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Keto Nut Crackers (Low-Carb, Dairy-Free)

5 from 1 vote

Perfect for snacking or nibbling with cheese, these are a versatile cracker that are easy to make, made with affordable ingredients, and they keep well for a few days in an air-tight container. Follow me, Chef Jenn, as I show you all my tips and tricks to make these keto crackers perfectly every time!

keto nut crackers in a white bowl
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Finding tasty AND crunchy crackers is a tough thing to do with keto, especially if you’re looking for keto with no dairy. These dairy-free Keto Nut Crackers are the answer to your crunchy prayers!

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What you need to Make Keto Nut Crackers

You’ll need:

Almond flour – superfine is best

Pecan flour – to make pecan flour, see below

Oil – I used olive, but you could use avocado or your favorite oil

1 egg white – whipped until frothy

1/8 tsp salt

keto nut crackers

How to Make Pecan Flour for Keto Crackers

Pecans give these crackers a lovely flavor, and you can make pecan flour at home with either whole pecans or pecan pieces.

Spread 1/4 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

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, cut the flat dough into cracker shapes. Slide the parchment paper on to a sheet pan.

Bake in a 325-F oven for 10-12 minutes or until golden brown around the edges.

Cool completely before removing from the parchment paper.


Chef’s Tips to Make Keto Crackers

  • Mix and match the nuts. Try ground walnuts, ground macadamia nuts, ground Brazil nuts – whatever you like!
  • Add a sprinkle of smoky chipotle powder to the top of the unbaked crackers for some smoky heat.
  • 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 Nut Crackers

These crisp 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, top them with your favorite cheese, or nibble on them with a delicious soup like Beefy Minestrone.

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keto nut crackers in a bowl
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5 from 1 vote

Keto Nut Crackers

Light, crispy and with a neutral flavor, these Keto Crackers are a must-have for keto snacks or something light to nibble on.
Course Appetizers
Cuisine American
Keyword crackers, keto crackers, keto snacks, snacks
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 175kcal
Author Chef Jenn


  • 1/3 cup almond
  • 1/4 cup pecan
  • 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.
  • Enjoy!


Serving: 6crackers | Calories: 175kcal | Carbohydrates: 3g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Sodium: 85mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Calcium: 36mg | Iron: 1mg | Net Carbohydrates: 1g

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.

By Chef Jenn

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