My Egg-Free Keto Crackers are the perfect low-carb snack. With their incredible crunch and classic flavor, they taste like a multi-grain cracker. In fact, they’re totally grain-free, made with a healthy low-carb, high-fat base of almond flour, macadamia nuts, flax, and hemp.
How to Make Keto Crackers
These Egg-Free Keto Crackers are a cinch to throw together. All you need to do for this recipe is throw the ingredients in a food processor, pulse, and you’re off to the races!
Egg-Free Keto Crackers
It’s so hard to find good keto recipes that are egg-free. That’s why I created my Egg-Free Keto Crackers. If you have egg allergies, check out my Egg-Free Recipes page!
Is the Keto Diet Good for Celiac Disease?
I was diagnosed with Celiac Disease in 1998, and knew right away that the typical high-carb gluten-free diet would not help me heal, so I went grain-free shortly thereafter. I made it my mission to turn all of my favorite recipes into low-carb, grain-free classics. I have decades of experience with this and hundreds of recipes here for you. If you follow a low-carb high-fat diet, you’ll want to take a look at my Keto Diet Recipes page.
Egg-Free Keto Crackers
Ingredients
- ½ cup blanched almond flour (not almond meal)
- ½ cup macadamia nuts
- 1 tablespoon coconut flour
- ¼ cup pumpkin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons raw sesame seeds
- 2 tablespoons hemp seeds
- 1 tablespoon golden flaxmeal
- ½ teaspoon celtic sea salt
- 1 tablespoon palm shortening
- ¼ cup water
Instructions
- Pulse almond flour, macadamias, and coconut flour in a food processor until well ground
- Pulse in seeds, flaxmeal, and salt until almost fully ground (leave a little texture for crunch)
- Pulse in shortening, then water until dough forms
- Separate dough into two halves
- Place each half of dough between two pieces of parchment paper
- Roll out dough to ⅛-inch thick, then remove top piece of parchment paper
- Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
- Cut into 2-inch squares using a pizza cutter or a knife
- Bake at 300°F for 20 to 25 minutes (or dehydrate, haven’t tried so you will need to experiment)
- Serve
Get the New York Times Best Selling Low-Carb Cookbook
If you’re looking for a fantastic low-carb cookbook with easy keto recipes, grab a copy of Paleo Cooking from Elana’s Pantry! For those that already have it, I provide all of the macronutrient ratios for the recipes right here! If you don’t have it take a sneak peek to see what you’re missing.
The inspiration for this gluten-free cracker recipe came from my friend Betsy. She came over one Saturday afternoon so that we could go for a hike. We did, and then we set out to bake our way through my kitchen and this easy keto cracker recipe was the result.
Low-Carb Recipes
Here are some of my other easy low-carb, recipes for you!
This post is an oldie but goodie from the archives, I first published this recipe in February 2011.
AllieNic@ Frisky Lemon says
YUM! Grain-free is the way to be! I’m definitely going to try these…maybe in the dehydrator!
Thanks for sharing!
Elana says
Allie, you’re welcome!
Robin at Stone Soup Homeschool Network says
Thank you! We are moving to a “primal” low carb diet as well. Giving up things like crackers has been a challenge—mostly for my kids.
Elana says
Robin, you’re welcome!
Jenny Eliuk @ Stay on Path says
I’m interested in trying these because I just get bored with the same GF crackers all the time, and up in the high country we have very limited options compared to Boulder. How would you say they “stand up” to being used with dips? Do they break easily?
Elana says
Jenny, they’re great for dipping!
Kristen says
These look good. Why shortening and not a different oil?
Kelly says
I was wondering the same – plan to try this using coconut oil. But would love to know in advance if there is a better substitution for the shortening. Thank you! :) Kelly
Treens says
How did it go with the coconut oil?
I don’t have any shortening and would love to know a common substitute.
Thank you! :)
Kelley says
Sounds good, but I’d love to know the nutrition info that goes with this – calories, carbs, fat, etc…
Elana says
Kelley, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
sas says
These look really great, Elana. I’m going to try them for sure—and I love that they are egg free (the egg thing can keep some of your delicious creations off my plate)! I think I will try them without the shortening…. Thanks!
Elana says
Sas, you’re welcome!
Joie says
These look great. I worry about flax, nuts, and hemp though. I have an extremely upset digestive system and am currently trying to figure things out (I’ve heard everything from bacterial overgrowth, excess acidity, and IBS). But my issues are not good! I’d like to figure out a good “meal plan” that is not calorie restrictive (if you have specific meal plan samples for 1-2 days that you follow, let me know – my email is attached).
I have thought about putting chia seeds in my smoothies. But I’ve heard those can be havoc on digestion since they are so tiny and can get “caught up”.
I might try these crackers though.
