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Almond flour crackers shown in a grid.
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4.67 from 6 votes

Keto Almond Flour Crackers

You'll love how easy it is to make keto almond flour crackers! It's so nice to have a crunchy, salty snack on hand. Layer these low carb crackers with cheese, creamy dips, or meats for a satisfying and delicious snack or light meal. 2 NET CARBS PER SERVING
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: almond crackers, almond flour crackers, keto almond flour crackers, keto crackers
Servings: 6 servings
Calories: 138kcal


  • 1 1/4 cup almond flour
  • 1 tablespoon flaxseed meal optional
  • 1/2 teaspoon sea salt
  • 3 tablespoons water

Optional Mix ins

  • 2 tablespoons Everything but the Bagel Seasoning optional (for EBTB crackers)
  • 3 tablespoons parmesan cheese optional (for cheese crackers)
  • 2 tablespoons sesame seeds or black sesame seeds, optional (for sesame crackers)
  • kosher salt to top, optional
  • 1 tablespoon each chia seeds, sunflower seeds, flax seeds (for seeded crackers)


  • Preheat the oven to 350º F.
  • Add the dry ingredients into a medium sized mixing bowl. This includes the almond flour and salt, and optional flax seed meal, sesame seeds, or everything but the bagel seasoning. If you’re adding parmesan cheese or seeds, this is where you’d add them! Mix the dry ingredients to combine.
  • Add water, and stir to combine. The dough should hold together but not be too sticky. It’s okay to add a little more water to get the dough to hold together, or a little more almond flour if it seems too sticky to roll out.
  • Place the ball of dough on a piece of parchment paper. I use a very large piece, place the ball of dough on it, and then fold it over the top so I can roll the dough out between two pieces. These crackers taste the best when rolled thin, so try to roll them out as thin and evenly as possible, in a 10″ x 15″ rectangle.
  • Cut the top part of the parchment paper off, and slide the thinly rolled almond flour cracker dough onto a baking sheet. Use a sharp knife to cut the crackers into 1-inch squares. This can be done with a pizza cutter but I have found that a large knife makes cleaner cuts.
  • Bake the crackers for 20-25 minutes. They should be lightly browned. Watch them closely so they don’t over brown or burn, which is easy to do with almond flour.
  • After the crackers have completely cooled, gently break them apart into squares.
  • Store leftover crackers in an air-tight container in the fridge or freezer.



This recipe makes about 120 1-inch square crackers (less if you cut them larger). If you cut them this size, 20 crackers is 1 serving. This does not include optional mix-ins.


  • Everything but the Bagel Seasoning: Add some EBTB seasoning to the dry ingredients, and infuse your crackers with a delicious caraway-garlic-onion flavor.
  • Sesame: My favorite addition is sesame seeds. I love to use black sesame seeds (as pictured above) for a beautiful color variation as well.
  • Almond Flour Cheese Crackers: Add 1/4 cup of parmesan cheese into the dry ingredients to infuse these with a delicious cheese flavor!
  • Super Seed: Add chia seeds, flax meal, and sunflower seeds for an extra boost of nutrition and flavor.

How to Serve:

  • Using a French Onion Dip mix in some full fat sour cream or cream cheese to make a delicious dip for the crackers.
  • Packing them in a "Lunchable" type box, with cheese, meats, olives, pickles, cherry tomatoes, and cucumbers.
  • Serve them on the side of your favorite soup, like this delicious Keto Sausage Soup.
  • Break them up and use them as salad toppers, similar to croutons.
  • Add them to charcuterie boards!


Calories: 138kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 10mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg