Keto Crackers - Nut-Free and Dairy-Free Copycat Innofoods Keto Crackers

These Keto Crackers are nut-free and dairy-free and taste just like Innofoods Keto Crackers! Baked to crispy and crunchy perfection with only a few ingredients, these keto crackers are low carb, plant-based, vegan, dairy-free and nut-free but the most delicious way to enjoy a crunchy snack! Only 1.5 grams of net carbs per serving!

Copycat Keto Costco Crackers

I have always LOVED crackers! I remember as a kid, sneaking the container that had Ritz crackers and grabbing a handful before scurrying off before I could get caught. There is something about the crunchy saltiness of crackers that does it more for me than potato chips. Call me weird but it's the truth!

I still also declare myself as having an insatiable sweet tooth, but sometimes you just want some kind of cracker to pair with dips like my Keto White Cheddar Cranberry Jalapeno Dip, my Keto Asian Chicken Dip, my Buffalo Chicken Wing Dip or my Delicious Bay Scallop Hot Seafood Dip.

So, after making my super easy Almond Parmesan Cracker Crisps, I decided to try a different type of cracker that was for all my dairy-free readers.

Based on the Innofoods Keto Crackers, this copycat keto cracker recipe produces the best crunch, is super easy to make and is also a dairy-free keto cracker!!!

Plus, with only a net carb count of 0.3 grams per cracker, these copycat keto Costco crackers have only 1.5 grams of net carbs per serving (compared to 4 grams contained in the Innofoods Keto Crackers!)

WHAT ARE INNOFOODS KETO CRACKERS?

These keto crackers are salty and at first, but then you taste the mild sweetness that comes from the coconut, seeds and nuts.

They’re a super crunchy cracker and with the addition of the seeds and nuts, add just a tiny bit of extra flavour and texture. They have nutritional yeast in them, so the longer you chew the crackers the more you taste the unique savoury almost slightly cheese-like flavour.

I made these copycat Innofoods keto crackers recipe using the same ingredients listed on the package and then modified them ever so slightly to lower the carbs. I replaced the tapioca flour and all the rice-based ingredients with lupin flour and flakes. Although this turned the crackers mildly more "yellow" than the original Innofoods keto crackers, it also decreased the carb count by 3 grams!

What is Lupin Flour?

Here is what I found on Chef's Pencil:

Gaining popularity among keto-dieters, lupin flour is made of lupin/Lupini or Lupine beans, a legume related to the peanut that comes with the advantages of being low in carbs and very high in protein. A quarter cup of lupin flour contains about 75 calories, 2 g of fat, 11 g fibre, 12 g protein, and only 1 net carb.

Lupin beans come in two varieties: sweet and bitter. It’s safer to stick to the sweet beans—bitter lupin is also edible, but they are high in toxic alkaloids which means a longer process of soaking and rinsing is involved to get rid of the bitter taste.

This super-food is also gluten-free, grain-free, and vegan, it has a high protein content and, in most cases, it’s purely organic and contains no modified organisms.

Nut-Free and Dairy-Free Crackers Ingredients

Now let’s talk about what’s in these Copycat Keto Costco Crackers. Unlike the Innofoods keto crackers, these crackers do not contain any tapioca, almonds or rice-based ingredients.

Here’s all you need to make these keto crackers:

Unsweetened Coconut – I used Bob Mill's unsweetened shredded coconut. You do not want to use coconut chips as they are too large. However, if all you have are coconut chips, simply add an additional ½ cup and place them in the food processor first to pulse them down until they look like shredded coconut.

Lupin flour– I bought my Lupin Flour on Amazon. You want to buy "sweet" lupin flour. I have not tried any other brand and therefore do not know if there is any difference among brands. If you don't have any lupin flour, you could maybe replace it with almond flour if you aren't allergic to nuts or add an additional 1 tablespoon of each of the 4 different seeds to make up the necessary ¼ cup.

Seed Mixture - To keep these crackers nut-free, I went with a blend of pumpkin, sunflower, hemp and flax seeds. I actually ran out of flax seeds (not flax meal by the way!) and used sesame seeds which also worked perfectly! If you want, you could replace some of the nuts with sliced almonds. Make sure that whichever seeds or nuts that you use, that you pulse them down into smaller pieces to ensure that they will be able to be sliced. Also, I don't suggest using salted seeds (or nuts!) as the crackers will probably end up much too salty.

