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Nut Thin Crackers

By June 28, 2010December 3rd, 2020Bread, Vegetarian


PHOTO TESTIMONY: “Hiya Maria and Craig! My name is Whitney Bray, and though we have never had a conversation before- you have changed my life.

Nut Thin Crackers

I grew up in a paycheck to paycheck households that lived on microwave dinners and fast food. I was not encouraged to join sports or do outdoor activities and was often told that my weight was ‘genetic’ and ‘inevitable’. I spent 22+ years of my life believing that.

I had tried a few things like name-brand diets, high-end diet pills that I had seen my mom take, nothing worked and I was completely miserable. At 5′ 2″ I weighed in at over 225lbs and I was very weak. My digestive system was a wreck, I couldn’t jog down to the end of the driveway, and I was miserable.

Then after a journey of learning to love me, instead of hating myself, a friend told me about Keto. And it wasn’t long after that, that I found your book Keto-Adapted. I had already read two other books first- but they were not easily accessible. They didn’t truly explain the importance of being keto-adapted, and how to get there, and didn’t address pre-existing problems caused by carb intolerance. Your book was a miracle in my life. I bought all of your cookbooks for my kindle app on my phone and I check your site almost daily!! I make your low carb bread and fudge cookies almost weekly for my 2-year-old son and my husband.

Since eating the Maria Way I’ve lost 50lbs!!! And more importantly, I feel better than ever before!! I am doing things I never thought I’d do. I went from trying my hand at yoga and being timid that my weight would keep me from gaining anything from the practice- to doing Aerial Yoga every week! So it’s not just about the fat loss, it’s also about how much I’ve gained from improving my health.

So thank you, thank you so very much for giving me confidence in providing my son with a much healthier beginning than I had when I was growing up, for helping my husband repair his leptin response and aid him in his new journey to do powerlifting competitions, and thank you from the bottom of my heart for showing me what it feels like, to be healthy.

Forever grateful, Whitney Bray”

If you want to get past your plateau, click HERE to get started!  You deserve it!

 Nut Thin Crackers

Here is a great “gluten-free” cracker that is WAY better for you than anything coming from a box. If the first ingredient is RICE FLOUR, stay AWAY. I love making these to take camping. They pack well and no additional cheese needs to be packed along; these are SO flavorful! They also make a great addition to a side of veggies.

1/4 cup butter, softened at room temperature
8 oz crumbled blue cheese
1 1/2 cup blanched almond flour
1/2 cup finely chopped pecans or walnuts
Pinch of Celtic sea salt (optional)

In a large mixing bowl, use a mixer to beat butter and cheese until smooth. Add almond flour, and salt and mix until well-combined. Dump the dough onto a piece of parchment or a greased piece of plastic wrap, roll it out into a thin 12-inch long square.. Spread the walnuts in a square on the dough, pressing lightly, and distributing them evenly on the dough. Roll up the dough into a log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. Makes 18 servings (36 crackers).

Traditional Nut Thins = 130 Calories, 2.5g fat, 3g protein, 23 carbs, trace fiber
“Healthified” Nut Crackers = 145 calories, 12g fat, 6g protein, 2.6 carbs, 1.2g fiber


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Abra says:

    I really wanted to try this recipe because they sound delicious, but the carb count looked weird to me. I put the ingredients into the FitDay nutritional analyst and came up with 41.8 gms of carbs for the whole batch – the bleu cheese at 5.3, the almond flour at 28,3, and the walnuts at 8.2. What am I missing?


  • Opps, you were right. So per cookie, we are looking at 1.1 carb (if you make 36). Thanks for your help:) I’m a little sleep deprived with all this baking! I love it though.

  • Linda says:

    Are the calories per cracker or for a serving and if it’s a serving how many are in a serving?


  • It is for one large cracker. The batch serves 36. Enjoy!

  • Susan Pelter says:

    I just made these again and they are so fantastic I can’t wait to serve them to company. Being from a southern family, I grew up eating “cheese straws” at wedding receptions and showers and such. They were always a favorite, and these crackers taste exactly like the best ones! I used half bleu cheese and half feta (I didn’t have enough bleu the first time and it tasted wonderful) and I added a 1/4 tsp cayenne pepper this time for extra zing.

  • Anonymous says:

    Maria, these are amazing. My picky gluten intolerant 11 year old is gobbling them down. Thank you!

  • Kim says:

    I am making these right now but for some reason the directions don’t add up to the pictures??? looks like you put walnuts inside and then rolled it. Mine is greenish also from the blue cheese.

  • do you use pecans? The pictures look like pecans (and pecans are paired often with bleu cheese) but the recipe here and in your cookbook says walnuts….

  • Heather Van Hoof says:

    Where are you getting 145 calories for one? I added calories for entire batch. 960 for flour, 400 blue cheese, 360 walnuts and 400 butter. That equals 2120 divided by 36 equals 58.8. I must have calories wrong in an ingredient?

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