Almond-Arrowroot Crackers

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Some time ago I came across a Crispy & Flaky Gluten-Free Thin (Pizza) Crust recipe by Brittany Angell on that looked intriguing.  I already have a pizza crust I’m very happy with.  But when she described how crispy it was, I decided to adapt it and create what has become the BEST cracker recipe for me to date  Her recipe has no egg, and that’s what originally caught my eye.  I’m just not fond of eggs in crackers.  So I began to tinker around with her recipe and just see what I ended up with!   I couldn’t be happier!  The final result was so good, I’ve now made this recipe dozens of times and these tasty, crisp crackers blow all my other cracker recipes right out of the water!  Even my non-low-carb husband likes these things!  I think the magic here is the arrowroot and oat fiber, so I don’t recommend omitting or substituting for those two ingredients lest you end up with a totally different result.

Let me say up front, my method for making the crackers does not read at all like the original recipe, but it sure produces a crisp cracker that STAYS crisp for days and days!   I changed amounts of come ingredients, added a couple things and definitely spiced them up a bit!  Those changes and additions are noted below in blue, including the oven temperature.  I also added a bit of oat fiber for a flour-y flavor, crunch and fiber.

This recipe is not suitable for Induction due to the oat fiber and arrowroot flour.  It isn’t suitable for Primal-Paleo unless you omit the oat fiber and cheese.  This is a really BIG recipe that makes two full sheet pans of 48 crackers each.  Half the recipe if you do not want that many (tasting them will change your mind next time 🙂 ).  That said, they do keep well and stay crisp in a loose-lidded ceramic canister on my counter for 2 weeks or so.  That’s much better than any of my other cracker recipes keep for me.

I look forward to trying the inspiration pizza crust recipe as a pizza crust, with no changes one day, just to see how it is as a pizza crust.  I’m thinking this recipe has some very exciting dessert potential as well.  🙂

You can also make round crackers that are slightly thicker but just as crisp.  Using 1 level tsp. dough per round cracker, I only got 66 round crackers.  I show numbers below for the round version also.

Round version made in silicone muffin molds/liners

Round version made in silicone muffin molds/liners

VARIATION:   Omit the black pepper and add 1-2 T. of my 8-Seed Spice blend instead.


3 c. lightly packed almond flour (weighed out it was 11 oz. (311.8 grams)

4 T. arrowroot flour/powder

2/3 c. flax meal (I use a 50:50 mix of dark & golden)

2 tsp. baking powder

1 tsp. sea salt

1 T. onion powder

1-2 tsp. coarsely ground black pepper (I use 2 tsp.)

2 T. oat fiber  (omit for gluten-free version)

¼ c. grated Parmesan Cheese

3/4 c. warm tap water

2 T. extra virgin olive oil

DIRECTIONS:  Line two large sheet pans (mine are 11½ x 17) with parchment.  I use plastic gloves to press crackers into my pans, or sometimes I cut a third piece or parchment, lay it on top and roll out the dough that way, using my gloved fingers to finish off the edges evenly.  The key is to get the cracker dough thin and even in the pan.  Thicker areas  don’t cook well; thinner areas will burn quickly.

Preheat oven to 350º.  Stir the warm water and olive oil together in a small glass to mix well.  Measure out all the dry ingredients in a large bowl.   Stir well with a fork.  Add the water-oil mixture to the dry ingredients and blend with the fork to form a solid ball of dough.  I form the dough right in the bowl into in a log shape and cut in half to divide it equally.  Crumble half the mixture onto each parchment-lined pan.  Roll the dough or, wearing plastic gloves, press the dough in the first pan evenly and all the way to the edges.  It will be very thin, and I always think it isn’t going to make it, but half the dough WILL reach the edge of the pan.  I like to roll the surface with a straight-sided glass I own.  If rolling with a rolling pin or straight glass, cover crumbles with parchment and roll as evenly as possible all the way to the edges of the pan.  You’ll likely have to finish the edges with your fingers (use a piece of plastic wrap if need be).  With a large chef’s knife, score the rolled dough into rows of crackers 6 x 8 (48 crackers).  Repeat this process with the second pan of crackers.

To make round crackers, use silicone muffin pans or silicone cupcake liners.  You can also use paper liners in a metal muffin pan.  Measure 1 level teaspoon of dough into each mold and press down evenly with a your fingers (I use plastic glove to do this to avoid dough sticking to me). Set silicone muffin pans and/or molds onto metal sheet pans for support. Pop the pans into the preheated 350º oven and bake for for about 20-22 minutes.  Ovens vary, so start watching them at 18 minutes.  Do not over brown!  I recommend removing those around the edges as soon as they begin to brown and those on the outside are inclined to burn. When all have browned, remove, cool 1-2 minutes, re-score with the chef’s knife and then let them cool completely before eating.  These are not tasty hot in my opinion.  The flavor develops when they have cooled.

Break apart and enjoy plain, with butter, cheese spreads (I’m addicted to them with chive & onion cream cheese) or your favorite hard cheeses and meats!  Store remainders in a plastic zip bag or any canister of your choosing.  I just use a ceramic cookie jar on my counter.  These stay crisp for around 2 weeks.  Mine get eaten within 2 weeks, so I honestly don’t know if they would keep longer or not.  🙂

NUTRITIONAL INFO:    Makes 96 square crackers, each cracker contains:

28.4 calories, 2.38 g  fat, 1.32 g  carbs, 0.68 g  fiber, 0.64 g  NET CARBS, 0.97 g  protein, 37 mg sodium

NOTE:  If you make round crackers pressed into silicone muffin molds/cups you will only get 66 crackers, using 1 level tsp. dough per cracker.  Each round crackers will contain 41.3 calories, 3.46 g  fat, 1.91 g  carbs, 0.98 g  fiber, 0.93 g  net carbs, 1.41 g protein and 54 mg sodium


72 thoughts on “Almond-Arrowroot Crackers

  1. Really liked these crackers…..for me the perfect balance of neutral but not boring.

    On a future try I may use only 1/2 cup of the ground flax seed add 1 1/2 Tbs whole flax seed to see if it gives them a bit more “crumble. Wondered if you might have already tried that and how they might have turned out?

