top of page
  • Writer's pictureTracy Insalaco

Best Cracker Ever

I first discovered these "Goldfish Crackers" at the Keto gathering at Children's Hospital Colorado, which happens about once every three years.

With the help of our awesome nutritionists, we were able to adjust it to a lower ratio so that AJ can eat it as is. That factor alone makes this cracker somewhat invaluable. It gives us a lot of flexibility with snacking. For example, we have 200 cal allotted for snacks per day. So we use these crackers for 100 of those calories (which equals 18g), measure it each morning and are able to spread them out throughout the day without having to measure at each moment. Plus, with them being a one-bite-ratio (he gets the full ratio in each bite), it's okay if a few crumbs fall on the floor.

Oh, and by the way ... THESE ARE DELICIOUS!! We have to really force ourselves not to eat them (though I may or may not steal a corner each time I bake off a batch), so that AJ has the joy of "his Special Crackers!"

The Recipe:

  • Sharp Cheddar Cheese - 81g

  • Coconut Flour - 81g

  • Butter, melted - 164g

  • Onion Powder - 2g

  • Salt - 2g

I first put the cheddar cheese in the food processor (measuring first, of course) to get the pieces really small. In a separate bowl, measure the butter and then soften it in the microwave.

As that cools, measure the coconut flour in a blender (I use a Vitamix). I've found that putting the flour in the blender first helps the final product mix better. Measure the salt and onion powder into blender next. Then add the cheddar cheese to the blender (remeasuring to make sure it all transfers). Finally, add the butter back in (remeasuring, scraping with spatula).

Mix on low speed until well blended. Lay out plastic wrap on the counter, scrape out mixture onto plastic wrap (a smaller/medium spatula is most efficient, I think). Press down to about 1/2 - 1 inch thick. Refrigerate for about 45 min.

Preheat over to 325.

Remove cracker mixture, which should feel quite firm, from plastic wrap and place between two sheets of parchment paper. Roll it out to about 1/4 inch thick--ish.

I use a pizza cutter to make triangle shapes because it's easy (you can use cookie cutters or whatever you want!).

I then use a mini metal spatula to move pieces to parchment lined baking sheet.

They don't spread, but I try to keep them from touching.

Bake for about 15 min.

Each batch lasts about 10 days for us.


19 views0 comments

Recent Posts

See All


bottom of page