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 and Paleo diets. The crackers are gluten free, grain free, low carb, 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!
A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
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 then transfer the dough and bottom parchment paper onto a baking sheet.
Sprinkle the crackers with some sea salt before putting 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.
Can I add seasonings to the crackers?
Of course! Simply add the herbs and spices you want while mixing the dough.
I already have a delicious Rosemary and Thyme Cracker Recipe! Some other great options would be;
- cumin and lime zest
- herbs de Provence
- garlic and onion powder
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?!
If you’ve made this recipe, be sure to leave a comment and star rating below, this is the best way you can help support me and my blog!
Follow me on facebook and instagram . Tag @alifeofhappenstance and #alifeofhappenstance so I can see your yummy creations!
Subscribe to my YouTube Channel to watch all of my videos!
Almond Flour Crackers
Ingredients
- 1 cup almond flour
- ½ teaspoon fine sea salt
- 1 Tablespoon coconut oil, melted
- 1 large egg, at room temperature
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 ⅛ 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
- Feel free to add any herbs or spices you'd like to the dough.
- I like to trace the bottom of my baking sheet onto the parchment paper, that way I can roll out the dough a bit smaller than my baking sheet to ensure it will fit!
- The calories and carbs calculated in this recipe are an estimate and can change depending on the brands used. The estimated carb count per cracker (assuming you've made 30 equal size crackers) is 0.2 grams. Estimated carb count for the entire batch is 6 grams.
Nutrition
Pin it for later!
Tineke
I'm so happy to have found such an easy cracker recipe! I've made them yesterday and the taste is good, but they are a bit dry. Could this be because I used natural (unblanched) almond flour?
Thank you so much!
Sami Nordlund
Made these for my hubby and he really liked them! He said they kind of remind him of a shortbread cookie so I decided I would try sweetening them a little with stevia and adding some cinnamon. They are super yummy that way as well!
Alina
These came out great! Thank you for this recipe! We are new to SCD and our son has been craving something crispy to eat with guacamole, these are perfect! Saw the lime chips recipe after we made these, and will try that next!
Nandalee Sanders Sarandos
So happy I found this recipe. It's perfect and even my carb loving son thinks these crackers are great!
Colleen
So easy to make and tastes amazing. I’ve been looking for something for my charcuterie platters or something to put my late night peanut butter on. These will be perfect and will be made often!
Meena
Can these be made with flax egg? We’ve a few vegans in the family.
Carol
Love these and yes I make them all the time with flax egg because of my egg allergy.
Jack
Worked great! And delicious. Added rosemary for some flavor too. Will definitely make again!
Jennifer Brown
Glad to hear you enjoyed the recipe!
Leanna
I 3x the recipe added some herbs and sun dried tomatoes and substituted 1 cup of almond for 3/4 ground sunflower seeds and 1/4 cassava flour. Turned out delicious.
Thanks for the recipe!
Kathe Kristek
Can these be frozen and, if so, how long?
Jennifer Brown
I haven't tried freezing them but if you give it a go I would suggest flash freezing them on a baking sheet first to avoid them sticking together. Then transfer to plastic bag or sealed container and keep in the freezer for up to 3 months. Once defrosted they will probably need to be placed back in the oven for a few minutes to crisp up.
lilly
Tried these for the first time and LOVED the recipe! The coconut oil is a great add to make them crisp.
Joy
These were pretty good. I don’t if it’s possible to use olive oil instead of coconut oil. I was not a fan of the coconut oil in this recipe. I added the salt to the almond flour because I didn’t read the instructions that way. it came out pretty good. Just wasn’t a fan of the coconut oil taste.
Jennifer
Hi Joy, you can absolutely use olive oil instead of coconut!
Kayla
Hi, thank you for this recipe. How many net carbs are in the whole recipe? Of the 6g carbs, how many are fiber? In the nutrition facts it list .2 carbs and .1 fiber. Does that mean the whole recipe is 3g net carbs?
Jennifer
Hi Kayla! If you plug the recipe into an app like myfitnesspal you should be able to get the information you're looking for. Keep in mind that the brands you use might also have an effect on the nutritional values.
Bev
Made these many times now. So quick and easy and a great base recipe. I like to use 1tbs of flaxseed meal with 3 tbs water in place of the egg. I also add 1/2 tsp each of onion & garlic powder. 1tsp crushed rosemary and 1tbs chia seeds.❤
Jennifer Brown
Sounds delicious Bev! Thanks for sharing!
Meena
Loved these crackers! I used the flax egg and seasoned them with garlic powder, onion powder, nutritional yeast and sesame seeds along with sea salt.
Gina Millis
These came out great. I omitted the salt and substituted 1 tsp of "Everything Bagel Seasoning" since that had salt in it. I thought they would be too sticky to roll out so I popped them in the fridge while the oven was preheating which firmed the dough up just enough to roll perfectly. There's not as many in the photo as the recipe made because I was eating them as they were cooling! Thanks for the recipe - it's a keeper. I don't see how to leave my photos or 5 star review - sorry!
Jennifer
So glad you enjoyed the crackers Gina! I think I might need to go out and buy myself a bottle of "Everything Bagel Seasoning", so many readers have commented that they love the seasoning on these crackers!! Thanks for letting me know the star function wasn't working, I believe I've fixed the problem and as long as you don't mind, I'll go ahead and input the 5 stars.
LaDonna
Has anyone used chia 'eggs' with this recipe? Am anxious to try this but can't eat eggs.
Fen
I also can't eat eggs and just made them with flax eggs! 1T flax meal and 2.5T warm water to replace 1 egg, let stand a few minutes to gel. Worked great and the crackers are delicious :3
Melanie
Can I use wax paper and transfer to tin foil? I know that seems silly but every store around me is out of parchment paper
Meena
Thanks.
Nicole
My husband and I love this recipe!! We add some of our homemade ranch seasoning into the dough sometimes to mix it up a little!!
Jennifer
What a yummy option! I'm happy you enjoy the recipe, thanks for sharing!
Melody
Made these today & it was perfect! Perfect for my cheese & cracker cravings. Thank you!
Jennifer
Glad you enjoyed them!
Tiffany
I made these today with a substitution of Aquafaba instead of the egg and I must say it was perfect! To do the substitution put the egg in a liquid measuring cup and in another measuring cup put the exact same amount of Aquafaba. It turns out to be 1/8 of a cup of Aquafaba. I accidentally put in too much and had to add some more flour and oil! But they turned out perfect! I also dusted them with everything bagel seasoning and fresh ground Himalayan salt. Put the parchment back on top and lightly went over it with a rolling pin to lightly mash it down. Then transferred it to the baking sheet. I have to say they are great!
Jennifer
How interesting that the recipe worked with aquafaba, thank you so much for sharing! Glad that you enjoyed the crackers!
Jackie
Made these today! They are great! Love the crunch!
Thank you!
candice
Can you replace almond flour with coconut flour?
Jennifer
Unfortunately you cannot. Coconut flout requires TONS more moisture than almond flour.
Cherrye
How many carbs in this recipe per cracker?(30)
Jennifer
0.2 carbs per cracker (assuming you've made 30 equal size crackers). The carb count for the whole batch should be 6 grams. Keep in mind that the nutrition information can vary slightly depending on the brands used.
Lynn
Finally found my cracker fix! I added fresh rosemary and a few drops of hot sauce. Thanks so much .
Jennifer
Those additions sound delicious! Glad you enjoyed the recipe!