It’s not always easy finding something that’s crunchy and satisfying when it comes to keto recipes, in fact most of the things I eat have no crunch at all. Sometimes those crunch cravings hit me hard at night, when I just get home and want a fast and easy snack. I found this goldfish cracker recipe online and modified it to use coconut flour to minimize the carbs. They’re freaking delicious – crispy, crunchy, cheesy, the holy trinity.
Best of all this keto snack only takes about 10 minutes to prep and cook, but there is some wait in between. It’s super simple, really delicious, and I can guarantee that it will cut those temptations of potato chips away for good!
You can find cookie cutters in the shape of goldfish online and in some kitchen stores, but I decided to go easy and cut them into triangles because they’re just about the same to me. At the end of the day when I put them in my mouth and they satisfy my cravings, that’s all that really matters.
This recipe and the photos are courtesy of Mercy W. on reddit/r/ketorecipes.
The Preparation
- 1 ounce sharp cheddar cheese, grated
- 1 tablespoon butter
- 1 tablespoon coconut flour
- salt, to taste
- 1/8 teaspoon onion powder
The Execution
1. Preheat oven to 325 °F
2. Add the cheese, butter, coconut flour, salt and onion powder into a food processor.
3. Pulse all ingredients until a light dough forms.
4. Wrap the dough in plastic wrap and stick it in the fridge for 30 minutes. If you’re really in need of them, you can put the dough in the freezer for 10 minutes (consistency turns out a little less crunchy).
5. Place dough between 2 sheets of parchment paper.
6. Roll dough to about 1/8″ thickness.
7. Cut the dough into triangles, or use a cookie cutter if you have one.
8. Spread the chips onto your parchment paper evenly.
9. Bake for 4-5 minutes, or until the edges are starting to to turn light brown.
10. Let sit for 3-4 minutes, and enjoy!
This makes a total of 1 serving of Better Than Goldfish. The serving comes out to be 239 calories, 22.3g fats, 1.8g net carbs, and 8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 ounce sharp cheddar cheese | 116 | 9.6 | 0.6 | 0 | 0.6 | 6.9 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1 tablespoon coconut flour | 20 | 1.2 | 3.3 | 2.3 | 1 | 1 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/8 teaspoon onion powder | 1 | 0 | 0.2 | 0.1 | 0.2 | 0 |
| Totals | 239 | 22.3 | 4.2 | 2.4 | 1.8 | 8 |
Better Than Goldfish
Ingredients
- 1 ounce sharp cheddar cheese grated
- 1 tablespoon butter
- 1 tablespoon coconut flour
- salt to taste
- ⅛ teaspoon onion powder
Instructions
- Preheat oven to 325F
- Put the cheese, butter, coconut flour, salt and onion powder into a food processor.
- Pulse all ingredients until a light dough forms.
- Wrap the dough in plastic wrap and stick it in the fridge for 30 minutes. If you're really in need of them, you can put the dough in the freezer for 10 minutes (consistency turns out a little less crunchy).
- Place dough between 2 sheets of parchment paper.
- Roll dough to about 1/8 inch thickness.
- Cut the dough into triangles, or use a cookie cutter if you have one.
- Spread the chips onto your parchment paper evenly.
- Bake for 4-5 minutes, or until the edges are starting to to turn light brown.
- Let sit for 3-4 minutes, and enjoy!
These are amazing! They were so simple to prepare (I don’t have a food processor so I just threw it all in the blender and that worked just fine) and delicious. My boyfriend and I both loved them. I think I might be able to forgo cheat days with recipes like this!
Woo! Glad to hear Jenny, super happy that you liked them 🙂
Thanks, I will do that! . Baking does not change the values of fat and protein?
Rochelle,
No it doesn’t. As long as you are still eating the extra grease then it won’t change fat values. Protein values are rarely changed in baking 🙂
These were fantastic! I made them for my daughter and couldn’t stop eating them! She did get to taste a few though… Is there a way to figure out the fat and protein? I didn’t see it listed with the carbs.
Rochelle,
You can plug the ingredients into your tracker and see what comes up. I need to go back and do that myself (this is a very old recipe)
Do these goldfish taste like the real thing?
I thought they were pretty darn close!
I make these into squares and add nut butter for “peanut butter crackers”
That’s a great idea Gayle – peanut butter goldfish, I think you’re on to something 🙂
Hi!
This may be a silly question but…are you baking the crackers then adding but butter after to make mini sandwiches? Or adding but butter to the dough?
No such thing as a silly question, Naomi 😉 I put the dough into the crackers and bake them, not after the fact. Hope you enjoy!
Will almond flour work too?
I think 2 tbsp. of almond flour would do the job. Coconut flour is much more absorptive than almond flour so I’d think you’d need a bit more.
Hmm, I am also incorporating the Blood Type B diet no nos and unfortunately Coconut is on that list. Can I substitute almond flour for it?
Coconut flour is much, much more absorptive than almond flour. So, I would suggest adding in a thickening agent if you’re going to use almond flour – like xanthan gum or psyllium husk 🙂
This sounds so good, but I am very allergic to coconut… do you think almond flour would work?
