Egg-Free Keto Crackers

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
Serves:
25crackers
Print Recipe
Instructions
  1. Pulse almond flour, macadamias, and coconut flour in a food processor until well ground
  2. Pulse in seeds, flaxmeal, and salt until almost fully ground (leave a little texture for crunch)
  3. Pulse in shortening, then water until dough forms
  4. Separate dough into two halves
  5. Place each half of dough between two pieces of parchment paper
  6. Roll out dough to ⅛-inch thick, then remove top piece of parchment paper
  7. Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
  8. Cut into 2-inch squares using a pizza cutter or a knife
  9. Bake at 300°F for 20 to 25 minutes (or dehydrate, haven't tried so you will need to experiment)
  10. Serve
You did it again! Best crackers yet! Crispy, clean tasting and I wish I had made a double batch!!!!

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.


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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


Comments

158 responses to “Egg-Free Keto Crackers”

  1. Please reconsider the use of Palm oil as this is having a major impact on orangutans. there are viable and delicious alternatives/thank you

  2. I look forward to trying these! Meanwhile…
    I love the cat photo, and Happy Birthday to your awesome book. I’ve only made the carrot cake so far and it is fantastic!

    Question: have you done any posts on pantry sanitation and maintenance? I’m asking this as someone who cooks a lot, bakes very little but has a well-stocked pantry, and is dealing with a major infestation right now. I’m looking for ways to get rid of the bugs and keep them away in a non-toxic manner. But also, how to properly store things like flour, nuts, spices, etc. For example, container choices for different locations, uses of fridge or freezer for some items, etc?

    I’ve seen your beautiful post on your pantry jars, but I don’t go through ingredients as fast as you do, and I suspect that’s true for many of your readers.

  3. You did it again! Best crackers yet, and I’ve made my share! I had to mix and match some of the nuts and I did use coconut oil and wow! Crispy, clean tasting and I wish I had made a double batch!!!!

  4. Just tried these and they were great! I substituted pecans (ground) for the almond flour and desiccated coconut for sunflower seeds. They were so crunchy and delicious! Thanks Elana for another great recipe!

  5. Hi Elana,
    I have your books and love your recipes. I also have celiac & wanted to pass on some info about hemp seeds possibly being contaminated by wheat in the crops.
    I found this info from someone who posted on a blog on celiac.com:
    Updated response from Nutiva as of Feb 2014… Contacted them via Facebook re: gluten-free status of hemp seeds. Received the following reply from one of their reps Megan Hunt, who has her own dietary restrictions. Appreciate their being so up front & honest.. please feel free to contact them via Facebook. “The issue with hemp is that it is naturally a non-gluten food. But most hemp is grown in Canada (and that is where ours comes from), because it is not legal to grow in the U.S., there is a risk of cross-contamination from nearby wheat fields. One of Canada’s major crops is wheat. What this means for us is that often our hemp tests as gluten-free, and meets gluten-free certification requirements, but occasionally it does not, because of very low levels of blow over from nearby wheat fields. We are actively pursuing gluten-free certification, and have recently obtained it for our chia and coconut flour. But we are still in-process trying to source hemp that we can guarantee is gluten-free. Considering your level of sensitivity and the direct impact on your health, I can’t recommend our hemp products for you at this time. I would also advise you to be very cautious about any hemp products that do not carry the gluten-free certification symbol. Please let me know if you have any other questions or if there is any way I can help. Wishing you vibrant health and wellness.”
    There was also a similar post from Pacific Foods Company who sells Hemp Milk among many other products.
    I know the post is a bit old, but I would guess the concerns are still the same. Just wanted to share this info with you.
    Best, Laura

  6. I just popped a batch of these in the oven – they are absolutely delicious! This time I was out of macadamia nuts so I subbed cashews, and I swapped out the palm shortening and replaced it with unrefined coconut oil which gave them a faint sweetness. Wow!! This recipe is a total keeper. I like the texture of these so much better than so many other seed cracker recipe I’ve tried since it more truly replicates a cracker texture. Using the food processor works like a dream and all in about 25 seconds flat! Thank you!

  7. Its easy to find sustainable red palm oil from Equador that doesn’t hurt the apes. I read about it in Alive Magazine. Without dairy for ten years I’m so glad to see a vitamin A and D alternative. I’m going to try the nut-free crackers from your book first and sub the Spectrum oil with the palm oil, i’m sure it will turn the color of them, but I don’t mind. Best wishes on your health journey. Love and Light.

  8. Palm oil is associated with such huge environmental consequences and cruelty to orangutans and other inhabitants of the forests. I’m going to presume that coconut oil would work as well, or even butter. I would love to see this ingredient removed from recipes.

    • Hi Rini, thanks for your comment and for sharing your concerns. I hope you’ll try testing this recipe with alternative oils and stop back by to let us know if any of them work :-)

  9. I was diagnosed with breast cancer and was told Flax has Estrogen properties. Cancer loves Estrogen. My question is could I just leave out Flax or is there something else I could replace it with?

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Recipes » Snacks » Egg-Free Keto Crackers