The Infinitely Customizable Keto Cracker?

[@TheMarinemom02]

Your recipe has become a staple in my keto arsenal. Simply put batter in a 1gal. zip bag, press air out then roll. Tear bag open at seams and flip onto parchment paper. Score rectangles. Takes about a minute. Cleanup is a breeze! ❤thank you!!!

[@dorissmith3994]

Just made this recipe with your zip bag idea. Worked perfectly!

[@noeldeal8087]

Who's a genius? 🍪

[@darkpatches]

Now this is Serious Keto. Every time I go to Aldi I pause by the Keto Crackers and think, "Man, I'd love some crackers with tuna or cheese." Then I look at the $5 price tag for 4 oz, glance over at the huge Saltines box for a nickel, and I just can't pull the trigger. Thanks for this recipe.

[@G..G..]

I buy those crackers every week. With some sharp cheddar and gouda….yummy. They’re so worth it to me but happy to try these crackers.

[@andyonions7864]

Must be the US Aldi. UK Aldi has no concept of Keto.

[@erob65]

The Aldi keto crackers are too small to top with much of anything. I look forward to making Steve’s recipe so they can be wider and longer, to my liking. Also, Aldi’s crackers seem to raise my blood sugar. So be watchful of that.

[@erob65]

My local Dollar Tree sells sriracha salt. I haven’t tried it.

[@carnivore_kate]

@@andyonions7864 in Poland we at least have Keto cookies and Keto ketchup, dips and sauces.

[@brandiashlock7587]

I love mixing almond flour with shredded cheese-especially cheddar. Add a tiny amount of water and blend in a food processor. Roll out between two pieces of parchment paper with a rolling pin, cut into small crackers and bake at 350 for 5-8 minutes and then flip. They are sooo good.

[@godloveskaren]

So, no egg?

[@Leah-fw5kn]

Ya know Steve..... I watch a handful of Keto channels, I think yours is the best and to be honest your a darn GREAT keto chef.... have a very blessed weekend 🙏

[@arbonneladyTN]

Yes!

[@TheMarinemom02]

Totally AGREE!

[@Sbannmarie]

Love his voice as well.

[@veronicastewart1112]

I found that using my fingers to blend the ingredients worked out better than the spatula. I put black sesame seeds and shredded Mexican cheese in mine, and they are FABULOUS!

[@andyonions7864]

To make them roughly the same size, start by scoring in the middle. Then subdivide each half. Scoring middle or 1/3. Same in the other direction.

[@SeriousKeto]

FYI: looking at my notes, I see that for the peanut flour crackers I made, I did add 1 TB of Truvia Brown. Also, that batch required 40 minutes of cooking time for the dough to get fully dry. Also, the cracker Colton ate was dukkah and parmesan.

[@BIGPHATDADDY]

Sweet!

[@lesliebooth2833]

You said these crackers would be super-adaptable. How best do you think I could achieve a graham cracker type thing or is that going too far with this?

[@SeriousKeto]

@@lesliebooth2833 I'd need to play with a different flour combo, for starters. Perhaps pecan flour. It would also require a sweetener, and something to make the crackers a little more "airy" (perhaps baking powder).

[@lesliebooth2833]

@@SeriousKeto Ahhh, right. Well, that is for another day then. Still, I can hardly wait to try this cracker recipe! Thanks for all your efforts!! You are truly appreciated!

[@NavyWife]

@@lesliebooth2833 I would also love to have a Graham Cracker recipe. I miss them,

[@cheronecom]

one of the best keto channels out there. i am not even currently doing keto but i still watch it.

[@MM-oc3sb]

I saw a wonderful tip I now use ... roll cold dough between parchment paper sheets, fold up bottom piece over the dough all around the edges in a rectangle shape, laying the top sheet over the middle and folded up edges. When you roll the dough into those edge and corner "pockets " you get nice, straight edges. Also, you can lay down skewers on either side , roll atop the skewers (dough in the middle) and you get a nice even thickness, too. I've been making wonderful Sunflower Seed Flour w parm, a little psyllium husk, sesame seeds, baking powder and spices, and only water - no egg.) I also put dough, and also rolled crackers, in freezer a short time before baking (ala pie crust method) So great and stay fresh a long time but hard not to eat all at once!

