Crispy Almond Flour Crackers
These 3-ingredient almond flour crackers are keto and gluten-free. Savory, crispy, and flavorful, the almond flour gives them a wonderfully nutty flavor.
Servings 6 servings
Calories 234kcal
Ingredients
- 2 cups almond flour 8 ounces; It's best to measure it by weight and not by volume
- 1 large egg
- ½ teaspoon sea salt
- Your choice of toppings I use Everything but the Bagel seasoning, red pepper flakes, and coarse salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the almond flour, egg, and salt in a medium bowl. Mix with a rubber spatula, then with your hands, until the mixture forms into a dough. Add 1-2 tablespoons of water if needed.
- Place the dough on a sheet of parchment paper. Press it into a disc. Cover it with another sheet of parchment, and roll it 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.
- Transfer the squares to the prepared baking sheet, spacing them ½-inch apart.
- Gather the scraps and re-roll them between two more sheets of parchment. Cut more crackers and add them to the baking 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 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.
- Cool the crackers for at least 15 minutes (and preferably 30 minutes) on a wire rack before enjoying them.
Video
Notes
- 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, but then you'll need to roll the dough and cut the crackers on a parchment paper on your work surface, then carefully transfer them to the baking sheet. A rimmed baking sheet won't allow you the space needed to freely roll the dough.
- 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.
- 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 makes about 60 crackers. I consider a serving as ten of them.
- The crackers firm and crisp up as they cool. Cooling them for at least 15 minutes is very important. 30 minutes is even better!
- 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 longer than that, store them in an airtight container in the fridge for up to a week. Place them in a 350°F oven for 5 minutes to crisp them back up before serving.
- Once completely cool, you can also 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 350°F oven.
- The nutrition info doesn't include toppings.
Nutrition
Serving: 10crackers | Calories: 234kcal | Carbohydrates: 8g | Protein: 9g | Fat: 20g | Sodium: 212mg | Fiber: 4g
