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.
Vivian says
Lots of ingredients can’t get here. Can I sub butter for palm oil? Thanks
Elana says
Vivian, I haven’t tried that so not sure :-)
Bevin says
What flours can replace almond flour? My daughter cannot have gluten, almond, corn, or rice during an elimination diet. Thanks!
Elana says
Bevin, I haven’t tried that so not sure. Here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Christy Schadoff says
Just wanted to give kudos for all the info here. Talked to my FNP about a grain free diet and she referred me to my very pleasant surprise. Excited to go shopping and get what I need to start baking away!!!
Elana says
Christy, so nice to meet you here!
Kathy says
can Flax meal be replaced with Chia seeds, I experience a reaction to flax meal and can I use Coconut Oil instead of the Palm.
Elana says
Kathy, I haven’t tried that so not sure :-)
Brian says
Every recipe I have clicked on uses almonds, and that disappoints me. First, I am allergic to almonds, and second they are so bad for the environment.
Elana says
Brian, thanks for your comment! Here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Mariyah says
Elana, are the seeds you use for this recipe raw? My husband and I try to eat raw but for crackers (which are a special ‘treat’ for us), I’d be happy using roasted seeds…still, what kind do you use? Thank you, Mariyah
Elana says
Mariyah, yes raw :-)
Janet Bublitz says
Made these today for the first time. I followed the recipe with one addition. I added 1 T. Golden Flaxseeds. I baked for 40 minutes (I live at 5000 feet above sea level in Montana). I turned halfway through. I also baked on airbake cookie sheets, letting them “finish” baking on top of the stove. I let them cool on racks. Also my yield was double (50 crackers), crisp and delicious! Thank you so much!!!
Elana says
Janet, you’re welcome! So happy to hear you are enjoying these crackers :-)
Voni says
I make these once a week – I always add dried rosemary and sprinkle sea salt on top before I bake them. They are delicious with avocado and or smoked trout! And if you eat cheese, a lovely ripe brie or blue (living in France, one cannot escape cheese) Now I can say no to the baguette!
Elana says
Voni, I’m so happy to hear you are enjoying these crackers!
Dawne says
Do you have an alternative to palm oil shortening? People should avoid buying palm oil products due to the devastation it causes to the rain forests and killing animals in the process. Google it and you’ll see more info on it
Elana says
Dawne, thanks so much for your comment! I only use sustainably harvested palm oil in my recipes :-)
Donnaramamom says
what can i sub for sunflower seeds? we have a severe allergy.
Elana says
Donna, I haven’t tried that so not sure :-)