Ultra Crisp Low-Carb Crackers
The BEST crisp Low-Carb Crackers! These almond flour crackers are easy to make with no dairy or eggs. Just a few simple ingredients. Gluten-free, grain-free, and absolutely DELICIOUS. (Keto, Paleo and Vegan, too!)Jump to Recipe
The Best Healthy Crackers
“WOW. Those are REALLY good! You nailed it!” – actual quote from my husband after trying these crackers!
I’m not exaggerating that these are some of the best crackers I’ve ever had. They don’t taste “healthy,” low-carb or gluten-free (aka like dry, plain cardboard lol!)
Since the keto diet exploded in popularity over the past few years, the market has been flooded with keto “replacements” or replicas to the Standard American Diet starchy favorites like crackers. BUT it turns out, many of them are AWFUL. Mainly the taste! Not to mention expensive and often loaded with preservatives, additives and a whole lotta stuff you wouldn’t use in a typical kitchen.
So I decided to finally try making my own low-carb crackers. And I am so glad I did! It wasn’t as hard as I thought! (4 main ingredients!) And they taste SO dang good. I can’t get over the fresh taste. And satisfying crunch!
Disclosure: this post contains affiliate links. As an Amazon Associate and affiliate, we earn commissions on qualifying purchases.
Healthy food that actually tastes GOOD
THESE are made with FOUR main ingredients. And they’re ACTUALLY delicious! Like WOW delicious. Not just edible. Not just “good for gluten-free.” They’re GOOD.
The taste is similar to club crackers, but a little thinner and crispier. They are close to Simple Mills almond flour crackers, but these don’t have garlic or onion (plus they’re lower-carb than Simple Mills.) These homemade healthy crackers are:
- Ultra CRISP
- Fresh – you just can’t beat the fresh taste of homemade!
- Satisfying – they do NOT taste “like nothing” as some low-carb products do, ha. (Like fat-free diet food iykwim.)
- Perfect for scooping your favorite dip, stacking your favorite toppings, OR making Cracker CANDY! (aka Christmas Crack! Recipe just posted HERE! )
Simple, Clean Ingredients
There’s a good chance if you’re low-carb or paleo (grain-free) you already have these ingredients on hand. These are pantry staples that I use regularly if not daily. These are also free from eggs, dairy and sweeteners!
- Almond Flour – use a superfine blanched almond flour like Bob’s Red Mill or Costco Kirkland brand for best results! A *good* brand of almond flour will provide a neutral flavor profile and non-gritty texture. It’s the ideal grain-free flour substitute for baking.
- Flaxseed – this acts as part of the “flour” blend and also as a binder so these don’t crumble.
- Tapioca Flour – adds lightness and crispness and a neutral flavor profile.
- Oil – makes these delightfully CRISP and satisfying. I used light tasting olive oil for the optimal neutral flavor.
- Pink Salt – The minerals in this natural salt add flavor, dimension, complexity and deliciousness!
- Baking Powder and water so these bake properly
I used my “secret” / infamous almond flour blend for a slightly nutty but mostly neutral flavor profile and texture similar to wheat flour. It’s the same blend I use in my Low-Carb Pancakes (a reader favorite!), breads, and muffins.
How to Make Homemade Crackers
It’s actually really simple to make your own crackers at home. I can’t believe I waited so long to try it! So don’t be intimidated. You just need the right tools for the job to make the process SO much easier.
It’s as easy as 1, 2, 3! Mix, roll, bake!
What You’ll Need
- Mixing Bowl
- Rolling Pin – I used this rolling pin from Amazon. It has EASY adjustable rings that screw on the sides so your dough stays completely EVEN all the way across. You need to roll it to exactly 1/16″ thickness for this recipe.
- Parchment Paper – Prevent sticking and save yourself from messes! The parchment is a game-changer. I use it for every recipe now. I don’t like the silicone mats as they can leave a sort of plastic flavor on foods.
- Baking Sheet – I used a dark colored metal jelly roll pan. (A lighter pan may need a longer baking time)
- Pizza Wheel or Dough Scorer to make the crackers EASY to break apart into perfect shapes after baking. (A big knife may be fine, too!)
Easy Step by Step Instructions
- Whisk together your dry ingredients in a mixing bowl. Pour over the oil and water.
- Mix into a ball of dough. Let it sit for one to two minutes to absorb the water. It should not be sticky (just a little moist.) If it’s too sticky you can add a sprinkle of almond flour. Too dry and crumbly? Add a sprinkle of water.
- Spread the dough onto a large piece of parchment paper. Cover with another piece and use a rolling pin to roll the dough. Then lift the parchment with the dough onto the baking sheet.
- Score the dough into 2-inch cracker shapes with a pizza wheel (or knife). But you can cut them into ANY size or shape you want.
- Bake until crisp (about 13 minutes). Allow to cool for a few minutes then break them apart.
Tips for Best Results
Don’t pack your measuring spoons or you’ll have too much flour. I like to stir my almond flour with a whisk inside the bag to loosen it up (sort of like sifting it, but the lazy way.) Then gently fill the scoop and use a knife to level off the excess.
