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2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}

Your new favorite snack: 2-Ingredient Almond Flour Crackers! They are super easy to make, grain-free, vegan, Paleo & high-protein!

almond flour flax crackers in a small dish

I hope everyone is enjoying the Labor Day weekend! My husband had to work today, and it is raining, so my son and I have been spending the day together, playing games, being silly, and doing a bit of baking.

Here’s a recipe that he helped me make, and which I had to hurry up and photograph before we ate the whole batch: 2-Ingredient Almond Flour Crackers.

Your immediate reaction might be, “Ack!!! Crackers! Those sound complicated and time-consuming!”

Think again, as these are incredibly easy to make. Equally important: they are delectable!

These crackers are perfect plain (crunchy toasted almonds, in cracker form), sturdy for dipping into anything and everything, and superb paired with cheeses (vegan or traditional varieties).

You can also add herbs (dried or fresh), spices and seeds to the dough to create custom crackers of all kinds.

Benefits of 2-Ingredient Almond Flour Crackers

They also happen to be:

  • Vegan
  • Grain-free
  • Paleo
  • Gluten-free
  • Oil-free
  • Sugar-free
  • High in protein
  • Salt-free (if you choose)

Ready to make them? Let’s go!

How to Make the Crackers

Step One: Begin by mixing the dough. This will take about 30 seconds. Add the almond flour, flaxseed meal, water, and (optional) salt to a medium bowl and stir until combined.

bowl of almond flour cracker dough

Step Two: Turn the dough out onto a piece of parchment paper, cut to the size of a large baking pan. Place another piece of parchment paper or wax paper on top and roll into a 10-inch by 9-inch rectangle (I get out my ruler for this).

Here’s the trick: roughly roll out the dough somewhere close to the 10″x 9″ size and then lift up the top piece of paper.

Use your fingers to squish off pieces of the dough and press them into other edges to get closer to the desired shape. It’s like working with play dough. When you’re pretty close, put the paper on top again and lightly smooth things out.

Step Three: Peel off the top piece of paper and transfer the bottom piece of parchment, with the dough on top, to the baking sheet. Using a pizza roller or a large knife, cut the dough into 1 inch squares.

I used a ruler to mark off the 1-inch increments, but you do not need to. That’s me being fussy. You can make approximate cuts, or cut alternative shapes, too. Just be sure that all of the crackers in one batch are roughly the same size so that they bake evenly.

If you like (I do), add a hole to the center of each square using the end of a wooden skewer. It takes seconds to complete (my son punched all of the holes).

Step Four: Slide the baking pan into the oven and bake for about 20-25 minutes until the crackers are light golden brown. Cool completely, separate the squares, and “Ta-Da!”, you just made crackers!

Warning: these are addictively delicious! It’s a good thing that they are also a nutritious, protein- & healthy-fats- (vitamin E!) packed snack.

Happy baking! I know you will love these.

small bowl of almond flour crackers

More Easy and Yummy Crackers to Make:

  1. 3-Ingredient Teff Crackers {vegan, gluten-free)
  2. Cheese-y Chickpea Flour Crackers {grainfree, vegan}
  3. Almond Oat Chickpea Flour Crackers {vegan, gluten-free}
  4. Multi-seed Quinoa Crackers {vegan, gluten-free}


2-Ingredient Almond Flour Crackers {Grain-free, Vegan, Paleo}

2-Ingredient Almond Flour Crackers {Grain-free, Vegan, Paleo}

Yield: 90 crackers
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Your new favorite snack: 2-Ingredient Almond Flour Crackers! They are super easy to make, grain-free, vegan, Paleo & high-protein!


  • 1 and 1/2 cups (168 g) blanched almond flour (not almond meal)
  • 2 tablespoons (13 g) flaxseed meal
  • 5 tablespoons water
  • Optional: 1/2 teaspoon fine sea salt


  1. Preheat oven to 325F (160C). Set aside a large baking sheet.
  2. In a medium bowl, stir the almond flour, flaxseed meal, water and (optional) salt until blended.
  3. Scoop dough onto a large piece of parchment paper (about the size of the baking sheet). Place a second piece of parchment paper or wax paper on top of dough. Using a rolling pin, roll dough into a 10-inch by 9-inch rectangle. Tear off pieces of the dough and squish them into place, as much as needed, to make a relatively even rectangle.
  4. Remove the top sheet of paper and transfer the parchment paper with the dough onto the baking sheet. Using a pizza cutter or large knife, cut the rectangle into 1-inch squares. If desired, use a wooden skewer to make a hole in the center of each square.
  5. Bake in the preheated oven for 20 to 25 minutes until light golden brown and dry. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into squares.


Storage: Store the cooled crackers in an airtight container at room temperature for up to 1 week or freezer for up to 6 months.

Nutrition Information
Serving Size 10 crackers
Amount Per Serving Calories 113Total Fat 9.8gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 4.4gFiber 2.4gSugar 0.7gProtein 4.3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Saturday 19th of March 2022

I did this exactly as written it was a powdery mess. I added more water until it was able to be in a dough. I cooked as recommended and it fell apart.


Thursday 9th of June 2022

Hi Carol, I am so sorry that you had issues with the crackers. Might I ask if you weighed the flour? It sounds like there was far too much almond flour (hence the powder-y quality). It sounds like there was too much water after the adjustment.

Candace Ilene Weingart

Saturday 25th of December 2021

I used 2 cups almond flour, about 1/3 cup water, 3 tablespoons chia seeds and a shake of black pepper. Baked at 350 degrees for closer to 35 minutes. They were delicious! Good for vegan and grain free food plans.


Tuesday 6th of September 2022

So glad you enjoyed these, Candace!

Alisa Cordova

Friday 25th of June 2021

I didn't have any flax but I have two bags of Chia seeds to use up. So I used that instead. This was so easy and tastey I will make it again.


Monday 28th of June 2021

So smart, Alisa! So glad they came out well with what you had on hand!


Sunday 24th of January 2021

These are so easy and so good! I add nutritional yeast and spices most of the time, but they are great plain as well.


Tuesday 17th of November 2020

Hello, I’m about to make this recipe but just want to clarify on the portion size for 1x. It says 1-1/2 cups almond flour. Does this mean 1.5 cups?


Monday 23rd of November 2020

Hi Natalie--yes, thanks for checking, it is 1.5 cups. I will change to make it more clear.

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