1972 Recipes, Appetizers, Level 1, Lunch, Recipe, Snacks

Dr. Atkins' Cheese Crackers

These were easy to make (really easy) and tasted good! I wouldn’t cut them into 20 pieces, like the recipe says, unless you want crackers the size of Cheez-Its. The crispy edges had a great flavor, so I think if we partially cooked these (until they were set enough to cut), then spread them out on a parchment-lined baking sheet to finish cooking, they would be even better!

Cheese Crackers

4 Tablespoons Parmesan or Romano cheese, finely grated
2 eggs (or 2 large egg whites = 1/4 cup egg substitute)
2 Tablespoons butter
1/4 cup sesame seeds (crushed in a blender)
1 Tablespoon heavy cream (or half and half/whole milk)
Pinch of salt

Nutrition as written (20 crackers): Per Serving: 32 Cal (80% from Fat, 12% from Protein, 8% from Carb); 1 g Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar

Nutrition, with egg whites and half and half (20 crackers): Per Serving: 28 Cal (77% from Fat, 14% from Protein, 9% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar

Appetizers, Dinner, Levels 2 And Above, Recipe, Snacks

First Update: Crackers Plus An Awesome Paleo Recipe Page

Well, some nights, you just don’t really want to cook anything.  So, our dinner was a little carnitas with salsa and cheese, chicken salad, and salami with cheese, all on a plate.  Hubby went searching for crackers but since I have to consciously think of him in order to put them on the shopping list, we didn’t have any.  I could have sworn I posted some of the wonderful-looking nut recipes I’ve seen online but I hadn’t on either blog.  Here’s the post I just made about how to make your own flours: How to Make Flour Substitutes
So, here are some I’ve found.  I’ll be trying some of these out tomorrow and will update this post with my thoughts.
2 cups (300 g) of mixed nuts (we used cashew, almonds, pumpkin seeds and flax seeds)
1 egg
2 tbsp water
1 tsp sea salt
Top with: sea salt, anise seeds, nigella seeds or some other seeds of your choice.
UPDATE: 12-19-2013: O.k.  I made this today.  I used
1 cup almond flour
1/4 cup each of walnuts, sesame seeds, pistachios, and sunflower seeds (which I made into flour using my Magic Bullet)
I don’t have parchment paper, so I buttered an insulated cookie sheet and had to keep adding water to my rolling pin because these sure were sticky. I also don’t have sea salt so used kosher salt instead. They ended up with too much salt, so I think next time I will use 1/2 teaspoon in the dough and 1/2 teaspoon for sprinkling on top.
To me, with this mixture of nuts/seeds, these taste a lot like Ok Mok crackers. The sesame was surprisingly strong but you could almost make the mistake that there is whole wheat in this recipe. I like them but the final verdict will be when hubby tries them when he gets home from work. And they feel like they need oil, so I can’t wait to try the next recipe.


Recipe: Paleo Onion Sesame Crackers


  • 2 c. nut meal (any kind will work – I used 1 c. almond & 1 c. walnut)
  • 3 tbsp. dried flaked onion
  • 1 tsp. garlic salt
  • 2 tbsp. sesame seeds
  • 3 tbsp. olive/grapeseed oil
  • 1 egg, beaten


  1. Mix dry ingredients together.
  2. Add in oil and egg and mix until moist.
  3. Form into large ball and place in the middle of a large piece of parchment.
  4. Place another piece of parchment on top.
  5. Roll from the center out with a rolling pin until around 1/10th of an inch thick (see photos of crackers to gauge).
  6. Remove top parchment.
  7. Using a pizza cutter, make a grid. You don’t need to separate them now; after they bake, they will break right along this edge, like perforation.
  8. Remove any pieces from the edge that are too thin – they will burn.
  9. Bake at 250 for around 45-60 minutes, depending on your oven until no longer soft.


Savory Dilled Crackers

  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 egg white
  • 2-3 tablespoons water

1. In a medium mixing bowl, mix together the almond flour, coconut flour, baking powder, salt, paprika, garlic powder, onion powder and dill.
2. Add the egg white and 2 tablespoons water and mix well with a fork.
3. Generously flour the counter and the dough with coconut flour and roll the dough out to 1/8 inch thick. You can either cut then with cute little cookie cutters or score them into squares with a knife. Transfer the crackers to 2 greased baking sheets.
(Note: if you are using cookie cutters, the dough will begin to dry out as you repeatedly roll out and flour it. Add a bit more water to the dough when/if needed)
4. Bake the crackers at 375 degrees for 10-13 minutes, or until golden brown and crispy.

Note: The crackers tend to absorb a little moisture as they sit out on the counter. So either consume within a couple hours, (which isn\’t really that hard) or pop them back in the oven for a couple minutes before serving to get maximum crispiness.

And this is one giant page of paleo recipes!