Roll super thin, 2 millimeters or 1/16th of an inch to be exact. Use THIS rolling pin with adjustable thickness rings for best results. Crackers that aren’t rolled evenly will not bake evenly (i.e. some will be burnt while others aren’t done yet!) Also, if you roll your dough thinner or thicker than 2mm, you’ll need to adjust your bake time accordingly.
Use extra light-tasting oil. This is a very neutral-flavored oil so that the cracker doesn’t take on an olive flavor or any other flavor. Extra light tasting oil is a blend of refined and extra virgin olive oil. If you don’t have it, you can use avocado oil or another neutral tasting oil that you like.
Watch at the end. Keep an eye (and finger) on your crackers towards the end of the bake time so they don’t burn. Mine were perfect at 13 minutes, but I recommend beginning to check for doneness by touching the center cracker and pressing it to see how firm it is at 11 minutes, repeating about every minute.
Bake thoroughly. Oven temperatures and settings can vary, so be sure your crackers have baked completely through. They should be slightly golden and very firm to the touch. If you don’t bake the crackers long enough, they will be more chewy than crispy. It’s better to be slightly over-done than under-done IMO.
For the best results, I recommend following the recipe exactly as written with the exact ingredients. But I understand that isn’t always possible due to allergies, intolerances or access to certain ingredients. So here are some alternatives that should work fine:
- Almond Flour – for nut free, use pumpkin seed flour or sunflower seed flour. This will change the flavor slightly, but it should be an easy 1:1 swap. Typically, nut and seed flours are interchangeable in recipes.
- Tapioca Flour – you can substutue any light starchy flour such as arrowroot or a gluten-free flour blend. More almond flour may be fine, too. The crackers may have a denser texture, though.
- Flaxseed – This acts as a binder since it “gels” when mixed with water, so use either ground chia seeds or a similar egg replacer. Do not use eggs! That changes the entire consistency.
- Light Olive Oil – use any kind of oil you like. If it’s a solid oil, melt it first. Keep in mind the oil can change the flavor. But if you want an olive oil cracker, go for it!
- Pink Salt – If you don’t have pink salt, you can use any fine salt. If it is white table salt, you may need to add a little more since pink salt is more concentrated than others. You can also sprinkle a little coarse salt on top if you like!
I have not tested any of these specifically in this recipe, so I can’t say for sure how it turn out. But these are my best guesses based on my many years of baking experience. If you need more help, just drop your question below. I’m here for you!
Personally, I love “plain” salted crackers. They go with everything. But if you want, you can customize and flavor them in so many ways! The possibilities are endless! Here are just a few ideas for how to “spice up” your homemade crackers:
- Garlic (fresh or powder)
- Herb (use fresh or dried oregano, thyme, rosemary)
- Onion (powder or chopped chives)
- “Salt & Pepper” – use freshly ground pepper and coarse salt
- “Ranch” with chopped parsley, garlic and onion powder
- “Butter” with butter flavor coconut oil, dairy or butter extract
- “Cheese” with nutritional yeast powder
- “Chili Cheese” use nutritional yeast, chili powder, and smoked paprika
- Spicy – use red pepper flakes or hot spices
- Cinnamon Sugar – add 2-4 Tbs sweetener such as Lakanto monkfruit granules to the dough and sprinkle with a mixture of 1 Tbs monkfruit and 1 tsp cinnamon.
- “Christmas Crack” – chocolate toffee crackers (low-carb dairy-free version just posted HERE!)
For herbs and spices, I would start with 1/4 teaspoon and taste the dough. You can always add more! But you can’t take it away once it’s added.
How to Store Homemade Crackers
Since these don’t have any preservatives or additives, they don’t have the same year-long shelf life as traditional crackers. These have the freshest taste when eaten within 2-3 days. Keep them on the counter in an airtight container. Or refrigerate them in a container lined with a paper towel to absorb any moisture that may make them soften.
These crackers can also be frozen in an air-tight container after baking and after they have completely cooled. They should stay fresh for at least 1 to 2 months.
If you try this recipe, be sure to leave a star rating and/or review! I’d love to hear what you think. Tag me on Instagram so I can see your creations, too!
The BEST Low-Carb Crackers
- 6.33 Tbs fine almond flour - 1/3 cup + 1 Tbs
- 2 Tbs ground flaxseed
- 2 Tbs tapioca flour
- 1 tsp baking powder
- 1/4 tsp pink salt
- 1 Tbs oil - I used light olive
- 2 Tbs water
- Preheat the oven to 350 degrees.
- Whisk together dry ingredients in a mixing bowl.
- Add oil and water and mix into a dough.
- Let the dough rest and absorb the liquid for 1-2 minutes.
- Place dough onto a large piece of parchment. Cover with another large piece of parchment and roll to 2 mm thickness.
- Remove top piece of parchment and transfer bottom parchment and dough onto a baking sheet.
- Score the dough into 2″ cracker shapes using a pizza wheel or dough cutter.
- Bake for 13 min or until firm, slightly golden and crisp. Allow to cool for 5-10 minutes then break apart. Enjoy!
More Low-Carb Baking Favorites
If you want to put your rolling pin to good use, check out these!
Do you think arrowroot would work instead of tapioca? I don’t have any tapioca 🙁
Sara Jane Hammond
Sorry, just reread and saw you already mentioned it! Yay!
Yes I think it should be fine (but I haven’t tried it myself yet!) Let me know how it goes