Thanks, nancy. Actually, it only took half an hour of chilling to turn it to a rock.

I should have mentioned that the instructions kept talking about how sticky and hard to handle the dough is, but mine was never stickier than the average pie crust dough.

I'd say to look at other recipes, this one has something missing in the ingredients list if it says it should be sticky. Most crisp spice cookies have molasses or honey in them that gives the liquid needed and the sticky-ness but since sweeteners are out perhaps the recipe said 1/3 cup instead of 3 oz? One tablespoon is 1/2 ounce so 3 ounces would be 6 tablespoons and 1/3 cup would be 11 tablespoons. An egg yolk would perhaps help.

Thanks again. Interestingly enough, the metric version, which I think is the original, only calls for 75 g of butter instead of 85. I split the difference, but it would take a lot more than 5 extra g to overcome the chalkiness.

If you Google keto cheese crackers, there are lots. Many seem to use mozzarella. Try another one? Lol

https://www.google.fr/search?q=keto+cheese+crackers&oq=keto+cheese+&aqs=chrome.3.69i57j0l3.5034j0j7&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8

Thanks, Islay. It's not a cheese cracker, more like a gingerbread person without any sugar in it. That's why it appealed to me--I'm sick to death of cheese, although I never thought the day would come when I would say that.

But cheese on cheese gets to be a bit much after a while. These are quite different from any other keto cookie/cracker I've found and I'd like to make them work.

I've done some experimenting with coconut flour and found it to be very unpleasant. lol! It is dry... it sucks the moisture out of everything. Also has a bad mouth-feel, if you ask me. I checked to see what you could use in baking under a keto diet.... you could try it with almond flour or an almond/coconut flour mix, or is that too much like the other crackers you've tried? If you want to keep it w/ all coconut flour, I'd try adding an allowed liquid of choice, or an unbeaten eggwhite.

Thanks, party_music. Yes, I agree that most of the time I prefer almond flour, but the coconut flour does add a hint of sweetness. But a mix of the two is a good idea. I'll try that. I've noticed that most of the baking-type recipes I've tried use mostly almond with a bit of coconut and I can understand why.

I would try increasing the butter and cream cheese.

And that seems like a lot of baking powder for 6 Tbs. flour...?

If that doesn't work and you need another cracker, I've found these to be very good: https://www.lowcarbmaven.com/crispy-almond-sesame-crackers/

Yeah, carolb. I actually put in about half as much, considering that they really don't need to rise at all. Thanks for the butter/cream cheese suggestion.

Thanks for the almond sesame cracker suggestion, pigeen. They look good, too.

PIgeen, I forgot to mention that I usually use this recipe, which is fairly similar:

https://www.kingarthurflour.com/recipes/gluten-free-almond-flour-crackers-recipe

although I don't see how they get 10 dozen crackers out of that.

How's the keto going for you?

I'm not truly keto, but low carb definitely keeps my blood glucose in check. As for yields, I don't really worry much about that -- I could never make them as thin as seems to be required.

Sorry, pigeen. I was thinking it was you who posted about your keto experience in the low-carb snacks thread in HD conversations.