[@wgpbsb]

Totally giving that a try!

[@barbarasnow4304]

Getting crooked edges has always bugged me, what a genius tip! Thanks for sharing :-)

[@DarkMoonDroid]

XLNT!

[@rhondamaneely4796]

Thank you for the comment about using sunflower seed flour. I will try a batch with that since I cannot eat almond anything.

[@MM-oc3sb]

@@rhondamaneely4796 I hope you like them as much as we do! I just grind the hulled Sunflower seeds with my Nutribullet using the dry blade (sometimes raw, sometimes roasted). Proportions are about 2 parts "flour", 1 part Parmesan, ½ part water. (e.g. 1C : ½ C : ¼C ) 😊

[@Katalinmason]

Wow! I just took these out of the oven. I made mine with Parmesan, garlic and rosemary with a coarse salt sprinkle. What a flavor explosion 💥 These weren’t as crunchy/crispy as my favorite wheat thins, but lovely all the same. They will absolutely make sausage and cheese and egg salad much more enjoyable. Thank you for a really easy, affordable and edible keto snack!

[@lanamcquown3063]

I just made a batch of these and they turned out great, but the best part was how easy they were. You have created a very versatile recipe with endless flavor possibilities. Now I want to buy different types of nut flours and experiment. Thank you so much for all the time, effort, and care you have put in to not only creating the recipes but also all the detail you put it to explain the how and why behind the recipe.

[@SeriousKeto]

Have fun experimenting with it, and if you come up with an especially noteworthy version, by all means post your recipe here. Thanks!

[@mjfar-lee9885]

My grocery store was out of whole flax seeds today, so I picked up some shelled hemp seeds. The hemp and toasted sesame seeds crackers are SOOO good. Your timing of this video was perfect because I was searching for cracker recipes the other day, but I usually stick to your tested creations. Thanks!

[@schellywagoner8264]

oooOOOoooo! Thank you for mentioning your modification - I have some hemp seeds chilling in the fridge!

[@arbonneladyTN]

What a great idea!

[@irishpixierose]

We will be trying this recipe. Good to see Terry and your adorable, unbiased taste tester, Colton (sp).

[@Ev-vh3pf]

I love seeing your Grandson, Colton. He is adorable and their is nothing like the innocence of a child to melt the heart.

[@miabclothingketo1919]

I have been making your original recipe for over 2 years and it has been a game changer to my keto lifestyle. I make a double batch about every 3-4 weeks and keep them in a Tupperware container. I always toast my sesame seeds. All I can say is thanks so much.

[@Sbannmarie]

Mr. SK, never knew you could adjust mill before cracking peppercorns for a finer blend and I’ve been cooking since I was 10 years old!

[@SeriousKeto]

I didn't figure it out until I was 50. 😉

[@heidiw637]

You can also adjust the disposable pepper/salt mills sold in the spice isles at your supermarket. I love my pepper grinders!

[@MyChilepepper]

😂 me too and I’m over 60

[@Leah-fw5kn]

Colton is a cutie, my little granddaughter is 6 now, I love being a grandma, she is my little helper in the kitchen. I'm going to try this recipe with her this weekend. Blessings to you all. 🥰

[@TheLuminousstarlight]

Just a hack for you for shaping these into even pieces. I'm a cake decorator and this is what we do when we score cakes. Start by marking the dough in the center first, then divide one half into two or three pieces/lines, then do the other side. It helps me to keep halving the pieces, keeping them more even in sizes.

[@src5769]

Exactly!

[@beauxmimi77]

Another way to finish this instead of rolling it out is to form it into a sort of sausage shape using saran wrap to keep your hands clean while shaping it, wrap it in saran and refrigerate it for a while and then take it out and slice it into thin crackers and bake it as you normally would! Much easier than rolling out!!! I'm thinking of trying some Chia seeds in mine and maybe some Blue Cheese crumbles. Or a bit of sundried tomato powder with the blue cheese might be fun! For a sweet cracker I will try pecan meal with a bit of coconut flour and some extra egg for moisture plus some brown Swerve and cinnamon. Oooh I think ginger and garlic would be a great savory cracker that would taste like an egg roll! Would be great with cole slaw! What a fun recipe! Thank you for a great video and recipe!

