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.


3 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.


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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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About the Cook

Poppa Bear
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