One of the things people miss on a low carb diet is often snack foods and things to dip, like chips and crackers. I have tried many other cracker recipes, but this one is my favorite. It was developed out of a recipe posted on LowCarbFriends forums, called Pooti’s Crackers, but I adjusted the recipe to reflect my former favorite cracker, Nabisco’s Chicken in a Bisket.
The thickness of the crackers will greatly affect how crisp or chewy the crackers is. If you want a more flatbread-like consistency, leave it a little thicker and cook for 20 minutes. If you want a crisp cracker, cook for roughly 25-30 minutes and roll it out thin.
- ½ cup almond flour
- ¼ cup coconut flour
- 1 tbsp ground chia seeds (heaping)
- ¼ tsp garlic powder
- ¼ tsp dried parsley
- ½ to 1 tsp chicken bouillon
- ¼ cup Parmesan cheese, grated
- 1 egg
- 1 tbsp coconut oil
- 1 tbsp water
- Preheat oven to 325F
- Combine the almond flour, coconut flour, chia seeds, garlic powder, parsley, chicken bouillon, parmesan cheese in a large bowl
- In a separate bowl, beat one egg, and mix in the coconut oil. Combine with the dry ingredients.
- Add 1 tbsp or enough water to allow dough ball to hold together.
- Place dough ball on a cookie sheet, cover with plastic wrap, and roll out to roughly ¼” or less thickness. (thinner means crispier)
- Bake for 20 to 25 minutes or until the crackers reach the desired level of crispness.