good. I mixed toasted sesame seeds and a few shakes of garlic powder into the dough and they turned out great. They were a tad salty so I’ll half the salt next time. Can’t wait to experiment with different flavor combos!

    1. Ah yay! I am excited to hear that you found this recipe and it is a hit. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!

  13. I haven’t made these yet but they sound great. If I don’t have flaxseeds can I omit them? I wasn’t sure if they function kind of like an egg and if so, could I use aquafaba? Or can I just leave them out altogether? Thanks

    1. Hi Ciel – I haven’t tried it, but I think a regular egg should work in place of the flaxseeds. Let me know if you give it a try and how they turn out!

  14. 5 stars
    I am on a paleo diet for health reasons. I’ve tried lots of cracker recipes. This is my favorite! It’s delicous. simple, crispy. I add dried thyme and rosemary.

    1. Ah yay! I am so excited that you are enjoying this recipe, Deb. Thank you for coming back and sharing your review + star rating, it means so much to me!

  15. 5 stars
    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.

    1. So glad you loved these crackers!! Thanks for making them and for coming back to leave a review. I so appreciate it!

    1. Hi Casey, I haven’t tried anything besides sea salt, but it should turn out ok! It might alter the flavor as well.

      1. 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!

  16. 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!

  17. 5 stars
    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.

  18. 4 stars
    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!

    1. 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.

  19. 5 stars
    Hi! I’ve tried this recipe and it was amazing, I can’t help myself, it was so addicting. Thank you so much! ❤️

    1. Yay! I’m so happy you loved these crackers, Bea. I appreciate your review and star rating so very much.

  20. 5 stars
    Made the crackers, easy and delicious, I followed the recipe except I didn’t have any flax meal, so instead of 1TBSP flax, I added 1 tsp chickpea flour, 1 tsp psyllium husks and 1 tsp chia seed. Also I added a bit of onion powder. Rolled them into a sausage, cut into bits and rolled them out to make oval crackers. I know it sounds a bit different, but I couldn’t have done it without your recipe.

    1. Hi, Mira! I love the idea of rolling into a cylinder to make oval crackers, that’s so creative! Thank you for sharing your additions and changes, I really appreciate it 🙂

  21. I have just read through all the comments and excited to try something new. I used to make crackers all the time but have gotten sensitive to gluten. Have you tried freezing them? I am pregnant and want to have snacks on hand for my toddler when I don’t feel up to cooking.

    1. Hi, Aimee! You can store these crackers for up to 1 month in the freezer, just use an air-tight container!

    1. Yay! Glad to hear these crackers are a hit, Elisa. Thanks for coming back to leave a review, I really appreciate it.

  22. 5 stars
    I love this recipe!! Thank you so much for sharing it. I just made my third batch of these crackers and finally realized I needed to let you know how much I enjoy them. Thanks again Brittany 💕

    1. Ahh!! This is so awesome to hear, Mari! So so glad you’ve been enjoying the crackers and I appreciate you coming back to leave a comment and star rating.

  23. 5 stars
    made the crackers today for something to have with my sunflower seed butter I was making. The crackers came out great, crunchy and tasty. I added Italian herb spices on top of mine. Very simple to make – thanks for the recipe. I love the egg substitute of flaxseed and water. The all went so I am making them again tomorrow to have with guacamole 🙂

    1. Yay!! So happy you enjoyed these almond flour crackers, Robyn. Thanks for trying them out and coming back to leave a review. I really appreciate it!

  24. 5 stars
    Hi Brittany Mullins, it’s such a great Recipe. You described it reallly in a nice way as it should be. I hope you have plenty more to share.
    By the way, I also have some crackers at my online store Hungry Bird Eats. ahh I’m so glad we have almost similar website names Eating Bird Food & Hungry Bird Eats. I am inviting you to visit my online store I also have some recipes on it hope you like it. Thank you for the Awesome Recipe.

      1. I didn’t have flax on hand tonight, but I used ground chia seeds instead which worked well! It did make the crackers dark grey, however 😛

    1. 5 stars
      I love your recipe! The crackers are so tasty and crunchy! I make these crackers quite often and sometimes add garlic powder or Italian seasoning. I’ll check out your other recipes too. Thanks!

      1. Yay! Glad these crackers are a hit for you, Sasha. Garlic powder and Italian seasoning sound delicious!

  25. 5 stars
    My first time making almond crackers! I can’t believe how easy and how delicious! They don’t crumble, which I thought they would. I even used just roasted almonds ground in my food processor. I ate with herb chevre. So good thank you!!

