Low Carb Cheddar Cheese Crackers
These low carb cheddar cheese crackers have a flaky, crispy texture like no other. If you miss the authentic crunch of store bought crackers, these are for you. And, theyre 2 net carbs per 10 crackers Keto heaven.
These low carb cheddar cheese crackers have a flaky, crispy texture like no other. If you miss the authentic crunch of store bought crackers, these are for you. And, theyre 2 net carbs per 10 crackers Keto heaven.
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- 2 large eggs
- 1/4 teaspoon baking soda
- 1/4 teaspoon celery salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1 teaspoons paprika (i used smoked)
- 2 cups honeyville almond flour ((7 ounces/ 198 g))
- 1 1/4 cup good sharp cheddar cheese grated by hand ((4 oz/ 113 g))
- 1/4 cup bob’s red mill nutritional yeast ((15 g))
- Carbohydrate 0.659128240119186 g
- Cholesterol 107.556944444444 mg
- Fat 7.74745657419753 g
- Fiber 0.132451854018053 g
- Protein 2.95966601838659 g
- Saturated Fat 3.98635633335172 g
- Serving Size 1 1 Serving (30g)
- Sodium 164.659129629168 mg
- Sugar 0.526676386101133 g
- Trans Fat 0.744787129627953 g
- Calories 83 calories
Step-by-step
- Preheat oven to 350 and place the rack into the middle position.
- Cut a piece of parchment paper to fit the dimensions of your sheet pan.
- Grate the cheese.
- Measure the dry ingredients (the first 9 ingredients) into a medium bowl, stirring thoroughly with a whisk to break up any lumps.
- In a smaller bowl, whisk the eggs and olive oil with a fork.
- Add the egg mixture to the bowl with the dry ingredients.
- With a rubber spatula, work the ingredients together to form a ball of dough.
- Place the parchment on the counter and the ball of dough on top.
- Flatten the dough slightly with your hands.
- Cut a piece of waxed paper longer than the parchment and spray one side with baking spray.
- Place it oil-side-down onto the dough and begin rolling out the crackers.
- Cut any dough that goes beyond the parchment and patch it to areas that need more.
- Continue until the dough is even in thickness and just about to the edges of all sides of the parchment.
- With a sharp knife or a pizza cutter, cut a neat edge around the perimeter of the dough, discarding the extra bits.
- Then, proceed to cut the dough into 1 inch columns and rows, yielding 90-100 1 inch x 1 inch squares.
- Bake for 15-18 minutes.
- Remove and let cool for 5 minutes.
- Carefully break up the crackers, spread them evenly in the pan, and place them back into the warm oven for 10 minutes to complete baking.
- Cool completely before enjoying.
- Store in an airtight container on the counter or in the refrigerator if you prefer.
My Low-Carb Cracker Obsession: A Simple Recipe for Keto Bliss
Let me tell you, friends, there's nothing quite like the satisfying crunch of a perfectly baked cracker. For years, I've been a cracker fiend, reaching for that salty, crispy goodness whenever the munchies hit. But then, keto happened. Suddenly, my beloved crackers were off-limits, replaced by a world of bland, cardboard-like substitutes. I was devastated! The thought of foregoing my afternoon snacking ritual was almost unbearable. So, I decided to take matters into my own hands. After a few failed attempts (let's just say there were some interesting textures involved), I finally cracked the code (pun intended!) and developed a recipe for low-carb cheddar cheese crackers that are not only incredibly delicious but also incredibly easy to make.
This recipe is a game-changer. It's the perfect blend of savory and satisfying, and honestly, even my non-keto friends and family rave about them. Forget those tasteless, mass-produced keto crackers you find in stores – these are a league of their own. The texture is unbelievably flaky and crispy, replicating that classic cracker experience without any of the guilt. And the best part? They're only 2 net carbs per 10 crackers! It's keto heaven, I tell you! This recipe has become a staple in my kitchen, and I make a big batch at least once a week.
I know some of you are probably thinking, “Making crackers from scratch? That sounds like a lot of work!” Trust me, it's simpler than you think. The ingredients are all readily available, and the process is remarkably straightforward. It's a great way to get the whole family involved in the kitchen, too – my kids absolutely love helping me roll out the dough and cut the crackers. It's a fun and rewarding experience, and the delicious results are worth every minute of effort.
Beyond the ease of preparation, these crackers are incredibly versatile. They’re perfect on their own as a snack, or they can be paired with various dips, cheeses, or even used as a base for appetizers. I often use them as a substitute for bread crumbs in recipes, too. The possibilities are endless!
So, if you’re on a low-carb or keto diet and you miss the satisfying crunch of a good cracker, I highly recommend giving this recipe a try. You won't be disappointed. Prepare yourself for a delicious adventure in keto snacking. And, let me know in the comments how they turn out!
Ingredients List:
This is where I list all the ingredients. You can copy it from the recipe above.
