Innofood keto cracker products at Costco, Walmart, and Target
These crackers are close to being the best we’ve ever tasted. If we had to choose between these and the Simple Mills Almond Flour Crackers that are sold at Costco. We’d go with the latter, but as keto crackers go, these aren’t half bad.
They have a savory flavor, and at first all you can really taste is a robust coconut cracker that’s studded with seeds and nuts. They have a tremendous amount of crunch, and the seeds and nuts contribute a smidgen more taste and texture to the overall experience. Because they include nutritional yeast, the distinctive savory flavor. Which is almost reminiscent of cheese, becomes more apparent as you chew the crackers for a longer period of time. They pair well with a keto BLT salad.
What is Innofood?
Candies are made all over the world by Inno Foods, which has its headquarters in British Columbia, Canada. Their business, which is run by a family, takes great delight in making use of ingredients of the best possible quality. They are experts in the production of organic snacks that are now popular.
Their goods have received many certifications, including those for being organic, non-GMO, kosher, and gluten-free. Over 450 people are employed by their company, which operates out of 5 different locations, each of which is certified to meet the requirements of FSSC 22000.
At this time, our products may be found in significant retail chains such as Costco, Walmart, and Loblaws, as well as in twelve different countries around the world.
DIY keto crackers
You don’t have to rely on commercial brands for keto cracker snacks. Try making your own with these following recipes. These go well with any kind of fish, especially catfish.
Simple Keto Crackers
1 cup almond flour
1 cup of cheddar cheese that has been shredded *See notes
1/4 of a teaspoon of salt ** one to two tablespoons of water See notes
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Spread parchment paper over the surface of a large baking sheet.
Put the almond meal, shredded cheese, and salt into a blender or food processor with a high speed. Combine all of the ingredients together until you have a dough.
If the dough is too crumbly, try adding one or two tablespoons of water to it.
Place a large sheet of parchment paper in the center of a work area in the kitchen.
Place another layer of parchment paper on top of the dough after you have transferred it to the surface.
Before rolling the dough out with a rolling pin, press down on it to flatten it to a thickness of around a quarter of an inch.
Create crackers by slicing squares into smaller pieces with a pizza cutter.
Place the crackers on the baking sheet that has been prepared.
Bake for 12 minutes, turning once halfway during the cooking time.
Take out of the oven and let cool down fully before serving.
Notes * If you want to make crackers without cheese, replace the cheese with one egg and one tablespoon of melted coconut oil.
** This step is only necessary if the dough is difficult to form.
HOW TO STORE: Keep crackers in an airtight container at room temperature and at a constant temperature.
They will maintain their quality for at least three days after being stored.
You may extend their shelf life by storing them in the refrigerator.
Put the crackers in a bag that can be sealed with a ziplock, and then store the bag in the freezer for up to two months.
To defrost, place the frozen food in the refrigerator the night before and then reheat it in the oven.
IN ORDER TO CRISP UP. If the crackers have been frozen or refrigerated, it is recommended to reheat them in the oven or toaster oven in order to crisp them up once more.
Calories: 121 per serving | Carbohydrates: 3 per serving | Protein: 6 per serving | Fat: 10 per serving | Sodium: 161 per serving | Potassium: 11 per serving | Fiber: 2 per serving | Vitamin A: 95 IU | Calcium: 100 mg | Iron: 1 mg | NET CARBS: 1 per serving
Super easy keto crackers
salted grass-fed butter, 35 g
96 g of almond meal
Xanthan syrup, half a teaspoon
A quarter teaspoon of baking granules
If using unsalted butter, increase the sodium to 1/4 teaspoon.
1 1/2 tablespoons, or half an egg
recommendations for seasoning
To taste, TJ’s Everything But The Bagel seasoning
Butter should be melted in a small, microwave-safe bowl, but not until it is hot.
While preparing the flour mixture, set aside to cool.
In a medium bowl, combine the almond meal, xanthan gum, baking powder, and salt. Whisk well.
Butter should be added and mixed until distributed evenly.
Add your gently whisked egg (and continue kneading until a ball forms.
To harden the butter, wrap it with plastic film then store it in your freezing unit for five minutes.
Between two parchment paper sheets, roll out the dough, sprinkle with spice, then softly roll it again to press it in.
Cut to the desired cracker size and carefully separate.
Since the dough is delicate, I use a knife to cut it into distinct pieces.
Cook medium crackers in the microwave for an additional 15-20 seconds after cooking them on high for 20 seconds in the parchment paper.
Although the crackers will continue to crisp up as they cool, we advise you to test your timing first.
It should be noted that cooking times can vary greatly depending on the size of the crackers and the microwave. We discovered that they cook more evenly in groups of 4-6 (rather than the entire batch!) and in two bursts.
Also, make sure to cook your dough straight away. Since after absorbing moisture and essentially “blanching,” the almond flour becomes more difficult to crisp up. That is to say, when left in the refrigerator overnight.
These can also be cooked! Simply bake for 8–12 minutes at 350°F/180°C or until lightly browned (will depend on size and thickness).
You can even bake them twice, biscotti-style, to make them even more crunchy (i.e. let them cool, and bake them again for 5 minutes).