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!
The best crackers I’ve tried!! Will keep making them, for sure!! Thanks so much!!
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.
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…
Love the addition of garlic powder, thyme and chia! So yummy! And that pizza crust idea…. I’m on it!
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!
Eating some right now, delish!
Yay! I just made another batch too. Enjoy, Cindy.
This recipe was so easy and the crackers were amazing!!!! I have un pinned all the other Keto cracker recipes I had! Thank you!
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!
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.
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 delicious! Thank you again 🙂
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!
OMG – So good! I top these with Trader Joe’s Everything But the Bagel seasoning – amazing!!
Yes!! I do this too. I need to share a recipe for EBTB crackers and maybe a cheesy version too!
That’s exactly what we did! Everything But The Bagel seasoning takes them to another level!!! Thanks so much for this wonderful recipe!
Could you substitute the almond flour with coconut flour ??
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!
Let me know if you do try the coconut flour… I seem to have that on hand more then the almond flour