Almond-Flour Crackers

Get snackin’ without the guilt with these Almond-Flour Crackers—an incredibly simple recipe that features almond flour (natch!) and ground flaxseed.

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My kids are always looking for snacks. Apparently, three meals a day just don’t cut it anymore. So, as a mom who doesn’t want them filling up on junk, spoiling their dinner AND their health, I will rummage through the fridge and pantry with them to see what can be had that is nutritious and convenient (i.e., a snack that won’t take longer than dinner to make).

Turns out, I don’t prioritize snacks when I go grocery shopping. Maybe that’s because, as a kid, I snacked regularly on dry cereal. Apparently, my kids haven’t followed in my footsteps. And I’m not above having chips and cookies in the house as a treat but I don’t want them becoming their everyday go-to snacks. I knew I needed to do something. That “something” is this recipe.

You may think of crackers as boring or flavorless, meant for soup and not much else. I am telling you now: you would be wrong to think this way. These crackers are so addictive, my kids have completely forgotten about those cookies and chips and now grab my container of these homemade snacks. Knowing that they are low in fat and contain no sugar makes me a happy mom while the taste of the crackers makes them happy kids.

Are Almond-Flour Crackers Healthy?

This is a very healthy recipe for crackers, with it only requiring five simple ingredients (four, if you discount the optional topping). They have no sugar but are high in protein, healthy fats, and fiber, and low in carbs. They are suitable for gluten-free, paleo, low-carb/keto, vegetarian/vegan, and dairy-free diets.

What’s the Difference Between Almond Flour and Almond Meal?

I mention below that you need to use almond flour, not almond meal, for this recipe I make that distinction for good reason. While the two bear similarities, there’s enough that separates them to warn against mixing them up. Flour comes from almonds that have had their skin removed (so, yes, they’re naked nuts). As a result, flour is finer (like typical all-purpose flour). Meal leaves the skin on and is therefore, slightly coarser and with a denser texture. Flour would be used when a fine texture is required: delicate pastries, cakes, and cookies. Reach for meal when baking breads, muffins, or using it to coat your favorite fried/baked goods.

INGREDIENTS

1 cup almond flour not almond meal
3 tbsp water
1 tbsp ground flaxseed
1/2 tsp fine sea salt
flaked sea salt (optional topping)

INSTRUCTIONS

Prep

Preheat the oven and get ready to mix your simple ingredients.

Mix

Create the dough by combining almond flour, water, flaxseed, and sea salt.

Roll

Flatten the dough between parchment paper to the desired thinness.

Season

Optionally add flaked sea salt on top for extra flavor and texture.

Cut

Shape the dough into squares and add a hole in the center, if you like.

Bake

Cook until golden and crispy, then let cool for that satisfying crunch.

Store

Keep any extras in an airtight container to enjoy later.

DEVOUR!

FAQs & Tips

How do I store these crackers?

Let the crackers cool completely then store in an airtight container. You should be able to keep them out on the counter or in the pantry for up to 5 days. If you want them around longer, I would skip the fridge and go straight to the freezer, where they should last for up to 2 months. When you go to retrieve them, let them thaw in the fridge then put them in the oven on LOW to crisp them back up.

How many calories are in these crackers?

There are about 17 calories in each cracker, all of which come from the almond flour. This is assuming you make the crackers a similar size to the ones we make in the recipe.

Do I need to flip the crackers?

No, though you may want to rotate the pan to ensure even browning.

How do I make my crackers crispier?

First, make sure you are using almond flour; its superfine texture makes for smoother, crispier crackers. You may also want a drier dough; if you want to go this route, reduce slightly the amount of water used (or alternatively, increase the amount of flour). The size of the dough may also play a part. Roll it as thin as possible. Also, use a toothpick to prick the dough before baking. This will let the steam escape and make for drier, crispier crackers.

Do I need to use parchment paper?

I like using parchment paper as it’s a convenient way to move the crackers around. If you asked the previous question regarding crispiness then you will definitely want to use parchment paper, as it means not having to use oil or grease on your pan. Oil/grease, if I have to spell it out, could mean soggy crackers.

Serving Suggestions

I concocted this recipe so my kids would have a snack that was reasonably good for them. So I endorse you eating them plain or with a slice of apple or pear on top to fill that hunger gap. But if you want to use them as part of an hors d’oeuvre, you can load each cracker up with cheese, olives, jalapenos, sundried tomatoes, or pepper jelly. Want to dip these (or crumble them up) into a hot soup? The site has dozens for you to choose from. And, if you have a favorite dip, like a hummus or baba ghanoush, these crackers will help you out.