These crackers are made for snacking and sharing — try them with Taco Dip with Cream Cheese or set out a bowl of Jalapeño Spinach Artichoke Dip alongside them.
The crunch is what gets you. Almond Flour Crackers have that clean snap when you break them apart — thin, golden, and just salty enough from the coarse salt on top, with a nutty, earthy flavor from the ground flax and sesame seeds running through every bite. These are the crackers you bake on a Sunday afternoon and have ready all week — for lunch spreads, post-dinner cheese plates, or anytime you want something crunchy and genuinely worth making from scratch.
The process is more straightforward than it looks. You mix everything in one bowl — whisk the dry ingredients first, then add a beaten egg and knead with your hands until the dough holds together. Rolling it between two parchment-paper sheets coated with cooking spray keeps it from sticking to the rolling pin. Once you peel the top sheet off, the dough sits flat on the bottom sheet and you slide a baking sheet right underneath — no re-handling required. Score lines through the dough with a pizza cutter or knife before it bakes, and those lines become your cracker edges. No flipping needed during baking — just 15 to 18 minutes at 325°F and about 12 minutes of cooling time before the crackers break apart cleanly.
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Reader Love
Great recipe! Nice crunch – a must for me – much better than other keto cracker recipes I’ve tried. I’ve made these a few times and most recently substituted dried rosemary for the herbs and also added chia, flax and poppy seeds. I also toasted the sesame seeds to get some extra crunch and flavour. In addition, I added a little bit of hemp seeds for a higher protein content.Pure yum!
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💛 Why you’ll love this recipe
- Real crunch from a thin roll. Rolling the dough to about 1/8 inch thick gives you a firm, crispy snap. The thinner you go, the crunchier the final cracker — just be aware that very thin dough can burn faster, so keep an eye on the oven after the 10-minute mark.
- One bowl, one egg. The dough comes together in a single mixing bowl — dry ingredients whisked first, then one beaten egg added and kneaded in with your hands until everything is fully incorporated. No mixer needed, no complicated steps.
- The parchment method does the work. Rolling between two cooking-spray-coated sheets of parchment keeps the dough from sticking to the rolling pin and lets you slide the whole thing directly onto a baking sheet without ever touching the dough again. Remove the top sheet, score, and it goes straight in the oven.
- Score before baking, break after cooling. Cutting lines through the dough before it bakes means the crackers separate cleanly along those scored lines once they’re cool — no crumbling, no rough edges. Let them cool completely on the baking sheet, about 12 minutes, before breaking them apart.
- The seasoning is flexible. Dried oregano and ground thyme are the base, but this dough takes additional herbs and spices well — garlic powder, rosemary, cayenne, or Everything Bagel Seasoning sprinkled on top instead of coarse salt.
- No refrigeration needed. Store in an airtight container at room temperature and they stay crisp for up to 5 days — no need to refrigerate or reheat before eating.
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Combine Ingredients: Whisk together the ground flax seeds, almond flour, sesame seeds, dried oregano, ground thyme, and salt in a mixing bowl. Add in a beaten egg and, using your hands, knead all of the ingredients together until they’re fully incorporated.
- Prepare Parchment Paper To Roll Dough: Spray two equal-sized pieces of parchment paper with cooking spray. Lay one piece down with the sprayed side up, then place the dough in the center. Then, lay the other piece down with the spray side down, so that it touches the dough. Lightly press down on the top piece of parchment paper so that it adheres to the dough.
- Roll Dough: Using a rolling pin, roll the dough until it’s in an even layer (the dough should be quite thin). Remove and discard the top piece of parchment paper and then carefully slide a baking sheet beneath the parchment paper with the dough on top.
- Cut Dough Into Crackers: Using a pizza cutter or a sharp knife, gently cut lines through the dough into the size you want your crackers to be (if you use a knife, it seems to work best to press the knife down and bring it back up after each cut, rather than slicing straight through). Sprinkle some coarse salt and pepper on top of the dough.
- Bake: Transfer the baking sheet with the crackers to the oven and bake at 325 degrees F until they’re golden brown, about 15-18 minutes. Remove the crackers from the oven and allow them to cool completely before breaking them apart.
👉 Easy ingredient swaps
- Ground Flax Seeds: Ground chia seeds are the closest substitute, but they will change both the texture and flavor of the crackers. More importantly, ground flax seeds are structural — the dough won’t hold together without them, so don’t skip them entirely unless you’re prepared to test the substitution and accept a different result.
- Almond Flour: Sunflower seed flour substitutes at a 1:1 ratio. Coconut flour is not recommended — it absorbs liquid at a completely different rate from almond flour, and the dough won’t come together correctly if you swap it in.
- Sesame Seeds: They add a distinct nutty flavor that’s central to these crackers, so they’re worth keeping when you can. If you need to substitute, use whole flax seeds — or pulse sunflower seeds in a food processor until broken down smaller before adding them to the dough. Sara notes in the comments that sunflower seeds can sub for sesame seeds with that extra step.
