Home ยป cookies ยป Nice ‘N Buttery Almond Crackers ๐Ÿง€ gluten free & keto

Nice ‘N Buttery Almond Crackers ๐Ÿง€ gluten free & keto


  1. Rose Pierce says:

    5 stars
    Thank you thank you! My whole family thanks you! These are divine! I split the batch and did some thin and golden brown, then a little thicker and just barely brown. Topped with Everything Bagel. Will be making these again and again!

    • Sylvia says:

      Scroll down to the nutrition info. If you make 40 crackers, then each one is 0.5 net grams.
      So it depends on how many you eat as to how many carbs you take in.. The serving is up to you.

  2. Mary says:

    I decided a few weeks ago to start a low carb/ keto diet for the New Year to shed 20 lbs and be healthier. I bought all the ingredients I need over the weekend and just made these crackers earlier today. I only got 24 so probably didn’t roll them thin enough. I sprinkled kosher salt, cracked black pepper and rosemary. I baked them in the oven and then did the re-bake to crisp them up. They’re really good and I’ll be making these again soon.

    • Paola van der Hulst says:

      I would instead look at the dozen keto cookie recipes on the site Elaine ๐Ÿ˜‰ In the upper left you’ll find a search bar, just type in cookie or cookies and you’ll get them all! xo!

  3. Sylvia says:

    These crackers are amazing. I close my eyes and they taste like the Keebler butter crackers. This is my keeper recipe forever!!!! I am so glad I found this website…

  4. Anne says:

    5 stars
    Oh my gosh! These crackers are amazing! I cut mine slightly smaller (like wheat thins size) and can hardly wait for them to cool! They are definitely sturdier once cooled. And I cant wait to have some with goat cheese for lunch tomorrow ๐Ÿ™‚
    These come together so simply, I found if I split a batch onto two cookie sheets I got nice thin crackers with enough space to get a spatula under!
    I also used a greased cookie sheet for one batch since I ran out of parchment paper. Worked just fine!

  5. Jackie Spahr says:

    Re: the note using the dough right out of the freezer, wouldn’t you need to let it defrost in order to roll out? I can hardly wait to try them.

  6. BarbaraMaria says:

    My husband can’t have nut flours. I don’t suppose there are any substitutions? He NEEDS a Keto-type cracker but would have to take a multitude of digestive pills for the almond flour.

  7. Jehnika says:

    5 stars
    These are wonderful! I topped mine with an “Everything but the bagel” seasoning. Was wondering how to store these? Counter top, fridge, freezer?

  8. Marcelle says:

    5 stars
    Ok…”crackers” has been on the list on my fridge for me to make for two months. Today I FINALLY got around to making this recipe because I have fellow keto/paleo company coming tomorrow and I gotta tell ya – THIS IS DANGEROUS! I was going to do just sesame seeds and garlic as a topping and at the very last minute I decided to sprinkle them with Trader Joe’s Everything But the Bagel Seasoning and SOMEONE HAS TO COME AND PULL ME AWAY FROM THE BAKING SHEET! O…M…G… – They are to DIE FOR!

    • Lisa says:

      5 stars
      Thanks for the seasoning recommendation! Last night I baked my first batch plain, but I was curious to try a cracker with the Trader Joeโ€™s Everything But the Bagel Seasoning. OMG! Now I’ve got to make another batch just so I can have some EBBS crackers. This is so exciting and I can’t get over how easy it is to have customized crackers just for me. YAY!

      Thanks Paola!

      • Matt says:

        it looks like it’s .5/g carbs per cracker. If you eat all of crackers, if you’re doing keto, that is all your carbs for the entire day.

        Use sparingly.

  9. Judy says:

    5 stars
    Just made these delicious little crackers! Thanks for a great recipe! Since we don’t need to be gluten-free, I added a full 1/4 cup vital wheat gluten to the dry ingredients to give a little more body and strength to the dough. Also cut the butter and egg into the dry ingredients after they were blended. I only had enough parchment to roll & bake them on. In lieu of a top sheet for rolling, I flattened the dough with my hands and then sprinkled on my “everything” topping a bit heavier than if I’d had a parchment on top. It rolled beautifully, nice and thin. They are so good! They are buttery – as you said – so tender-crisp and for a fairly delicate cracker, they are surprisingly sturdy. No falling apart in my hand.
    Thanks again for another terrific recipe! Sometimes you just need something crunchy!

  10. Denise says:

    Could you use butter flavored coconut oil or coconut oil with butter extract in place of the butter? Need dairy free. Just checking. โ˜บ๏ธ

  11. Mari says:

    I made these last night! I love the taste, however they were SUPER crumbly. Could barely cut or hold them without feeling they were going to break all over the place. Any advice on how to prevent that? I followed the recipe to the T. ๐Ÿ™

    Mine also came out looking very dark brown. Perhaps my almond flour doesn’t work well with this?

    • Paola says:

      Hi Mari! Did you use almond meal instead of flour? That would account for both the crumbliness and the dark brown color (other than, of course, burnt cookies ;)!) Other than that crumbliness could also be due to a not so good xanthan gum (I use Bob’s and have found a couple others don’t bind so well?). Hope this helps! xo

  12. Sri says:

    I just made this crackers and i love it, i love your recipes and can’t wait to try your other recipes thank you for sharing

    • Paola says:

      Hi Jenny! You won’t get the same results without the xanthan gum (it replaces gluten). But you can technically substitute with twice the amount of flax meal for second-best results. xo!

    • marilyn says:

      I would try substituting lard or chicken fat for the butter…or if you are not too concerned one of the butter flavored shortenings….you could add in butter flavoring to either lard or chicken fat….should work…

  13. Courtney K says:

    Quick question, so each cracker is .5 carbs for a ketoer (like me) and 1g of protein? Or am I reading this wrong. Iโ€™m not sure I could eat 1 cracker lol

    • Paola says:

      Hi Courtney! Yes that’s correct! Well you can eat as many as your macros allow. I just did the nutrition info per cracker as it’s (usually!) less confusing to readers and they can simply multiply it by the amount they eat. So if you eat 6, that’ll be 3g net carbs ๐Ÿ˜‰ xo!

  14. Michelle B says:

    With regular flour I always prepare my short crust pastry w a hand pastry cutter and prefer the results far above food processor dough. In fact, I really hate using the food processor, I am pretty quick w my hands and there is less clean up. But, I am out of my element w almond and coconut flour. Can I prepare these recipes by hand w a pastry blender? Or is a food processor a must?

    • Paola says:

      Hi Michelle! I’m amending my reply as I thought you had commented on the keto pie crust (which can definitely be done with a pastry cutter!). For these you don’t need to have a food processor (it’s not in the instructions?), but you do need a hand blender to cream the butter. xo!

  15. Jackie Burrell says:

    I love your recipes, but sure wish standard measurements can be used. I’ve searched for fifteen minutes now on how much 192 grams of almond flour is and the 80 g of butter and have yet to find an answer. Do you use a calculator of some kind you could share so this won’t be such a hassle each time? Would sure appreciate it !

    • Paola says:

      Hi Jane, that’s the yield of the recipe. The nutrition facts were calculated per 2-inch cracker (as stated in the recipe notes) xo!

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