Craving something crunchy? Crispy, light, nutty, and delicious, these keto crackers are pretty nearly perfect! With a lovely nutty crunch, top them with cheese, dip them into your favorite dip, or just nibble on a handful of these low carb crackers today!
Finding tasty AND crunchy keto crackers is tough, especially if you’re looking for keto crackers with no dairy. These dairy-free keto Nut Crackers are the answer to your crunchy prayers!
I love these crackers. They’re so easy to make and I usually keep the nut flours on hand so that I don’t even need to go through the bother of making pecan flour.
To make these almond flour crackers, you’ll need:
- Almond flour – Also called almond meal. Look for superfine ground almond flour.
- Pecan flour – To make pecan flour, see below.
- Oil – I used olive oil, but any keto-friendly oil will work.
- 1 egg white – Whipped until frothy.
- 1/8 tsp salt
How to Make Pecan Flour for Keto Crackers
Pecans give these almond flour crackers a lovely flavor, and you can make pecan flour at home with either whole pecans or pecan pieces.
- Spread about 1/3 cup of pecans on a sheet pan and bake them in a 350-F oven for about 5 minutes or until crunchy and golden brown. Depending on the size, you may need a few more minutes or a bit less time. Line the pan with parchment paper for easy cleanup.
- Let them cool a minute or two – but take them OFF the sheet pan or they’ll keep roasting.
- Pulse the cooled roasted pecans in a food processor until finely chopped up. You don’t want dust – but you do want them pretty finely chopped.
A Word on Nut Flours and Nuts
Almonds, pecans, walnuts, and most nuts are high in natural oils. If kept at room temperature, nuts can go rancid after just a few weeks. Nut flours are especially prone to turning rancid.
For unopened nuts and nut flours, go by the best before date on the package, but once opened, keep your nuts in the freezer for maximum shelf life. They’ll keep fine, even after being opened, in the freezer for up to a year.
How to Make Keto Nut Crackers
For a complete list of ingredients and instructions for this keto cracker recipe, please scroll down to the recipe at the bottom of this page.
- Whip the egg whites with a fork until they are well-mixed and frothy
- Combine the egg whites with the ground nuts and mix well. Add 1/8 tsp of salt or your favorite seasoning.
- Place the batter between two sheets of parchment paper and roll it out fairly thin.
- Using a long knife or pizza cutter, cut the flat dough into cracker shapes. Slide the parchment paper onto a sheet pan.
- Bake in a 325-F oven for 10-12 minutes or until golden brown around the edges.
- Cool completely before removing them from the parchment paper.
Chef Jenn’s Tips
- Mix and match the nuts. Try ground walnuts, ground macadamia nuts, ground Brazil nuts – whatever you like will work in this keto crackers recipe.
- Add a sprinkle of smoky chipotle powder to the top of the unbaked crackers for some smoky heat, or top them with Everything Bagel seasoning or a dash of Parmesan cheese.
- Keep extra ground nuts in the freezer. They’ll stay much fresher there. Ground nuts can go rancid within a few weeks if kept at room temperature.
- Do NOT use wax paper. Parchment paper is coated lightly with silicone and won’t stick to the food. When heated, the wax on wax paper will melt and stick to everything. You don’t want waxy crackers.
What to Serve with Keto Crackers
These crisp low-carb crackers are tasty and have a fairly neutral flavor profile, which means they go great with any number of things. Dip them into this amazing Creamy Jalapeno Dip or this crab dip, top them with your favorite cream cheese, or nibble on them with a delicious soup like Beefy Minestrone.
Frequently Asked Questions
Yes! These almond flour crackers are super easy to make. The trick is to score (or lightly cut) the cracker dough before baking, and then they’ll snap apart easily when cooked.
Are you ready for this? There’s just 1 net carb per serving of 6 keto crackers.
Keto nut crackers will keep in an airtight container on the counter for up to a week. That makes these easy low-carb crackers the perfect grab-and-go snack!
Yes, these low-carb crackers are dairy-free, but they’re also vegetarian and gluten-free. That makes these the best keto crackers!
- 1/3 cup almond flour superfine grind
- 1/4 cup pecan flour
- 2 tbsp coconut oil
- 2 tbsp egg whites
- 1/8 tsp salt
- Mix the egg white until frothy. Add the oil and whisk until well combined.
- Blend the almond and pecan flour, adding 1/8 tsp of salt.
- Mix the wet and dry ingredients until well blended.
- Put the dough between two sheets of parchment paper and roll until less than 1/4-inch thick.
- Score the dough with a knife, creating 24 equal size crackers. Don’t try to separate them.
- Bake in a 325-F oven for 12-14 minutes or until lightly golden around the edges.
- Cut the crackers apart while still warm and let cool completely before removing from the sheet pan.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WAnt More Delicious Keto Recipes?
I’m always creating new and delish dishes in the kitchen, and these are some of my favorites:
and if you need help counting carbs, check out this net carb calculator!