These almond crackers are salty, crispy, and SO easy to make. Homemade crackers are healthier than store bought and this low carb snack has only four ingredients! This recipe follows the SCD, Paleo, and Keto diets. The crackers are gluten free, grain free, and dairy free.
Hi friends! It’s been a little over four years since I’ve had a cracker! Crazy right? FOUR YEARS! That is a really long time to abstain from crunchy cracker deliciousness.
I know what you’re thinking, “Jen, why in the world haven’t you had a cracker in so long?”. Honestly, I don’t know! When I was first diagnosed with my autoimmune disease and began the specific carbohydrate diet (SCD), I had to remove all gluten and grains from my diet, which included traditional crackers.
Over the years I’ve been working on revamping my favorite foods and meals to fit into my new dietary lifestyle. Up until now, crackers just weren’t high up on my list! However, I’ve been in a snacking rut recently and started thinking about what my favorite snacks were prior to the SCD, which is how I decided that a cracker recipe was a must!
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Are crackers good for you?
Crackers that are purchased from the grocery store have a TON of ingredients, most of which are difficult to pronounce! Homemade crackers however, are a different story. These little guys are made with only four pantry staples!
With such clean ingredients, I feel no guilt indulging in these low carb crackers. Like anything in life though, moderation is key!
How do you make homemade crackers?
To begin, mix the wet and dry ingredients in separate bowls. Then, pour the wet ingredients into the dry and mix together until the dough forms.
Place the dough between two pieces of parchment paper before rolling it out. The thickness of the almond crackers is really up to you. The thinner you’re able to roll out the dough, the crispier the crackers. Just try to get them all the same thickness or you’ll have some crackers that will burn while others remain chewy.
Use a pizza cutter
to cut the dough into squares. Transfer the dough and bottom parchment paper onto a baking sheet. Sprinkle the crackers with some sea salt before throwing the pan into the oven.
After about 10 minutes, you’ll see the crackers turn a lovely golden color. Take them out of the oven and allow to cool for at least 15 minutes before handling.
Simply use your hands to gently snap the crackers apart.
What do you eat with crackers?
These almond crackers are great with a variety of cheese, dips, or a smear of almond butter. You can even throw them into soup or on top of a salad to add a little crunchiness. I like to put some in a small container to bring with me when I’m out running errands. There’s really no wrong way to eat a cracker!
Looking for more snack ideas?!
- Grain Free Herb Crackers
- Baked Black Bean Tater Tots
- Broccoli Dip (Broccomole)
- Instant Pot Chicken Wings
If you’ve made this recipe, be sure to leave a comment and star rating below!
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Almond Flour Crackers
Ingredients
- 1 cup almond flour
- 1/2 tsp sea salt
- 1 Tbsp coconut oil, melted
- 1 large egg
Instructions
- Preheat oven to 350F. Place the almond flour in a medium bowl. In a small bowl, whisk together the egg and coconut oil. Pour the wet mixture onto the almond flour and stir until well combined.
- Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough to 1/8 inch thickness. Roll it thinner for an even crispier cracker!
- Remove the top piece of parchment paper and use a pizza cutter or large knife to score the dough into squares, making about 30 small crackers. Evenly sprinkle the crackers with the sea salt.
- Gently transfer the parchment paper to a baking sheet. Bake for 10 to 12 minutes on the middle rack until the crackers are a light golden brown.
- Allow to cool for 15 minutes before gently separating them. Cool completely before serving.
- Store in an airtight container for 3 to 5 days in the refrigerator.
Notes
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Can these be stored in the freezer and taking out when you want them?
I haven’t tried storing them in the freezer (we normally eat them straight away, haha!). My only concern would be that they might get soggy as they defrost. If you decide to store them in the freezer though I’d love to hear how they hold up.
Do these crackers have an egg flavor?
Not at all!
How many carbs are there in batch?
Hi Pete, the whole batch has 6 grams of carbs. My Fitness Pal is a great free app that will automatically pull any recipe from the internet for you and give you the nutritional info! Hope this helps!
Just tried these and they are amazing. I didn’t have coconut oil so substituted with olive oil and it worked great. I added garlic powder and salt but next time I think I’ll sprinkle with parmesan too… I can finally have cheese and crackers again without feeling guilty… Thank You!!
These are amazing. Love these crackers and their crunch. I added garlic powder and salt and pepper and they turned out great. Will definitely be making these over and over.
Glad to hear it Dona!
First time user of almond flour. Tried the cracker recipe because it looked easy and it was! I used 1/4 cup water & ground flax seed instead of egg (allergic) added shredded cheese 3/4 cup. Also put in 1/4 tsp of baking soda & 1/2 tsp apple cider vinegar. So far best recipe yet for cracker lovers! Thank you!
Glad you enjoyed it and that you were able to alter the recipe for your dietary needs!
Is almond flour the same as almond meal?
Hi Marie! Almond flour and almond meal are a tad different, below is a link to a post on Instagram where I talk about the difference. For this particular recipe, you can use almond meal instead of flour…the texture will be much different though! Let me know if you have more questions!
https://www.instagram.com/p/Bn1pLTgBhMc/
Why do these need to be kept in the refrigerator?
Almond flour baked goods tend to go bad faster than baked goods made with regular flour. Storing in the fridge helps preserve the freshness of the crackers and ensures they don’t get too soft.
Can an egg substitute be used to make these crackers? If so, do you have a recommendation? They look delicious!
Thank you.
I just tried these today for a paleo chili the SO made in a crock pot and these were so good and so easy to make. One of a few Pinterest recipes that worked out for me, haha. Have you tried these with any seasonings in the dough? Would that affect the baking? I’m definitely not a baker and want to make sure I don’t mess it up next time 🙂
Happy to hear that you enjoyed them! You can add whatever herbs and seasonings you’d like to the dough!
What is the carb count on these please?
Hi Linda! Each cracker is .2 grams so the whole batch is 6 grams. My Fitness Pal is a great free app that will automatically pull any recipe from the internet for you and give you the nutritional info! Hope this helps!
Could you substitute melted butter or evoo in place of the coconut oil?
I haven’t tried it myself so I’m not 100% sure. If you decide to experiment with it, come back and let us know how it went!
I used EVOO in place of the coconut oil and they turned out fantastic!
Great to know Joanna! Thanks for sharing!!
Thank you. I have just been cleared to add almonds back into my diet after 25 years of not eating them. I am celiac and eat grain, dairy and refined sugar free. Have not eaten a cracker in over 11 years. I plan to make these tomorrow.
Happy to hear that you can FINALLY eat almonds again! Hope you enjoy these =)
made these today….yum…I ate the whole batch!
We added a seed mix with sesame, sunflower and pepitas to add more nutrition for a Keto diet. They look and taste great.
I love the idea, but it seemed like there were some wet ingredients missing. One egg seemed like there was no liquid, it was still powder. What did I do wrong? I couldn’t get it to stick together. I’m not a baker. I’m very interested in learning how to bake with almond flour, I realized I’m sensitive to gluten.
Did you add the tbsp on melted coconut oil?
I have been searching for almond flour recipes and came across this and got so lucky. My son is a diabetic and i cant wait to make this for him thank you for posting