[@SeriousKeto]

Good suggestion

[@jennifercaldwell7665]

Awesome suggestions! I have Anthony's cheddar cheese powder to try too

[@suzannamatthews1619]

if you freeze the dough for 30-60 minutes after shaping you can cut it on a mandolin

[@ivorykeys1566]

I think the cracker would still be too thick & not give that "crisp" bite but instead a crunch sound of bite... unless you have a way of cutting paper thin crackers. 🤔

[@ivorykeys1566]

​@suzannamatthews1619 Ohh, now that is def an idea - freeze dough but does it change the texture of the dough otherwise ?

[@nedracrouse8125]

So happy to have found your videos....what an easy Keto cracker.

[@olivia8979]

I 100% trust Colton's opinion! I am definitely trying this today. I am putting together a birthday care package of keto goodies for someone I converted and want to include these. But I definitely have to try them myself first. But I don't believe Colton would steer me wrong so I am sure they will be great!

[@amysmith2265]

@Olivia-veish I had your keto care package on my birthday

[@beverlyaten1775]

For those of you who have post Covid taste/smell problems try a month I’d VitaminC, Zinc, Quercitin taken at same time. It works!

[@clairebillette6051]

I am happy to see you back. Always captivated by the way you explain.

[@bmesselt56]

“Am I just repeating grandpa? “ That was just so adorable. Thumbs up on the cracker recipe, thank you so very much!

[@susancelotto122]

Super Taster!!! I love how you tasted the seasoning and identified the separate flavors instead of reading the label!

[@risasklutteredkitchen1293]

Your grandson is totally adorable!!! I can’t wait to try these crackers.

[@bulldog4791]

I will be coming up with my version this weekend. Thanks for your efforts. It makes our job easier.

[@amysmith2265]

Did you end up with your version? What did you do with it?

[@jeanettevoet5243]

Steve, thank you so much for this recipe. I’ve been down the rabbit hole watching your videos for about and hour and a half this morning, I truly appreciate you. I really have been wanting some crackers and this is perfect. Like you when I find a recipe I like I will usually tweak it to find other flavors, I love it that you do that for us and send our little brains into the ooooo what next processes.

[@paulineowens4937]

Going to make these today. Seams like a great way to use all the blends I seam to collect.

[@umrumr9453]

These Keto friendly crackers are simple to make; crispy crunchinesses - goodness; saved to my recipe repertoire.

[@nancyhickman9789]

Great recipe. I love that you get as much of the beaten egg out.

[@8Worship7Dancer]

Looks great Steve! So many options to try!! YUMMMM!

[@NinF37]

As someone with a nut and sesame allergy, the first instruction being both of those made me chuckle. Still a really good and informative video, even if I can’t use it myself. The format and your manner of speaking are just perfect for this kind of video.

[@SeriousKeto]

Thank you for the kind words, even if you can't have the recipe. 🙂

[@bw538]

Check his channel for the cottage cheese crackers, maybe they would be ok with the allergy?

[@NinF37]

@@bw538 I'll take a look!

[@Glock20SF10mm]

Adapted your granola recipe to a savory version. Omitted the sweet and coconut and added Everything bagel seasoning. Smeared with cream cheese really reminds me of a toasted bagel. Also spread it thin for crackers and salad topping.

[@presouz5]

Great! Thank you Steve, it’s good for me to have another cracker recipe. Yours is definitely more simple. What I do is sprinkle everything but the bagel on top before cutting and then gently use the rolling pin to press it in. I also use a fork to pierce each cracker once the are cut. For me they seem to cook a little faster with the fork hole. Anxious to try this with some half Lupine and half almond! 🙏🌹❤️

[@arbonneladyTN]

I like those ideas!

[@Walkingnrockin]

Your grandson is absolutely adorable and your kids look so much like your wife! Beautiful family. Thank you for all the recipes and taste testing.

[@anneknight3875]

Colton has grown up so much. I love when you can talk with kids. They are so honest.

[@grochef]

Dude! You rock. I love your videos. Thank you for the polished presentations and your entertaining banter. Best to you.

