These keto HOP crackers are crispy and satisfying with dips, a cheese platter, a base for crostini, or even as a stand alone snack. I’m giving you three different cracker flavors to liven up your keto snacking game.
These Keto HOP crackers are made with the base dough from my famous Keto HOP bread, with a few minor changes for flavor and texture.
Don’t be intimidated by the fact that there are a couple of steps to this recipe. Pre-baking the HOP crackers as “logs” and then slicing and baking again to crisp them has resulted in the best texture in my opinion.
Instead of incorporating the seasonings into the dough, I rolled each log in the seasonings, pressing down to coat them well. Alternatively you could knead the seasonings right into your dough before baking.
Just for fun, I used a different shape for each flavor – you’ve got everything seasoning, garlic & chive, and parmesan peppercorn as options here. Although really the sky is the limit on flavorings, so feel free to experiment.
After you bake these Keto HOP crackers as logs, you can slice them thin for a light and crispy cracker, or a little thicker so they stand up well to dips or bruschetta toppings without breaking or getting soggy.
Just spread them out on parchment and bake until crisp – you can drizzle them with olive oil and salt for another layer of flavor if you like.
I’ve experimented with this batch of Keto HOP crackers a number of ways, even topping them with tuna fish for a quick lunch, or slices of grilled bratwurst with a dollop of mustard and some homemade sauerkraut for a fun snack.
Then of course there is always CHEEEEEESE. The BFF to crackers everywhere.
However you choose to enjoy these keto HOP crackers, they are going to be delicious!
Maybe dangerously so, if you know what I mean! To avoid overeating, I’d suggest portioning them out in advance and storing them in the refrigerator where they will keep for up to two weeks.
KETO HOP CRACKERS NOTES:
I’ve previously been recommending Healthworks brand psyllium husk powder, but my latest bag that I just opened was not as powdered as it has been in the past and the change in texture definitely impacted the end results in a negative way. So I’m currently recommending Anthony’s brand psyllium husk powder, which IBIH users have reported as a true powder, and it hasn’t turned purple during baking.
The brand of hearts of palm you use doesn’t seem to matter, but you MUST drain it really well, and maybe even rinse it if the smell is strong, to keep the HOP flavor from being overpowering.
Some people have reported that when they were unable to source hearts of palm, that they tried canned artichoke hearts and had decent results. I can’t guarantee that as I haven’t tried it, but let us know how it goes in the comments if you do.Print