You know those moments when you’re craving a crunchy snack but don’t want to derail your healthy eating streak? Enter: these almond flour crackers—the crispy little heroes that save snack time again and again.
I first made them years ago for my gluten-free best friend who needed something sturdy enough to scoop her favorite hummus. One bite and we were hooked. These golden, crisp crackers are ridiculously easy to make (just five ingredients!), naturally gluten-free, and somehow disappear faster than I can bake them. Best of all—they’re sturdy enough to handle even the chunkiest dips. A true snack miracle.
Why You’ll Love These Almond Flour Crackers
These crackers earn their superstar status for good reason:
⭐ Naturally Gluten-Free
No odd binders or sandy textures—just clean, crisp edges and perfect snap.
⭐ Five Minutes of Prep
With simple pantry staples and a forgiving dough, these crackers are stress-free from start to finish.
⭐ Dip-Approved
Strong enough for hummus, guacamole, spinach dip—you name it.
⭐ Customize the Flavors
Keep them classic, or mix in rosemary, smoked paprika, garlic powder, or everything bagel seasoning.
Ingredients You’ll Need
Just a handful of simple ingredients:
- 2 cups almond flour (blanched & finely ground for the best texture)
- 1 large egg (room temperature preferred)
- ½ teaspoon sea salt
- 1 tablespoon olive oil
- 1 teaspoon dried herbs (optional but delicious)
Feel free to explore your spice cabinet—garlic powder, Italian seasoning, or paprika all work beautifully.
How to Make Almond Flour Crackers
Step 1: Mix the Dough
Preheat your oven to 350°F (175°C).
In a bowl, whisk together the almond flour and salt. Add the egg and olive oil, mixing until the dough resembles soft, slightly sticky sand. Fold in herbs if using.
Tip: Too sticky? Add a bit more almond flour. Too dry? Add 1 tsp of water.
Step 2: Roll It Out
Place the dough between two sheets of parchment paper—no sticking, no stress. Roll until very thin (about ⅛ inch). Thicker dough = chewy crackers.
Remove the top parchment sheet and score the dough into squares using a pizza cutter or knife.
Step 3: Bake to Crispy Perfection
Slide the parchment onto a baking sheet. Bake 12–15 minutes, checking around the 10-minute mark. The edges should be lightly golden.
Allow the crackers to cool completely—they crisp up even more as they cool.
Tips for the Best Crackers
- Check early: Almond flour browns quickly—start checking at 8–10 minutes.
- Let them cool fully: This is when they develop that perfect cracker crunch.
- Season boldly: Add flaky salt or nutritional yeast right after baking.
- Freeze the dough: Make a double batch and freeze half for easy snacks later.
Storage
These crackers stay crisp and delicious for up to 1 week in an airtight container.
Avoid the fridge—it adds moisture and softens them.
Nutrition (Approx. 5 Crackers)
- 120 calories
- 10g fat (healthy fats from almonds!)
- 5g protein
- 4g carbs
- 2g fiber
A guilt-free, crunchy snack you’ll feel good eating.
Almond Flour Cracker FAQ
Can I use a flax egg?
Yes! Mix 1 tbsp ground flaxseed with 3 tbsp water. Let sit 5 minutes, then use as your egg. Texture may be slightly more delicate.
Why did my crackers burn?
Likely overbaking or an oven that runs hot. Check earlier or reduce temperature to 325°F.
Can I make them spicy?
Absolutely—try cayenne, chili flakes, or smoked paprika.
Can I substitute coconut flour?
No—coconut flour absorbs much more moisture and won’t yield the same texture.
Why are my crackers chewy?
They were either rolled too thick or not cooled completely.
Almond Flour Crackers
Crispy 5-Ingredient Almond Flour Crackers Everyone Craves
Author: Christina R. Jones
Total Time: 25 minutes
Yield: ~20 crackers
Diet: Gluten-Free
Ingredients
- 2 cups almond flour
- 1 egg
- ½ tsp salt
- 1 tbsp olive oil
- 1 tsp dried herbs (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, egg, salt, olive oil, and herbs.
- Roll between two parchment sheets until thin.
- Cut into squares.
- Bake 12–15 minutes until golden and crisp.
- Cool completely before serving.
Notes
- Store in an airtight container for up to one week.
- Add spices like garlic powder or paprika for extra flavor.
- Check for doneness early—almond flour browns fast.