Savory Almond Flour Crackers (Gluten-Free, Dairy-Free)

Crunchy almond flour crackers flavored with black olives and shredded cheese – these are perfect for serving on a charcuterie board along with your favorite dips! Gluten-free, vegan and low-carb too! Go bake a batch today!

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Delicious Savory Almond Flour Crackers

When we have a gathering with friends and family, one of our favorite appetizers is crackers and dips.

We love serving our favorite homemade gluten-free crackers (paired together with creamy hummus, baba ganoush, guacamole or spinach dip).

And today, I’m sharing an almond flour cracker recipe that is filled with the flavors of black olives, cheese, and that you’re absolutely gonna love!

Why This Recipe Works:

• Simple Ingredients: The handful of ingredients required for making this almond flour crackers recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: These savory homemade crackers are simple to bring together, made from scratch in just 40 minutes!
• Totally Gluten-Free, Vegan & Low-Carb: The best part is that these crackers made with almond flour are 100% gluten-free, vegan, and low-carb too! This means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a vegan diet can enjoy these salty snacks without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these low-carb almond flour crackers.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chia Seeds: We’re making a chia mixture to replace an egg, so chia needs are necessary here. Alternatively, if you are not allergic to eggs, you may replace the chia and water mixture with 1 egg.
• Almond Flour: Make sure to use finely ground almond flour (NOT almond meal) for the best results.
• Parmesan Cheese: I used a dairy-free parmesan cheese to keep this recipe dairy-free. You can also use nutritional yeast if you prefer. If you are not lactose-intolerant, go ahead and use regular parmesan cheese instead. Alternatively, you may also use other types of cheeses such as pecorino romano or cheddar cheese.
• Olives: Chopped olives add a nice punch of flavor to these easy crackers. I personally prefer the taste of black olives to green olives, bu you can use whichever you prefer (just make sure to chop the olives finely).
• Olive Oil: I like using extra virgin olive oil, but you can also use another type of vegetable oil if you prefer (such as sunflower oil, avocado oil, canola oil, etc).
• Flax Seeds: I like sprinkling a handful of flax seeds on top of the cracker dough (I used golden flax seeds, but brown flax seeds will work too). However, this is entirely optional, so you can leave it out if you wish.

How to Make Almond Flour Crackers (Step by Step):

1. Prepare the Chia Mixture

In a small bowl, mix the chia seeds with water. Let the mixture sit for 10-15 minutes until they form a gel-like texture.

2. Prepare the Dough

In a large bowl, combine the almond flour, grated Parmesan cheese, chopped black olives, chia mixture, olive oil, and the pinch of salt.

Mix well until you get a thick and homogeneous dough.

3. Preheat Oven

Preheat the oven to 350°F.

4. Roll Out the Dough

Place the cracker dough on a sheet of parchment paper.

Cover it with another sheet of parchment paper and, use a rolling pin to roll out the dough to an even thickness (approximately 3-4 mm).

5. Sprinkle Cheese and Flax Seeds then Cut

Remove the top layer of parchment paper and sprinkle extra gluten-free Parmesan cheese and flax seeds over the dough, pressing gently to make them stick.

Cut the dough into small squares using a cookie cutter or a sharp knife.

6. Bake Until Ready

Transfer the piece of parchment paper with the cut-out dough squares to a large baking sheet and bake in the preheated oven for 10 minutes.

Then, increase the temperature to 450°F and bake for another 10 minutes, checking frequently to prevent burning.

7. Cool Completely Before Separating

Remove the baking sheet from the oven and make sure to let the crackers cool completely on a cooling rack before separating them. (TIP: Cooling the crackers fully before separating them will prevent them from breaking.)

Serve the cooled crackers with your favorite dip and enjoy!

Dish by Dish Tips/Tricks:

• Storage: Store the crackers in an airtight container at room temperature for up to a week, or freeze them for up to two months.
• Extra Crispness: If you want very crispy crackers, leave the crackers in the oven (turned off) for an additional 5-10 minutes after baking to remove any residual moisture.
• Optional Herbs, Condiments & Add-Ins: Incorporate dried herbs like oregano, thyme, or rosemary for an aromatic twist. For extra flavor, you can also add garlic powder, onion powder, or even ground paprika for a kick of heat. Feel free to add in poppy seeds or sesame seeds if you like too
• Thickness matters: Make sure to roll out the dough evenly to avoid some crackers from being undercooked or overcooked.
• Different Shapes: Experiment making crackers with different shapes using a variety of cookie cutters (e.g., triangles or circles) for fun and presentation.

