Speed Keto Crackers by Chana Abehsera Kilstein

Chana Abehsera Kilstein’s Speed Keto Crackers

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In a quaint kitchen filled with the aroma of spices and warmth of the oven, Sarah found herself on a mission to create the perfect keto-friendly snack. Inspired by her love for crunchy crackers and the desire to stay true to her low-carb lifestyle, she embarked on a culinary experiment that would soon become her signature creation: Speed Keto Crackers.

With a medley of wholesome ingredients laid out before her, Sarah set to work, infusing each element with her passion for flavorful and nutritious foods. She combined creamy tahini, rich coconut oil, and a dozen eggs, blending them together until they formed a smooth and velvety mixture.

To add a burst of savory goodness, Sarah stirred in a generous helping of Everything But The Bagel Spice, allowing its aromatic blend of sesame seeds, poppy seeds, garlic, onion, and sea salt to infuse every bite with irresistible flavor. As she folded in stone-ground mustard and coconut flour, the dough took shape, promising a texture that was both crispy and satisfying.

With practiced hands, Sarah rolled out the dough and cut it into neat squares, placing each one carefully on a baking sheet before sliding it into the oven. As the crackers baked to golden perfection, filling the kitchen with their tantalizing aroma, Sarah couldn’t help but feel a sense of pride and excitement.

Finally, as she pulled the tray of Speed Keto Crackers from the oven, Sarah knew she had created something truly special—a snack that not only satisfied her cravings but also nourished her body with wholesome ingredients. With each crispy bite, she was reminded of the joy of creating delicious food that supported her commitment to a healthy lifestyle. And as she shared her creation with friends and family, she knew that her Speed Keto Crackers would become a beloved staple in kitchens everywhere, inspiring others to embrace the delicious possibilities of low-carb living.


2 1/4 cups of tehini (whole)

3/4 cup coconut oil

dozen eggs

1 1/2 cups Everything But The Bagel Spice

3/4 cup stone ground mustard

2 cups coconut flour


Place all ingredients in a large mixing bowl.

Using a wooden spoon gently stir mixture until it reaches a smooth and thick consistency. It will start out very liquidy but keep stirring until it thickens.

Prepare 2 large cookie sheets lined with greased parchment paper.

Place half the mixture on each cookie sheet in the center.

Place another piece of parchment paper on top of the dough.  Using a rolling pin, gently start at the center and roll out the mixture towards the edges of the cookie sheet.

Remove parchment paper. Using a sharp lame knife, gently score the dough vertically and horizontally to create the size crackers that you will want.

In a 350 oven (pre-heated), bake crackers on the center rack for 10 – 15 minutes depending on your oven.  Edges will seem golden when done.

Let crackers cool completely.  Use your lame to cut the crackers where you scored them before baking.  Place in an air-tight container for storage.

Recipe makes 60-70 crackers.  We store them in the freezer or refrigerator to keep them fresh.

These crackers are quite filling. One or two is more than enough for a portion.

Top with avocado, tuna salad, chicken salad, egg salad, deli meat, or slices of chicken.  These crackers are thick enough to travel well.  Just place in a small container with your topping in a different container to keep them from getting soggy.

This is the tehini we like to use click to open.

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