Almond Flour Crackers (3 Ingredients, No Eggs)

These Almond Flour Crackers are easy 3-ingredient healthy, crunchy thin crackers perfect to add to your food platter and dip into hummus, avocado dip, and more. They are gluten-free, egg-free, and easy to made in less than 15 minutes.

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I used to buy almond crackers from the store, but they are quite expensive. So I decided to make my own version. They are great high-protein snacks with over 6 grams of protein per 10 crackers, I like to dip them in hummus, or avocado dip or yogurt cucumber dip. The are also great for holiday food platters

Ingredients and Substitutions

You only need 3 ingredients to make these crackers.

• Almond Flour: Use finely ground almond flour for smooth crackers. Almond meal also works but results in a coarser texture and darker color. Add extra water if using almond meal.
• Water: Use cold water to keep the dough easy to work with. For flavored crackers, swap water with vegetable stock or herb-infused water.
• Bagel Seasoning: If unavailable, make your own with sesame seeds, garlic powder, onion flakes, and salt. Other toppings like Italian herbs, paprika, or nutritional yeast can add variety.

How to Make Almond Flour Crackers

These almond flour crackers are super easy to make, here are a few pictures of key steps.

Combine the ingredients in a mixing bowl with a silicone spatula.

Gather the batter into a ball and place it on a piece of parchment paper.

Place another piece of parchment paper on the dough ball and flatten it with a rolling pin.

Pre-cut the crackers and bake them for 10 minutes at 350 °F (180 °C) before separating them and baking them again for 5-7 minutes.

Carine’s Baking Tips

Here are a few more of my tips to make the best crackers:

1. Control Thickness – Roll the dough thinner for crispier crackers; thicker for heartier, softer ones.
2. Prevent Dough from Sticking – Lightly oil your hands when kneading and use parchment paper on both sides of the dough for smooth rolling.
3. Flavor Variations – Add smoked paprika, cumin, nutritional yeast, or Italian herbs for savory crackers. For a spicier twist, mix in cayenne pepper or chili flakes.
4. Nutrition Booster – Add 1-2 tablespoons of flaxmeal to the dough. Watch out, you will need more water with this option as flaxmeal is highly liquid absorbent. It also makes the crackers a bit softer.
5. Uniform Size for Even Baking – Use a pizza cutter or knife to cut equal-sized crackers, ensuring they bake evenly.
6. Batch Separation – After the first bake, gently separate the crackers and space them out on the sheet to ensure they crisp properly during the second bake.
7. Monitor Browning – If rolling the crackers ultra-thin, watch closely during the second bake to avoid burning the edges.
8. Storage Hack – Store cooled crackers with a silica gel packet (like those found in snack bags) to keep them crispy longer.

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Almond Flour Crackers

These Almond Flour Crackers are easy 3-ingredient healthy, crunchy thin crackers perfect to add to your food platter and dip into hummus, avocado dip, and more. They are gluten-free, egg-free, and easy to made in less than 15 minutes.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Appetizer

Cuisine: American

Servings: 4 servings (10 crackers each)

Calories: 158.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Almond Flour - note 1
• ▢ 3 tablespoons Water - note 2
• ▢ 1 teaspoon Bagel Seasoning - note 3

Instructions

• Preheat the oven to 350 °F (180 °C).
• In a mixing bowl, add almond flour, bagel seasoning, and water.
• Stir and press with a rubber spatula. It will look dry, that's normal. I found it easier to oil my hands and knead, squeeze the ingredients until they stick together and form a dough ball. If too dry and crumbly, simply add teaspoon of extra water one by one until it comes together into a ball.
• Place the dough ball on a lightly oil piece of parchment paper, place another piece of slightly oiled parchment paper on top – oiled side touch the dough.
• Press the ball to flatten then roll with a rolling pin until thin. It's up to you to make the crackers ultra-thin or not. The baking time will be slightly longer if your crackers are thicker.
• Peel off the top part of parchment paper and use a pizza cutter to cut out small squares. Do not touch or lift the crackers, they should stay on the parchment paper.
• Slide the piece of parchment paper with the crackers on it onto a large baking sheet.
• Bake the crackers on the center rack of the oven for 10 minutes at 350 °F (180 °C) until they look pale and dry.
• Remove the baking sheet from the oven, use the tip of a knife to separate the crackers from each other. You want to space them out on the baking sheet so they bake nicely on the sides.
• Bake the crackers again for 5-7 minutes. Watch them carefully! The thinner, the faster they brown. Bake them until their sides are lightly golden brown.
• Let the crackers cool down for 10 minutes on the baking sheet, then on a cooling rack for 20 minutes.

Notes

Note 1: The recipe also works with almond meal. The texture will be a bit gritty and grainy, and the color darker. You may need 1-2 extra teaspoons of water to bring the dough together with almond meal.

Note 2: Water cold from the tap is the best for plain crackers, but you can also use vegetable stock to flavor the crackers without bagel seasoning.

Note 3: Bagel seasoning is made of sesame seeds, onion flakes, garlic powder, and salt. You can replace it with a mix of  2-3 teaspoons of black and white sesame seeds, 1/2 teaspoon of onion powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of salt.

Other Flavor Idea: Feel free to add 1/2 teaspoon of smoked paprika and nutritional yeast for a cheese flavor, or Italian herbs.

Storage: You can store the crackers in an airtight container, in the pantry for up to 2 weeks.

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Nutrition

Serving: 10crackers | Calories: 158.2kcal | Carbohydrates: 5.9g | Protein: 5.9g | Fat: 13.9g | Saturated Fat: 1g | Sodium: 0.6mg | Fiber: 3g | Sugar: 1g | Calcium: 59.1mg | Iron: 1.1mg | Magnesium: 0.1mg