Oven-Baked Almond Flour Crackers are a healthy, crispy cracker recipe with no oil! Choose between Italian-style seasoning or Indian spices for a Mathri-inspired twist. They’re vegan, gluten-free, dairy-free, and grain-free!
If you are looking for homemade cracker recipes, then try our wildly popular parmesan crackers or the crispy breadsticks next!
Why you’ll love this almond flour crackers recipe?
This savory almond flour cracker recipe checks so many boxes! The ingredient list is incredibly simple—just almond flour, seasonings, and enough water to bring the dough together. Think of them as seasoned almonds in crispy cracker form!
They’re oven-baked with no oil or butter, and you get two completely different flavor options: one inspired by classic Indian mathri and another with Italian-style seasonings.
Healthy, gluten-free, protein-rich, vegan, eggless, grain-free, dairy-free, and low-carb, these crunchy little crackers are an easy snack you can feel good about.
- maria doss
Jump to:
- Why you’ll love this almond flour crackers recipe?
- Recipe Testing
- Ingredient Notes
- Tips for Success
- Mathri FAQ'S
- More salty snack ideas
- Almond Flour Crackers (Indian Mathri or Italian)
- How to make almond flour crackers?
- Serving suggestions for Almond Flour Mathri
- Serving suggestions for Almond Flour Crackers
Recipe Testing
The first time I made these homemade almond flour crackers, I added a little oil to the dough. They tasted good, but the texture was more tender than crisp. Then I realized almond flour already contains plenty of natural oils, so I left out the added oil—and that made all the difference. The crackers baked up light, delicate, and perfectly crisp without any extra oil.
Ingredient Notes
I’ve included a little extra detail about the Indian-style Mathri ingredients since they use a few traditional spices you may not be familiar with. The Italian-style version uses simple pantry staples, so there’s not much explanation needed.
- Almond flour: Use super-fine almond flour, not almond meal, for the best texture. My favorite is the Costco almond flour—I always keep a bag stocked in the fridge.
- Kasoori methi: These dried fenugreek leaves are a staple in many North Indian recipes and add a subtle savory bitterness that makes these crackers so flavorful. You can easily find them at Indian grocery stores, on Amazon, and once you buy a pack, you’ll end up using it in everything from tofu tikka masala to butter chicken.
- Black pepper: Coarsely ground black pepper works best here because the larger pieces create little bursts of peppery heat and aroma in every bite while also adding subtle texture. Finely ground pepper blends too evenly into the dough and can taste a bit sharper. See recipe notes for easy ways to make coarsely ground black pepper.
- Carom seeds: Also known as ajwain, these tiny seeds have a sharp, thyme-like flavor that’s commonly used in savory Indian snacks. They add a distinct flavor and are traditionally believed to help with digestion.
Tips for Success
- Water: Measurement of water is crucial for this recipe! Don’t fill the tablespoon to the brim when measuring the water—just barely fill it. Too much water can make the crackers less crisp.
- Coarsely ground black pepper: Use coarsely ground pepper for little bursts of peppery heat and aroma, along with a subtle crunch. Finely ground pepper blends into the dough too evenly and can taste sharper. See the recipe notes for easy ways to make coarse pepper at home.
- Storage: Once completely cooled, store the almond flour crackers in an airtight container for up to a week.
Mathri FAQ'S
Mathri, also known as mathi, is a traditional North Indian savory cracker that’s typically deep-fried until crisp, flaky, and crumbly. It has a firm, layered texture somewhat similar to puff pastry, but with a sturdier bite, and is seasoned with savory Indian spices.
This almond flour mathri recipe is my healthier take on classic mathri. Instead of making the traditional maida-based dough and deep-frying it, I use almond flour and bake the crackers in the oven. The cooking method and texture are different, but the traditional Indian seasonings remain, so you still get those familiar savory, spiced flavors in every crunchy bite.
Think of these as a healthy, baked take on traditional mathri rather than an exact replica. The flavor is very similar thanks to the same traditional Indian seasonings, but the texture is more like a crisp, delicate cracker than the flaky, deep-fried mathri you may be familiar with.
Traditional mathri is typically made with maida or another wheat flour. Ghee or oil is rubbed into the flour to create its characteristic flaky texture before the dough is deep-fried.
This healthier version is made with almond flour, contains no oil or ghee, and is baked instead of fried. It’s also grain-free and gluten-free, with a light, crisp cracker-like texture while still delivering those classic mathri flavors.
Traditional mathri is savory, buttery, and deeply spiced, with a rich, aromatic flavor from toasted seeds and spices. Deep-frying gives it a lightly toasted, nutty flavor, while the ghee or oil used in the dough adds its signature buttery richness.
The most distinctive flavor comes from carom seeds (ajwain), which have a bold, pungent taste reminiscent of thyme, oregano, and a hint of anise. You’ll also get occasional pops of sharp heat from coarsely cracked black pepper, along with a subtle bitterness and earthy aroma from dried fenugreek leaves (kasuri methi). A touch of salt brings all those flavors together.
