Keto Almond Crackers
Crisp, golden almond flour crackers with just 1.8g net carbs per serving and ready in only 30 minutes. Buttery, lightly salted, and sturdy enough for cheese and dips, these gluten-free crackers are the keto snack you'll keep on the counter all week long.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These buttery, salted almond crackers prove that going keto doesn't mean giving up the satisfying crunch of a good cracker. They come together in one bowl and are perfect for scooping dips, topping with cheese, or snacking on straight from the jar.
Ingredients
- 1 1/2 cups (168g) blanched almond flour
- 1 tablespoon ground psyllium husk powder
- 1/2 teaspoon fine sea salt, plus more for sprinkling
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 1 tablespoon water, if needed
- 1 teaspoon everything bagel seasoning (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
In a bowl, whisk together the almond flour, psyllium husk powder, sea salt, garlic powder, and onion powder until evenly combined.
- 3
Add the beaten egg and olive oil, then mix with a fork until a stiff dough forms. If it feels dry and crumbly, add the water a little at a time until it holds together. Knead briefly into a smooth ball.
- 4
Place the dough between two sheets of parchment and roll it out to an even 1/8-inch thickness. Thinner dough yields crispier crackers.
- 5
Remove the top parchment, then use a knife or pizza cutter to score the dough into roughly 1.5-inch squares. Prick each cracker once with a fork, sprinkle with extra sea salt and everything bagel seasoning, and transfer the parchment to a baking sheet.
- 6
Bake for 16 to 20 minutes, until the crackers are golden at the edges and firm. Watch closely in the final minutes, as the thin edges can darken quickly.
- 7
Let the crackers cool completely on the sheet, where they will crisp up further, then snap apart along the scored lines.
Tips & notes
- Cool the crackers fully before storing. Keep them in an airtight container at room temperature for up to 5 days; re-crisp in a 300°F oven for 3 to 4 minutes if they soften.
- No psyllium husk? Replace it with 1 tablespoon of ground flaxseed for a similar bind, though the crackers will be slightly more delicate.
- For a cheesy variation, work 1/4 cup of grated Parmesan into the dough and reduce the added salt, since Parmesan brings its own.
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Frequently asked questions
- How many carbs are in keto almond crackers?
- Each serving has just 1.8g net carbs (5.3g total carbs minus 3.5g fiber), along with 192 calories, 6.5g protein, and 17g fat. This recipe makes 6 servings of roughly 7 to 8 crackers each.
- Why are my almond flour crackers soft instead of crispy?
- Softness almost always comes from crackers that are rolled too thick or pulled from the oven too early. Roll the dough to a thin 1/8 inch, bake until the edges are golden, and let them cool completely on the sheet, where they finish crisping as they cool.
- Can I make these almond crackers dairy-free?
- Yes. The base recipe is already dairy-free since it uses olive oil rather than butter. Just skip the optional Parmesan variation in the notes to keep it fully dairy-free.
