My Egg-Free Keto Crackers are a crunchy, low-carb snack with a familiar multi-grain cracker flavor—yet they are completely grain-free. They use a nourishing, high-fat, low-carb base of blanched almond flour, macadamia nuts, coconut flour, golden flaxmeal, pumpkin seeds, sunflower seeds, sesame seeds, and hemp seeds for a satisfying texture and wholesome nutrition.
How to Make Keto Crackers
These egg-free keto crackers are quick and simple to prepare. Pulse the dry ingredients in a food processor until evenly ground, add the shortening and water to form a dough, roll it thin between parchment sheets, score into squares, and bake until crisp. The process is straightforward and fast—perfect for busy days and meal prep.
Egg-Free Keto Crackers
Finding good keto recipes without eggs can be a challenge, especially for those with egg allergies. These crackers were developed specifically to be egg-free while still delivering excellent flavor and crunch. If you follow an egg-free eating plan, this recipe is a great pantry-friendly option.
Is the Keto Diet Good for Celiac Disease?
I was diagnosed with Celiac Disease in 1998 and quickly realized that a standard high-carb, gluten-free approach would not help my health. Going grain-free made a big difference for me, and I focused on converting favorite recipes into low-carb, gluten-free versions. If you manage celiac disease, many low-carb, grain-free recipes can be both safe and nourishing. This site contains many such recipes designed for those who need or prefer a low-carb, high-fat lifestyle.
Egg-Free Keto Crackers
25
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 sea salt
- 1 tablespoon palm shortening (or other solid fat)
- ¼ cup water
Instructions
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Pulse the almond flour, macadamia nuts, and coconut flour in a food processor until the nuts are finely ground and the mixture is uniform.
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Add the pumpkin seeds, sunflower seeds, sesame, hemp seeds, flaxmeal, and salt. Pulse until the seeds are mostly broken down, leaving a little texture for crunch.
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Add the palm shortening and pulse until it is evenly distributed. Slowly add the water and pulse until a cohesive dough forms.
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Divide the dough in half. Place each half between two sheets of parchment paper and roll to about 1/8-inch thickness.
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Remove the top parchment, then transfer the bottom parchment with the rolled dough to a baking sheet. Use a pizza cutter or a knife to score the dough into roughly 2-inch squares.
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Bake at 300°F (about 150°C) for 20–25 minutes, or until the crackers are golden and crisp. (Alternatively, you can attempt dehydration, but times and temperatures will vary.)
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Allow crackers to cool completely to reach full crispness, then break apart along the scored lines and serve or store in an airtight container.
Equipment
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For anyone building a low-carb recipe collection, the cookbook “Paleo Cooking from Elana’s Pantry” contains many simple, low-carb recipes. It also includes macronutrient breakdowns for those who track nutrition closely. If you own the book, the nutrition information can help you plan meals and adjust portion sizes to meet your goals.
The idea for these crackers came from a baking session with a friend one afternoon. We wanted a healthy, crunchy snack that was free of grains and eggs, and this easy cracker recipe was the result. It’s dependable, adaptable, and stores well for snacks or to serve with dips, cheeses, or soups.
Low-Carb Recipes
If you enjoy these crackers, you might like some of my other low-carb and grain-free recipes. They are designed to be simple, flavorful, and friendly for those avoiding grains and eggs.
- Salt & Pepper Crackers
- Keto Blueberry Lemon Bread
- Keto Brownies
This recipe is an archive favorite first published in February 2011 and updated in style and clarity to make it easy to follow today.