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    Recipes » Bread » Crackers

    Almond Flour Crackers

    Published: Dec 29, 2020 by Marissa Stevens · 12 Comments

    Gluten FreeLow CarbVegetarian

    This post may contain affiliate links.

    Jump to Recipe
    almond flour crackers stacked on a marble board

    Light, cheesy, and delicately crisp Almond Flour Crackers are irresistible. Made with just 5 simple ingredients and gluten free, they make a perfect snack and welcome addition to any platter.

    Almond Flour Crackers stacked on a white marble board

    Finely ground almond flour stands in for wheat flour as the base of these addictive crackers. A hearty dose of parmesan cheese along with butter and cream make them rich and decadent. They're enticing to anyone and, being low carb crackers, are ideal for those following a keto diet.

    Jump to:
    • Ingredients You Need to Make Almond Flour Crackers
    • Two Temperature Baking
    • Recipe Options
    • Serving Suggestions
    • Storage Tips
    • More Almond Flour Recipes to Try
    • How to Make Almond Flour Crackers
    • Almond Flour Crackers
    • 💬 Comments

    Ingredients You Need to Make Almond Flour Crackers

    Almond Flour Crackers Ingredients on a white marble board
    • Blanched Almond Flour: Not almond meal which is ground too coarsely for this recipe.
    • Kosher Salt
    • Parmesan Cheese: Or other hard cheese like Pecorino or Manchego.
    • Butter: If using unsalted butter, increase kosher salt to 1 teaspoon.
    • Heavy Cream: Or half and half.

    Mark Bittman's Parmesan Cream Crackers inspired this recipe. So cheesy and delicious, they're a house favorite and I couldn't resist the challenge of making them flourless. After a few tries, this cracker recipe is just what I hoped for.

    Two Temperature Baking

    A key to the texture of these Almond Flour Crackers is baking at two temperatures. For the first 12 minutes the crackers firm and brown at 350˚F, then 15-20 minutes at 250˚F to allow moisture to cook out leaving the crackers feather light and crispy.

    You'll also cut the crackers twice. First to score the shape, after you've rolled the dough out between two sheets of parchment paper while it's still sticky. And once more before baking at the reduced temperature, separating each cracker to crisp evenly. It's a simple process, but one to follow precisely for the best results. (Photos of the process below.)

    Almond Flour Crackers stacked stacked in a wooden bowl

    Recipe Options

    • For added flavor, sprinkle with garlic powder or onion powder. Or kick up the spice with ¼ teaspoon or more of black pepper.
    • Before baking, top with sesame seeds, poppy seeds, everything bagel seasoning, or flaky sea salt (reduce the kosher salt in the recipe to ½ teaspoon if you top with salt).

    Serving Suggestions

    These homemade crackers are great for snacking or alongside soup to make it a meal. They also make a terrific start to all kinds of appetizers. Serve with:

    • White Bean Hummus (Whip this creamy dip up in minutes with your food processor.)
    • Baba Ganoush (Smoky, creamy roasted eggplant dip.)
    • Green Olive Tapenade (Tangy, buttery and made in just 10 minutes!)
    • A board with assorted raw veggies, thinly sliced cheese(s), and fruit like apples or pears.

    Storage Tips

    Once your crackers have cooled completely, you can store them in an airtight container at room temperature for up to 3 days. Or freeze for up to 1 month. To refresh the crackers: arrange in a single layer on a baking sheet and bake at 350˚F for 3 minutes. Cool before serving to allow them to crisp up.

    More Almond Flour Recipes to Try

    • Almond Flour Muffins
    • Almond Flour Blueberry Muffins
    • Almond Flour Brownies (Ultra thick and fudgy!)
    • Almond Flour Sugar Cookies
    • Almond Flour Peanut Butter Cookies
    • Almond Flour Oatmeal Cookies
    • Almond Flour Pumpkin Bread

    How to Make Almond Flour Crackers

    Step 1: Preheat oven to 350˚F. Add almond flour, kosher salt, and parmesan cheese in the bowl of a food processor; pulse to combine. Add butter and pulse to a coarse meal. Add cream and process until dough comes together.

    • almond flour cracker ingredients ready to process
    • dry ingredients pulsed in food processor to combine
    • cubed butter added to dry ingredients
    • butter and dry ingredients pulsed together in a food processor
    • cream added to butter and dry ingredients in food processor
    • almond flour cracker dough in food processor

    Step 2: Place dough onto a sheet of parchment paper lightly dusted with almond flour and pat into a ½-inch thick rectangle. Generously sprinkle dough with almond flour and top with second sheet of parchment paper. roll to a ⅛-inch thick rectangle with a rolling pin. Discard top sheet of parchment paper; trim edges and cut dough into squares, about 1 ½-inches each. (Don't try to separate crackers at this point, the dough will be too sticky.) Bake for 12 minutes and remove from oven; reduce oven temperature to 250˚F.

