Cheesy Grain-Free Spinach Crackers

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Cheesy Grain-Free Spinach CrackersPin recipeFollow us 130.4k

When I shared this salmon paté, some of you were wondering what those green bread-like squares were. As you may have guessed, the main ingredient in this recipe - spinach - is what gives the crackers a vibrant green colour. They are great for snacking, lunch boxes and are perfect for traveling. Apart from pate or cheese dips, these crackers also taste great with guacamole. Depending on the occasion, you can make a few large or several small crackers. I cut the dough in 16 pieces but you can roll it out even thinner or cut it into more pieces.

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Hands-on Overall

Nutritional values (per cracker)

Net carbs1.4 grams
Protein4.5 grams
Fat10.9 grams
Calories127 kcal

Calories from carbs 5%, protein 15%, fat 80%

Total carbs4.2 gramsFiber2.8 gramsSugars0.7 gramsSaturated fat3.1 gramsSodium200 mg(9% RDA)Magnesium54 mg(14% RDA)Potassium177 mg(9% EMR)

Ingredients (makes 16 crackers)

  • 150 g fresh or frozen and thawed spinach (5.3 oz)
  • 1 1/2 cups almond flour (150 g/ 5.3 oz)
  • 1/4 cup coconut flour (30 g/ 1.1 oz)
  • 1/2 cup flaxmeal (75 g/ 2.6 oz)
  • 1/4 cup butter or ghee, room temperature (56 g/ 2 oz)
  • 1/2 tsp ground cumin
  • 1/2 tsp dried, flaked chili peppers
  • 1/2 cup grated Parmesan cheese or other Italian hard cheese (45 g/ 1.6 oz)
  • 1/2 tsp salt (I like pink Himalayan)

Instructions

  1. Fill a sauce pan with water and bring to a boil over a high heat. Once simmering, add the spinach and cook for just about a minute until wilted. Transfer the leaves into a bowl with cold water. Then, strain and squeeze the water out of the leaves. If you're using frozen and thawed spinach, make sure you squeeze any water out. Cheesy Grain-Free Spinach Crackers
  2. Place in a blender or food processor and pulse until smooth. When done, set aside. Cheesy Grain-Free Spinach Crackers
  3. Meanwhile, mix the dry ingredients: almond flour, coconut flour, flaxmeal, cumin, chili flakes, salt and Parmesan cheese. Cheesy Grain-Free Spinach Crackers
  4. Add the spinach and softened butter. Using your hands, mix until well combined. Cheesy Grain-Free Spinach Crackers
  5. Wrap the dough in a foil and place in the fridge for 30 to 60 minutes. Then, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Remove the wrapping and place on a baking sheet lined with parchment paper.
    Note: Based on feedback, the edges may burn as they are typically rolled out thinner. To prevent that, use a lower temperature setting such as 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and bake for a few more minutes. Cheesy Grain-Free Spinach Crackers
  6. Place another piece of parchment paper on top and roll out until the dough is about 1/2 cm / 1/4 inch thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did in this tortilla recipe.
    Note: I rolled the dough out directly in the baking sheet and that's how I achieved the square shape. You can roll the dough out even thinner or cut the crackers into more pieces. Cheesy Grain-Free Spinach Crackers
  7. Using a pizza cutter, cut the dough into 16 equal pieces. Place in the oven and bake 18 to 20 minutes. They are not as crunchy as regular crackers: if you prefer a crunchier texture, bake for additional 15-20 minutes on 125 °C/ 260 °F. Try with salmon paté or guacamole on top. Enjoy! Cheesy Grain-Free Spinach Crackers

Ingredient nutritional breakdown (per cracker)

Net carbsProteinFatCalories
Spinach, fresh
0.1 g0.3 g0 g2 kcal
Almond flour (blanched ground almonds, almond meal)
0.8 g2 g4.9 g55 kcal
Coconut flour, organic
0.2 g0.3 g0.3 g7 kcal
Flaxmeal (flax meal), ground flaxseed
0.1 g0.9 g2 g25 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Cumin, ground
0 g0 g0 g0 kcal
Peppers, chile (chili), flaked and dried, spices
0 g0 g0 g0 kcal
Parmesan cheese
0.1 g1 g0.7 g11 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per cracker
1.4 g4.5 g10.9 g127 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (24)

These crackers looks amazing! Do you think I can make them in my dehydrator?  

