Savoury coconut crackers

Savoury coconut crackers

With a pastry like, crumbly texture, these moreish crackers are great served with dips such as Mexican bean or guacamole. A really good dairy free alternative to the savoury cheese crackers.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 24 crackers


  • 50 g ground almonds
  • 90 g coconut oil extra virgin, at room temperature or butter
  • 35 g coconut flour
  • 1 egg beaten egg substitute link at the bottom
  • 1/2 tsp ground white pepper
  • 2 tsp onion powder
  • 1 tsp paprika
  • pinch salt


  • Pre heat the oven to 180 fan, 200 electric or Gas 6.
  • Place all the ingredients in a bowl, and mash together with a fork until well combined and a dough is formed.
  • Divide into 24 small balls. Place on two lined baking sheets with plenty of space. Press down to thin rounds.
  • Prick each cracker twice with a fork. Bake for 10 minutes until golden and crisp.
  • Leave to cool on the baking sheets.


For an egg substitute click here

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email