Oops, I just saw the previous question about almond flour… disregard mine 😛
🙂
I made a triple batch yesterday and everyone loved them! I changed a couple of things – I added a bit of garlic powder too since I love garlic, but kept all the rest of the ingredients the same. I rolled mine out a bit thinner than you said to so I didn’t separate them. I used my pizza cutter to just cut them into small squares and broke them apart after baking. Even my 8 year old loved them and he’s tough to please! Thank you!
The garlic sounds awesome – I might even take it a step further and add some red chili flakes in there if I went back and made it again. I always say that if a child likes the food, then it’s a huge compliment – so I’m happy they came out good!
I don’t understand – I followed the recipe exactly and it made the tiniest little amount of dough – definitely not the amount of crackers as per the recipe calls for. What could be wrong?
The amount of dough should not be too much as goldfish are pretty small in and of themselves. You have to roll it out nice and thin so you can cut them up.
The amount of dough should not be too much as goldfish are pretty small in and of themselves. You have to roll it out nice and thin so you can cut them up.
These are awesome! subbed a third of the cheddar for parm (because I can’t have onions in any form and worried I would need a stronger flavor), and they were great! I even accidentally overcooked most of the batch and they were still delish!
Glad to hear it Jennifer – happy that you liked them!
Glad to hear it Jennifer – happy that you liked them!
So, this is the first recipe I’ve tried from your website. They are fabulous! I was looking for the perfect snack to bring to work to munch at my desk to avoid hitting anyone during my hungry-and-angry stages of early keto-adaptation. 🙂 They are so simple and they turned out perfectly. I had to keep mine in the wrap to roll out as it was sticking to my rolling pin and breaking up, but they held together so well after baking. I’m munching my little triangle cheesy bites right now 🙂 The fiance even had one and said “wow, they do taste like goldfish!” and he’s usually put off by my “healthy” baking 🙂 Thank you!
Glad to hear it Sue-Ann! I typically have the same problem with cheesy doughs. But, once you have them all done, it’s well worth the work.
FYI, When I printed this recipe, the preparation and execution were the same. The ingredients are missing in the “Print” part. I hope to make these today. They look great.
Strange. I tried replicating that on my own computer and it didn’t work. Sorry that happened!
How strange. In both Chrome and FireFox (in the browser), the prep and the execution were the same. (In the Print button part.) That’s okay. I copied the recipe and printed it on paper the right way.
I’ll keep looking into it and see if I can find the error and fix it. Thanks for letting me know 🙂
Did the same thing to me today. Only recipe that has done that. Weird. I tried to upload a picture, but the file size was too large.
I’ll keep looking into it and see if I can find the error and fix it. Thanks for letting me know 🙂
I’ve made this twice in the past week, about to make a double batch tonight. Thank you, this is exactly what this goldfish and cheez-it loving, nut allergic, low carber needed!
I made these today. I used old gouda since I didn’t have any cheddar. I also trippled the batch. I thought 1 once doesn’t seem like a lot. Doesn’t look anything like yours, but by golly, they are so good! This recipe is just so satisfying! Gets my cravings for chips under control. So happy I trippled the batch because it really wasn’t enough. Hope I can save some for my husband when he gets home tonight. Going to buy some cheddar tomorrow!
That’s great! I’m glad you liked it Michelle! 😀
can i use mild cheddar instead?
Sure!
I got a really fragile and crumbly dough. Did I do something wrong? BTW, I used mild cheddar. Is that it?
A lot of the times these doughs are more fragile because they lack gluten. You’ll get pretty used to working with it after some practice. 🙂
Hi, The amounts required to make these don’t seem correct?
Hi Toni, it should be OK for making a small batch. You can also double/triple the recipe to make more.
How many servings does the recipe make? What is the portion size of the serving? Thanks!
You can eat as many as you want as long as it falls within your macros. Serving sizes are always variable based on what your macros are – the serving sizes we list on recipes are just a guideline.
I really liked making this, and they turned out pretty good. I did add a splash of (cashew) milk because the dough seemed way too crumbly to even roll and cut properly.
Thank you Clare! I haven’t tried cashew milk before, that sounds delicious…
do you think you can substitute almond flour for coconut flour in this recipe?
Sure!
I tried. It didn’t work.
I made a single batch a couple of days ago and rolled them out as instructed. They were so good, I made a quadruple batch the next day, but I formed the dough into a log and chilled for about an hour, then just sliced it thin and baked, worked great and much easier than rolling out. I don’t really care what they look like, they are great either way!
These are amazing!
How much is a serving? That’s not clear to me.
We list the macros for the full recipe. Servings should just be determined by what you need for your macros.
I think what craig is failing to say is that the recipe makes one serving. You should alter how much you consume of that serving to fit your macros.
How many servings does this batch make?
I don’t have a food processor- can I do this with a blender or by hand?
I think a blender would work just fine.
Could I make this dough in the morning and refrigerate until the evening?
I don’t see why not.
macros are slightly off. Of course you should calculate with your own ingredients but I get 1 g for the cheese and 1.5 g for the coconut flour plus a trace for the seasoning so closer to 3 grams than to 2. Still delicious and totally worth it
OMG, delicious! These are the perfect savory snack.
Thanks for the feedback, Sabetha. Glad you enjoyed the keto goldfish!