Nut Free Keto Crackers

These Nut Free Keto Crackers are low in carbs, take less than 1 hour to prepare and serve, and are the perfect midday snack option! If you have an allergy to almonds or other nuts, this is the perfect nut-free recipe for you!

Many keto crackers contain nuts, but if you’re someone who doesn’t tolerate nuts well or you’re allergic (like me), and want to stick to a low carb diet, these crackers use seeds as an alternative to almond flour and other nut-containing ingredients.

I’m all about finding creative keto ways to enjoy your everyday favorites without a massive carbohydrate intake. You should never feel bored or deprived when you’re on keto.

This diet is about having fun in the kitchen and trying new ways of making your favorite foods! Fear not, I’ve got you covered!

NUT FREE KETO CRACKERS 

These Nut Free Keto Crackers use a medley of whole seeds including sunflower, pumpkin, sesame, and flax to give them texture and crunch.

Seasoning options for keto crackers

I made this nut free keto crackers recipe with a simple base seasoning, but you can absolutely customize the final recipe to your own taste!

Experiment with adding fresh or dried herbs, spices, cheese, or even chopped chorizo or bacon.

Here are some suggestions for flavorings you might like to try:

• 2 tsp dried herbs, such as rosemary, thyme, and/or oregano
• 1/2 cup grated parmesan cheese
• 6 chopped oil-soaked sun-dried tomatoes
• 30g roughly chopped cooked chorizo or bacon

Net carbs in Nut Free Keto Crackers

This recipe yields 24 crackers depending on the size you prefer. Each serving of 4 crackers contains 4.9 grams of net carbs.

Tools needed to make keto crackers

This recipe is easy to make and requires only minimal kitchen tools. All you need is a food processor, mixing bowl, rubber spatula, parchment paper, a rolling pin, and a sharp knife.

How to serve keto crackers

I love to serve these crackers with cheese at dinner parties or as a midday snack. When I serve these as a personal healthy keto snack, I typically smear some cream cheese atop the individual crackers. It’s delicious!

These crackers taste great with a simple spread of cream cheese topped with smoked salmon and cracked black pepper; or, bacon and avocado are favorite topping options of mine too!

Nut free keto crackers storage tips

Store these easy low carb crackers after they have fully cooled in an airtight container for up to 7 days at room temperature.

How to make crackers that are nut free and keto

Preheat oven to 400 degrees. Add ¼ cup sunflower seeds and ¼ cup pumpkin seeds to a food processor.

Pulse until seeds are ground.

Transfer ground seeds to a large mixing bowl and add remaining dry ingredients. If using any optional seasonings, add them at this time.

In a separate mixing bowl, using a fork, mix together egg, and melted butter.

Transfer wet ingredients to the bowl of dry ingredients. Using hands, knead together all ingredients until well-combined and a dough has formed. Roll dough into a ball (it may be sticky) and place on a parchment paper-lined plate and transfer to refrigerator to chill for 10-15 minutes.

After dough has chilled, remove dough from refrigerator. Lay one piece of parchment paper down, placing chilled dough in the center of paper. Lay another piece of parchment paper down atop dough and lightly press down. Using a rolling pin, roll the dough until it is an even layer. The dough should be quite thin. Remove and discard the top piece of parchment paper.

Carefully slide a baking sheet beneath the parchment paper with the dough on top. Using hands, form dough into a rectangle, gently pushing edges of dough against a knife to create straight edges. Use a pizza cutter or sharp knife to score dough (do not cut all the way through) and form 24 crackers.

Transfer baking sheet to oven and bake crackers until golden brown, about 15-20 minutes. Once done, remove baking sheet from oven and cut crackers all the way through. Allow crackers to cool on baking sheet for at least 30 minutes to harden and crisp up before serving.

Crunchy and Crisp Nut-free Keto Crackers

These crackers are suitable for all the following diets:

• Keto and Low-Carb: One serving of keto nut free crackers contains 4.9 grams of net carbs.
• Gluten-Free: These keto crackers do not contain gluten products.
• Coconut-Free: No coconut products were used in these crackers (unless you choose to use coconut oil in place of butter to make them dairy-free).
• Grain-Free: No grain-containing products were used in these nut-free low carb crackers.
• Nut-Free: If you have a nut allergy or intolerance, these crackers are for you! They do not contain any nut products.
• Dairy-Free: Substitute the butter in this recipe with coconut oil to make these into dairy free keto crackers.
• Paleo: To make these crackers paleo-compliant, simply sub coconut oil in for butter.
• Refined Sugar-Free: This recipe is made without sugar or sweetener.

More nut free low carb snacks

If you like to include healthy snacks in your keto meal planning, check out these speedy low carb snacks:

• Low Carb Granola Bars
• Buffalo Deviled Eggs
• Tiramisu Fat Bombs

Don’t have a nut allergy? Check out this recipe for Low Carb Crackers that are made with almond flour!

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Net Free Keto Crackers

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★★★★★

5 from 2 reviews

• Author: Sara Nelson
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 40 minutes
• Yield: 24 crackers, depending on size 1x
• Category: Snack
• Method: Baked
• Cuisine: American

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Description

These Nut Free Keto Crackers are the ultimate snack choice! With minimal net carbs per serving, this keto cracker recipe results in a healthy low carb cracker that is perfect for those who follow a nut-free diet.

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Ingredients

• ½ cup (62g) sunflower seeds, divided
• ½ cup (~65g) pumpkin seeds, divided
• ⅓ cup (48g) sesame seeds
• 2 tbsp (14g) ground flax seeds
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp salt
• 1 egg
• 2 tbsp (1 oz) butter or, for dairy-free or paleo, coconut oil, melted and cooled

Optional Seasonings:

• 2 tsp dried herbs, like rosemary, thyme, and/or oregano
• ⅓ cup – ½ cup grated parmesan cheese (add additional egg to recipe if parmesan is added)
• 6 oil-soaked sun-dried tomatoes, drained, roughly chopped

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Instructions

1. Preheat oven to 400 degrees.
2. To a food processor, add ¼ cup (31g) sunflower seeds and ¼ cup (32g) pumpkin seeds to a food processor. Pulse until ground. Transfer ground seeds to a large mixing bowl. To mixing bowl, add remaining dry ingredients. If using any optional seasonings, add them at this time.
3. In a separate mixing bowl, using a fork, mix together egg and melted butter. Transfer wet ingredients to bowl of dry ingredients. Using hands, knead together all ingredients until well-combined and a dough has formed. Roll dough into a ball (it may be sticky) and place on a parchment-paper lined plate and transfer to refrigerator to chill for 10-15 minutes. 
4. After dough has chilled, remove dough from refrigerator. Lay one piece of parchment paper down, placing chilled dough in the center of paper. Lay another piece of parchment paper down atop dough and lightly press down. Using a rolling pin, roll the dough until it is an even layer. The dough should be quite thin. Remove and discard the top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top.
5. Using hands, form dough into a rectangle, gently pushing edges of dough against a knife to create straight edges.
6. Using a pizza cutter or sharp knife, score dough (do not cut all the way through) to form 24 crackers.
7. Transfer baking sheet to oven and bake crackers until golden brown, about 15 – 20 minutes. After baking, remove baking sheet from oven and cut crackers all the way through. Allow crackers to cool on baking sheet for at least 30 minutes to harden and crisp up. 

Recipe Notes:

Storage: Store crackers in an airtight container at room temperature for up to 7 days.

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