Uploaded August 2025 | Updated September 2026, 3 weeks ago
Say goodbye to crumbly, soft keto crackers! I've cracked the code to making the perfect carnivore-friendly and nut-free cracker that delivers on crunch.
In this video, I'll show you how to transform a few common protein powders into a crispy, delicious snack you can enjoy with your favorite dips or cheeses. No more expensive nut flours, no more disappointing results. This recipe is simple, effective, and guaranteed to satisfy your craving for a savory, crispy treat. Watch to see how easy it is!
Keto Carnivore Cracker Recipe
This recipe uses a blend of protein powders for a crispy, nut-free, and low-carb cracker.
Prep Time: 15 minutes
Cook Time: 10 minutes
Yields: 1 baking sheet of crackers
Ingredients
1 ½ cups (168 g) total milk protein powder
½ cup (56 g) egg white protein powder
½ tsp salt
¼ tsp ammonium bicarbonate (for maximum crispness)
3 large egg whites (90 g)
4 tbsp melted butter
small amount of water as needed to form dough (1 - 2 tablespoons)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the total milk protein powder, egg white protein powder, salt, and ammonium bicarbonate.
In a separate bowl, whisk together the eggs and melted butter.
Pour the wet ingredients into the dry ingredients and mix with a spatula until a cohesive dough forms. The dough will be thick and may seem a little crumbly, but it will come together as you work it. Knead together with hands and add in small amounts of water as needed to form a soft dough.
Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough out to an even thickness of about 1/16 to ⅛ inch. The thinner you roll it, the crispier the crackers will be. You can also use a tortilla press to flatten dough out.
Using a pizza cutter or a knife, score the dough into your desired cracker shapes.
Transfer the parchment paper with the dough onto the prepared baking sheet. Prick the dough all over with a fork to prevent it from puffing up during baking.
Bake for 10cminutes, or until the crackers are golden brown.
Turn off over and for extra crispness, prop the door open, and leave the crackers inside to cool down slowly.
Once cooled completely, break the crackers along the scored lines. Store them in an airtight container to maintain their crispiness.
❤️ SUPPORT THE CHANNEL ❤️
If you enjoy my videos, please consider supporting the channel in one of these completely optional, low-pressure way to say thanks. They help me cover the costs of new ingredients and allow me to dedicate more time to creating fresh, free content for you.
► LEAVE A TIP: Use the 'Super Thanks' button below the video player.
► SHOP ON AMAZON (Free Support!): Use my affiliate link below before you shop on Amazon. I get a small commission at no extra cost to you, and it helps me create more videos! (Pro-Tip: Bookmark this link in your browser for future shopping!)
Amazon Link: amazon.com/shop/ketovorekandi?ref_=cm_sw_r_cp_ud_aipsfshop_2716R37M7266PTJ6Z05E_1
► ☕ BUY ME A COFFEE ☕ You can buy me a coffee here: coff.ee/ketovorekandi
Thanks a latte for your support! 😉
Your support, in any form, allows me to dedicate more time filming and trying out new recipes. Thank you so much—it truly means the world to me!
Use my affiliate links below to find things I used in this video:
Tortilla Press: amzn.to/3IgZaxK
Parchment Rounds: amzn.to/4eItEos
Ceramic Dipping Bowls: amzn.to/4lhRf1B
Egg White Powder: amzn.to/4lJ26S4
Ammonium Bicarbonate Food Grade: amzn.to/3Jni5Hz
Total Milk Protein Powder: amzn.to/419bkzi
Egg White Protein Powder: amzn.to/4618Tk7
Red,ond Real Salt Fine: amzn.to/419aToL
___________________________________________________________
My Contact Info: email: kandikeith1974@gmail.com
Any testimonies, cards, or words of encouragement are always appreciated.
If you would like to send by regular mail, my address is:
Kandi Keith
31724 Casino Dr BOX 445
Lake Elsinore CA 92530
Say goodbye to crumbly, soft keto crackers! I've cracked the code to making the perfect carnivore-friendly and nut-free cracker that delivers on crunch.
In this video, I'll show you how to transform a few common protein powders into a crispy, delicious snack you can enjoy with your favorite dips or cheeses. No more expensive nut flours, no more disappointing results. This recipe is simple, effective, and guaranteed to satisfy your craving for a savory, crispy treat. Watch to see how easy it is!
Keto Carnivore Cracker Recipe
This recipe uses a blend of protein powders for a crispy, nut-free, and low-carb cracker.
Prep Time: 15 minutes
Cook Time: 10 minutes
Yields: 1 baking sheet of crackers
Ingredients
1 ½ cups (168 g) total milk protein powder
½ cup (56 g) egg white protein powder
½ tsp salt
¼ tsp ammonium bicarbonate (for maximum crispness)
3 large egg whites (90 g)
4 tbsp melted butter
small amount of water as needed to form dough (1 - 2 tablespoons)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the total milk protein powder, egg white protein powder, salt, and ammonium bicarbonate.
In a separate bowl, whisk together the eggs and melted butter.
Pour the wet ingredients into the dry ingredients and mix with a spatula until a cohesive dough forms. The dough will be thick and may seem a little crumbly, but it will come together as you work it. Knead together with hands and add in small amounts of water as needed to form a soft dough.
Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough out to an even thickness of about 1/16 to ⅛ inch. The thinner you roll it, the crispier the crackers will be. You can also use a tortilla press to flatten dough out.
Using a pizza cutter or a knife, score the dough into your desired cracker shapes.
Transfer the parchment paper with the dough onto the prepared baking sheet. Prick the dough all over with a fork to prevent it from puffing up during baking.
Bake for 10cminutes, or until the crackers are golden brown.
Turn off over and for extra crispness, prop the door open, and leave the crackers inside to cool down slowly.
Once cooled completely, break the crackers along the scored lines. Store them in an airtight container to maintain their crispiness.
❤️ SUPPORT THE CHANNEL ❤️
If you enjoy my videos, please consider supporting the channel in one of these completely optional, low-pressure way to say thanks. They help me cover the costs of new ingredients and allow me to dedicate more time to creating fresh, free content for you.
► LEAVE A TIP: Use the 'Super Thanks' button below the video player.
► SHOP ON AMAZON (Free Support!): Use my affiliate link below before you shop on Amazon. I get a small commission at no extra cost to you, and it helps me create more videos! (Pro-Tip: Bookmark this link in your browser for future shopping!)
Amazon Link: amazon.com/shop/ketovorekandi?ref_=cm_sw_r_cp_ud_aipsfshop_2716R37M7266PTJ6Z05E_1
► ☕ BUY ME A COFFEE ☕ You can buy me a coffee here: coff.ee/ketovorekandi
Thanks a latte for your support! 😉
Your support, in any form, allows me to dedicate more time filming and trying out new recipes. Thank you so much—it truly means the world to me!
Use my affiliate links below to find things I used in this video:
Tortilla Press: amzn.to/3IgZaxK
Parchment Rounds: amzn.to/4eItEos
Ceramic Dipping Bowls: amzn.to/4lhRf1B
Egg White Powder: amzn.to/4lJ26S4
Ammonium Bicarbonate Food Grade: amzn.to/3Jni5Hz
Total Milk Protein Powder: amzn.to/419bkzi
Egg White Protein Powder: amzn.to/4618Tk7
Red,ond Real Salt Fine: amzn.to/419aToL
___________________________________________________________
My Contact Info: email: kandikeith1974@gmail.com
Any testimonies, cards, or words of encouragement are always appreciated.
If you would like to send by regular mail, my address is:
Kandi Keith
31724 Casino Dr BOX 445
Lake Elsinore CA 92530
