Almond Flour Crackers

4.99 from 75 votes!

Almond Flour Crackers are the perfect keto cracker recipe. They taste just like a regular wheat cracker but are crispy, tasty and low-carb.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Snack

Cuisine: Keto, LCHF

Diet: Gluten Free

Recipe Category: Low Carb

Servings: serves (3 crackers)

Calories: 68kcal

Author: Megan Ellam

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

Metric - US Customary

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.

Nutrition