Keto Almond Flour Crackers (3 Ingredients!)
Stop wasting your money on expensive store-bought crackers! Make delicious keto crackers at home with just a few simple ingredients.
Looking for keto crackers that’ll elevate your charcuterie board? These Almond Flour Crackers are nutty, crunchy, crispy, and satisfying. They’re easy to make, gluten-free, and keto-friendly. Made with only three simple ingredients – almond flour, ground flax, and water – they’re quick, healthy, and super customizable. Perfect for dips, charcuterie, and grazing boards. Just mix, roll, season, and bake!
A little note from my kitchen to yours
I’ve tried and tested many keto cracker recipes, but this is my favourite. They’re simple, quick, and made with pantry staples I always have on hand. I love that they’re dairy-free, made without cheese or eggs. And I can play with the toppings to pair them perfectly with whatever I’m serving them with. Most days you’ll find me snacking on them straight from the baking sheet while they cool or grabbing a few from the pantry as a quick afternoon snack.
Why you’ll love these Almond Flour Crackers
- Skip the expensive store-bought crackers and make delicious homemade keto crackers at home with just three simple ingredients.
- Made with almond flour + flaxseed, they’re gluten-free, grain-free, vegan, and keto-friendly, with only 1.66g net carbs per 8 crackers.
- Perfect for snacking or easy entertaining! They’re simple enough for everyday snacking, yet elegant enough for festive holiday boards. Jazz them up with herbs, seeds, and seasonings to add a little extra intrigue to your charcuterie and grazing boards.
- Delicious plain or topped with easy pantry staples like everything seasoning, cracked black pepper, or sesame seeds. They’re easy to customize to suit your mood.
Why this Keto Cracker recipe works
To keep these crackers keto-friendly we’re using a combination of almond flour + flaxseed. Since almond flour lacks gluten (which acts to bind the dough together) we’re using flaxseed to add structure and stability. This gives us a “dough” that we can roll out between two sheets of parchment paper and cut into squares before baking into crisp, crunchy crackers.
Key Ingredients + Substitutions
- Almond Flour: Use super-fine almond flour (not almond meal, which is more coarsely ground). If you have a coarser ground almond flour you can blitz it in a food processor until ultra fine.
- Flaxseed: Ground flaxseed (sometimes called flax meal) binds the crackers together and prevents crumbling, while also imparting a nice nutty taste. If you have whole flaxseeds you can grind them in a food processor or mortar and pestle until finely ground.
- Water: Use good-tasting tap or filtered water for the best taste.
Don’t forget your favourite toppings! Because this base cracker recipe is so delightfully plain, toppings are your chance to add a lot of flavour and personality. Here’s a few of my favourites:
- Flaky sea salt (classic + essential)
- Cracked black pepper
- Everything bagel seasoning
- Fresh chopped rosemary or thyme
- Black + white sesame seeds
- Za’atar spice blend
- Poppy seeds
The photographs show these crackers topped with three of my best toppings: everything seasoning, sesame seeds + sea salt, and fresh chopped rosemary + rock salt.
How to make Almond Flour Crackers
Step 1: Make the cracker dough. Stir together the almond flour, flaxseed, and water until completely combined. You should be able to form the mix into a ball and have it hold its shape. Place the ball on a large piece of parchment paper and pat it out into a 1-inch thick circle.
Step 2: Roll out. Place another large piece of parchment paper over top of the dough and roll out to an even thickness, about ⅛ inch.
Step 3: Add toppings. Carefully peel off the top sheet of parchment and sprinkle flaky sea salt and additional toppings over top. Place the parchment back over top and roll very lightly to press in the toppings. Once again, remove the parchment.
Step 4: Cut. Using a pizza cutter, pastry wheel, or a knife, cut into 2-inch squares (or your preferred shape). Leave the dough as is (don’t attempt to move the pieces around), the crackers will snap apart nicely once baked. If desired, use the skinny end of a chopstick or wooden skewer to create a decorative hole in the center of each cracker.
Step 5: Bake. Slide the parchment paper onto a large baking sheet and bake until evenly golden brown, about 16-22 minutes. Check the crackers often starting at about the 15 minute mark and remove any browned crackers to a wire rack to cool while the remainder of the batch finishes baking.
Tips for perfectly-baked crackers (every time!)
Roll out to an even thickness, about 1/8-inch. If rolled to an uneven thickness the crackers will bake at different rates. Too thick and the crackers can end up a bit soft. Too thin and the crackers break more easily.
Bake until golden brown. This means, bake every cracker until golden brown. Blonde or pale crackers won’t be as crisp or sturdy. And over browned or burnt crackers are no good either. I find it’s easiest to loiter around the oven for the last few minutes of baking and transfer crackers one-by-one to a cooling rack as they’re done, while the remainder of the batch finishes baking.
Serving + Storage Tips
Serving:
- Enjoy them straight up as a stand-alone snack packed with crunch.
- Plate with cheese, cured meats, and olives for a simple (or perhaps elegant) snack board.
- Serve with cold dips, like this beanless keto 7-layer dip, or this french onion dip.
- Pair with hot dips, like this keto buffalo chicken dip, or this cheesy jalapeño popper dip.
Storage: Keep these crackers stored at room temperature in an airtight container or zip-top bag for up to 5 days. If they soften slightly after a few days, pop them in the oven at 350°F for 5-7 minutes to crisp back up.
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Keto Almond Flour Crackers
Ingredients
- 1 cup super-fine almond flour
- ¼ cup ground flaxseed
- ¼ cup water
- flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, stir together the almond flour, ground flaxseed, and water until combined. You should be able to form the mix into a ball and have it hold its shape.
- Place the ball on a large piece of parchment paper and pat it out into a 1-inch thick circle.
- Place another large piece of parchment paper over top of the dough and roll out to an even thickness, about ⅛ inch.
- Carefully peel off the top sheet of parchment and sprinkle flaky sea salt and additional toppings over top. Place the parchment back over top and roll very lightly to press in the toppings. Remove the parchment.
- Using a pizza cutter, pastry wheel, or a knife, cut into 2-inch squares or your preferred shape. Leave the dough as is (don't attempt to move the pieces around), the crackers will snap apart nicely once baked. If desired, use the skinny end of a chopstick to create a decorative hole in the center of each cracker.
- Slide the parchment paper onto a large baking sheet and bake until evenly golden brown, about 16-22 minutes. Check the crackers often starting at about the 15 minute mark and remove any browned crackers to a wire rack to cool while the remainder of the batch finishes baking.