[@grochef]

Update: I tried the recipe and loved it. I wanted the crackers to be a little lighter and crunchier, so I added 1/4 tsp butter and 1/4 tsp baking powder. It made a difference. I think I will try a bit more butter. This is so easy and a great snack. Brie is good, but brie on a good cracker is even better.

[@jeanniemainzer8551]

When I make these, they are juuust a bit soft when I take them out. I leave out on the counter overnight, and they are super crispy the next day.

[@KetoCraftKitchen]

Thank you for sharing the base for this recipe. I can’t wait to play with some of possibilities.

[@CCWSig]

I love making smoked cream cheese with my smoker. I though when I started keto in November that would be a thing of the past. Now there's hope again. Thank you for posting!

[@mdepfl]

Hey Serious Steve, this may be your best “technique” video yet. I’ve been making similar crackers but your tips will really help and I can’t wait to try this variation today! Keep on creating please!

[@amysmith2265]

Sorry, but nothing is better than his pasta!

[@mdepfl]

@@amysmith2265 Pasta you say? …

[@amysmith2265]

@@mdepfl Yes! Go back 3 months in Steve's videos and get ready for a miracle!

[@MartyRaaymakers]

I revisited this and it’s working well for me. Thanks Steve!

[@anniecbee]

How is everyone not saying how adorable your grandson is? And he’s a good taste tester! You must be very proud grandparents. Oh, and I’m definitely making those crackers soon.

[@bethanylake2387]

I love your unbiased taste tester. He's so cute.

[@bonigravelle]

Steve! Your timing is perfect! My husband broke his femur shoveling snow on New Year’s Eve. After surgery to put in a rod and 5 pins, he ‘s at a Skilled Nursing Facility for 3-4 weeks. Keto food is not in their vocabulary and his A1C spiked as a result of the accident and slacking off on lifestyle choices. Insulin and Metformin were added. I’ve been bringing him LOW carb food, he’s off of the insulin, and his blood sugar is about 120…a huge improvement. I’m off to the kitchen to make him some of your new crackers. What about spraying with Olive oil spray when rotating the crackers, as with the sesame flax recipe?

[@SeriousKeto]

First, here’s wishing a speedy recovery for your hubs. The spray is optional. Sometimes I do it, sometimes I don’t.

[@amsohn1]

Oh Boy!!! I'm so excited and I'm not gonna hid it!!! YummO 😁 Thanks and Blessings Steve

[@cjcj6945]

Thanks Steve, this looks like a really solid cracker base. Just picked up some nice cheeses, so excited to experiment with this one!👍😋

[@dominickdibella8830]

I've also been trying to find a recipe to make my own crackers, can't wait to try them. Thanks a lot! Stay Strong, you are looking good on your 30-day journey.

[@dominickdibella8830]

Steve, I made crackers today (sesame seeds and flax seeds) really easy and taste just as good. Next time need to make them a little thinner. Wonder what the total carbs per cracker there are?

[@jeanieb6373]

Thank you!! I needed something to have with my chicken liver pâté I made last night. Trying to incorporate liver into my diet… ew. I’m making these as soon as I get home, you’re the best Steve!!

[@LoveWinsMovement]

#JeanieB ... could I beg you for the recipe and process you use? We are both Chanel members so you can direct message me (I think 🤔). I have a brutal blood cancer (not terminal not to worry) and I need to eat volumes of iron just to absorb a little. I've been buying chicken pate but it's so expensive.

[@jeanieb6373]

@@LoveWinsMovement oh my gosh, so sorry you’re going through that! It was my 1st time, tasted good last night, should be better cold. PLEASE REMEMBER… I do not like liver nor the texture, so I have to “hide it”. If you actually like liver, there are better options! 1 1/2 lbs chicken liver Schmaltz (rendered chicken fat) Bacon fat Butter Redmond’s salt Onion powder (carmalized onions would be better) Sour cream 2 hard boiled eggs Render chicken fat in butter. Once crispy remove and add bacon fat (optional). Salt (I hate pepper but if you like, add) livers and place on pan. About 4 minutes each side ( should be slightly pink in middle). Once done add whole thing to processor including fat, crispies and chopped hard boiled eggs. I then processed until it was all “ choppy”. Then I added 3 big plops of sour cream and processed until blended smooth and creamy!! Taste it before you add the sour cream, see if more salt is needed. Sorry so long, I’m not a cook!!

