• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Low-Carb, So Simple!

  • Home
  • About
  • Meal Plans
    • The Ultimate Weight Loss Kick-Start 7-Day Keto-Paleo Meal Plan
  • Recipes
    • Accompaniments & Side Dishes
    • Appetizers
    • Breakfasts
    • Breads
    • Desserts
      • Brownies, Blondies & Bars
      • Candies & Chocolate
      • Cookies
      • Fruits, Berries & Jams
      • Ice Creams & Frozen Treats
      • Icings, Spreads & Fudges
      • Jellies, Custards, Mousses & Puddings
      • Muffins & Cupcakes
      • Pancakes & Waffles
      • Pies, Cobblers & Crumbles
    • Drinks
    • Main courses
    • Salads
    • Sauces & Dressings
    • Snacks & Savory Treats
    • Soups
  • My Pantry
  • My Library
  • Contact

Grain-Free Crackers with Olive Oil (Dairy-Free)

July 6, 2012 By elviira 6 Comments

Grain-Free Crackers with Olive Oil | Low-Carb, So Simple!

When making experiments with my 1-2-3 Bread I once brushed the loaf generously with extra virgin olive oil, and sprinkled with unrefined sea salt. The crust was crunchy and deliciously salty. That gave me an idea to try out crackers with the same method — almond flour and eggs, brushed with extra virgin olive oil and sprinkled salt on top.

After few attempts I found the best ratio between almond flour and eggs. Then adding olive oil and salt wasn’t much of rocket science. The result: simple but delicious, very very addictive crackers. Easy to modify as well, of course.

 

 

 

Grain-Free Crackers with Olive Oil (Dairy-Free)

2 cups = 480 ml = 230 g almond flour (preferably organic)
2 extra large organic eggs
1.5 fl. oz. = 40 ml organic extra virgin olive oil
1 tablespoon unrefined sea salt (or to taste)

 

Directions

  1. In a medium bowl, mix the almond flour with eggs so that there are no lumps. This is best done by hand. You don’t have to knead the dough, just mix until it’s smooth.
  2. Cover the dough and chill it for at least half an hour. One or two hours is even better.
  3. When ready to bake, preheat the oven to 300 °F (150 °C).
  4. Shape the dough into small walnut-size balls, place them on a baking sheet lined with parchment paper and flatten them with wet hands to 1/6 inch (0.4 cm) crackers. Or use a rolling pin and a cookie cutter to make your preferred shapes.
  5. Brush the crackers really generously with olive oil and sprinkle salt on top.
  6. Bake for some 10 minutes, or until golden brown. Be careful, the crackers get too brown very easily.
  7. Let cool. The crackers will get crunchier after cooling down.
  8. Store in a cool and dry place.

 

 

 

Nutrition information Protein Fat Net carbs kcal
The whole batch: 65.1 g 163.0 g 21.9 g 1815 kcal
Per cracker if 46 crackers in a batch: 1.4 g 3.5 g 0.5 g 39 kcal
Per cracker if 70 crackers in a batch: 0.9 g 2.3 g 0.3 g 26 kcal
Per cracker if 92 crackers in a batch: 0.7 g 1.8 g 0.2 g 20 kcal

 

 

Grain-Free Crackers with Olive Oil and Various Toppings | Low-Carb, So Simple!

 

Tips for making the crackers

It might be a good idea to start with a bit less almond flour, and add more if needed. The dough should be easy to handle, not too soft, not too hard, and you should be able to shape balls easily especially after the dough has chilled in the fridge.

I’ve used extra large (60 g) eggs, so they need more almond flour than smaller eggs. If you use smaller eggs, adjust the amount of almond flour according to them. As a matter of course, it’s easier to add almond flour than to remove it.

I used a rolling pin and a round cookie cutter with 1 1/2 inch (3.8 cm) diameter. I took a small handful of dough at a time, placed it on a baking sheet lined with parchment paper and placed another parchment paper on the dough. I rolled the dough until it was approximately 1/6 inch (0.4 cm) thick, removed the topmost parchment paper and took some 6–9 crackers at a time with the cookie cutter. Like this the yield was 92 crackers.

You can also divide the dough in two or three pieces, roll out one piece at a time between two pieces of parchment paper, remove the topmost paper and cut the dough with a knife or pizza cutter into squares and then brush the whole thing with olive oil and sprinkle salt on top.

 

My experiments with the crackers

Like mentioned, I got the idea for simple crackers from my 1-2-3 Bread. Since crackers basically don’t need any chemical leavening agent, the first thing was to leave out baking powder. I also used one egg less to get the dough more solid so that it was easy to shape.

First I tried with 2 cups (480 ml = 230 g) of almond flour and 2 eggs. I always use extra large eggs. That worked fine, but I wanted to experiment more. Next I tried with 2 1/2 cups (600 ml = 280 g) of almond flour and 2 eggs, and although that worked fine, I wasn’t that satisfied with the texture than with the first experiment.

Next I reduced the amount of almond flour and used 2 1/4 cups (540 ml = 255 g) and again 2 eggs.  The texture was again good, but I was the most satisfied with the first experiment, so using 2 cups (480 ml = 230 g) of almond flour.

 

Tips for variation

You can vary these crackers very easily. Below some ideas for toppings what you can sprinkle on top before baking:

  • Chopped dried or fresh herbs. Thyme, basil and rosemary are just a few delicious examples
  • Crushed chili or chili powder for hot and spicy flavor
  • Garlic powder or powdered onion for tasty flavor
  • Grated Parmesan for cheese crackers
  • Seeds like sesame and sunflower seeds. It’s better to press them slightly onto the dough, otherwise they may fall off.