What to Serve with these Savory Grain-Free Crackers:

• French Onion Dip (Gluten-Free)
• Easy Spinach Dip (Gluten-Free, Vegan)
• Buffalo Chicken Dip (Gluten-Free, Dairy-Free)
• Sausage Rotel Dip (Gluten-Free, Dairy-Free)
• Creamy Hummus (Gluten-Free, Vegan)
• Roasted Eggplant Dip (Gluten-Free, Vegan)

Gluten-Free Appetizer Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Almond Flour Crackers (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 28 crackers 1x
• Diet: Gluten Free

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Description

Crunchy almond flour crackers flavored with black olives and shredded cheese – these are perfect for serving on your charcuterie board along with your favorite dips! Gluten-free, vegan and low-carb! Go bake a batch today!

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon chia seeds
• 1/4 cup filtered water to hydrate the chia seeds
• 1 1/4 cup almond flour, finely ground
• 1/4 cup dairy-free grated Parmesan cheese + more for topping
• 6 black olives, pitted and finely chopped
• 1 tablespoon olive oil
• A pinch of salt
• 1 tablespoons flax seeds, for topping

Cook Mode Prevent your screen from going dark

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Instructions

1. Prepare the Chia Mixture: In a small bowl, mix the chia seeds with water. Let them sit for 10-15 minutes until they form a gel-like texture.
2. Prepare the Dough: In a large bowl, combine the almond flour, grated Parmesan cheese, chopped black olives, chia mixture, olive oil, and the pinch of salt. Mix well until you get a thick and homogeneous dough.
3. Preheat Oven: Preheat the oven to 350°F.
4. Roll out Dough: Place the cracker dough on a sheet of parchment paper. Cover it with another sheet of parchment paper and, use a rolling pin to roll out the dough to an even thickness (approximately 3-4 mm).
5. Sprinkle Cheese and Flax Seeds then Cut: Remove the top layer of parchment paper and sprinkle extra Parmesan cheese and flax seeds over the dough, pressing gently to make them stick. Cut the dough into small squares using a cookie cutter or a sharp knife.
6. Bake until Ready: Transfer the parchment paper with the cut-out dough squares to a large baking sheet and bake in the preheated oven for 10 minutes. Then, increase the temperature to 450°F and bake for another 10 minutes, checking frequently to prevent burning.
7. Cool Completely Before Separating: Remove the baking sheet from the oven and make sure to let the crackers cool completely before separating them. This will prevent them from breaking.

Notes

Chia Seeds: We’re making a chia mixture to replace an egg, so chia needs are necessary here. Alternatively, if you are not allergic to eggs, you may replace the chia and water mixture with 1 egg.

Almond Flour: Make sure to use finely ground almond flour (NOT almond meal) for the best results.

Parmesan Cheese: I used a dairy-free parmesan cheese to keep this recipe dairy-free. You can also use nutritional yeast if you prefer. If you are not lactose-intolerant, go ahead and use regular parmesan cheese instead. Alternatively, you may also use other types of cheeses such as pecorino romano.

Olives: Chopped olives add a nice punch of flavor to these easy crackers. I personally prefer the taste of black olives to green olives, bu you can use whichever you prefer (just make sure to chop the olives finely).

Olive Oil: I like using extra virgin olive oil, but you can also use another type of vegetable oil if you prefer (such as sunflower oil, avocado oil, canola oil, etc).

Flax Seeds: I like sprinkling a handful of flax seeds on top of the cracker dough (I used golden flax seeds, but brown flax seeds will work too). However, this is entirely optional, so you can leave it out if you wish.

Extra Crispness: If you want very crispy crackers, leave the crackers in the oven (turned off) for an additional 5-10 minutes after baking to remove any residual moisture.

Optional Herb Add-Ins: Incorporate dried herbs like oregano, thyme, or rosemary for an aromatic twist.

Thickness matters: Make sure to roll out the dough evenly to avoid some crackers from being undercooked or overcooked.

Different Shapes: Experiment with different shapes (e.g., triangles or circles) for fun and presentation.

Storage: Store the crackers in an airtight container at room temperature for up to a week, or freeze them for up to two months.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Appetizers
• Method: Baking
• Cuisine: Western