Healthiest Almond Flour Crackers
These Almond Flour Crackers are made with just one main ingredient plus simple seasonings and come together in just 10 minutes of prep. They bake up perfectly crisp and crunchy, making them ideal for dips or as a delicious addition to any cheeseboard - Vegan, gluten-free, dairy-free, and grain-free!
Servings 16 crackers
Calories 40kcal
Ingredients
- 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
- 2 scant tablespoons water
Instructions
- Prep. Preheat the oven to 350°F (177°C). Line a large baking sheet (or two medium sheet pans) with parchment paper.
- Make dough. Add all ingredients (except water) to a bowl and stir to combine. Add 2 scant tablespoons of water. (It’s important that the tablespoons SHOULD NOT be filled to the brim. Too much 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 disc and divide it into 16 equal portions. Roll each portion into a smooth ball and place them on the prepared baking sheet at least 2 inches apart.
- Flatten. To flatten the crackers, place a small piece of parchment paper over one dough ball and press down using the flat bottom of a glass or measuring cup until thin, about 2½ inches wide. 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.
- Cool and store. Let the crackers cool completely on the pan. Store in an airtight container for up to 1 week.
Video
Notes
How to make coarsely ground black pepper: Use any of the following methods to crush whole black peppercorns into small cracked pieces—not a fine powder.
- 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
Serving: 1cracker | Calories: 40kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 37mg | Potassium: 3mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 19IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.3mg