Easy Almond Flour Crackers

My keto Almond Flour Crackers are crispy, tasty and good for you! Ready in less than 30 minutes this is one recipe your whole family will love. Just 1g net carbs per serve for the crispiest keto crackers!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Watch Me Make Them

Almond Flour Crackers

This is one of the easiest low carb crackers recipes. They taste just like a regular wheat cracker but are crispy, tasty and low-carb.

This is one of my most popular homemade crackers recipes and is a great base recipe that you can easily customise to your taste by changing the flavouring ingredients.

Why You’ll Love This Recipe

Quick and easy – With basic keto ingredients and a few simple steps, these crackers will be ready in no time at all!

Low carb – There are 3 crackers per serve of these keto almond flour crackers, with just 1g net carbs.

Basic keto pantry ingredients – The only “special” ingredient is sumac and if this is not a spice you would have in your spice cupboard, you can simply substitute it!

Just like the real thing – These almond crackers taste just like Arnott’s Vita-Wheat!

Thermal-cooker friendly – This is an easy recipe and I have included instructions for making the almond flour crackers with a Thermomix® (or a Magimix) as well.

The Ingredients

Scroll to the bottom of this post for the amount of each ingredient needed to make my almond flour crackers recipe.

This is a very simple low-carb cracker recipe, with less than 6 ingredients.

Almond Flour Cracker ingredients in small bowls with labels.

Almond meal – Almond meal and almond flour are slightly different consistency, with the meal being a bit coarser. You can choose either for this recipe. I prefer to use blanched almond flour in this recipe (purely for a lighter colour).

Sesame seedsSesame seeds are used for both flavour and texture in recipes.

Poppy seeds – These are high in fibre, plant fats and nutrients, but also add texture and flavour.

Parmesan – Choose a quality Parmesan cheese for the best flavour. It can be left out for a dairy-free keto cracker. You can substitute nutritional yeast flakes for a cheesy flavour if you wish.

Egg – I prefer to buy fresh, free-range eggs whenever possible and have them at room temperature before using them in a recipe.

Sumac – Sumac is a lemony flavoured Middle Eastern spice that can be found in most supermarkets. Substitute any other spice of choice.

How to make them

Step 1. Preheat the oven to 170℃/340°F (fan forced). Line a large baking tray with a baking sheet. Place all the ingredients, except salt flakes into a food processor; mix until the dough comes together.

Step 2. Place the dough between 2 pieces of parchment paper and use a rolling pin to roll it out into a large thin rectangle. You want the crackers to be about 2-3 mm in thickness.

Raw rolled and shaped crackers on a baking tray.

Step 3. Use a pizza cutter or cracker roller to cut the crackers. I usually get between 50-70 crackers per dough. This depends on the thickness you roll out to. Season with salt flakes, everything bagel seasoning, or any spices or seeds you prefer. Cover again with the baking paper to press the seasoning into the cracker dough. Remove the parchment and place into the preheated oven. Bake in the oven 15-20 minutes or until crispy.

I have included a low carb Thermomix cracker recipe as well. It is just as easy to mix the dough by hand, food processor or in a Thermomix.

More Recipes To Try

Almond Meal or Flour is a keto pantry essential, and is used in a lot of baking recipes. Some of my most popular almond flour recipes are:

  1. Keto Fathead Dough
  2. Fluffy Keto Pancakes
  3. Keto Chocolate Brownies
  4. Keto Pita Bread
  5. Lemon Curd Cake

Hot Tips and FAQ’S

My oven is not fan-forced, so what temperature should I bake these at?

If you are baking in a conventional oven, you can increase the temperature by between 10 and 20 degrees, and monitor the crackers to make sure they don’t burn.

What can I substitute for sumac?

Sumac has a tart, acidic flavour and doesn’t have a direct substitute. If you wanted something that tastes similar, you can try lemon pepper seasoning, but this will have a stronger flavour, so use just a pinch instead of 1/4 teaspoon.

Alternatively, you can substitute it with any spice of your choice. My Cajun Spices would be a tasty choice!

Can these crackers be made dairy-free?

Yes, you can make these crackers dairy-free by omitting the parmesan. If you still wanted a cheesy flavour, you can substitute it with nutritional yeast flakes.

How long can the crackers be stored?

The almond flour crackers can be stored in an airtight container for up to 3 months.

My crackers went a bit soft after storing them.

You can re-crisp the crackers by placing them into a moderate oven (170℃ fan-forced) for a few minutes.

Are these crispy or chewy crackers?

These are a very crispy cracker.  If your crackers are not crispy in towards the centre, then cut out your outside crackers and bake the rest of the mix for a couple of minutes extra until it is crispy.

Keto crackers in a small fry basket and others scattered around it.

Love our almond flour crackers recipe? Then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is worth making.

