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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.
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.
Ingredients You Need to Make Almond Flour Crackers
- 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.)
- 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).
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.
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.
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.
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
- 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
- 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.
- Cooking for an extended time at a lower temperature gives these crackers their flaky, crisp texture.