- Dried Oregano: Italian seasoning swaps in at a 1:1 ratio. It reads almost identically in the finished cracker, and several readers have used it with great results.
- Ground Thyme: Ground rosemary is the best option here.
- Egg: Make a flax egg by stirring 1 tablespoon of ground flax seeds into 3 tablespoons of water. Let the mixture sit for 5 to 10 minutes until it thickens, then use it in place of the large egg. The crackers will be more fragile with a flax egg, so handle them gently when breaking apart after baking.
- Nonstick Cooking Spray: Drizzle avocado oil onto both parchment sheets and spread it with a basting brush to coat them evenly before rolling out the dough.
✨ Variations
- Herbs and Spices: Mix garlic powder, onion powder, dried rosemary, and/or cayenne pepper directly into the dough before rolling for extra seasoning depth.
- Extra Seeds: Stir 1 to 2 teaspoons of poppy seeds or chia seeds into the dough for more texture and crunch. Toasting the sesame seeds before adding them deepens their flavor.
- Everything Bagel Topping: Swap the coarse salt and pepper for Everything Bagel Seasoning sprinkled across the dough right before baking.
- Sweet: Add sweetener and cinnamon to the dough for a completely different flavor direction.
〰️ How to serve
- Cheese: Lay slices of sharp cheddar, mozzarella, or Parmesan alongside, or top each cracker with softened cream cheese or mascarpone.
- Protein: Add a slice of salami, pepperoni, or lox on top of each cracker for a more substantial bite.
- Dips: Set these out with Dill Pickle Dip, Whipped Feta with Honey Dip, salsa, or guacamole.
- Spreads: Top with unsweetened almond butter, peanut butter, or sunflower seed butter — or try a fruity jam on top for a different direction entirely.
💬 FAQs
How should I store these crackers?
Keep them in an airtight container at room temperature for up to 5 days. They don’t need refrigeration.
Why do both sheets of parchment paper need to be coated with cooking spray?
The cracker dough is sticky, and without cooking spray on both pieces of parchment, the dough will grip the rolling pin through the top sheet and tear when you try to peel it off. The spray creates a barrier that lets you roll without resistance and lift the top sheet off cleanly. Once the top sheet is removed, you have the dough flat on the bottom sheet — slide a baking sheet directly underneath that piece of parchment and you’re ready to score and bake without touching the dough again. Skipping the spray on either sheet is the most common reason the dough tears during rolling.
How thin should I roll the dough, and why do the edges brown faster?
Aim for about 1/8 inch thick across the whole sheet — thin enough for a firm, crispy cracker. The thinner you roll, the more crunch you get, but thin dough burns faster, so start checking the oven at the 10-to-12-minute mark if you’ve gone especially thin. The edges of the dough will naturally be thinner than the center and will always brown and crisp more quickly — that’s expected and not a sign anything went wrong. If you’d like more uniform crackers, press the edges of the rolled dough into a rough rectangle with your hands before scoring. The dough doesn’t need to be any particular shape to bake correctly — it only affects how even your cracker sizes end up.
Can I leave out the flax seeds?
No — the ground flax seeds are a required ingredient. They’re not just for flavor; they hold the dough together, and the crackers won’t come out right without them.
📚 More recipes to try
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🍴 Make This Next
- Chive And Onion Cream Cheese Cucumber Boats – Creamy, herby and perfect for snacking.
- Bacon-Wrapped Pickle Bites – Smoky, salty bites for the same spread.
- Skillet Chocolate Chip Cookie – Warm, melty cookie to finish with.
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Almond Flour Crackers
Ingredients
- ½ cup ground flax seeds, 60 grams
- ½ cup almond flour, 56 grams
- 4 teaspoons sesame seeds, 12 grams
- ¾ teaspoon dried oregano
- ⅛ teaspoon ground thyme
- ⅛ teaspoon salt
- 1 large egg, beaten
- Nonstick cooking spray
- Sprinkle of coarse salt
- Sprinkle of pepper
Instructions
- Preheat Oven: Preheat oven to 325 degrees F.
- Combine Ingredients: To a mixing bowl, add all dry ingredients excluding coarse salt and ground pepper and whisk until well combined. Add beaten egg and, using hands, knead together until all ingredients are fully incorporated.
- Prepare Parchment Paper To Roll Dough: Spray two pieces of parchment paper with cooking spray. Lay one piece down, cooking spray side up, then place dough in center. Lay the other piece down, spray side down so that it touches the dough, and lightly press down so that the parchment adheres to the dough.
- Roll Dough: Using a rolling pin, roll dough into an even layer about 1/8 inch thick (the dough should be quite thin). Remove and discard the top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top.
- Cut Dough Into Crackers: Using a pizza cutter or knife, gently cut lines through dough into your desired size of crackers (if using a knife, it seems to work best to press the knife down and bring it back up after each cut, rather than slicing straight through). Sprinkle coarse salt and pepper on top of dough.
- Bake: Bake crackers until golden brown, 15 to 18 minutes. Remove crackers from oven and allow to cool completely on the baking sheet, about 12 minutes, before breaking apart and eating.
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