Almond Flour Crackers

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!).

Just as good as the original

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 likely a much better choice than refined-flour crackers.

The ingredients needed for this recipe

You’ll only need a few ingredients to make these tasty crackers (exact measurements are listed in the recipe card below):

1. Blanched almond flour
2. One egg
3. Salt and pepper
4. Sesame seeds

How to make almond flour crackers

It’s easy! I included the detailed instructions in the recipe card below. Here are the basic steps:

1.Start by processing the ingredients (except for the sesame seeds) in your food processor into a crumbly dough:

2. Next, roll the dough thinly between two sheets of parchment paper placed on a cookie sheet:

3. Remove the top parchment sheet, and use a pizza cutter to cut the dough into 1-inch squares:

4. Separate the crackers and sprinkle them with sesame seeds. Bake about 15 minutes at 350°F.

How to serve these crackers?

They are excellent on their own, as a tasty snack. Or use them to scoop up tahini sauce, Greek yogurt dip, 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 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 healthy 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).

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4.96 from 23 votes

Almond Flour Crackers

These almond flour crackers are better than wheat crackers! Savory, crispy and flavorful, the almond flour gives them a nutty flavor and a crunchy texture.

Prep Time30 mins

Cook Time15 mins

Rest time10 mins

Total Time55 mins

Course: Snack

Cuisine: American

Keyword: almond flour, crackers

Servings: 6 servings

Calories: 234kcal

Author: Vered DeLeeuw

INGREDIENTS

• 2 cups blanched almond flour (8 oz)
• 1 large egg
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon sesame seeds

INSTRUCTIONS

• Preheat your 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.
• 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 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, 10-15 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.

NUTRITION INFO Nutrition info is approximate and may contain errors. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please feel free to make your own calculations. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Almond Flour Crackers

Amount Per Serving

Calories 234 Calories from Fat 180

% Daily Value*

Fat 20g31%

Sodium 212mg9%

Carbohydrates 8g3%

Fiber 4g17%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.

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