Parmesan Almond Flour Crackers

Recently I made my delicious Almond Flour Crackers and having tried three different toppings I kept thinking about other flavour combinations to create.  I love cheese biscuits so Parmesan came to mind pretty quickly.  With such a strong taste, you don’t need much of it to flavour the crackers so they don’t get greasy and they retain their crunch.  These Parmesan Almond Flour Crackers are crunchy and crisp and perfect for dipping or for using as a base for your favourite toppings –  meats, cheeses, patés or spreads all work well.Parmesan Almond Flour Crackers by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Sugarfree, Paleo, SCD, Vegan, Vegetarian, Whole30, Low Carb, LCHF

How to make Parmesan Almond Flour Crackers

Start by preheating your oven to 180C (350F).  Grate the Parmesan Cheese and add half to a mixing bowl.  Add the rest of the ingredients to the bowl, the egg, olive oil and almond flour (ground almonds) and season with plenty of salt and pepper.

Mix together to incorporate everything and keep mixing until the dough starts to clump together.  Then you can  use your hands to form it into a ball.  Almond Flour Crackers - 3 ways by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Sugarfree, Paleo, SCD, Vegan, Vegetarian, Whole30, Low Carb, LCHFRoll the ball out between two sheets of parchment paper until it is a couple of millimetres thick.

Sprinkle the rest of the Parmesan Cheese over the top and press down lightly to help it stick.  Using a sharp knife or pizza cutter, score lines into the dough.  This will allow you to break the crackers into squares once they are baked.  About 2×2 inches is a great size for a cracker but it depends what you are using them for.  If they’re for canapés you probably want a smaller, more bite-sized version.  Transfer the crackers on the bottom sheet of parchment paper onto a baking tray.  Bake in the oven for about 10 – 15 minutes, checking regularly.  They can burn easily so make sure you keep an eye on them.  Once the crackers have turned golden brown take them out of the oven and allow them to cool.Parmesan Almond Flour Crackers by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Sugarfree, Paleo, SCD, Vegan, Vegetarian, Whole30, Low Carb, LCHF

Break the Parmesan Almond Flour Crackers into individual squares and serve with a dip or some cheese or anyway you like.  I like them dipped into some really good quality olive oil or served with my Mango Salsa or Guacamole.  Top them with tapenade for a fancy appetiser or some brie and caramelised onions.  They will keep for up to 10 days in an airtight container and keep their crunch for a few days.  If you find they go a bit soft, you can crisp them up by drying them out for another couple of minutes in the oven again.Parmesan Almond Flour Crackers by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Sugarfree, Paleo, SCD, Vegan, Vegetarian, Whole30, Low Carb, LCHF

Print Recipe
Almond Flour Parmesan Crackers
Parmesan Almond Flour Crackers by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Sugarfree, Paleo, SCD, Vegan, Vegetarian, Whole30, Low Carb, LCHF
Prep Time 10 minutes
Cook Time 15 minutes
Servings
crackers
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
crackers
Ingredients
Parmesan Almond Flour Crackers by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Sugarfree, Paleo, SCD, Vegan, Vegetarian, Whole30, Low Carb, LCHF
Instructions
  1. Preheat oven to 180C (350F).
  2. Grate the parmesan cheese.
  3. Add half of the grated cheese to the mixing bowl along with the egg, olive oil, almond flour (ground almonds) and plenty of salt and pepper.
  4. Mix until the dough starts to clump together.
  5. Form into a ball and roll out between two sheets of parchment paper to a couple of millimetres thick.
  6. Sprinkle the rest of the parmesan cheese over the top and press down lightly to help it stick.
  7. Score lines into the dough to allow you to break the crackers into the required size once they are baked. (about 2x2 inches is good but it depends on what you want to use them for).
  8. Bake in the oven for 10 - 15 minutes checking regularly. They can burn easily so make sure you keep an eye on them. Once the crackers have turned golden brown remove them from the oven and allow them to cool.
  9. Break them into individual squares and serve with a dip or some cheese or anyway you like.

Allergy & Dietary Information for Parmesan Almond Flour Crackers

This recipe is Grain-Free, Gluten-Free, & Refined-Sugar Free.  It’s also suitable for Paleo, SCD (Specific Carbohydrate Diet) Low Carb & Vegetarian Diets.

See my Products Page for Ingredients & Bakeware that I recommend.

Pin it for later Parmesan Almond Flour Crackers by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Sugarfree, Paleo, SCD, Vegan, Vegetarian, Whole30, Low Carb, LCHF

12 Comments Add yours

  1. Claire says:

    I really can’t decide if I like the sound of these or not. Might have to make some to find out haha

  2. kage2015 says:

    I make all kinds of different crackers but have never made almond crackers before. Will be trying this out.

  3. I love the thought of making my own crackers especially almond. Looking forward to making them. Thanks.

  4. Parmesan is the perfect topping for homemade crackers!

  5. Kayla says:

    I will definitely be trying this! Thanks for sharing 🙂

  6. angrisk says:

    Hey, this looks like a great recipe! I tried to make crackers one time to no avail. I am gong to give this a try….PINNED it for later!!!!!!!!

  7. you impressed me with the fact that you made your own crackers but these also sound pretty darn good!

  8. Ashley says:

    These really sound Delish!! Thanks the recipe!

  9. bitesofflavor says:

    I’ve never cooked with ground almonds, but definitely want to start. These sound great!

  10. Ellie says:

    Sounds absolutely delicious! 🙂

  11. Bailey says:

    These look amazing! And incredibly unique!

  12. yukti says:

    interesting receipe. will try

I'd be thrilled to hear any comments you have. I read each and every one and it means so much to me!