Killer Crackers Recipe -
Killer Crackers Recipe
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Killer Crackers

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr 30 mins


  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 More Reviews

Feb 10, 2014

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

Aug 28, 2014

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 extremely strong coconut flavor that would overpower the other ingredients and it didn't. If I didn't have any self control I would have eaten the entire batch in one sitting.


4 Ratings

Oct 02, 2014

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.

Jan 03, 2015

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 grocer. I followed the recipe exactly, but I used 1/2 the water suggested. I bet some sesame seeds on top would be a great addition!


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  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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Poppa Bear
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