Chicken Crackers

CREATED BY:

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Yields :

10 crackers (2 servings)

Ingredients:

  • 4 oz. cream cheese, softened
  • 1 serving Savory Chicken Soup Keto Chow
  • 2 Tbsp. olive oil
  • 2 Tbsp. coconut flour
  • 1 1/2 cups grated parmesan cheese
  • 2 Tbsp. heavy cream

Directions:

  • Whip the cream cheese in a large mixing bowl with an electric mixer until it is soft.
  • Add the Keto Chow and olive oil; beat until combined.
  • Add the coconut flour and cheese; beat until it starts to come together into a dough.
  • Add the heavy cream and beat again. It should form a stiff, slightly tacky dough.
  • Preheat the oven to 350℉.
  • Divide the dough in two and shape each half into a rectangular block.
  • Place one half of the dough between two pieces of parchment paper and roll the dough out into a large rectangle 1/8 inch thick. It doesn’t have to be perfect! You can trim the edges and use the trimmed pieces to repair any parts that are too thin.
  • Remove the parchment paper from the top. Use a large knife, pastry cutter, or pizza cutter to score the dough into 1 1/2 inch squares (or any shape you prefer).
  • Transfer the dough, still on the parchment paper, to a large baking sheet. Use a fork to prick the center of each cracker to help them crisp while baking.
  • Repeat with the other half of the dough.
  • Bake on the center rack of the oven for about 20 minutes, rotating the trays halfway through baking. When the crackers are done, they will be brown around the outer edges and on the bottoms and just starting to brown lightly on the tops. If the crackers aren’t lightly browned, they won’t be crispy when they cool.
  • Transfer them to a cooling rack and allow to cool completely before breaking them apart along the scoring.
  • Store in an airtight container in a cool, dry place for up to three days. Store in the freezer for up to three months.
Nutrition Facts
Chicken Crackers
Serving Size
 
5 crackers
Amount per Serving
Calories
152.1
% Daily Value*
Fat
 
11.5
g
18
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3.25
g
Cholesterol
 
28
mg
9
%
Sodium
 
338.1
mg
15
%
Potassium
 
179.31
mg
5
%
Calories
152.1
Calories
152.1
Carbohydrates
 
2.2
g
1
%
Fiber
 
1.1
g
5
%
Sugar
 
0.7
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
1.1
g
Calories
152.1
Protein
 
8.4
g
17
%
Vitamin A
 
269.82
IU
5
%
Vitamin C
 
12.02
mg
15
%
Calcium
 
206.32
mg
21
%
Iron
 
0.27
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 4 oz. cream cheese, softened
  • 1 serving Savory Chicken Soup Keto Chow
  • 2 Tbsp. olive oil
  • 2 Tbsp. coconut flour
  • 1 1/2 cups grated parmesan cheese
  • 2 Tbsp. heavy cream
Nutrition Facts
Chicken Crackers
Serving Size
 
5 crackers
Amount per Serving
Calories
152.1
% Daily Value*
Fat
 
11.5
g
18
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3.25
g
Cholesterol
 
28
mg
9
%
Sodium
 
338.1
mg
15
%
Potassium
 
179.31
mg
5
%
Calories
152.1
Calories
152.1
Carbohydrates
 
2.2
g
1
%
Fiber
 
1.1
g
5
%
Sugar
 
0.7
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
1.1
g
Calories
152.1
Protein
 
8.4
g
17
%
Vitamin A
 
269.82
IU
5
%
Vitamin C
 
12.02
mg
15
%
Calcium
 
206.32
mg
21
%
Iron
 
0.27
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Whip the cream cheese in a large mixing bowl with an electric mixer until it is soft.
  • Add the Keto Chow and olive oil; beat until combined.
  • Add the coconut flour and cheese; beat until it starts to come together into a dough.
  • Add the heavy cream and beat again. It should form a stiff, slightly tacky dough.
  • Preheat the oven to 350℉.
  • Divide the dough in two and shape each half into a rectangular block.
  • Place one half of the dough between two pieces of parchment paper and roll the dough out into a large rectangle 1/8 inch thick. It doesn’t have to be perfect! You can trim the edges and use the trimmed pieces to repair any parts that are too thin.
  • Remove the parchment paper from the top. Use a large knife, pastry cutter, or pizza cutter to score the dough into 1 1/2 inch squares (or any shape you prefer).
  • Transfer the dough, still on the parchment paper, to a large baking sheet. Use a fork to prick the center of each cracker to help them crisp while baking.
  • Repeat with the other half of the dough.
  • Bake on the center rack of the oven for about 20 minutes, rotating the trays halfway through baking. When the crackers are done, they will be brown around the outer edges and on the bottoms and just starting to brown lightly on the tops. If the crackers aren’t lightly browned, they won’t be crispy when they cool.
  • Transfer them to a cooling rack and allow to cool completely before breaking them apart along the scoring.
  • Store in an airtight container in a cool, dry place for up to three days. Store in the freezer for up to three months.

Chicken Crackers

Sarah DeYoung
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Snacks
Servings 10 crackers (2 servings)
Calories 152.1 kcal

Ingredients
  

  • 4 oz. cream cheese, softened
  • 1 serving Savory Chicken Soup Keto Chow
  • 2 Tbsp. olive oil
  • 2 Tbsp. coconut flour
  • 1 1/2 cups grated parmesan cheese
  • 2 Tbsp. heavy cream

Instructions
 

  • Whip the cream cheese in a large mixing bowl with an electric mixer until it is soft.
  • Add the Keto Chow and olive oil; beat until combined.
  • Add the coconut flour and cheese; beat until it starts to come together into a dough.
  • Add the heavy cream and beat again. It should form a stiff, slightly tacky dough.
  • Preheat the oven to 350℉.
  • Divide the dough in two and shape each half into a rectangular block.
  • Place one half of the dough between two pieces of parchment paper and roll the dough out into a large rectangle 1/8 inch thick. It doesn’t have to be perfect! You can trim the edges and use the trimmed pieces to repair any parts that are too thin.
  • Remove the parchment paper from the top. Use a large knife, pastry cutter, or pizza cutter to score the dough into 1 1/2 inch squares (or any shape you prefer).
  • Transfer the dough, still on the parchment paper, to a large baking sheet. Use a fork to prick the center of each cracker to help them crisp while baking.
  • Repeat with the other half of the dough.
  • Bake on the center rack of the oven for about 20 minutes, rotating the trays halfway through baking. When the crackers are done, they will be brown around the outer edges and on the bottoms and just starting to brown lightly on the tops. If the crackers aren’t lightly browned, they won’t be crispy when they cool.
  • Transfer them to a cooling rack and allow to cool completely before breaking them apart along the scoring.
  • Store in an airtight container in a cool, dry place for up to three days. Store in the freezer for up to three months.

Nutrition

Serving: 5crackersCalories: 152.1kcalCarbohydrates: 2.2gProtein: 8.4gFat: 11.5gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.25gTrans Fat: 0.2gCholesterol: 28mgSodium: 338.1mgPotassium: 179.31mgFiber: 1.1gSugar: 0.7gVitamin A: 269.82IUVitamin C: 12.02mgCalcium: 206.32mgIron: 0.27mgSugar Alcohol: 0.01gNet Carbs: 1.1g
Keyword sarah deyoung, Savory Chicken Soup
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