I’m looking for a nice “bread” recipe. Maybe a coconut flour or an almond flour. I notice your almond ones call for flax and stuff, which I am not sure about.
I’ve found some coconut flour ones on the web; but there seem to be a range of some with a LOT of eggs, or only one or two. I love whole eggs, but I eat alot of them in a day time anyway, and worry that too many in a bread will only contribute more that might not be so good. It is hard to know what to do that will gentle and kind to my stomach.
Kathleen says
Just a thought to share…fungus (yeast, mold, etc.) can be at the core of many health problems. Doug Kaufmann at http://www.knowthecause.com has done a lot of research in this area and has a wealth of information on his website about how to eat to kill fungus in one’s body. Fungus is way more than Candida issues and abounds in foods we eat, especially grains. His eating plan is probably similar to the Paleo diet in some respects as one only consumes foods that fungus cannot live on (meat, veggies, seeds, nuts, very limited fruit), gradually adding things in but leaving some things out ideally forever. There are lots of testimonies of aliments doctors couldn’t cure being healed by eating to starve fungus, as well as people recovering from ailments the doctors could never identify what was the cause. It’s worth your time to investigate. I am giving this a try and am seeing some improvement after just a couple of weeks!
I have to say I love Chia, but have to limit or eliminate it’s use in our home. I have a little one allergic to eggs. One Tablespoon of ground chia meal (I grind chia seed in a coffee grinder-we don’t drink coffee) mixed with 1/4 cup water, let sit to gel a few minutes, makes a wonderful egg substitute in any baking recipe I’ve tried so far. However, little one number two has broken out in hives in reaction to the chia and has gas from it. One can’t have eggs, one can’t have chia. Creative mom will have to work on this some more! However, there is a great recipe for raw chocolate pudding at The Spunky Coconut that is thickened with ground flax and chia that is just wonderful!
Mary-An says
Is your little one also allergic to flax seeds? Flax meal can be mixed with water in the same way chia meal is used (though often slightly more is added to the same amount of water). It makes an excellent substitute. Certain mashed or pureed fruits (such as banana, apple, pear, etc) work well as an egg substitute in many recipes, too, although they do of course make the recipe sweeter. Cooked pureed carrots, sweet potato/yam, pumpkin or other winter squashes, parsnips, and some few other vegetables also can work as egg substitutes quite nicely. There’s almost always a way to get around allergies! Good luck!
Maureen Joyce Giasson says
Try using potato starch 2 tbsp = 1 egg. My niece is the mad baker for a family that includes egg, wheat, grain, problems. She finds it makes a great texture.
Roy Johnson says
Be especially careful of inulin. Causes my wife extreme gastric distress.
As well as most products extracted from root sources.
Linda says
These look delicious and healthy! Might I sub grapeseed oil for the shortening? Must I use the coconut flour or could I just use a TBL of another flour instead? Thank you.
Roy Johnson says
Should be able to use most any flour (not wheat of course) and any oil.
Just experiment with different ingredients.
This recipe can be altered in so many ways to suit your personal needs and tastes.
Mary says
I left out the nuts, subbed the almond flour for rice flour and used coconut oil. Delish!
Shirley @ gfe says
Yippee for grain-free crackers and friends who share their “little of this” and “little of that’s”, and hike with you! :-) They look like scrumptious crackers!
Multi-“grain” crackers sound really good after indulgences, don’t they? ;-)
xoxo,
Shirley
Katie says
Can not wait to give these a try! So high in protein!
Karen Petrie says
How much fiber/calories for each cracker. This recipe sounds great!
Roy Johnson says
Ran this through the recipe calculator on Nutritiondata.com and got the following per cracker:
Carbs: 2 Net carbs: 1
Fiber: 1
Calories: 58
Protien: 2
Unsat. fats: 3
Saturated fats: 1
Sodium: 25
I would omit the salt since my wife has a heart condition as well as diabetic.
Recipes here are for the most part either low carb or easily altered to be low carb with a few exceptions. Wife needs to be well under 50 carbs a day.
Elana has done a wonderful job with her recipes, her research and her site.
Nancy Morgan says
THANK YOU for mentioning this nutritional site!! I’ve often tried to figure out how I could get the above info now that I make so many foods from recipe sources that don’t give me nutritional info. This is wonderful!
I’d been going down the slippery slope of gaining weight because I’d been so focused on finding recipes which fell under things I COULD eat, with all my sensitivities, that I’d forgotten to keep in mind the “normal” issues of calories, carbs, etc, partly b/c none of it was before me. When I realized my mistake, I didn’t know how I was going to figure out these facts. BLESS YOU,Roy!
Kelsey says
MyFitnessPal also is a site for getting nutrition data… they have a tab for creating recipes that gives a pretty good breakdown (but can be tedious.)