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
These keto HOP crackers in three different flavors are crispy and satisfying with dips, a cheese platter, a base for crostini, or even as a stand alone snack. Low carb and gluten free.
For the base dough:
- 1 (14 ounce) can of hearts of palm, well drained
- 3 large eggs
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 cups almond flour
- 2/3 cup coconut flour
- 3 tablespoons psyllium husk powder
- 2 tablespoons hemp hearts
- 4 teaspoons baking powder
- 1 teaspoon himalayan salt
For the seasonings:
- 2 tablespoons everything seasoning
Garlic & Chive
- 2 teaspoons garlic flakes
- 2 tablespoons dried chives
- 3/4 teaspoon coarse kosher salt
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon coarsely grated or cracked peppercorns
- 1/4 teaspoon onion powder
- 1/2 teaspoon coarse kosher salt
To make the base dough:
- Preheat oven to 375 degrees Fahrenheit
- Blend hearts of palm, eggs, olive oil, and water in a blender until smooth.
- Pour into a mixing bowl.
- Add the almond flour, coconut flour, psyllium powder, hemp seeds, baking powder, and salt.
- Mix on low to medium for about 2 minutes, or until a stiff dough is formed.
- Divide the dough into 3 equal balls.
To make the crackers:
- Roll each ball into a log about 12 inches long and 1 inch around.
- Form each log into desired shape using hands and a flat surface if necessary.
- Combine the ingredients to create the three separate seasonings.
- Sprinkle one of the seasoning mixes onto a cutting board and roll/press one of the logs into it until fully coated. Move to a parchment lined baking sheet.
- Clean any extra seasoning off the cutting board and repeat with another seasoning mix and log.
- Repeat with the third seasoning and log.
- Bake the logs in the oven for 25 minutes.
- Remove and cool for 30 minutes for easier slicing.
- Once cooled, slice your crackers into your desired thickness.
- Place the slices on a parchment-lined cooking sheet and sprinkle with additional salt if desired.
- Reduce heat to 350, and bake the crackers for 25 minutes, or until golden brown and crisp.
- Cool completely at room temperature before storing, or they will become soggy.
Approximate net carbs for 10 crackers is 1g.
Note: The difference in nutrition info for the different seasonings was so minuscule when spread over so many crackers that I didn’t bother listing all three of them here. Just go with these numbers no matter which flavor you’re eating.
- Serving Size: 10 crackers
- Calories: 150
- Fat: 10g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
Keywords: Keto HOP crackers, low carb crackers, HOP crackers