These 3-ingredient keto crackers are just as good as the real thing! Savory, crispy and flavorful, the almond flour gives them a wonderfully nutty flavor.
You can top them with so many fun toppings, such as Everything but the Bagel seasoning, sesame seeds, red pepper flakes, and more.
It's one of the big challenges of a keto diet - recreating favorite foods in a low-carb version. You can't always make them as good as the original. But in this case, you most certainly can!
These keto crackers amazed me when I first made them. I was expecting a compromise, but these are just as good as wheat crackers. I suppose it shouldn't come as a big surprise - almond flour always produces delicious baked goods.
You'll only need a few simple ingredients to make these tasty keto crackers. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Almond flour: I use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe. There's a big difference. The specific brand I use is Bob's Red Mill Superfine Almond Flour.
Egg: Just one egg. I use large eggs in most of my recipes, this one included.
Kosher salt: If using fine salt, you should reduce the amount you use by half, or the crackers could end up too salty.
Toppings: I like to use Everything but the Bagel seasoning.
Making homemade keto crackers is easy! I included the detailed instructions in the recipe card below. Here are the basic steps:
You start by mixing the almond flour, salt, and egg in a bowl. Start with a spatula, then work the dough with your hands. You'll likely need to add 1-2 tablespoons of water to get to a dough consistency.
Next, roll the dough out thinly between two sheets of parchment paper. Remove the top parchment sheet, and use a pizza cutter to cut the dough into 1-inch squares.
Separate the crackers so that they don't touch each other and sprinkle them with your toppings.
Bake them until browned, about 15-20 minutes in a 350°F oven.
Let them cool for at least 15 minutes on a cooling rack before serving them - they crisp up as they cool.
1. It's best to use a rimless cookie sheet in this recipe. This enables you to roll the dough right on the baking sheet.
It's OK to use a rimmed baking sheet like I do in the video below, but then you'll need to roll the dough and cut the crackers on parchment paper on your work surface, then carefully transfer the parchment paper from your work surface to the baking sheet. A rimmed baking sheet won't allow you the space needed to freely roll the dough.
2. The crackers go from pale to brown fairly quickly, so keep an eye on them and check on them periodically after the first 15 minutes.
3. The crackers firm and crisp up as they cool. Cooling them for at least 15 minutes is very important. 30 minutes is even better!
Frequently asked questions
How many crackers this recipe makes will depend on how thin you roll the dough, how much of the dough scraps you use before giving up on them, and how large or small you cut the crackers.
For me, this recipe consistently yields about 60 crackers. I consider a serving as ten of them.
No, unfortunately, you can't. These two flours are not interchangeable. Coconut flour is extremely dry and will need more eggs and more liquid.
Yes. Once completely cool, you can freeze them in freezer bags for up to three months, separating layers with wax paper. Defrost them in the fridge, then briefly reheat them in a 350F oven to crisp them back up.
The best way to vary this recipe is to use different toppings. I really like to use Everything but the Bagel seasoning, but I also enjoy sesame seeds, poppy seeds, red pepper flakes, and coarse salt flakes.
If you plan on topping these crackers with coarse salt, it's best not to add salt to the dough, or they'll be too salty.
Another tasty variation is to add a tablespoon of melted butter to the dough (and then you'll likely need just 1 tablespoon of water). It makes the crackers richer.
Finally, try adding ¼ cup of dry-grated parmesan to the dough. If you go this route, you might need to add an extra tablespoon of water to get a good dough consistency.
These crackers are excellent on their own, as a tasty snack. Or use them to scoop up tahini sauce, Greek yogurt dip, tuna casserole, or any other tasty condiment that needs a vehicle for transferring it into your mouth.
They are also very good topped with a little butter and cheese. I used to do that with Ritz crackers in my ancient past, and I really missed it. It's good to finally have a low-carb substitute!
Once completely cool, you can store these crackers in an airtight container at room temperature for up to 3 days.
If you'd like to keep them for longer than that, store them in an airtight container in the fridge for up to a week. Place them in a 350F oven for 5 minutes to crisp them back up before serving.
These crackers do lose their crispness when stored. But reheat them briefly and they’re as good as on the first day.
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Keto Almond Flour Crackers
- 2 cups blanched finely ground almond flour I use Bob's Red Mill Super-Fine Almond Flour; 2 cups of this flour equal 8 oz. It's best to measure by weight and not by volume.
- 1 large egg
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
- Your choice of toppings I use Everything but the Bagel seasoning, red pepper flakes, and coarse salt.
- Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Place the almond flour, egg, and kosher salt in a medium bowl. Mix with a rubber spatula, then with your hands (as shown in the video below), until the mixture forms into a dough. Add 1-2 tablespoons of water if needed.
- Use your hands to transfer the dough to the parchment-lined cookie sheet. Press it into a disc. Cover with another sheet of parchment, and roll out very thin, as thin as you can (about ⅛-inch thick).
- Remove the top parchment, and cut the dough into 1-inch squares using a pizza cutter.
- Gently separate the squares so that they don’t touch.
- Gather the scraps and re-roll them between two more sheets of parchment. Cut into more crackers and add them to the cookie sheet. If the dough becomes soft and difficult to work with, place it in the freezer for a couple of minutes to firm up.
- Sprinkle the crackers with the toppings. Place a sheet of parchment one more time over the crackers and gently roll to help the toppings adhere.
- Bake until the crackers are golden brown and crispy, 15-20 minutes. If you’re like me and didn’t manage to roll your dough out evenly, you’ll need to remove the thinner crackers first, then place the rest of them back in the oven to bake some more.
- Cool the crackers for at least 15 minutes (and preferably 30 minutes) on a wire rack before enjoying them.
- Once completely cool, store the leftovers in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. If refrigerated, place them in a 350F oven for 5 minutes to re-crisp before serving.