When I first made these crispy almond flour crackers, I didn’t expect them to disappear so quickly. They’re light but sturdy enough to hold your favorite dips. You know that moment when you just want something crunchy but not the usual store-bought stuff loaded with extras? That’s when these shine. I like to think of them as proof that almond flour recipes can be both simple and satisfying. Whether you’re looking for Easy Almond Flour Recipes, Healthy Almond Flour Recipes, or you’re in the mood for something that feels like Almond Flour Desserts gone savory, these crackers have your back. And for all my Keto Almond Flour Recipes fans out there, this is one you’ll want to repeat. Making them doesn’t feel like work. The dough comes together fast, and the baking time is short. They’ve become a staple at my place, especially when friends drop by. We all need that one snack we can count on, and for me, it’s these crackers.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crispy Almond Flour Crackers Recipe
- 3) Ingredients for Crispy Almond Flour Crackers
- 4) How to Make Crispy Almond Flour Crackers
- 5) Tips for Making Crispy Almond Flour Crackers
- 6) Making Crispy Almond Flour Crackers Ahead of Time
- 7) Storing Leftover Crispy Almond Flour Crackers
- 8) Try these snacks next!
- 9) Crispy Almond Flour Crackers Recipe
- 10) Nutrition
1) Key Takeaways
- These crackers are crunchy, light, and perfect for dipping.
- Made with almond flour, olive oil, and a few spices, they’re gluten free.
- They come together quickly with simple ingredients.
- Perfect for low carb baking fans and snack lovers alike.
2) Easy Crispy Almond Flour Crackers Recipe
I love snacks that I can whip up in less than half an hour. These crispy almond flour crackers check that box, and they deliver on flavor too. When I first made them, I wasn’t expecting much more than a crunchy side for soup, but they turned into the star of the table. Everyone kept reaching for them before the main dish even landed.
One reason I keep this recipe in rotation is how it fits into low carb baking. If you’ve ever tried to make your own crackers before, you know the dough can be fussy. This one isn’t. The almond flour blends smoothly, and the dough rolls out without drama. It’s the kind of recipe that makes you feel like you actually have your life together, at least for the moment.
I also love how versatile they are. I’ll serve them with hummus, cheese, or just plain. They’re a quiet reminder that simple recipes, like easy almond flour recipes and healthy almond flour recipes, can be just as satisfying as complicated ones.
3) Ingredients for Crispy Almond Flour Crackers
Almond Flour: This is the backbone of the recipe. It brings a nutty taste and creates the crunch we want. I always keep almond flour on hand because it works for everything from crackers to almond flour desserts.
Egg: The egg binds everything together. Without it, the dough just falls apart. A single large egg does the trick and makes the dough pliable.
Olive Oil: This gives the crackers a rich flavor and helps with that golden color. I’ve tried other oils, but olive oil always tastes best here.
Salt: Salt sharpens the flavor. I use fine sea salt because it spreads evenly through the dough.
Garlic Powder: Optional, but it adds a subtle depth. If you love garlic, this is worth including.
Baking Powder: Just a pinch is enough to lift the dough slightly and make the crackers crisp instead of flat and heavy.
4) How to Make Crispy Almond Flour Crackers
Step 1. Preheat the oven to 350°F and line a baking sheet with parchment paper. It’s a small step but it makes cleanup painless.
Step 2. Mix almond flour, salt, garlic powder, and baking powder in a bowl. Keep stirring until everything blends well.
Step 3. In another bowl, whisk the egg and olive oil together. Add this wet mix into the dry ingredients. Stir until a dough forms.
Step 4. Place the dough between two pieces of parchment paper. Roll it out thin with a rolling pin. I like mine paper-thin for the crunch, but you can keep them thicker if you prefer a softer bite.
Step 5. Slice the dough into squares or whatever shape makes you happy. I sometimes use a pizza cutter for fast, clean lines.
Step 6. Bake for 12 to 15 minutes until golden. The smell alone is enough to pull people into the kitchen.
Step 7. Let them cool completely. They crisp up more as they sit, and patience here pays off.
5) Tips for Making Crispy Almond Flour Crackers
One tip I always share is don’t rush the rolling step. The thinner the dough, the crispier the cracker. If it feels sticky, slip it back into the fridge for a few minutes. Cold dough is easier to work with.
I also like to play with flavors. Rosemary, smoked paprika, or even a sprinkle of cheese can shift the whole taste. Think of this as a base recipe you can adjust to your own cravings. It’s why I often file this under keto almond flour recipes, since those little swaps fit so easily into the low carb baking world.
And don’t forget, a sharp pizza cutter saves time. I learned the hard way with a dull knife that cracked the dough unevenly. Clean lines make for better-looking crackers, even if we all end up eating them just as fast.
6) Making Crispy Almond Flour Crackers Ahead of Time
I like recipes that give me breathing room, and this is one of them. You can prepare the dough earlier in the day, wrap it tight, and leave it in the fridge. When you’re ready, roll it out and bake. The flavor holds just fine.
If you want to bake them ahead, that works too. Store them in a tin or airtight jar. They keep their crunch for several days, which makes them a good choice for meal prep or last-minute guests.
I’ve even frozen rolled-out dough between sheets of parchment. When baked later, it still tastes fresh. It’s a trick I rely on when I know a busy week is coming.
7) Storing Leftover Crispy Almond Flour Crackers
Once baked and cooled, I keep them in a sealed container. They stay crisp for up to a week, but at my house they rarely last past day three. The key is keeping moisture out. If they soften, pop them back into the oven for a few minutes to bring the crunch back.
I sometimes portion them into small bags so I don’t eat the whole batch at once. Trust me, self-control with these crackers can be a challenge. It’s why I like to have a stash ready when I want something quick that still feels homemade.
If you’re thinking long term, freezing isn’t my first choice for baked crackers, but the dough freezes well. That way you always have a batch waiting for the oven.
8) Try these snacks next!
9) Crispy Almond Flour Crackers Recipe
Low Carb Baking Crispy Almond Flour Crackers
Ingredients
- 2 cups almond flour
- 1 large egg
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/4 tsp baking powder
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, combine almond flour, salt, garlic powder, and baking powder.
- Whisk egg and olive oil together, then add to dry mix. Stir until a dough forms.
- Place dough between two sheets of parchment and roll thin.
- Cut into squares or shapes of choice with a knife or pizza cutter.
- Bake for 12 to 15 minutes until golden and crisp.
- Cool completely before serving.
10) Nutrition
Serving Size: 5 crackers, Calories: 120, Fat: 10 g, Carbohydrates: 3 g, Fiber: 2 g, Protein: 4 g
Written by Camila on Camila Cooks
Leave a Comment