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!
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!
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
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Flour Crackers
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°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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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.
Hi! I’ve tried this recipe and it was amazing, I can’t help myself, it was so delicious. Thank you so much! ❤️
Yay! I’m so happy you loved these crackers, Bea. I appreciate your review and star rating so very much.
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.
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 🙂
Just like the picture, and they are wonderful, very easy and fast, taste freat!! Thank you!!!
Woo! I’m happy to hear these crackers were a hit, Belkys. I appreciate you leaving a review!
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.
Hi, Aimee! You can store these crackers for up to 1 month in the freezer, just use an air-tight container!
These are amazing and a much needed alternate.
Yay! Glad to hear these crackers are a hit, Elisa. Thanks for coming back to leave a review, I really appreciate it.
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 💕
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.
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 🙂
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!
Made these…added onion powder….absolutely delicious and easy recipe!
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.