Reply

Thank you Maureen! I think these are great for a dehydrator because there is no egg in this recipe. I would probably make them thinner though, otherwise they would take a lot longer to make 😊

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Dear Martina,
Thanks so much for this recipe. I’ve been looking for a cracker recipe for a while now, I looooove crackers. This is by far the best I’ve tasted. I’ve made it a couple of times and its great. I cook it for 40 minutes  on 160, and it’s lovely and crisp!

Reply

Thank you so much Viviane!

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Thanks for the recipe.
In my oven , at 400°  F, at 18 min the outer edges had burnt. . I took them out of the oven, slid the whole batch off the tray and set the unburned pieces back into the oven with the temp on 175° F, and the door propped open for another 20 min or so to finish cooking/crisping without further burning. If I try this again, I will cook it at a lower temperature.  
They didn't have much flavor on their own, but they were very sturdy if a bit crumbly on the dry edges. I think I'd like to roll them a bit thinner as well, as they were more like teething biscuits than crackers in depth.  I served them with braunschweiger pate and they held up very well.
I wondered if I squeezed the spinach TOO dry when it wouldn't process in my blender, so I added the butter to the spinach to puree. I also used pantry style dry grated parm, but the dough seemed fine, I expected it to be dry in order to make a proper cracker in such a short time. And it did.
Also, my crackers were not the bright green like yours, but I used store bought frozen spinach which has a much darker green color. I'm sure fresh spinach would give a brighter colour.

Reply

Thank you so much for your feedback! I added a note about the baking temperature. I think this happens on the edges as they are typically thinner and also bake faster on the edges. My dough was pressed against the edges so it didn't burn at all.
I think you could use up to a tablespoon of cumin for a stronger flavour - these are indeed more neutral.
I wonder if the frozen spinach made them darker. It is possible that you squeezed it too dry if your food processor was struggling with it. Mine were really bright, even after I baked them. My partner didn't want to try them as he didn't like the green colour but he eventually did and liked them with the salmon pate topping 😊
And I agree - for crispier crackers you will need to make these thinner. You could easily make them half of the thickness and then I'd reduce the temperature to 320-350 F (fan) to crisp them up really slowly.

Reply

These look great. I’m not a fan of coconut flour. Would you recommend anything else as an alternative ?

Reply

Hi Jackie, you could use flax meal or almond flour. You'll need to use more as coconut flour is about 3 times more absorbent than almond flour. I hope this helps!

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These look delicious. I'm curious if they can be done in a dehydrator as well?
Thanks! Shanna

Reply

Thank you! I'm not sure, I haven't tried that but since there are no eggs,  I do think you can. I'm sorry I cannot help, I only used a dehydrator for vegetable/fruit "crisps" 😊

Reply

My dough does not look green like your dough!   I hope that this comes out ok.

Reply

Did the spinach look green? The only other ingredient I can think of is flaxmeal. If you use dark brown instead of golden flaxseed meal, the crackers will get darker but should still be green.

Reply

How long would these last kept in a container or put in a vacuum sealed bag do you think?

Reply

At room temperature, I'd say up to a week - they never last too long when I make them 😊 Frozen - up to 3 months.

Reply

Looks like the soylent green.. hahahaha... thank u for recipe ! I wanna try them.

Reply

You've got a point there! 😊))

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My mixture using drained frozen spinach was so dry it looked like breadcrumbs. I had to add some water back into to get it to a dough at all. Any suggestion why it might be that way? My Parmesan looks much dryer than yours.

Reply

Hi Lindy, yes, it might be the parmesan or a different brand of almond flour or flax meal. I noticed that ready-made finely grated parmesan is a little drier than whole parmesan that you can grate. I'm glad it worked after you added more water!

Reply

Is there anything to replace the parmesan and butter with?  I have to eat dairy free but these sound delicious!

Reply

Hi Rowena, yes, you can use ghee or coconut oil instead of butter. You can skip the parmesan and either use slightly more almond flour (1/2 cup), flax meal (1/4-1/3 cup) or ground pork rinds (1/2 cup) instead. Hope this helps! 😊

Reply

I see green nachos in my future--cut them into triangles and bake them until crisp.  Cover in nacho fixin's and nuke to melt the cheese.

Reply

I think these will work pretty well with spinach: The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos - less water and use spinach for part of it. I haven't tried it yet but I'm sure it will work 😊

Reply

This is super delicious crackers.. I just made it ..loved it.  I added crushed black pepper .. thaaaaaaaaaank you!  Xx

Reply

Thank you Surbhi, glad you loved it! 😊

Reply