Almond Flour Crackers

These 3 ingredient almond flour crackers are keto-friendly, high in protein and low in carbs! They have a great crispy crunch and work well with any of your low carb dips. Add flavors and seasonings to create many flavor variations!

Only Three Ingredients!

You only need almond flour, a large egg, and salt to create these amazing, low carb, keto-friendly almond flour crackers.

If you've never tried making your own crackers before or have been disappointed in the past by soft cookie-like crackers, please try this recipe! They have such a great crunch and are an easy replacement for standard crackers when you're trying to keep an eye on your intake of simple carbohydrates.

How Much Does This Recipe Make?

The exact number of almond flour crackers you'll get out of a single recipe varies depending on how large you cut them. I cut my crackers slightly smaller than a standard saltine and I was able to get about 40 crackers out of a single batch.

How To Serve Low Carb Crackers?

While these almond flour crackers are tasty as a crunchy snack all on their own, here are a few ways you can serve them:

• Add to handcrafted wooden charcuterie boards alongside your favorite sliced cheeses and meats
• Spread with almond or peanut butter
• Dip into salsa or queso dip
• Crumble into your favorite low carb keto chili recipes

Tips For Success

Here are a few things to keep in mind to ensure your crackers are the best they can be:

• Roll Them Thin and Even: To get crispy, crunchy crackers, you'll want to roll the dough as thin as you can while still being able to pick up the unbaked, cut crackers to place them onto the baking sheet.
• Use Your Hands: Start out mixing the dough with a spoon or nonstick spatula, but then switch to your hands to really get everything well-combined. The dough isn't that sticky and is quite easy to work with!
• Watch The Oven: Baking times will vary greatly depending on your individual oven and how thin you roll your crackers. Start watching the oven around the 8 minute mark to make sure your crackers don't get too brown. They can go from golden to burnt quickly, so keep an eye out.
• Cool Completely: Don't attempt to move the crackers off of the pan until they have mostly cooled. This will allow them to get firm and crisp.
• Store Them Properly: Keep the baked almond flour crackers stored in a cool, airtight location to keep them crunchy.

What Other Flavors Can I Make?

You don't have to stop at using only salt in these low carb almond flour crackers. Try these fun flavor variations by adding a pinch of these ingredients to the dough:

• Dried Rosemary
• Garlic Powder and Parmesan: For this, the powdered stuff in the can is actually best. Just use a pinch of garlic powder and a tablespoon or two of the Parmesan.
• Everything: You can find bottles of this seasoning everywhere now - add just enough to get a good speckling in your dough.
• Sharp Cheddar: If you add cheese, make sure you shred your own so that the cellulose coating doesn't cause the cheese to not melt into your dough properly. I recommend giving the shredded cheese a few pulses in the food processor to help with mixing. Use a couple tablespoons or as desired.
• Italian Seasoning
• Black Pepper
• Toasted Sesame Seeds

Use your imagination to come up with other ways to season these almond flour crackers on your own. Leave me a comment so I can see the fun versions you try!

What's The Best Way To Store Almond Flour Crackers?

To keep your crackers nice and crunchy, you want to keep them away from air and moisture. Keep them tightly sealed in an airtight container or zip-top storage bag with the air squeezed out. You can also freeze them, see the instructions below.

Can I Freeze These Crackers?

Yes you can, and it's a really great idea to do so. You can double or triple this recipe to make lots of crackers at once and then freeze the extras for whenever you run out.

To Freeze: Let the baked crackers cool fully and then store in a freezer safe zip-top storage bag with the air squeezed out. They will retain all flavor and texture for several months, but will remain safe to eat beyond that point as long as they are stored properly

To Thaw: Just plonk the bag onto your counter (well, do it carefully) and let them come to room temperature. It won't take long.

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