How to make DELICIOUS Protein Crackers at Home! NO ALMOND OR CHEESE @KetoUpgrade
How to make DELICIOUS Protein Crackers at Home! NO ALMOND OR CHEESE  @KetoUpgrade
Uploaded July 2025 | Updated September 2026, 2 weeks ago
#protein #coconutflour
There are not many almond free crackers on the market and most recipes on line have almond flour in them. I wanted to create a cracker that was gluten free, almond free and not powdery or dusty tasting in the mouth and minimal graininess. I finally figured out a cracker that was perfectly crispy and delicious!

00:00 Intro
00:43 Why I made this recipe
01:22 Dough
08:06 Rolling
14:03 Baking
17:15 Tasting
19:28 Outro

Protein Bagel Recipe-youtu.be/xALEmlM8hqc
Soft Pretzel Recipe- youtu.be/kgjC09Dj7G8
Pizza Crust Dough Recipe- youtu.be/m71r2jjxBgg
Sweet Dinner Rolls Recipe- youtu.be/SB5DUwb5G60

Ingredients, blog link and macros below!!!!

Isopure Unflavored whey protein isolate- amzn.to/2Saz1q9
Coconut Flour - amzn.to/3shHjuu (I use Great Value Brand, tastes less like coconut than most)
Anthony's Xanthan Gum -amzn.to/3VAmhWQ
NOW Beef Gelatin- amzn.to/44VWpL2
Rolling Pin with bands- amzn.to/44pqu5u
Nordic Ware Half Sheet Pans- amzn.to/3SZ7dzE
Parchment Sheets- amzn.to/3U5kGbg
Accuweight Scale - amzn.to/4jMvhSY

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Low Carb Cracker Recipe

30g/1 Large Egg White
28g/1oz/2 Tbs. Salted Butter
56g/2oz./1/4 Cup Warm Water
40g/1/2 Cup Unflavored Whey Protein Isolate
15g/2 1/2 Tbs. Coconut Flour (Tablespoon measurement vary widely according to packages)
4g/1 tsp. Anthony's Xanthan Gum
8g/2 1/2 tsp. Beef Gelatin
1/4 tsp. Salt (more if not adding toppings)

Additional Toppings:
Garlic Pepper (what I used)
Sea Salt
Everything Bagel Seasoning
Other Spice Blend you prefer

Macros: 1 of 3 portions about 32 grams 15-17 crackers depending on how big you make them

160 Calories
8g Fat
4g Total Carbs
3g Fiber
1g Net Carbs
17g Protein

Blog Post to Full Recipe- ketoupgrade.info/post/gluten-free-1-net-carb-protein-crackers-almond-free
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How to make DELICIOUS Protein Crackers at Home! NO ALMOND OR CHEESE

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