Keto Nut Crackers (Almond and Pecan, Dairy-Free Recipe)

Dairy-free keto crackers with real crunch are genuinely hard to find. Keto nut crackers solve that with almond and pecan flour instead of cheese, and they hold up well as a grab-and-go snack.

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I keep nut flours on hand so I usually skip making pecan flour from scratch, though the from-scratch method is easy enough if that is all you have.

To be clear on measurements, you need 1/3 cup already-ground almond flour and 1/4 cup already-ground pecan flour, not whole nuts measured before grinding.

Chef Jenn’s Take on Keto Nut Crackers

Wax paper is the wrong choice here, though it is an easy mistake to make. The wax melts at baking temperature and sticks to everything, leaving you with waxy, ruined crackers. Parchment paper releases cleanly instead, use that every time.

If you need to make your own pecan flour, spread whole pecans on a pan and roast at 350 degrees for about 5 minutes, until golden and crunchy. Pull them off the hot pan right away, or they will keep cooking from residual heat. Pulse the cooled pecans in a food processor until finely chopped, not dust, just fine.

Roll the cracker dough between two sheets of parchment, score it into cracker shapes before baking, then finish cutting the pieces apart while still warm, right out of the oven. Waiting until fully cooled makes them harder to separate cleanly.

Nut flours go rancid fast at room temperature, often within just a few weeks. Once opened, keep them in the freezer, where they stay fresh for up to a year. Mix and match nuts freely too, walnut, macadamia, or Brazil nut all work in place of pecan.

What You’ll Love About Keto Nut Crackers

• Shelf-stable on the counter for a week, a true grab-and-go snack.
• Genuinely dairy-free, with real crunch that’s hard to find in other keto crackers.
• A neutral flavor that works with almost any topping or dip.

Ingredients

• Almond flour – Superfine ground, already ground into flour, not whole almonds.
• Pecan flour – Already ground into flour. Make your own by roasting and grinding whole pecans if needed.
• Coconut oil – Or any keto-friendly oil.
• Egg white – Whipped until frothy.
• Salt – A small amount, or your favorite seasoning.

How to Make Keto Nut Crackers

Scroll down for the full recipe card with exact measurements and printable instructions.

If making your own pecan flour, spread whole pecans on a parchment-lined sheet pan and roast at 350°F for about 5 minutes, until golden and crunchy. Remove from the pan right away and let cool, then pulse in a food processor until finely chopped.

Whip the egg white until frothy, then whisk in the oil until well combined. Blend the almond flour and pecan flour with the salt. Mix the wet and dry ingredients until well combined.

Place the dough between two sheets of parchment paper and roll until less than 1/4 inch thick. Score the dough into cracker shapes with a knife, without separating the pieces yet.

Bake at 325°F for 12 to 14 minutes, until lightly golden around the edges. Cut the crackers apart while still warm, then let cool completely before removing from the parchment.

Make It A Meal

These are built for dipping. Try them with Creamy Jalapeno Dip or Crab Rangoon Dip, or nibble on them alongside a bowl of Beefy Minestrone Soup.

Storage

Store in an airtight container on the counter for up to a week. These are a genuine grab-and-go snack, no fridge required. Keep any leftover nut flour in the freezer separately to keep it fresh longer.

Frequently Asked Questions

WAnt More Delicious Keto Recipes?

I’m always creating new and delish dishes in the kitchen, and these are some of my favorites:

• Cheeseburger soup
• Dill pickle ranch dressing
• Sausage casserole

and if you need help counting carbs, check out this net carb calculator!