  26. 5 stars
    Excellent recipe, ty! Have made these many times.

    I roll them out on a Silpat baking mat with wax paper on top. Then I slide the mat on a cooling rack and bake. Come out nice and crisp.

    1. Yay! So happy to hear you’re loving these almond flour cookies. Thanks for the review, Mark. I really appreciate it.

    1. Yay!! So happy to hear these crackers were a hit, Anissa! Thanks so much for trying them and coming back to leave a review. I really appreciate it!

  27. These crackers were so simple and are simply the best!! i’m blown away…these are my go-to from now on. can’t thank you enough because i’m a cracker monster.i used poultry seasoning and a bit of smoked paprika and oh yeah they were goooood!!! <3

    1. Woo!! So happy to hear these crackers were a hit, Jeannie! Thanks so much for trying them out and coming back to leave a review. It means so much to me!

  28. 5 stars
    Obsessed! I’ve made this twice and about to make it a third time. It’s SO customizable. First time I added sage, rosemary, oregano. Second time I did two Tbsp white cheddar and a tsp Franks hot sauce – so good but I’ll double the Franks next time. About to do everything but the bagel seasoning today. These are just as good (or better) than store bought and so much healthier. Thank You!

    1. Yay!! So pumped you’ve been loving these crackers! I loving all of your customizations, so delish! Thanks so much for the review, Rachel! I really appreciate it :).

  29. 5 stars
    I really like these as crackers but tonight I tripled the batch and made nacho style triangles. Topped before baking with salt, garlic powder, italian herbs and paprika. Great recipe! Thank you!!

    1. Yay!! So glad this almond flour crackers were a hit, Marci! I love all the toppings you used. Thanks so much for the review and star rating. I so appreciate it!

  30. These are the best homemade crackers I’ve ever had! I made the first batch with the Everything Bagel seasoning and it was delish ~ next time around I doubled the recipe and added cracked black pepper, fresh finely grated Parmesan and Asiago cheese and Holy Moly! They tasted like a homemade CheezIt ~ even better than the real thing! The trick is that Asiago kick. Thank you for sharing this recipe! My oven is on right now as I get ready to make a batch for the weekend XX

    1. Woo!! So happy these crackers were a hit, Amy! Thanks so much for the review. It means so much to me!

  31. “Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl”

    How much sea salt do you put in the initial batch, before mixing the ingredients togather? You don’t say.

    (Planning on making your recipe, but I want to avoid adding too much salt).

  32. 5 stars
    HUGE KUDOS to you EBF! Thank you for sharing this recipe! I have tried several other crackers that were not even smidgen as good as these are. Crunchy, flavorful and savory…YAY ~ Many thanks, Blessings, Love & Light :0)

    1. Ah yay! So happy to hear these crackers were a hit, Robin! Thanks for trying them out and coming back to leave a review. It means so much to me!

    1. That would probably be delish! I haven’t tried it, but maybe start with 1/2 cup shredded cheese? Let me know how it turns out!

  33. 2 stars
    Made half the recipe to try it out but sadly I’m not a fan. The description is wrong, they are not buttery (which makes sense since there’s no fat in it).
    I’ll be trying a different recipe next time I want to try and make Crackers.

    1. So sorry you didn’t like this recipe, Miranda. Thanks for giving it a try and I appreciate your feedback.

  34. 5 stars
    First time making these and they are absolutely delicious and so easy! I topped mine with my favorite garlic powder; use them to dip into sour cream. So good…

    1. So glad these almond flour crackers were a hit, Jane! Thanks so much for trying them out and coming back to leave a review. It means the world to me 🙂

  35. 5 stars
    I’ve made these 4 times now and they are absolutely delicious. I sprinkle the sea salt on top as suggested. My favorite part is eating all the uneven edges right out of the oven!

    1. Woo!! I’m so glad these crackers have been a hit, Marysia! Thanks for the review. I so appreciate it!

  36. 5 stars
    Sooo easy and so good. Wish you said to double the recipe, as I finished mine before they had a chance to cool down :). Thank you for the recipe, it really is super easy and great tasting. I’ll be adding some cracked pepper next time, the possibilities with seasonings are endless now.

  37. 5 stars
    WOW! These are too good and way too easy to make. My fiancé says they taste like a much better wheat thin. Thank you for sharing this recipe 🙏🏼

    1. Ahh yay!! That makes me so happy to hear! So glad these crackers were a hit. Thanks for tying them and for the review. I so appreciate it!

