Almond Flour Crackers

There’s something magical about finding a snack that’s both simple and satisfying — and these Almond Flour Crackers are exactly that. They’re buttery, crisp, and feel like a guilty pleasure, but in reality? They’re made from just two main ingredients, totally grain-free, and can be tailored to fit nearly every eating lifestyle. I’ve been making these almond crackers for years now, and they’ve stood the test of time. Friends ask for them, family members not following any particular diet eat them by the handful, and I never seem to make a batch that lasts more than a couple days in our pantry.

What I love most about these crackers is how versatile and reliable they are. Whether I’m using them as a vessel for creamy dips, crunchy toppings for soups, or just grabbing a few for a salty afternoon snack, they never disappoint. There’s no obscure flour blend or weird-tasting oil involved — just clean, wholesome ingredients and a perfect texture that’s both crisp and tender. They check off every box on the list: easy, low carb, dairy-free, gluten-free, and totally customizable with endless flavor combos. And they somehow manage to taste like they came from a fancy bakery… even though you made them yourself in under 30 minutes.

Why This Almond Flour Cracker Recipe Works So Well

First things first: the crunch. These crackers aren’t soft or doughy — they’re truly crisp and have that signature "snap" when you break one in half. That’s thanks to the combination of ultra-fine almond flour and a single egg, which creates a dough that bakes up golden and crisp around the edges. Despite not having any butter, the almond flour’s natural fat gives the finished crackers a buttery, nutty flavor that’s almost addictive.

Second, the simplicity. I love fancy baking projects, but sometimes I just want something that doesn’t require ten ingredients and a kitchen disaster. These are my holy grail crackers because they start with two pantry basics — almond flour and egg — and a pinch of salt. From there, you can dress them up with seeds, herbs, spices, or even sweet flavors. It’s one of the few recipes I make over and over again without ever getting bored.

And finally, the versatility. You can make them savory with garlic and rosemary, cheesy with grated parmesan, or sweet with cinnamon and monk fruit. Serve them with everything from hummus and guacamole to cream cheese and lox. They’re also a staple on every charcuterie board I put together — and no one ever suspects they’re low carb or grain-free.

What You’ll Need (Ingredients & Substitutions)

To make this almond flour cracker recipe, here’s what you’ll need:

Almond Flour – This is the foundation of the crackers. Choose a super-fine blanched almond flour — not almond meal, which has skins and is more coarse. The fine texture ensures your crackers are crisp and smooth, not gritty. The high fat content also adds that lovely buttery flavor and mouthfeel.

Egg – The egg acts as the binder that holds the dough together. One large egg is enough to form a stiff dough. If you want to make these egg-free, you can substitute with a flax egg, but the crackers will be more delicate and slightly softer.

Sea Salt – Don’t skip the salt. It’s essential for enhancing the flavor of the almond flour and giving the crackers a savory edge. If you’re going for a flavored version, you can add garlic powder, onion powder, dried rosemary, or even a little chili powder for heat.

That’s it — the essential trifecta. Everything else is optional and fun to experiment with.

How To Make Almond Flour Crackers (Step-by-Step)

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Step 1:

Start by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper — this is key for easy rolling and removing the crackers later.

Step 2:

In a large mixing bowl, add 2 cups of almond flour and 1/2 teaspoon sea salt. Whisk them together briefly to break up any clumps in the flour and distribute the salt evenly.

Step 3:

Crack one large egg into the bowl. Using a fork or rubber spatula, mix until a crumbly dough forms. It should hold together when pressed. If the dough seems too dry, you can add a teaspoon of olive oil or melted butter to bring it together more easily. Alternatively, mix everything in a food processor for a faster, smoother dough.

Step 4:

Transfer the dough onto a sheet of parchment paper. Flatten it slightly with your hands, then place another sheet of parchment on top. Roll the dough between the sheets until it’s about 1/8 inch thick. The thinner you go, the crisper the crackers will be.

Step 5:

Peel off the top layer of parchment. Using a pizza cutter or sharp knife, cut the dough into squares or rectangles. If you want perfectly shaped crackers, you can even use a ruler for clean lines. Prick each square a few times with a fork or toothpick to help them bake evenly and prevent bubbling.

Step 6:

Slide the entire parchment sheet onto your baking tray. Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown. Watch closely after the 10-minute mark — they can go from golden to overdone quickly.

Step 7:

Remove from the oven and allow to cool completely on the tray. They’ll crisp up even more as they cool.

Step 8:

Once cool, break apart the crackers along the score lines and store them in an airtight container at room temperature for up to a week — if they last that long!

Flavor Variations You’ll Want to Try

Once you’ve mastered the base, the possibilities are endless:

• Herbed Crackers – Add 1 teaspoon each of garlic powder, dried rosemary, and dried thyme.
• Everything Crackers – Sprinkle everything bagel seasoning on top before baking.
• Cheesy Crackers – Stir in 1/4 cup grated parmesan or cheddar.
• Spicy Crackers – Add cayenne pepper, paprika, or chili flakes for a kick.
• Sweet Crackers – Add a teaspoon of cinnamon and a tablespoon of monk fruit sweetener. You can even brush them with coconut oil and dust with cinnamon sugar before baking for a dessert-style treat.

How To Serve Almond Flour Crackers

There are so many delicious ways to use these grain-free crackers:

• With Dips – Scoop up spinach-artichoke dip, guacamole, buffalo chicken dip, or crab dip.
• For Cheese Boards – Pair with sharp cheddar, goat cheese, brie, or gouda. Add a few grapes and nuts and you’ve got a gorgeous appetizer plate.
• As a Snack – They’re perfectly satisfying on their own with a bit of sea salt or seasoning. Add a few to a lunchbox or afternoon snack plate.
• Topped With Spreads – Try almond butter and banana slices, cream cheese and lox, or pâté and mustard.
• With Soups – Crumble them into chili or vegetable soup for crunch.

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Final Thoughts

These almond flour crackers are one of those rare recipes that hits all the right notes — simple to make, endlessly adaptable, and surprisingly satisfying. Whether you’re looking for a low carb keto snack, an appetizer for a dinner party, or just something to munch on during the day, these crackers deliver. Once you make a batch, you’ll wonder how you ever settled for store-bought. So go ahead, roll up your sleeves, and bake up a batch of these buttery, golden crisps — and don’t forget to double it. They disappear fast.

Frequently Asked Questions

→ Can I use almond meal instead of almond flour?

Blanched almond flour is best for texture, but almond meal will work. Just expect a more rustic result.

→ How do I store the crackers?

Let them cool completely, then store in an airtight container for up to 1 week.

→ Can I freeze them?

Yes, freeze them with parchment between layers for up to 6 months.

→ What can I eat them with?

They're perfect with dips, cheese, hummus, or on their own as a crunchy snack.

→ Can I make them without eggs?

You can try a flax egg, but the texture may be softer and less crispy.