These grain free crackers are crispy, full of Italian flavor, and easy to make. Low carb almond flour crackers are a simple and healthy snack! This recipe is SCD, Paleo, and Keto friendly!
Hi friends! Last month I posted an Almond Flour Crackers recipe and ever since…I’ve been obsessed! I’m LOVING the idea of simple grain free crackers that take literally fifteen minutes total!
So I’ve been playing around with flavors and I have a NEW cracker recipe to share with you! These crackers are crisp and have the subtle flavor of rosemary and thyme! Absolutely delicious!
What are in herb crackers?
These little guys are made with six pantry staples:
- almond flour
- olive oil
- sea salt
- rosemary
- thyme
- egg
Either fresh or dried herbs can be used in this recipe (I used dried) and you can swap the olive oil for coconut oil if you prefer.
How to make homemade crackers
Begin by mixing the wet and dry ingredients in separate bowls. Then pour the wet into the dry ingredients and mix until the dough forms.
Place the dough between two pieces of parchment paper and roll it out.
The thickness of the crackers is up to you but I do suggest trying to roll them out to the same thickness. If not you’ll have some crackers that burn while others remain chewy. Also, the thinner you roll out the dough, the crispier the crackers will be, and who doesn’t love a crispy cracker?!
Cut the dough into squares using a pizza cutter. Transfer the parchment paper with the dough onto a baking sheet and place in the oven.
Almond flour tends to burn quickly, so start checking on them at around the 8 minute mark. Your herb crackers are done once they turn a lovely golden brown!
Allow to cool for at least 15 minutes before using your hands to gently snap the crackers apart.
What to eat with grain free crackers
These homemade crackers are wonderful on their own! They’re also perfect to eat with a variety of dips, cheese, and fruit. Throw them into soups or salads for added crunchy goodness. I mean, is there a wrong way to eat crackers?! I don’t think so!!
Looking for more easy snacks?
- Instant Pot Piri Piri Chicken Wings
- Baked Black Bean Tater Tots
- Almond Flour Crackers
- Broccoli Dip (Broccomole)
If you’ve made this recipe, be sure to leave a comment and star rating below!
Follow me on facebook and instagram . Tag @alifeofhappenstance and #alifeofhappenstance so I can see your yummy creations!
Grain Free Herb Crackers
Ingredients
- 1 cup almond flour
- 1/2 tsp sea salt
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 large egg
- 1 Tbsp olive oil
Instructions
- Preheat oven to 350F. Place the dry ingredients in a medium bowl. In a small bowl whisk together the wet ingredients. Pour the wet ingredients into the almond flour and mix 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 even crispier cracker!
- Remove the top piece of parchment paper and use a large knife or pizza cutter to cut the dough into squares, making about 30 small crackers.
- Transfer the parchment paper to a baking sheet and bake for 8 to 12 minutes on the middle rack until the crackers have turned light brown.
- Allow to cool for 15 minutes before using your hands to gently separate the crackers.
- Store in an airtight container for 3 to 5 days in the refrigerator.
Notes
Nutrition
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Rute Marques
Hi Jennifer. How can i substitute almond flour and the recipe still be SCD? Thank you
Jennifer
You can use any other kind of nut flour (cashew, hazelnut, walnut…). Just don’t try coconut flour as it would need significantly more liquid.
Lara Randall
Hey Jennifer! My hubby and daughter both love these crackers. So do my other two teenage boys but since they’re not on the SCD diet, I limit their intake bc otherwise 3 batches would be gone in two days!!
Just curious – how should i store these so they don’t get soft? I usually use tupperware but maybe you have a better idea. Thanks!
Jennifer
Haha! Nice to hear that even non-SCDers like the crackers! I typically store them in either a regular tupperware container or a plastic baggie in the fridge. At my house they only last about 2 days before we eat them all…how many days are you storing them before they go soft? Also, I apologize for the late response. My health hasn’t been the greatest so I took a little time away to focus on healing.
Lucinda
Delicious ❤️
I made these and they were very simple and quick to make. I tweaked the recipe a bit. I added 1 teaspoon each of onion powder, garlic powder, and dried parsley. They were absolutely scrumptious. The family did not even know that they were keto! I will be making these by the batches.
Maggie
What flour do you recommend instead of almond flour? Can you use tapioca flour? I am on a nut, seeds, grain free diet.😪
Jennifer
Hi Maggie! My dietary restrictions only allow me to have nut flours, so I’m not sure if this recipe would work with tapioca flour. If you decide to try it I’d love to know how it turned out. I have seen some cracker recipes floating around pinterest that use cassava flour…perhaps one of those would meet your needs?