 

It’s horrible to think how unhealthy the commercial crackers usually are: full of wheat powder, hydrogenated fats, flavorings, even sugar and high fructose corn syrup. Yuk. You really don’t need that many ingredients to make crackers which beat the commercial ones what comes to both healthiness and flavor. You actually don’t need any chemical leavening agents either.

I love to eat these crackers with a cold drink made from white wine (alcoholic or non-alcoholic, depends on the mood and the occasion) and sparkling water, it’s some kind of a spritzer which I have modified from the usual wine spritzer.

In what kinds of occasions you prefer to have your crackers? Hot summer day snack with a glass of cold self-made lemonade? In a hurry when your stomach is rumbling and hunger requires immediate relief? In the night with a refreshing glass of wine when the kids are in the bed  and you have some time to indulge yourself? Easy-to-carry hiking food? Anytime?

 

Grain-Free Crackers with Olive Oil (Pile) | Low-Carb, So Simple!

 

 

Related posts:

Chives andSour Cream Crackers, pile and cream cheese | Low-Carb, So Simple!Sour Cream and Chive Crackers (Egg-Free) Easiest Curry Parmesan Crackers | Low-Carb, So SimpleEasiest Curry Parmesan Crackers Chicken Pops | Low-Carb, So SimpleChicken Pops Pecan-Crusted Chicken Fingers | Low-Carb, So SimplePecan-Crusted Chicken Fingers

Filed Under: Snacks & Savory Treats Tagged With: almond flour, carbs under 5, cracker, dairy-free, snack

Previous Post: « Creamy Orange Ginger Chicken
Next Post: White Wine Spritzer »

Reader Interactions

Comments

  1. Donya

    June 30, 2014 at 21:49

    What kind of almond flour do you use for the crackers?
    I tried an almond meal/flour kind and the crackers turned out grainy. I wasn’t able to purchase just almond flour at my grocery store. I read that they are interchangeable in recipes except a few. Also, i may have made them too thick. I want to try again. Thanks.

    Reply
    • elviira

      June 30, 2014 at 22:33

      Hi Donya, first of all, thank you for trying out my recipe. I’m sorry to hear that the crackers didn’t turn out perfectly.

      If you know the brand Bob’s Red Mill, the almond flour I use is just like theirs. It is not extremely fine, but fine enough to produce relatively smooth texture. With almond flour, the coarseness unfortunately varies even within the same brand, which makes the baking a bit difficult from time to time. Sometimes I have sifted out the biggest pieces of almonds from very coarse almond flour.

      Which brand did you use? I think the stuff which is sold as almond meal is often too coarse for baking. However, this depends on the brand. It’s really a pity that the coarseness varies so much.

      Reply
      • Donya

        July 1, 2014 at 03:23

        I used Bob’s Red Mill the finely ground almond meal/flour (from blanched whole almonds) one. That’s all they had at my WF store. I can order online almond flour only. I really want to make these crackers. I would love to add another food to my snack list, especially crackers. I appreciate your help.

        Reply
        • elviira

          July 1, 2014 at 06:34

          Hi Donya, now I really wonder, since Bob’s Red Mill almond flour has usually been okay for baking. Maybe that batch is just more coarse than normally? Like I said, it’s really a pity that the quality and coarseness of almond flour varies even from one batch to another.

          The almond flour crackers are inevitably grainier than those made from wheat flour, but the graininess shouldn’t be disturbing. Naturally, the finer the flour, the finer the texture or the cracker. I wish I could help you somehow. I try to figure out something and I’ll come back to you.

          Reply
          • Joy Postell

            November 9, 2019 at 17:25

            Perhaps putting the almond flour in a blender before using it in the recipe would give the flour a finer texture?

          • elviira

            November 9, 2019 at 18:42

            Yes, if you want a finer texture 🙂

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Awards

Welcome to My Blog!

Elli_henkilökuva_kaulin_neliö

Hi! I’m Elviira, Certified Keto Coach, Certified Nutritional Adviser, and Finland-based blogger. My passion is to help you with innovative gluten-free, sugar-free low-carb and keto recipes that are of high quality, simple, and super-easy to make. Forget the complex recipes with dozens of ingredients; meet the true art of easiness and simplicity!

Keto Coach Badge New

Order My Book:

Get My Weight-Loss Meal Plan:

Image of the Cover of The Ultimate WEIGHT LOSS KICK-START 7-Day Keto-Paleo Meal Plan

Get My Keto-Vegan Meal Plan:

My 7-Day Keto-Vegan Meal Plan

Get My eBooks:

Subscribe to This Blog:

Terms Display
carbs under 5 dessert carnivore fiber-free chocolate dairy-free appetizer berry accompaniment breakfast drink fruit bacon ketovore cheese almond flour ice cream fat bomb chicken egg-free holiday bread frosting dip beef candy cookie finnish cake halloween fish icing coconut flour christmas jam fudge almond butter custard book bar cracker cocktail fathead giveaway how to lamb blood calories guest post brownie

Join over 700,000 Facebook fans for extra recipes, giveaways and other fun!


Follow us – get the free Keto App

Footer

  • Privacy Policy, Disclaimer and Affiliate Disclosure
All text and images are fully copyrighted. Unauthorized use is strictly prohibited and all possible legal actions will be taken if any copyright infringement is noticed. If you wish to use images on this site, contact first to info @ lowcarbsosimple.com and always link back to lowcarbsosimple.com if you refer to any material (e.g. text or images) used in this site.
DMCA.com Protection Status

Copyright © 2025 Low-Carb, So Simple! on the Foodie Pro Theme