LOW CARB KETO CHEESE CRACKERS RECIPE
Steps:
- Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.
- Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
- Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily - this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough - check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook.)
- Form a ball with the dough. If it's too sticky to work with, chill for about 15 minutes.
- Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
- Bake for 8-12 minutes, until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.
Nutrition Facts : Calories 174 kcal, Carbohydrate 5 g, Protein 8 g, Fat 14 g, Sodium 72 mg, Fiber 2 g, ServingSize 1 serving
LOW CARB CHEESE CRACKERS
I got this recipe from my aunt who is on Atkins- and quite sucessfully too (lost 93lbs). I think she got it from lowcarbfriends.com. These crackers are made with cheese and that's it...
Provided by Amy Duchesne
Categories Cheese
Time 10m
Yield 48 crackers
Number Of Ingredients 2
Steps:
- Preheat your oven to 400 degrees.
- You can buy already Cheddar, Monterey Jack and Colby finely shredded cheese by Kraft at the grocery store, however up here in northern Quebec where I live, they don't sell it.
- If you can't find finely shredded, buy a rotary grater from Startfrit- it does the trick perfectly.
- Once you have your cheese finely shredded, place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work.
- Place the cookie sheet into the oven and watch your cheese mound melt and start to bubble.
- You know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice.
- Take them out of the oven when you think that they are done, and let them rest until they stop bubbling.
- Slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible, if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute.
- These taste nice and crunchy and you store them in an airtight container on top of a paper towel.
- I eat them with my other recipe for shrimp dip- which is low carb when made with cream.
- o carbs for the cheese I use, look on your package of cheese for how many carbs your cheese contains per serving.
Nutrition Facts : Calories 21, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.5, Sodium 32.3, Carbohydrate 0.1, Protein 1.3
SUPER EASY CHEESE CRACKERS
My kids Love these crackers they are great for snacks. Don't be afraid to put the pepper in they are not the least bit spicy. Tip: I mix the dough in a food processor works GREAT.
Provided by Tex-ajun Belle
Categories Lunch/Snacks
Time 15m
Yield 24-36 Crackers
Number Of Ingredients 6
Steps:
- In a bowl work together Butter,Cheese,Salt and Pepper until soft.
- Put in food processor, add flour and Krispies. Pulse until dough forms into a ball.
- Line cookie sheet with foil. Pinch off small amounts of dough and roll into LITTLE balls.
- Place balls onto cookies sheet and mash down FLAT with fingers. You may take a fork and push into to make lines in crackers.
- Bake at 350 F for about 8-10 minutes until light brown.
- Let cool before removing them from the cookie sheet.
Nutrition Facts : Calories 159.1, Fat 11.4, SaturatedFat 7.2, Cholesterol 31.9, Sodium 169.4, Carbohydrate 10.1, Fiber 0.3, Sugar 0.3, Protein 4
LOW CARB CHEESE CRACKERS
I found this on the Tiana coconut website. It uses coconut and almond flours. The description says "This is a delicious wheat-free, sugar-free snack that is quick and easy to make. They look like cookies with a crispy cookie-like texture but the taste is distinctly that of a cracker."
Provided by Chilicat
Categories Lunch/Snacks
Time 20m
Yield 16 crackers, 16 serving(s)
Number Of Ingredients 6
Steps:
- Blend together almond flour, eggs, butter, salt and cheese. Add coconut flour and kneed the dough in your hands for 2 to 3 minutes.
- Form dough into 1 inch balls, place on an un greased cookie sheet and flatten to a diameter of about 2 to 2½ inches.
- Bake at 400°F for 15 minutes. These crackers taste best straight from oven and slightly crisp. Leftover crackers can be reheated at 400°F for about 4 minutes. Makes about 16 crackers.
- Note: Almond flour can be replaced with nut meal if desired. To make nut meal grind raw nuts in a food processor. You may use almonds, pecans, walnuts or any nut of your choice.
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- Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
- Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
- Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
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