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


  1. 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.

    • Paola says:

      Sunflower seed flour!! Just be sure to use baking powder rather than soda (it turns green sometimes with leavening agents). I think the taste will work great here too ๐Ÿ˜‰

  2. Jehnika says:

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

  3. Marcelle says:

    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!

    • Paola says:

      OMG lol Marcelle so awesome to hear! And def yes on the Trader Joe’s topping! It’s absolute crack!

  4. Judy says:

    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!

  5. 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

    • Paola says:

      Hi Denise! In all honesty I’ve never tried butter flavored coconut oil. But I can tell you that when I’ve tried to make cookies with coconut oil they don’t quite crisp up properly. ๐Ÿ™

  6. 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

  7. 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!

  8. 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!

  9. Mary Anne Stein says:

    These are by far the best keto crackers we’ve made! Wonderful taste and an actual crunch! Ty again!

  10. 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!

  11. 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 Jackie! I do share them! Just click on US Cups below the ingredients for an instant conversion ;)! Xo

    • 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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