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 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.
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. 🙂
Getting ready to make these. Best place for storage…cabinet, fridge?? Also, how long do they keep?
Thanks!
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.
Awesome crackers! Simple, easy, and taste delicious.
Could I use chia seeds instead of flax?
Hey Cari – That should work just fine!
Easy and delicious. I made mine with Everything Bagel seasoning and they are perfection. Thanks, Brittany.
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
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.
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.
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?
I don’t see why not!!
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.
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!
Do you know if I can use blanched almond meal instead of almond flour?
I wouldn’t recommend using almond meal instead of almond flour.
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!!
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!
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?
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.