[@wildflower1335]

@@jeanieb6373 Thank you so much! Can't wait to try this!

[@nancymuller3291]

@@jeanieb6373 Thank you!!!

[@LoveWinsMovement]

#JeanieB … THANK YOU SO VERY MUCH! What a cool recipe! I don’t like the taste of liver either so this is perfect!

[@sandykienzle6758]

Thank you so much for this recipe. I have been wanting something like this for a while. It was so easy to make and even though it was my first time making them they turned out really good. Of course I already have some variations in mind. It will be a staple in my cupboard.

[@collettesnoozy7950]

I make this weekly. Today I substituted with homemade ranch powder instead of sesame seeds. Burnt in 25 minutes at 325 degrees.

[@marinemom0294]

Me too! My newest favorite is the everything jalapeño bagel from Stonemill found at aldis! Delicious!

[@writingiris333]

This is what I was looking for…simplicity, crunch & flavor. I think you are right…wasabi would be great in this.

[@stevegregory1075]

Thanks for this video it was excellent, and the recipe sounds super useful. I know what I am doing this weekend. Thanks for all your work it is greatly appreciated.

[@kathyfanchi2557]

Look forward to trying this version of your crackers. I’ve made the original version several times. I made them smaller and added them to Keto Snack Mix-yum!

[@Simbabeck]

Seriously glad to see this. I've never liked the flax flavor..always been a bit fishy flavored to my taste... so this is so good...thanks so much!!!!

[@moleos6568]

That was a great video. Thanks Steve. Adorable grandson ! To my crackers I added dried onion rings that one uses to make string bean casserole and they were great !! Plus I used my icecream cone maker that opens like a waffle iron and they cooked in less than 5 minutes and were crispy and wonderful. My creative juices are flowing now so I will be making a huge variety. Like lemon pistachio, walnut sesame, jalapeno corn, wasabi bacon...etc.

[@pipermowrey5771]

I love your videos! It is so good to see you again!

[@danabenedetti8753]

Thanks! Keep up the good work! We appreciate everything you do.

[@debbean6637]

Worked a treat! Micro grated Parmigiano Reggiano which had hardened, Mingle All Purpose seasoning and chili salt. Definitely a keeper and I’m already thinking of alternative flavors. Thanks!! Love the channel.

[@alexandreapereira414]

Great recipe, can’t wait to try it! Please please be careful placing hot trays or hot pot lids onto glass stove tops! My aunt shattered hers a few years ago doing that.

[@dr.evelynsharp2351]

Fantastic! I love all the alternatives!! So many choices. And some additives I haven't heard of --- and I look for different things. Oh man oh man you just got to chicken seasoning. I've got to start a grocery list to try these new things. Well done. One of my favorites!!! Have a great day

[@NoFeArChiC2]

Can't wait to try this, thanks for the recipe!

[@pegpage1085]

Always looking for a good crunchy crispy keto cracker. I think Colton’s opinion was the deal breaker! Thanks!

[@connierose648]

Thanks!

[@SeriousKeto]

Thank you!

[@stacyhackney6100]

Yum. Thanks Steve and gorgeous family.

[@royserati1140]

I have made these twice now, with varying results. The recipe you show in the video is fine. I also tried a sweet version with cacao nibs and brown sugar. Hmmm, just north of inedible. Very possibly used too little brown swerve. This morning I tried to make a Cheezit-type cracker. Added some powered cheddar (leftover from backpacking meal prep), garlic powder, salt and omitted the sesame seeds. They're ok. Not like the real thing but passable. I'm trying another version now. I love how this recipe can be turned into whatever I want! Thanks.

[@Menditha]

Thank you!!! I love your unbiased little taste-tester. : D

[@LaRa-youknowit]

I love these, so versatile. I put in hemp seeds, cheddar and Parmesan, turmeric, and nutritional yeast, to make like a Cheese-It. Will add more cheese next time, but they are so good. Bad thing is I can eat the whole batch. Definitely watch the time, I go 23 minutes at most.

[@KevinGaeke]

Thanks Steve!! I’m gonna try this tonight. I’ve made keto crackers several times but never with baking soda. I like how simple this recipe is.