    As is, the best cracker for cheese and spreads I have found. Great job!

    1. Glad you like them! On the “whole” flax seed, be sure you understand the whole seeds are NOT digestible. They will exit your body just as they went in……..whole. For this reason, I have never done it with any whole flax. I have added sesame seeds and coarsely ground red wheat to them. Not much difference really, other than visual. The whole flax seeds shouldn’t hurt you, but you may want to chew your crackers with whole seeds a bit longer before swallowing. 🙂 They seeds may get even “harder” and “less digestible” after baking. Just don’t know.

    2. Thanks for getting back to me with your thoughts on this. I have used whole flax before in some things without any issue…..may try half a batch with 1 tsp of the whole flax and half a batch with some chia and see how it goes. Will let you know. Meanwhile….that crunching sound you hear is me happily munching away on them (favorite topping at the moment is chopped green olives mixed in with cream cheese….old favorite bagel topping repurposed !)

  2. Hi Peggy – last time I commented was years ago haha!! are you still out there? I just actually want to ask another question about these crackers: can the cheese be omitted? I am wanting a really mild-tasting cracker right now – been eating strong-tasting for too long now and want a blander version. what do you think?

    1. That buttery taste is coming from the cream cheese. You could reduce that ingredient by half and they should be OK, but will freeze a bit harder without it.

      1. Hi Peggy Hope you’re well! I feel like we’re friends even though we’ve only ever chatted on forums and on your blog here… 🙂 Anyway it’s Parmesan cheese though right? Or did I miss the cream cheese in the recipe? In any case I meant the parmesan… I’m finding that taste too strong in crackers these days, so do you reckon I could skip or even sub it with a different cheese? Thanks!

        On Sat, Apr 25, 2020 at 8:10 AM, Buttoni’s Low-Carb Recipes wrote:

        > Peggy commented: “That buttery taste is coming from the cream cheese. You > could reduce that ingredient by half and they should be OK, but will freeze > a bit harder without it.” >

  3. Your almond flour crackers look great! I make a similar low carb almond flour cracker recipe and eat them with salami and gouda cheese.

    1. Welcome to my website, Tira! No, I don’t think psyllium would work here, Tira. Psyllium husk will change the texture of the crackers too much. You could, however, sub in very finely ground oats (oat flour) for the oat fiber. That won’t impact the cracker crispness level as much as psyllium would.

        1. I order mine at I think Bob’s Red Mill carries it if you can find a complete display of his products or can find it on their website on-line.

  4. I have to say these are the best low carb crackers I have made. All others were just too soft. I made a few changes to use what I had on hand. I didn’t have arrowroot powder so I use xanthan in place (a little less than one teaspoon). I am really going to enjoy these. I have bought crackers online but some were so hard I couldn’t eat them or just tasted awful. Thank you for this recipe. I also wanted to point out that people are using ranch dressing. Do you know that it has a lot of maltodextrin which raises blood sugar. Check a glycemic index for different sugars that do that. Thanks again for a wonderful recipe.

    1. Will they cook right? Don’t really know, but probably if you increase the almond flour to compensate. Will they taste the same? Definitely not. I’d recommend making a fourth or half recipe without it and see what you get. You might like your results. That way you don’t waste as many ingredients if you DON’T like your results.

  5. Have made these several times and experimented with many different spices and all of them turned out great. I use the silicon muffin pan technique to make round crackers. I have found, with my oven, I start out at 20 minutes, then for each batch after, reduce the time by 1 minute to avoid over baking. Once I’m at 17 minutes, my oven will maintain a good texture and color.for the crackers. Here is my favorite modification to the main recipe which I have dubbed my “Chicken Ranch” crackers: I used the main recipe,but add in one packet of Hidden Valley Spicy Ranch powdered dressing mix, and 3 Tablespoons of powdered chicken bouillon, as well as a tiny sprinkling of coarse Kosher salt (I like my crackers a bit salty). I make a huge batch of these and store them in an airtight container and they will keep for about 2 weeks (though normally they only last one, they are so good!). Thanks for this recipe. It has helped me with maintaining my glucose levels, by giving me an excellent replacement for my favorite saltine crackers. 🙂

    1. Forgot to add: With the extra ingredients I also add a slight bit more water and oil, to maintain the original recipes consistency.

    2. Oh, yes, I’ve tried my homemade Ranch Powder in them. Have done an attempt at Chicken in a Basket Crackers grinding up the dehydrated veggies from Knorr vegetable soup along with the powdered bouillon. Found those too salty because I forgot to eliminate the salt also. But they were good enough to try again sometime. But combining the chicken AND Ranch, never thought to try that and will try to do that one of these days. I’m abstaining from crackers, breads and carbs right now, so it’ll be awhile. So glad you like this recipe. The nutty taste from the flax is so good I just don’t make any other crackers anymore. Glad I could provide a snack treat that is helping you maintain weight and BG levels. 🙂

  6. Amazing Crackers!! I am not partial to as much onion and pepper, so I will reduce some of that next time. But man these crackers are good! Whether it is with cheese and meat or tuna… Absolutely perfect. Thank You!!

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