Gluten-Free, Low-Carb & Still Delicious Crackers

These crackers filled the crispy void in my life. When health reasons forced me to alter my diet, I started decreasing the amount of gluten I ingested. So, no more crackers. But there was one caveat—my house abounded with much delicious, homemade guacamole, and there existed no nutritious vessel with which I could deliver it to my mouth! Sure, carrots could work, but I wanted more. I was desperate for something dairy-free, high-protein, low-carb, and crispy. Unimpressed with recipes I found online, I created these crackers in a time of dire necessity. They are the perfect protein-punch, minus all the wheat and gluten. Warning: these guys can be addictive!

Homemade Almond Flax Crackers

1c. almond meal
3/4c. freshly ground flax meal
1/4c. oat flour (make sure it is gluten free)
1 tsp. baking powder
1/2 tsp sea salt (or to taste)
2 TBSP whole flax seeds
1/2c. almondmilk (or milk substitute of your choice)
1 TBSP raw honey (use maple syrup/agave nectar to make them vegan)
coarse sea salt (optional)

-Preheat oven to 325 degrees F.

-In a medium bowl, mix together almond meal, flax meal, oat flour, baking powder, salt, and whole flax seeds.

-Add milk and honey to dry mixture. Stir with a fork to evenly incorporate. Donít worry if it looks dry. It takes a minute for the flours to absorb the liquids. (If, after a minute of stirring, the batter is still dry, add more milk one tablespoon at a time until the dough comes together into a kneadable ball.) Knead the dough ball with your hands until uniform.

-Place dough between 2 pieces of parchment paper, and roll out until thin, ultimately to your thickness preference.†(You may have to split the ball into 2 batches if your cookie sheet isn’t large enough to accommodate the whole ball rolled thinly.)

-Carefully peel off the top piece of parchment. Score squares, triangles, or diamonds into the dough with a butter knife.

-Place bottom parchment with crackers on a cookie sheet and bake 15 minutes. At this time, shut off the oven, rotate the pan 180 degrees, and keep the door shut for another 5-10 minutes, or until golden.

-Remove from heat and break a part into a bowl or towel. Let cool for 5 minutes. Grab your guacamole and get to work!

Almonds and flax seeds harbor a myriad of benefits for your body. Enjoy!

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Alexandra G.
Alexandra G.9 months ago

I´ll try it

Sarah Dyson
Sarah Dyson10 months ago

Thank you for sharing this. Mary also has some good ideas to help enhance the flavor of these crackers. There are many more people than we know that should be on gluten free diets and this could be a great addition. I have saved this!!!!

Angela K.
Angela K.10 months ago

Thank you

Mary M.
Mary M.10 months ago

This recipe looks really good. I'm going to try it but may also add some white and black sesame seeds, sunflower seeds and a little dried Italian herb blend since I also have these on hand and I love multi grain/seed foods. While I avoid gluten, I do eat some dairy so I think these tweaks would work well served with some fresh goat cheese. I think I'll make them for the AFC football game playoff party this weekend at my brother's house (who is also gluten intolerant). I love when people who have dietary restrictions refuse to settle for pre-made products that just don't satisfy and come up with delicious (and probably more healthy) alternatives that taste so much better (and share them with the rest of us!).

Elena T.
Elena Poensgen2 years ago

Thank you :)

Fred Hoekstra
Fred Hoekstra2 years ago

Thank you Jordyn, for Sharing this!

Natasha Salgado
Natasha Salgado2 years ago

Sounds good--will try it-thank you!

Camilla Vaga
Camilla Vaga2 years ago


Julie Cordner
Julie Cordner2 years ago

Hmm: look great...wonder how long they last (presumably in airtight container) or do they go soft quickly...? Will just have to give them a go... Thank you, Jordyn.

patricia yates
Patricia Yates2 years ago

Saved this recipe, thank you.