Almond Flour Keto Crackers
Published November 30, 2020 • Updated March 7, 2026
This post may contain affiliate links. See my disclosure policy.
Crispy, buttery keto crackers made with just three ingredients. I've been making these almond flour crackers since 2018 and they're the snack my family reaches for every single week.
I make these almond flour keto crackers almost every week, and they disappear the same day. Three ingredients, one bowl, and about 40 minutes start to finish. That’s it. The texture is what gets people. They shatter when you bite into them, just like a good Ritz cracker, but without all the junk.
I started making these because I couldn’t find a single store-bought option that didn’t taste like cardboard or have a weird ingredient list. Even the “almond flour” ones at the store sneak in tapioca starch and other fillers that jack up the carbs. So I figured out my own version, and it’s the one I keep coming back to. My kids eat these plain, my husband dips them into keto hummus, and I’ll pair them with just about anything.
The secret is rolling the dough paper-thin between two sheets of parchment. The thinner you roll, the crispier the cracker. I aim for about 1/16 inch. If you can almost see through the dough, you’re in the right spot. They puff up just slightly in the oven, so don’t worry if they look too thin going in.
Reader Janice tipped me off to using a tortilla press instead of a rolling pin, and it actually works. You get perfectly even rounds that look like pita crackers. I still prefer rolling for big batches, but the press is great when I want a quick handful without dragging out the parchment paper and rolling pin.
These are my go-to when I need something crunchy with million dollar dip or even just a smear of cream cheese. They hold up next to heartier dips without breaking apart. I’ve served them at parties where nobody was keto and watched the entire batch vanish. One reader brought them to a Fourth of July gathering and said the non-keto crowd cleaned the plate.
If you like these, you’ll probably love my keto tortilla chips and keto Cheez-its too. I rotate between all three depending on what I’m craving.
Each cracker has under 1g net carbs, so you can actually snack without doing math in your head. I usually make a double batch on Sundays and portion them into bags for the week. They hold up great in a paper bag on the counter for about a week, and even longer in an airtight container.
Explore 687+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
100 g almond flour (1/2 cup + 1/3 cup) -
1 tablespoon xanthan gum
-
1/2 teaspoon salt
-
6 tablespoons hot water
-
1/2 teaspoon butter extract
-
3 tablespoons olive oil
-
1 tablespoon grated parmesan cheese, optional
-
1 teaspoon Italian seasoning, optional
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 250 degrees.
Combine dry ingredients
In a small bowl, whisk together almond flour, xanthan gum and salt.
Mix and knead
Mix in hot water and flavor extract if using. Knead together with hands until combined.
Roll the dough
Roll the dough in between two sheets of parchment paper. Roll out into a rectangle shape as thin as possible, without breaking the dough. The thiNner your dough, the crispier the cracker. Cut the dough into small squares using a knife.
Whisk and brush
In a small bowl, whisk together olive oil, parmesan cheese and Italian seasoning. Brush oil mixture onto the top of the cracker dough. Transfer each cracker to a parchment lined baking tray and bake at 250 degrees for 30 minutes. Let crackers cool completely. Store in a paper bag. Crackers will continue to harden and crisp up as they cool.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I use almond meal instead of almond flour?
I've tried both and almond meal doesn't work well here. Almond meal is coarser because it's ground with the skins on, and it makes the crackers gritty and crumbly. I always use superfine blanched almond flour for these. It's the difference between a cracker that snaps and one that falls apart.
How do I make these crackers without xanthan gum?
I've experimented with leaving it out and the dough just doesn't hold together. My best workaround has been adding an egg white and a tablespoon of ground flaxseed to bind things. The texture changes a bit (slightly chewier, less snappy) but they still taste good. Psyllium husk is another option I've tried, using about 1.5 times the amount, but the crackers come out slightly purple-tinted and denser.
Can I make these crackers in the air fryer?
I've done it and it works, but with some adjustments. I cut smaller squares (about 1 inch), set my air fryer to 300 degrees, and bake for 8-10 minutes. You have to watch them closely because they go from golden to burnt fast. I still prefer the oven for a bigger batch, but the air fryer is perfect when I want a quick handful.
Why did my crackers turn out soft instead of crispy?
This happens to me when I roll the dough too thick or pull them out of the oven too early. My crackers usually need 35-40 minutes, not 30. They should look dry and just barely golden around the edges. The other thing I learned is that they keep crisping as they cool, so if they feel slightly soft when you take them out, give them 20 minutes on the pan before judging.
Can I freeze the cracker dough?
I freeze dough all the time. I wrap it tightly in plastic wrap, then slide it into a freezer bag. It keeps for about two months. When I'm ready to bake, I pull it out and let it sit at room temperature for 30 minutes until it's pliable enough to roll. The crackers taste just as good from frozen dough as fresh.
Can I use a different flour instead of almond flour?
I've tested sunflower seed flour as a nut-free swap and it works, but the flavor is nuttier and slightly bitter. The texture holds up fine though. Coconut flour won't work here because it absorbs too much liquid and you'd end up with a completely different ratio. For these, almond flour really is the best option.
Are these crackers paleo?
I didn't design them that way on purpose, but yes. The base recipe has no eggs, no dairy, and no grains, so it qualifies as paleo. If you add the parmesan topping, that's no longer paleo, so skip it and brush with plain olive oil instead. The butter extract is just flavoring (not actual butter), so that's fine too. I've had a lot of readers tell me they make these for mixed paleo and keto households.
How do I store these in a humid climate?
I live in a dry climate so this wasn't on my radar until reader Julie mentioned it. She stores her crackers in an airtight container with a food-safe desiccant pack and says they stay crispy for over a week in high humidity. I'd skip the paper bag method if you're somewhere humid. Make sure the crackers are completely cooled before sealing the container, or trapped steam will undo all your work.