[@dyrinn45]

Just sent this video to my wife. Hopefully, we make a batch of these this weekend. Thank you for another great recipe Steve!

[@SeriousKeto]

It’s the sort of recipe you can knock out with just a few minutes of “active” time.

[@KarenSanderson1]

Karen in Racine Wisconsin, I like your videos and your broadcaster voice!

[@marydaniels7314]

Wow! These look amazing. Making today!!! Thx Steve

[@goodnewsketo178]

Gamechanger!!! 🏅🏅🏅 I already have several ideas for these!! 😋😋😋

[@KC-to6ih]

Excited to try these! Thanks again!

[@greeniejeannie]

I made these exactly like Steve (oh gosh I hope that's his name) said to make them. True enough! If I was having a party or open house I would serve these for sure. I wouldn't even bother to mention they are Keto friendly. I'd just make them neat and toss them along side the other crackers. So good. Be sure you add enough salt and I put plenty of pepper in for a seriously good Pop! Thank you Serious Keto

[@mostlyketo77egypt]

Always nice recipes and a friendly channel. Thank you 😊

[@popgems]

Wow, even though I've never had Covid, flaxseed tastes like fish to me as well when it is the prominent ingredient. I can deal with using a "flax egg" in a recipe, but flax tortilla, flax bread or flax crackers taste awful to me and way too fishy.

[@denitam917]

Might be because flax easily goes rancid and gives it that fishy taste.

[@popgems]

@@denitam917 I always keep my flax refrigerated.

[@popgems]

@@lisacee3237 The golden flax makes great Keto breadcrumbs.

[@mdepfl]

If you’re not already, use whole golden and blitz it when you need some - huge difference.

[@lindagiovannazambanini6218]

I don't think brown flaxseeds taste like fish...but if it bothers you try using the golden flax seeds and meal, it has a lighter flavor.

[@jociaszamora2267]

Thank you for another great recipe, Steve. This looks great! The chicken-in-a-cracker idea sounds yummy.

[@weeziesgirl576]

Thank you - I have been looking for a cracker recipe. Looking forward to trying this with caraway seeds and some dried jalepenos!

[@SeriousKeto]

Sounds great!

[@stuartpierce121]

Wonderful idea, can't wait to try! Thanks Steve Jennifer 😅 Good to see your little tester with you.

[@rancancookcanoy9768]

Steve, another good video. Have a great rest of your Friday and an awesome weekend. Kick butt on your challenge. Thank you,.

[@HBwarmsocks]

Your shirt! 🤣🤣🤣 And I can't wait to try this recipe. Thank you for all your content. I'm pretty new to the keto way and you have made this feel 100% doable. Bonus: my husband likes your recipes too, so he's happy to eat whatever I make.

[@marcie776]

Colton was so funny in that LOL just repeated what you said :-). the fact that he ate the crackers instead of spitting it out though that was the real answer LOL

[@ghc7400]

Oh here I thought that you would channel your inner "Wesley": sift y'all, sift.🤣🤣😂

[@dianeward9656]

Thanks

[@SeriousKeto]

Thank you so much!

[@doreneiacovinokieva7023]

Looking forward to trying this recipe. Thank you. I rarely like recipes heavy with flaxseed....I know the taste you're referring to Your "taster in training" makes me smile 😊💕

[@wizbangdiving]

You do such a great job. So easy going yet thorough and informative. Many thanks for your efforts, it inspires me to do more.

[@billg4630]

Steve love your vids...stay strong and keep em commin

[@kathyatherton2869]

For help in rolling out dough evenly, you can use balsa (or basswood) wood sheets to rest the far edges of your rolling pin on while you roll out the dough. They're cheap and come in a number of thicknesses. There are some rings you can buy to put onto rolling pins, but I've found them too expensive and don't fit all rolling pins. With the wood sheets, you just need to have a fairly long rolling pin to make sure it can reach across the dough and rest on the wood. Thanks for recipe!!

[@SeriousKeto]

I took the rings off of this rolling pin because I didn't like how they worked. Maybe I'm just a klutz, but they didn't work for me. I'll need to look into your suggestion.