This combination of savory, aromatic, peppery, and slightly bitter flavors is what gives traditional mathri its unmistakable taste.
Traditional mathri recipes are often pricked with a fork before frying to prevent the dough from puffing up and to help it cook evenly.
You don’t need to do that with this baked almond flour mathri. The crackers are rolled very thin and baked rather than deep-fried, so there’s little to no puffing. Traditional mathri also contains ghee or oil in the dough, which can contribute to puffing during frying. Since this recipe has no added fat, there’s no need to prick the crackers before baking.
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More salty snack ideas
Almond Flour Crackers (Indian Mathri or Italian)
Ingredients
To make Indian Mathri
- 1 cup almond flour
- 1 teaspoon kasoori methi
- ½ teaspoon coarsely ground black pepper (not finely ground)
- ½ teaspoon carom seeds or ajwain
- ¼ teaspoon salt
To make Italian style
- 1 cup almond flour
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
- Prep. Preheat the oven to 350°F (177°C). Line a large baking sheet (or two medium sheet pans) with parchment paper.
To make Indian Mathri
- Mix dry ingredients. Add 1 cup almond flour, 1 teaspoon kasoori methi, ½ teaspoon coarsely ground black pepper, ½ teaspoon carom seeds, and ¼ teaspoon salt to a bowl and stir to combine.
- Make dough. Add 2 scant tablespoons of water. (👉 It’s important not to overmeasure the water—the tablespoons SHOULD NOT be filled to the brim. More water can make the crackers less crisp after baking.) Using your hands, mix everything together to form a firm dough, then knead a few times until smooth.
- Roll into balls. Flatten the dough into a flat disc and divide it into 16 equal portions. Roll each portion into a smooth ball and place it on the prepared baking sheet about 2 inches apart.
- Flatten. To flatten the mathri, place another small piece of parchment paper over one dough ball and press down using the flat bottom of a glass or measuring cup until it is about 2½ inches wide (refer to the video for illustration). Repeat with the remaining dough balls.
- Bake. Bake for 25–30 minutes, rotating the pan halfway through, until the crackers are deep golden brown and crisp. If using two sheet pans, bake one pan at a time for the best texture. 👉 Don't let them get dark brown!
- Cool and store. Let the crackers cool completely on the pan. Store in an airtight container for up to 1 week.
To make Italian-style crackers
- Mix dry ingredients. Add 1 cup almond flour, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon coarse black pepper, ½ teaspoon red pepper flakes and ¼ teaspoon salt to a bowl and stir to combine.
- Make dough. Add 2 scant tablespoons of water. (👉 It’s important not to overmeasure the water—the tablespoons SHOULD NOT be filled to the brim. More water can make the crackers less crisp after baking.) Using your hands, mix everything together to form a firm dough, then knead a few times until smooth.
- Roll into balls. Flatten the dough into a flat disc and divide it into 16 equal portions. Roll each portion into a smooth ball and place it on the prepared baking sheet about 2 inches apart.
- Flatten. To flatten the mathri, place another small piece of parchment paper over one dough ball and press down using the flat bottom of a glass or measuring cup until it is about 2½ inches wide (refer to the video for illustration). Repeat with the remaining dough balls.
- Bake. Bake for 25–30 minutes, rotating the pan halfway through, until the crackers are deep golden brown and crisp. If using two sheet pans, bake one pan at a time for the best texture.👉 Don't let them get dark brown!
- Cool and store. Let the crackers cool completely on the pan. Store in an airtight container for up to 1 week. Enjoy with cheese, dips or add them to your cheese boards!
Notes
- Mortar and pestle: Add the peppercorns and gently crush until coarsely ground.
- Zip-top bag: Place the peppercorns in a zip-top bag and crush them using a rolling pin or meat mallet. This method works especially well for making a small quantity.
- Spice grinder: Pulse the peppercorns just a few times until coarsely cracked. Be careful not to over-grind into a fine powder.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make almond flour crackers?
Serving suggestions for Almond Flour Mathri
Mathri and a hot cup of chai are a classic combination, but you definitely don’t have to stop there! Serve these crispy crackers with your favorite pickle, or try them with Trader Joe’s Mango Chutney for a delicious sweet-and-tangy contrast.
For something sweet on the side, my chai mug cake or almond burfi would make a lovely pairing. And if chai isn’t your thing, grab a steaming cup of hot mocha latte instead—it’s surprisingly delicious with the savory, spiced crackers!
Planning a tea party? Add a few more Indian-inspired bites to the spread, like roasted makhana and almond halwa. You’ll have a simple, snackable menu that everyone can enjoy.
Serving suggestions for Almond Flour Crackers
These almond flour crackers are such a simple, versatile snack, and there are so many ways to enjoy them! They’re delicious straight from the container when you’re craving something salty and crunchy, but they’re also perfect with your favorite dips like guacamole, avocado crema, or beet hummus.
They’re also right at home on a fruit and cheese platter or cheeseboard. Serve them alongside a tomato cheese ball or baked brie with hot honey, and watch them disappear!
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