    • almond flour cracker dough on parchment paper ready to roll
    • dough rolled out with second sheet of parchment paper on top
    • Almond Flour Cracker dough rolled out and ready to cut
    • cutting almond flour cracker dough
    • cut almond flour cracker dough

    Step 3: While oven drops in temperature, cut crackers along score lines with pizza cutter and use a small spatula to separate each cracker so that it had a little space all the way around. Return to oven and bake 15-20 minutes more until crisp. Transfer baking sheet with crackers to cooling rack to cool completely before serving.

    almond flour crackers baked and ready to serve
    Almond Flour Crackers stacked on a white marble board

    Almond Flour Crackers

    Marissa Stevens
    Light and delicately crisp and cheesy gluten free crackers!
    5 from 4 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 22 mins
    Total Time 32 mins
    Course Appetizer, Snack
    Cuisine American
    Servings 48 crackers
    Calories 34 kcal

    Ingredients
      

    • 1 ½ cup blanched almond flour plus more for dusting
    • ¾ teaspoon kosher salt
    • ½ cup grated parmesan cheese 1 ½ ounces
    • 4 tablespoons butter cut into ½-inch cubes
    • ¼ cup heavy cream or half and half

    Instructions
     

    • Preheat oven to 350˚F.
    • Lay a baking sheet sized piece of parchment paper flat on a work surface and lightly dust with almond flour. Have a second sheet of the same size nearby.
    • Place almond flour, kosher salt and parmesan cheese into the bowl of a food processor; pulse a few times to combine. Sprinkle in cubes of butter and pulse until the mixture resembles a coarse meal. Drizzle cream or half and half over mixture and process until dough just comes together, about 5 seconds.
    • Turn dough out onto dusted sheet of parchment paper (dough will be sticky). Gently pat dough into a ½-inch thick rectangle and dust generously with almond flour. Place second sheet of parchment paper over the dough and, with a rolling pin, roll into an ⅛-inch thick loose rectangle. Carefully remove top layer of parchment (if it starts to stick, use a rubber spatula to gently separate the parchment from the dough). With a pizza cutter or sharp knife, cut dough into 1 ½-inch square crackers, trimming outside edge. (Don't try to separate crackers at this point, the dough is too sticky.)
    • Transfer dough on parchment directly to baking sheet. Bake 12 minutes and remove from oven.
    • Reduce oven temperature to 250˚F and crack oven door open to allow heat to escape while you divide crackers.
    • Use pizza cutter to cut dough into crackers, following the lines you scored before baking. With a thin, small spatula gently separate each cracker so that it has a little bit of space all around.
    • Bake 15-20 minutes more, until light golden brown and crisp, rotating baking sheet every 5 minutes. (recipe note #1) Transfer baking sheet to wire cooling rack. Let crackers cool completely in baking sheet (they'll crisp more as they cool). Serve or store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

    Notes

    1. Cooking for an extended time at a lower temperature gives these crackers their flaky, crisp texture.

    Nutrition

    Calories: 34kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 4mgSodium: 61mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 43IUCalcium: 21mgIron: 1mg
    Keyword gluten free, grain free, keto friendly, low carb, sugar free
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Crackers

    • Lavosh Crackers
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    • Sour Cherry, Walnut and Rosemary Crackers

    Reader Interactions

    Comments

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      Recipe Rating




    1. David @ Spiced says

      January 04, 2021 at 4:32 am

      5 stars
      I absolutely love making homemade crackers! I admit that I typically just buy them from the store, but they are fun to make at home. These sound delicious, and I like the idea of using up some of that almond flour I have in the back of the fridge! Happy New Year, my friend!

      Reply
      • Marissa Stevens says

        January 04, 2021 at 9:38 am

        Excited for you to try these, David! Happy New Year!

        Reply
    2. Valentina says

      December 31, 2020 at 8:44 pm

      5 stars
      Another perfect recipe for my GF son. I always have almond flour in the house and this is definitely one the whole family will love. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        January 01, 2021 at 10:55 am

        That's wonderful to hear, Valentina. Thank you!

        Reply
    3. annie@ciaochowbambina says

      December 30, 2020 at 10:27 am

      5 stars
      I'm a fan!! This weekend is sure to be a cheese and cracker (and then some...) event - making these a must for our new year celebration!! Happy New Year, my friend!

      Reply
      • Marissa Stevens says

        December 31, 2020 at 8:41 am

        Yay! I hope you'll love them. Happy New Year, Annie! xo

        Reply
    4. Karen (Back Road Journal) says

      December 30, 2020 at 7:49 am

      I actually have all the ingredients in my kitchen to make these. Can't wait to give them a try.

      Reply
      • Marissa Stevens says

        December 31, 2020 at 8:41 am

        Wonderful! Thank you, Karen.

        Reply
    5. Mary Ann | The Beach House Kitchen says

      December 29, 2020 at 4:39 pm

      5 stars
      I think I'd really enjoy these with some of the everything bagel seasoning on top Marissa! Homemade crackers are alway so delicious and these look so easy too! Happy New Year!

      Reply
      • Marissa Stevens says

        December 31, 2020 at 8:41 am

        What a fun addition, Mary Ann. Happy New Year!

        Reply
    6. angiesrecipes says

      December 29, 2020 at 5:47 am

      These are fantastic for cheese board 🙂 Happy New Year, Marissa.

      Reply
      • Marissa Stevens says

        December 31, 2020 at 8:42 am

        Perfect. Happy New Year, Angie!

        Reply

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