[@kathyatherton2869]

@@SeriousKeto I’ve used the wood sheets for years now especially for cookie cutouts (yes, I still make sugar cookies for nonKeto friends and family). Tip: Put the wood sheets on top of your parchment paper that’s over the dough.

[@giselesmith7795]

I will be stuck inside for a couple of days due to this winter storm coming (I am in the South and we don't do snow/ice well) so as long as the power is there, I will definitely be trying out these crackers to go with my soup. Nice to see Terry and Colton!

[@kathybuchanan9470]

Thank you for addressing the baking soda ingredient. I made the almond flour parmesan crackers yesterday. They tasted great but broke easy. Can't wait to try these. Cooking is chemistry. My taste and smell has changed significantly since covid, and it's been 5 months. I might add I don't like the change. A lot of things smell like burning trash and taste like dirt. You'd think my love affair with food would be damaged, but not unlike real love, I may need a therapist. Haha

[@canileaveitblank1476]

It’s been a year since I had the Rona, and my smell/taste is still at about 50%. Hubby had me taste some of his horseradish mayonnaise he made, while stating how strong it was! I could not taste a thing. I don’t have the trash/dirt thing. I know a woman who, post covid, always smells old cigars! 😳 Hopefully we can get back to nermal. 🤷🏻‍♀️ ❤️

[@kathybuchanan9470]

@StatelyWadeManor yes, I agree. I started training myself with strong smells such as Peppermint oil. And I had a friend thump me on the back of the head while I pressed on my head and forehead. I saw a video explaining how it would wake up senses. It did partially work.i got back sweet and tart. I didn't dare ask my hubby to thump me on the head. Hahaha, he'd probably knock my brains out. LOL

[@suni2421]

@@kathybuchanan9470 hahaaaaa He'd say it's a love tap 🙃

[@lesliebooth2833]

@@canileaveitblank1476 I looked it up bc of my consistent cigarette smells (and I don’t smoke). It’s called perosmia. I had covid over a year ago, lost my taste/smell for 6 weeks. It came back but with a caveat. Every few weeks I get the overwhelming cig smell that lasts about 2 weeks, sometimes less. Then it goes away again. I’ve also noticed when I get really stressed it comes on, too! Ugh. I am of the opinion that normal isn’t coming back, Jesus is. And I am totes ok with that!

[@deborahamy1225]

@@lesliebooth2833 Amen!! Being with Jesus will be our new normal!! Hallelujah, Marantha!!✝️🙌❤️👍👏🛐

[@moe9265]

Perfect timing for this video. I am going to make some crackers today and looking for the best recipes for me and I went right to your channel!

[@davepost7675]

Love tweakable recipes. Thanks!

[@bluedove7876]

Flax seeds can go rancid and taste more fishy than usual. Golden flax has less of that fishy note to begin with too. These sound yummy, love sesame crackers!

[@candyalexander2196]

Can't wait to try..glad u r doing what u enjoy Hi to ur growing family..God speed in no alcohol..stopping sugar was soooo hard but the payoff unmeasurably better toooo many to tell.

[@keckojones3324]

Great video! As a retired special education teacher, I can appreciate your teaching technique. It’s quite good. Going to make some this weekend and have it with cold smoked salmon.

[@shiningoutlight]

I would add rosemary to the chicken flavored cracker (Just a little goes a long way). Thanks for the recipe!

[@brendashope1558]

That last batch must be good, any kiddo that age would it spit out if it wasn’t good 😂 Can’t wait to make these crunchy treats. 👏🏻

[@SeriousKeto]

He actually had the one I made with the Dukkah. 🙂

[@briand5379]

Thanks for the cracker recipe and the hints on where you can substitute to make it your own. The simplicity of this makes me wonder just how many different flavors you can come up with just a slight change to the ingredients.

[@interketo8178]

Just tried a (mostly) carnivore version of the plain cracker with pork panko instead of almond flour (no baking soda) and a small amount of garlic powder, pepper, and old bay. It worked! I need to adjust the cooking time (I did 20 minutes for this first test) and amount of seasonings to get it just right, but it has that cracker crunch!

[@SeriousKeto]

Excellent!

[@lesliebooth2833]

Did you ever get it perfected? Please share!!