These almond flour crackers are better than wheat crackers! Savory, crispy and flavorful, the almond flour gives them a wonderfully nutty flavor.
These keto almond flour crackers amazed me when I first made them. I was expecting a compromise, but these are actually better than wheat crackers (seriously!). Savory, crispy and very flavorful, the almond flour gives them a wonderfully nutty flavor and a delightful texture.
It’s one of the big challenges of a low carb or 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, these almond flour crackers are simply amazing! And they are also way healthier than wheat flour crackers.
How to serve almond flour crackers
They are also very good topped with a little butter and cheese. I used to do that with Ritz crackers back in my high carb days, and I really missed it. It’s good to finally have a healthy and keto substitute!
How to store almond flour crackers
Store leftovers in an airtight container in the fridge for up to a week. Place them in a 350-oven for 5 minutes to re-crisp before serving. These almond flour crackers do lose their crispness when stored. But reheat them briefly and they’re as good as on the first day.
More tasty recipes for crackers and chips
Most of my recipes for keto crackers are based on cheese, so they’re not paleo. My favorites are jalapeno cheese crisps. Other tasty (and paleo) options include salami chips, bacon chips, and plantain chips (which are paleo but not keto, obviously).
Low Carb Crackers
- 2 cups blanched almond flour, super fine grind
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon sesame seeds
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Place the almond flour, egg, kosher salt and black pepper in your food processor. Process for a few seconds, until crumbly dough forms.
- 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, to 1/16 inch thickness.
- 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 between two more sheets of parchment. Cut into more crackers and add them to the cookie sheet. If the dough becomes very soft and difficult to work with, place it in the freezer for a couple of minutes to firm up.
- Sprinkle the crackers with the sesame seeds. Place a sheet of parchment one more time over the crackers and gently roll to help the sesame seeds adhere.
- Bake until the crackers are golden-brown and crispy, about 15 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 back in the oven to bake some more.
- Cool 10 minutes on a wire rack before enjoying. Store leftovers in an airtight container in the fridge and place them in a 350-oven for 5 minutes to re-crisp before serving.