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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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix almond flour, coconut flour, flax seed meal, salt, and pepper in a bowl.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • 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.

  • Cut dough into 1-inch squares using a pizza cutter, keeping dough together.

  • Bake in the preheated oven until edges are browned, 18 to 20 minutes. Cool completely and break into squares.

Nutrition Facts

30 calories; protein 1g; carbohydrates 0.6g; fat 2.7g; cholesterol 23.3mg; sodium 82.4mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2014
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. Read More
(14)

Most helpful critical review

Rating: 1 stars
10/02/2014
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. Read More
(5)
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/28/2014
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. Read More
(14)
Rating: 5 stars
02/10/2014
My favorite crackers They are very tasty and healthy too! Read More
(10)
Rating: 1 stars
10/02/2014
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. Read More
(5)
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Rating: 5 stars
01/03/2015
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! Read More
(4)
Rating: 4 stars
03/03/2016
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 they did not turn out crunchy, despite baking longer. I did not have parchment paper, so this could have been the issue. I did make them quite thin, even where they browned heavily on the edges they did not remain crisp once they cooled down. I was very disappointed in this as this is the reason I wanted the cracker. I will have to look over other recipes and see how I can make a crisp cracker. Flavor was great though! Read More
(4)
Rating: 5 stars
04/06/2015
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 eat low carb and somewhat healthy plus I love to cook so this is a keeper! Read More
(2)
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Rating: 5 stars
04/29/2016
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.:) Read More
(2)
Rating: 4 stars
04/18/2018
next time i will try with a little less mushroom and maybe try a chedder cheese variation like a keto cheezit Read More
(1)
Rating: 5 stars
06/17/2015
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 miss spinach and next time will use half of the salt....doesn't need that much...IMHO Read More
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