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.
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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.
Josiah Ferrin says
Elana,
I love your website and have been making your silver dollar pancakes several times a week since I started eating Paleo. There are many recipes on your website I have been longing to make, but have not tried, for the simple fact that I do not have a food processor (or even a high powered blender).
This recipe for crackers along with some of your tasty looking desserts are at the top of my list to try out as soon as I get my hands on a food processor. My wife and kids have pretty much enjoyed everything I have made from your website even though they don’t eat Paleo, so I’m planning on picking up your cookbook here in the near future. Thanks for all your efforts.
-Josiah
Elana says
Josiah, I’m so happy to hear you and yours are enjoying all of my recipes!
Wendy Lawson Hoffman says
I’d love to try the multi-grain cracker recipe. Sometimes I’d just like a light snack and crackers would be perfect. This recipe has healthful ingredients like Flax. Would love to try it!
Elana says
Thanks Wendy!
Alta says
These look delicious. Love all the different “grains” – and I imagine the lovely fat from those macadamias is so rich and satisfying.
Elana says
Alta, thanks so much!
sas says
I made these and Britt is right, they are delish! I also used coconut oil instead of the shortening, and also subbed extra sunflower seeds because I didn’t have sesame on hand. Next time I make them I may add some herbs for fun!
Elana says
Sas, I’m so happy to hear these are delish!
Britt says
Just made these and they are delicious! I substituted 1T. Of coconut oil for the shortening and baked them about 30 mins. I calculated 17.2 grams of net carbs for the total recipe. Thanks for the great recipe and I look forward coming back.
Elana says
Britt, thanks for letting me know these are delicious!
kate@ahealthypassion says
oh yum these look delicious I love homemade crackers!
Elana says
Thanks Kate!
Gluten Free Diva says
You could call these Quadruple Seed Crackers, but that’s a mouthful, so perhaps sticking to Gluten Free Multi “Grain” Crackers is a better idea:). These look great!
Elana says
GF Diva, that is a great idea!
sweet road says
These look awesome, I bet the flavor is amazing! To be honest, I have never made my own crackers but this post is seriously making me want to!
Elana says
Thanks Sweet Road!
Debbie says
These look great! Looking forward to trying them!
Elana says
Debbie, thanks so much!
Angie Halten says
I have to admit I’ve been lazy and haven’t made crackers in ages but after looking at this one I think my stomach is telling me to get off my duff and make a batch of these fabulously healthy looking crackers!
Angie.
Elana says
Thanks Angie!