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Keto Meal Plans & Support
Almond Flour Crackers scattered on cooling racks and a small lined frying basket.

Almond Flour Crackers

Almond Flour Crackers are the perfect keto cracker recipe. They taste just like a regular wheat cracker but are crispy, tasty and low-carb.
4.99 from 75 votes!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Snack
Cuisine: Keto, LCHF
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 68kcal
Author: Megan Ellam
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Servings: 20 serves (3 crackers)
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Ingredients

  • 160 g almond meal
  • 60 g sesame seeds
  • 15 g poppy seeds
  • 0.25 teaspoon sumac
  • 1 egg
  • 20 g parmesan grated
  • Salt flakes and black pepper

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 170℃/340°F (fan-forced).
  • Place all the ingredients, except salt flakes into a food processor and mix until the dough comes together.
  • Roll out the dough between 2 large pieces of baking paper until approximately 2-3mm thick. Season with salt flakes then place the baking paper back over the dough and press the salt into the dough.
  • Using a pizza wheel or cracker roller, cut into portions (you can cut to any preferred size 40-60 portions). Lift the crackers up by the edges of the baking paper and transfer them to a baking tray.
  • Bake for 10-15 minutes and test crackers are crisp. Extend baking time if needed. The crackers will continue to crisp when cooling.

THERMAL METHOD

  • Preheat the oven to 170℃/340°F (fan-forced).
  • Place all the ingredients, except salt flakes into the mixer; mix 30 sec/speed 5. Follow from Step 3 above.

Video

Notes

This recipe yields approximately 20 servings, based on 60 crackers cut from the dough. The actual number of servings will depend on your preferred portion sizes. 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 60. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for 1 serving (3 crackers) using the ingredients listed. Actual macros may vary slightly depending on the brand and types of ingredients used. 
I do not use weight per portion for the nutritional as it would require exacting ingredients and uniform cracker sizes to calculate the EXACT nutrition. This is why recipes are based on the ingredients used and divided into portions as a rough guide only!
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 10 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions please scroll up to the blog post for more information.
SUBSTITUTIONS
Sumac has a tart, lemony flavour and doesn’t have a direct substitute. If you wanted something that tastes similar, you can try lemon pepper seasoning, but this will have a stronger flavour, so use just a pinch instead of 1/4 teaspoon. Alternatively, you can substitute it with any spice of your choice. My Cajun Spices would be a tasty choice!
If you are baking in a conventional oven, you can increase the temperature by between 10 and 20 degrees, and monitor the crackers to make sure they don’t burn.
To make these nut free, swap the almond flour for sesame flour.
For dairy free keto crackers, swap the parmesan for nutritional yeast flakes.
For an egg free keto cracker, swap the egg for 1/4 of an avocado 40-50g. 
 
 
 

Your Own Notes

Nutrition

Serving: 1serve (4 crackers) | Calories: 68kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 15mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Calcium: 56mg | Iron: 1mg | Magnesium: 11mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    46 Comments

  • Agnieszka says:

    5 stars
    Love these keto crackers. They are crispy, delicious and the poppy seeds and sesame seeds make them taste SOO good!

  • Natalie says:

    5 stars
    Great for my kid’s snacks. You know how kids get hungry the moment you step outside. These are perfect to pack and eat on the go. Thanks!

  • Oscar says:

    5 stars
    Yes! I’m always looking for a good low-carb cracker to dive into all the dips. Definitely making this recipe soon. Thank you.

  • Jerika says:

    5 stars
    What I love about this keto Almond Flour Crackers are they are crispy!:) Simple but it’s really good. I like it. Thanks!:)

  • Peter says:

    5 stars
    These were easy to make and I loved the sumac! It’s hard to find recipes that are keto and low carb, so happy to have discovered your recipes!!!

  • Savita says:

    5 stars
    Crackers look so crispy, perfect tea time snack.

  • Sean says:

    5 stars
    The almond flour was perfect for these crackers and I needed something for my keto dips. These were perfect.

  • Jere Cassidy says:

    5 stars
    I have made crackers many times and so I am glad to have another recipe, and I have all the ingredients, including the sumac. And, I do love you used almond flour for this recipe.

  • Tracy says:

    These are so yummy. I have been looking for a cracker to replicate a lavosh style cracker that I have missed since going low carb. Perfect!!!! And even better with butter, vegemite and cheese. Also I didn’t have enough poppy seeds so added some nigella seeds….delicious!! Thanks Megan for creating these fabulous recipes!

  • Shirley M says:

    5 stars
    These crackers are amazing, I love them!!!! So easy and very tasty. Great on their own, smeared with butter or with cheese and dips. I’m going to make some bigger ones (salada size) to top with fillings for lunch. This is my new fav recipe 🙂 Thanks Megan!

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