  38. 5 stars
    So unbelievably easy and delicious. I am on an elimination diet ordered by my MD for allergies. These are ” legal”! Also all the ingredients are staples of ours.

    1. Yay!! So glad you enjoyed these crackers, Susan. Thanks for trying them and for the review. I so appreciate it!

    1. Hey Michele – I’m not sure. I haven’t tried making these without the flaxseed. Possibly an egg might work, but again I haven’t tested this so not 100% sure how the crackers will turn out.

  39. 5 stars
    I made these!! Halved the recipe just to try and it turned out wonderful. Added ground sage and tasted divine, and made the house smell like fresh baked pizza bread 🥰 Will 10/10 make again!

      1. I haven’t tried the recipe yet. If you add a seasoning how much do you use? Thank you. Very anxious to try.

    1. Yay! I’m so glad you’re enjoying these crackers, Deanna! Thanks for the review. I really appreciate it!

  40. Hi! I am always looking for new recipes for a crunchy cracker, as I am on a low carb diet. I tried making these according to instructions and unfortunately they were soft and pliable after baking. I often find this with the almond ‘flour’ we get in the UK. I wonder if the addition of bakers ammonia might help, as it is known to lighten up certain baked goods? Thank you for the recipe.

    1. Hey Lesley – Sorry to hear that these turned out soft. How thick did you make your crackers and did you change anything about the recipe?

  41. 5 stars
    Easy to make and really delicious. You don’t need to grind the flex seed. I just put it into the mixture. It looks very pretty after the crackers are baked and saves you one more thing to clean.
    Taste is really terrific.

    1. So glad you enjoyed these crackers, Naomi! Thanks for making them and for the review. I so appreciate it!

  42. 5 stars
    added some onion and garlic powder and served with pimento cheese!!! soooooo yummy and super filling

    1. Woo! I’m so glad these crackers were a hit, Ashlyn! Thanks for the review. I really appreciate it!

  43. 5 stars
    I made these adding fresh rosemary from my tree and they are great. I think I would skip the additional salt on top. I only had pink Himalayan and at each that makes a difference. They remind me of those expensive crackers that come in gift baskets.

    1. Woo! So glad you loved these, Laurie. Thanks for making them and for the review. I so appreciate it!

  44. will be making this soon perfect for my snacks at home while i work on the computer and phone will dm you if i make this and let you know how it goes Thanks Ramya

  45. 5 stars
    I just made a batch of these. They were gone really quickly by my husband and daughters that are 6 and 8 years old. Thank you for this healthy treat recipe. We loved it!

    1. Yay! I’m so glad these crackers were a hit, Amy! Thanks so much for the review. It means the world to me!

  46. 5 stars
    Ooooohhhh my! So easy, so delicious. I was making a similar recipe, although it included oil and a GF flour blend and they were almost good, and these are for real good lol. I just made my second batch in two days (first was a double batch, this one a triple!!) because my toddlers ate them so fast. I added garlic powder and herbs. I also attempted to make a chocolate version, that was almost good. Just needed more sugar. 3 cups almond flour, 3 tbsp flax meal, 3 tbsp cacao, 5 tbsp coconut sugar (do more, I’d say 7 or 8), 1/2 tsp salt, 11 tbsp water. 5 tbsp of sugar was passable for a dark chocolate lover but if you’re trying to please toddlers as I am, more sugar is necessary lol.

    1. Yay! I’m so pumped these almond crackers have been such a hit, Sarah! Thanks for the review. I really appreciate it!

  47. 5 stars
    Hey there Brittany =) These are amazing & simple & delicious~ LOVE them! The batch in your photos look like they have extra herbs or spices added to them- beyond what’s listed in the recipe? Would be curious to know what they are, if you don’t mind~ looks even yummier than the original, which remind me a lot of wheat thins when I add a tiny drop of sweetener & extra salt.

  48. 5 stars
    I was hesitant to comment because there were so many comments already on this post, but whatever. These crackers are amazing. I added about a teaspoon of Bagel seasoning and it was perfect. I rolled the dough in teaspoon-sized circles and then flattened them out accordingly. Worked like a charm. I will definitely make these again. Thanks so, so much. I

    1. So glad you enjoyed these crackers, Deanna. And I really appreciate you coming back to leave a review. It means the world to me. 🙂

  49. 5 stars
    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.

      1. Hey Latricia – I haven’t tried making these crackers with a different flour, so I’m not sure how they’d turn out.

    1. 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. 🙂

  50. 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

    1. 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.

  51. 5 stars
    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!

    1. 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!

