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

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