Spices - I added salt, pepper, garlic powder and nutritional yeast. Nutritional yeast gives these crackers a very mild "cheesy" flavour which I absolutely love. Feel free to modify the spices to suit your tastes as the options are limitless!

Liquid - These keto crackers call for a combination of both coconut oil and water. The coconut oil will create the crunch and the water helps to hold all the ingredients together.

Secret Ingredient - Almost ALL commercial crackers contain a little sugar so, for this recipe, I added a little erythritol. Just like my 3-Ingredient Keto Crackers, adding a little sweetness balances out the saltiness and makes these dairy-free keto crackers taste amazing!

How do you make Nut-free Keto Crackers

No fancy kitchen gadgets or difficult dough are needed to make these crackers. All you need is just 15 minutes of time to roll out the crackers and bake them, so you have plenty of time to put together a snack board for yourself while they are baking away! 

Steps for making Keto Crackers:

• In a food processor or high speed blender, add all the nuts, seeds, coconut and lupin flour
• Pulse a couple of times to break down the ingredients into smaller pieces
• Add water and coconut oil to the mixture and pulse an additional 10 times - If the dough seems too crumbly, add a little additional water.

• Place the dough onto a piece of parchment paper, and place another piece of parchment paper on top.
• Roll it out until flat and thin ( rolled my keto crackers into a 18"x13" rectangle).

• Using a pizza cutter or a sharp knife, slightly score the dough into squares.
• Bake for 7-8 minutes, before rotatin the baking tray and baking for an additional 5-6 minutes.
• Remove from the oven and cool completely - they will crisp as they cool

Tips to make the best keto crackers

• The thinner you roll the dough out, the crispier the crackers will be. I rolled my very thin and ended up with a total of about 70 crackers that were shaped as 1-inch squares.
• Use a silpat mat on the bottom (and top if you have 2!) instead of parchment paper - The parchment paper can wrinkle when it is rolled and is harder to keep perfectly flat.
• When rolling out the dough, your goal is a rectangle, but it usually rolls out into an oval, so you may need to cut away some dough and re-attach it. You can do this as many times as you need to.
• Using this Pizza/Pastry rolling pin allows you to roll the dough directly in the 18"x13" rimmed baking tray .
• Use a pizza cutter to cut up the dough into crackers. If your dough sticks to your pizza cutter, simply use a sharp knife to press straight down into the nut-free keto crackers. Lift the knife back up instead of sliding it. You only really need to score the crackers so that after they bake, they will break along the scored line
• Feel free to add some different spices into the dough, to give it some extra flavor. Oregano, basil, garlic and smoked paprika are all fantastic additions. 
• Bake the crackers until you see they are just beginning to brown. They may seem slightly soft when they initially come out of the oven but they will continue to crisp as they are cooling down.
• You can replace the lupin flour with tapioca flour but this will increase the carbs by 26 grams. You can also try to replace the flour with almond flour - I have not tried this yet so if you do, let me know how it turns out!

Storing and Freezing Crackers

• To store- Store crackers at room temperature, in a sealed container. They will remain fresh for at least 3 days. You can refrigerate them to keep them longer. Also, for even longer storage, add a silica packet (you can usually find them in a jar of supplements if you don't want to buy them) to help to absorb any moisture and to keep the crackers crispy.
• To freeze- Place crackers in a ziplock bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven once thawed out.
• To Make Crackers Crispy Again- If crackers start to soften or are refrigerated or frozen, it’s best for you to reheat then in the oven or toaster oven to crisp up again. 

More Copycat Keto Recipes

• Keto Crispy Thin Chocolate Chip Cookies - Sugar-Free Tate's Copycat Recipe
• Keto Tuxedo Cake - Costco Copycat Recipe
• Keto White Chocolate Macadamia Nut Cookies - Copycat Otis Spunkmeyer Recipe
• 3-Ingredient Keto Chocolate Crunch Bar - Copycat Recipe
• Copycat Coconut Keto Clusters Recipe with Pecans, Almonds and Pumpkin Seeds
• Easy Keto Copycat Nacho Cheese Doritos
• Copycat Payday Candy Bars (Keto, Gluten-Free)

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