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Killer Crackers

Poppa Bear

"Made especially for a paleo or ketogenic diet, as these are low in carbs but high in protein and fat. Also check out my 'Polar Bear Bars' and 'The Bearette's Croquettes'!"
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Ingredients

1 h 30 m servings 30 cals
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 30 kcal
  • 2%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Melt coconut oil in a skillet over medium heat; saute onion and garlic until onion is tender, about 5 minutes. Add mushrooms; saute until tender, about 5 minutes. Add spinach and cook until warmed, 2 to 3 minutes. Remove pan from heat and slightly cool vegetables.
  2. Mix almond flour, coconut flour, flax seed meal, salt, and pepper in a bowl.
  3. Transfer vegetable mixture to a work surface and finely chop. Stir vegetable mixture into flour mixture; add eggs, water, and olive oil. Mix until dough is thoroughly combined and holds together.
  4. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  5. Turn dough onto the prepared baking sheet and press into a flat rectangle. Place a second sheet of parchment paper atop dough and roll dough between the 2 sheets until about 1/16-thick. Remove top parchment paper. Cut edges of dough to make an even rectangle. Add excess dough to 1 end of rectangle and re-roll into even thickness.
  6. Cut dough into 1-inch squares using a pizza cutter, keeping dough together.
  7. Bake in the preheated oven until edges are browned, 18 to 20 minutes. Cool completely and break into squares.

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Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

These are the best crackers I have ever eaten! I omitted the mushrooms simply because I can't eat them, but I would not change a thing about this recipe. I was worried it would have an extreme...

Most helpful critical review

Impossible dough to handle. Extremely sticky, even stuck to the parchment paper. The end result was doughy/chewy and revolting. The taste was cloying. I ended up tearing up the recipe.

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These are the best crackers I have ever eaten! I omitted the mushrooms simply because I can't eat them, but I would not change a thing about this recipe. I was worried it would have an extreme...

My favorite crackers ~ They are very tasty and healthy, too!

These tasty bites were an interesting study for me, since it was my first time to make crackers. They are not as crisp as I would like, but the taste is quite like a specialty cracker from the ...

Impossible dough to handle. Extremely sticky, even stuck to the parchment paper. The end result was doughy/chewy and revolting. The taste was cloying. I ended up tearing up the recipe.

The flavor is outstanding! I wish there was a way to make them crispy though...maybe rolling the dough out thinner? I like them best right out of the oven. :)

I made these, but added rosemary to the mix as I love this herb. It added a lot of flavor. The dough was extremely easy to handle and clumped up in my hands easily and spread well. My problem is...

I just made these and they are very tasty! Next time I'm going to experiment with lowering the oven temp after the 18 minutes to see if I can dry them out more so they'll be crispier. I try to e...

The smell was great! I did add a little basil and sage in with the vegetables. The flavor was mild, but very good. The texture was good, but not quite cracker-like for me... too soft really. ...

GREAT cracker recipe....I don't like frozen spinach., eliminated that but added bacon fat to the coconut oil when sauteeing veggies and used Chili Garlic infused olive oil at the end...did not m...