Almond-Arrowroot Crackers

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Almond-Arrowroot Crackers

I recently 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!  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

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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. tracy

    hi peggy – i have a freezer full (well 2 bags) of hazelnut meal – would that work do you think instead of the almond?

    1. Sure! They will perhaps taste a wee bit different. I don’t use it too often as it is more expensive, but I use it occasionally for the different taste. Hope you like these,Tracy. They are just so good! 🙂

    1. I honestly have no earthly idea. Oat fiber adds “flour-y” taste; psyllium will not (has an earth-y taste). Oat fiber adds to brittleness/crispness; psyllium will not and would tend to soften. So my gut feeling is your answer is no. But I’ve never tried it. What do I know??

    1. Well I guess THAT’s a positive indicator. So glad you like them, Jen. But it may perhaps not be such a good thing your co-workers do, too. 🙂 They are my favorite crackers, too, of all my recipes.

        1. So glad you like them, Jayne. For some reason they’re not too good to me when still hot. But once they cool, or a day later, those flavors “mellow” nicely. 🙂

  2. Jo-Anne Morrison

    Peggy, I made the crackers with Chia ground instead of the flax as the flax has too much estrogen for my health (800 more estrogen than Soy!). so someone on Brittany’s site suggested to substitute the Chia for the flax which worked fabulous 1/2c ground (roughly 1/3c whole) for the 1/3 flax that they used in the Pizza crust you mentioned.
    Well I was not disappointed, they were great.
    I think the next time I will try to roll the dough in a log then chill a bit , then slice. This way I will have less issues with getting the uniform evenness when rolling between parchment. (maybe more work?!)
    Thanks again Peggy for the recipe.

    1. Glad to hear the chia works in these. I’m baking a batch right now, but his version is an Einkorn flour version, with 1 c. Einkorn. Can’t wait to see how they come out. 🙂

      1. tracy

        hi there – re the chia seeds – (hi Peggy!) – so for this cracker recipe it would be 2/3 a cup of chia seeds ground into the recipe instead of flax right?

        1. I just don’t know. You can try a 1 for 1 exchange. I’m not sure they will cook up right without any flax. You’re taking out the main ingredient and subbing in a VERY different one in texture. Flax, in moisture, swells; Chia seeds, in moisture gel. So it’s really your experiment. Would be curious and love to hear back if they come out like crispy crackers. You’ve asked about two major subs, so I make NO guarantees they will be good or cook right.

        2. Tracy

          Understood. I have loads of flax in the freezer but a only bit of chia in the cupboard…so flax it is! Thanks heaps…making today!

    1. I’m glad you like it, Amie. I think it’s the best one I’ve created so far. Short of trying to figure out how to get them whiter, LOL, I confess I’m not trying to hard to improve on this one. 🙂

  3. Wendy G.

    These are the best. I have been trying different cracker recipes for years. I only made half of a batch and I am now regretting that! This is my new go-to cracker recipe. I am going to try your foccacia bread recipe next!

    1. They are most definitely not the same thing. Oat bran is very high in carbs. Oat fiber is so high in fiber, it it virtually 0 carb. Oat fiber is not sold in your average store. You can buy 1# bags on-line at or 4$ bags at The rare health food store might carry it, but not very likely. Google it and you might find more sources.

  4. Suze

    Peggy, I wonder how these would taste with cashew instead of almond…I have a niece who is allergic to almond…Have you ever tried with a different nut?

    1. Well I’m sure they’ll cook right. Cashews have a sweet edge to their flavor, so the crackers will be ever so slightly sweet. Perhaps the pepper or seasoning you choose will disguise that. Hope you like these. They are SO good.

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