I've avoided making keto crackers at home for months because I assumed anything without regular flour would just crumble or taste like compressed sawdust. These actually proved me wrong. The dough came together faster than I expected and when I pulled them from the oven, they had this real snap when I broke one in half, not a crumble. Already got a second batch planned with parmesan and Italian seasoning mixed in.
That snap is exactly what I was going for. And the parmesan Italian batch - go heavy on the seasoning, at least a full teaspoon. The dough can take it.
Swapped the Italian seasoning for smoked paprika and a pinch of garlic powder and these are freaking addictive. The paprika turns the edges this deep rust color and the flavor is so much more savory than I expected. Double batch next Sunday.
Smoked paprika was made for this dough. That rust color gets even deeper with an extra minute in the oven. Double batch is barely enough.
Brought these to a friend's place last weekend and set them out next to a store-bought cracker spread without a word. Watched people grab them, pair with cheese, go back for more. At some point her husband picked one up, turned it over, started looking for a brand on the back. When I told him it was almond flour and three other ingredients he genuinely didn't believe me until I pulled up my phone. The parmesan and Italian seasoning is what does it. Tastes like something out of a fancy tin. Already planning to bring these to every gathering this summer.
Ha, looking for the brand. That's the one. The parmesan crisps separately from the dough, that's what makes them read as something from a tin instead of homemade.
Swapped the butter extract for a teaspoon of toasted sesame oil and got a savory, nutty edge that honestly works better with cheese.
Butter extract goes sweet so sesame oil makes more sense with cheese. Might steal that.
My husband has avoided almond flour baking for years after some early keto fails. I set out a batch before dinner and he grabbed one without asking, kept going back, then asked how I got the texture right. Rolling thinner than the 1/4 inch guide plus the low 250 oven is what does it. Slow bake gets them crisp all the way through. Adding the parmesan next batch.
Yeah, thin + 250 is what gets them all the way through. Most people roll too thick and can't figure out why the center stays soft. Parmesan next batch and he's hooked.
Made a double batch Sunday and been pulling from it all week. Dough came together fast, even for my first time with xanthan gum. Don't judge them hot though. They get crispier as they cool.
Yeah double batch is smart, they go fast. The xanthan gum threw me too the first few times but it smooths out once you get the feel of the dough. And 10 minutes on the rack minimum or you're not tasting the real cracker.
My son cleared the whole tray before I got to brush on the parmesan and then had the nerve to say they needed more salt, so I guess four stars for now.
My son grabbed a handful right off the cooling rack, before I even added the Italian seasoning. He doesn't eat 'health food' versions of anything, so when he just said 'these are good' and walked off, I took that as the real review. I did struggle with the rolling step the first time (mine came out thicker than I wanted, more flatbread than cracker), so worth taking the extra minute to really get them thin. Batch four now and I have it dialed in.
Kid who won't touch health food grabs them straight off the rack and says 'these are good.' That counts. For the rolling, I go until I can almost see through the dough. Batch four is usually when it clicks.
I've tried probably six different keto cracker recipes over the years and most fall apart the second you try to top them with anything heavier than cream cheese. The xanthan gum here actually gives you a workable dough that rolls thin without cracking, and the low-and-slow 250-degree bake gets them uniformly crispy without burning the edges. Added the parmesan and Italian seasoning. Won't bother with the others.
Parmesan and Italian seasoning is the combo I make most often too. The 250 takes longer but you never have to worry about the edges burning before the centers dry out.
Never made crackers from scratch before, and the xanthan gum had me second-guessing at the store (had to Google what it even did). The dough came together faster than I expected once I started kneading it. I rolled it out between the parchment paper and kept waiting for it to fall apart on me. It didn't. I went with the Italian seasoning and parmesan and when they came out of the oven I was standing at the counter eating them warm off the pan. The edges have this crackly crunch that I wasn't prepared for. Four stars because I'm pretty sure I rolled some sections thicker than others and those came out softer in the middle, but that's my mistake, not the recipe.
The crackly edges are the whole point for me. For even thickness, put rubber bands at each end of your rolling pin. Every section comes out the same.
I make these at least twice a month now, sometimes more if we're out of something to snack on. This last batch I rolled them out a little thicker than usual (maybe 1/8 inch instead of super thin) and they came out with this perfect crunch on the outside but almost creamy in the middle. Really happy accident.
That texture difference is real. I go thinner for cracker-crispy but the 1/8 inch works if you want something more substantial. The middle stays softer at that thickness.
I have not made these yet, but have a question. Can beef gelatin be subbed for the xanthan gum.? That ingredient is not one I like! Thanks..
I haven’t tried that so I’m not sure how well it works. If you try it, let me know!
We really liked the Crackers the first time I made them, even our guests who are non keto were impressed. I only played around with the temperature..... can you please clarify for me if this is Fahrenheit or Celcius? Thank you!!
It's Fahrenheit. Glad everyone enjoyed the recipe!
Amazing and easy to make!! Add any spice or herb you like! I m so glad they are without cheese, as much as I love cheese, but enough is enough :-). Thank you ! I added some real butter!
Real butter brushed on while they're still hot is so good. The extract gets that flavor into the dough but actual butter on top is just better.
These are THE BEST crackers. I made one substitution, I used spray olive oil at the end then topped with “Everything But the Bagel” seasoning. I brought them to a friend’s and they want to know when I will make more. I, too, found they needed a bit more time in the oven, but not an hour! I divided the recipe into 6 servings, and I made the crackers about 1 inch square; so there were about 10 per serving. Well worth it!!
Linda, Thank you for the "Everything but the Bagel" seasoning suggestion! Very excited to make this recipe over the weekend! I'm very new to Keto, very much appreciate the tips and suggestions.