These Almond Flour Crackers are salty, crispy, and so easy to make. Homemade crackers are healthier than store bought and this low carb snack has only four ingredients! The recipe follows the SCD and Paleo diets. The crackers are gluten free, grain free, low carb, dairy free, and added sugar free.
It's been a little over four years since I've had a cracker! Crazy right?
That is a really long time to abstain from crunchy cracker deliciousness.
When I was first diagnosed with my autoimmune disease and began the specific carbohydrate diet (SCD), I had to remove all gluten and grains from my diet, which included traditional crackers.
Over the years I've been working on revamping my favorite foods and meals to fit into my new dietary lifestyle.
Up until now, crackers just weren't high up on my list!
However, I've been in a snacking rut recently and started thinking about what my favorite snacks were prior to the SCD, which is how I decided that an almond cracker recipe was a must!
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These almond flour crackers are crunchy, salty, come together in under 20 minutes and are pretty much a lifesaver when I need a crunchy snack craving hits!
Are crackers good for you?
Crackers that are purchased from the grocery store have a ton of ingredients in them, most of which are difficult to pronounce!
Homemade almond flour crackers however, are a different story. These little guys are made with only four pantry staples!
With such clean ingredients, I feel no guilt indulging in these low carb crackers. Like anything in life though, moderation is key!
While I suggest using blanched finely ground almond flour, almond meal can be used instead.
If you prefer, olive oil or even unsalted butter can be used instead of the coconut oil.
How do you make homemade crackers?
To begin, mix the wet and dry ingredients in separate bowls.
Pour the wet ingredients into the dry and mix together until the dough forms.
Place the dough between two pieces of parchment paper before rolling it out.
The thickness of the almond crackers is really up to you, but the thinner you're able to roll out the dough, the crispier the crackers.
Just try to get them all the same thickness or you'll have some crackers that will burn while others remain chewy.
Use a pizza cutter to cut the dough into squares, then transfer the dough and bottom parchment paper onto a baking sheet.
Sprinkle the crackers with some sea salt before putting the pan into the oven to bake.
After about 10 minutes, you'll see the crackers turn a lovely golden color.
Take them out of the oven and allow to cool for at least 15 minutes before handling.
Simply use your hands to gently snap the crackers apart.
Can I add seasonings to the crackers?
Of course! Simply add the herbs and spices you want while mixing the dough.
I already have a delicious Rosemary and Thyme Cracker Recipe you can try out!
Some other great options would be;
- cumin and lime zest
- herbs de Provence
- garlic and onion powder
What do you eat with crackers?
These almond crackers are great with a variety of cheese, dips, or a smear of almond butter.
You can even throw them into soup or on top of a salad to add a little crunchiness.
I like to put some in a small container to bring with me when I'm out running errands.
There's really no wrong way to eat a cracker!
How to store the crackers
While these are definitely better fresh from the oven, leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
After a day or two, they do lose their crispness.
If you'd like, place them in a preheated 325F oven for just 2 minutes or so to help them crisp back up.
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Almond Flour Crackers
- 1 cup blanched finely ground almond flour or almond meal
- ½ teaspoon fine sea salt
- 1 Tablespoon coconut oil, melted
- 1 large egg, at room temperature
- Preheat oven to 350F. Place the almond flour in a medium bowl. In a small bowl, whisk together the egg and coconut oil. Pour the wet mixture onto the almond flour and stir until well combined.
- Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough to ⅛ inch thickness. Roll it thinner for an even crispier cracker!
- Remove the top piece of parchment paper and use a pizza cutter or large knife to score the dough into squares, making about 30 small crackers. Evenly sprinkle the crackers with the sea salt.
- Gently transfer the parchment paper to a baking sheet. Bake for 10 to 12 minutes on the middle rack until the crackers are a light golden brown.
- Allow to cool for 15 minutes before gently separating them. Cool completely before serving.
- Store in an airtight container for 3 to 5 days in the refrigerator.
- Feel free to add any herbs or spices you'd like to the dough.
- I like to trace the bottom of my baking sheet onto the parchment paper, that way I can roll out the dough a bit smaller than my baking sheet to ensure it will fit!
- The calories and carbs calculated in this recipe are an estimate and can change depending on the brands used. The estimated carb count per cracker (assuming you've made 30 equal size crackers) is 0.2 grams. Estimated carb count for the entire batch is 6 grams.