  52. 5 stars
    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

    1. 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. 🙂

  53. 5 stars
    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.

    1. 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!

  54. 5 stars
    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.

    1. 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. 🙂

  55. Getting ready to make these. Best place for storage…cabinet, fridge?? Also, how long do they keep?

    Thanks!

    1. 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.

  56. 5 stars
    Easy and delicious. I made mine with Everything Bagel seasoning and they are perfection. Thanks, Brittany.

    1. 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

  57. 5 stars
    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.

    1. 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.

  58. 5 stars
    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?

  59. 5 stars
    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.

    1. 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!

  60. 5 stars
    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!!

    1. 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!

  61. 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?

    1. 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.

  62. 5 stars
    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.

    1. 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

      1. 5 stars
        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.

        1. 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!

    1. Yay!! I’m so glad you enjoyed these cookies, Tiffany! Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂

  63. 5 stars
    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.

    1. 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! 🙂

  64. 5 stars
    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!

    1. 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!

  65. 5 stars
    Thank so much for this recipe. I am on the Keto diet and I have missed having chips and crackers. I saw this recipe on the cracker showdown on Hifalutin Low Carb when it won the showdown. He is right. This cracker tastes just like a Wheat Thin without the carbs. It also is so easy. I am going to make them next with the seasoning you recommended by Trader Joe’s. Thank you again I will be trying a lot of your recipes.

    1. Woo-hoo!! I’m so glad you tried and enjoyed this recipe, Patty. Thank you for coming back to leave a comment + star rating, I really appreciate it. <3

  66. 4 stars
    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!

    1. Thanks for trying this recipe, Wilma! I’m glad you enjoyed these crackers. And thank you so much for coming back to leave a comment and star rating, I so appreciate it! <3

    1. 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!

  67. 5 stars
    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.

    1. 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

  68. 5 stars
    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!

    1. 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!

  69. 5 stars
    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!

    1. 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!

  70. 5 stars
    I used Tibetan salt chili powder and onion powder and they came out so tasty. Will have to make a big batch for thanksgiving at work🥰

    1. Oh yay! I’m so glad to hear that they turned out well for you, Kristy. Thanks so much for taking the time to come back and leave a comment and star rating on the recipe. I appreciate it.

  71. 5 stars
    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!!!!

  72. 5 stars
    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

    1. Ohh!! I love the addition of rosemary. Sounds so good! Thank you so much for coming back to leave a comment and star rating for the recipe. It’s so helpful!

  73. 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

  74. 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!

  75. 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

  76. 5 stars
    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.

  77. 5 stars
    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…

    1. Love the addition of garlic powder, thyme and chia! So yummy! And that pizza crust idea…. I’m on it!

  78. 5 stars
    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!

  79. 5 stars
    This recipe was so easy and the crackers were amazing!!!! I have un pinned all the other Keto cracker recipes I had! Thank you!

  80. 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!

    1. 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.

  81. 5 stars
    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 🙂

    1. 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!

    1. 5 stars
      That’s exactly what we did! Everything But The Bagel seasoning takes them to another level!!! Thanks so much for this wonderful recipe!

    1. I 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!

      1. Let me know if you do try the coconut flour… I seem to have that on hand more then the almond flour

    1. 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.

  82. 5 stars
    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!

  83. 5 stars
    U totally nailed it!! I’ve made many LC crackers and this is the best yet… flavor, texture, and super easy, thank you!!!

  84. 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!

    1. Hi Sara! Yes, I think that should work fine, but I would use ground chia seeds. Let me know if you try the recipe.

  85. 5 stars
    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.

  86. 5 stars
    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.

  87. 5 stars
    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.

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

    Thank you!

  89. 3 stars
    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.

  90. 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.

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

  92. 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.

    1. Yay!! I’m so glad that you like them, Allison. Isn’t it awesome how buttery they are without any butter!?!

  93. 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!!

    1. So glad! The almond flour really gives them that buttery flavor. I can’t wait to experiment with other seasonings too!

  94. 5 stars
    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.

  95. 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.

    1. 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!

      1. I added a tablespoon of olive oil because mine also wasn’t working with just water but they turned out great!

  96. 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!

    1. Thank 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. 🙂

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

  98. 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!

  99. 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!

  100. 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.

  101. oooh 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!

  102. 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..

    1. 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.

  103. 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

    1. 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. 🙂

  104. Dear Brittany, I love how simple this is to make. Only three ingredients?! I must make these soon. Perfect with hummus dear! xo, Catherine

  105. These 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!

  106. These 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!

    1. I’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. 🙂