Low Carb Cheese Crackers (Keto Friendly)
Try this Low Carb Cheese Crackers Recipe (Keto Friendly) recipe, or contribute your own.
Try this Low Carb Cheese Crackers Recipe (Keto Friendly) recipe, or contribute your own.
- Carbohydrate 0.756276206011333 g
- Cholesterol 2.07896502733333 mg
- Fat 2.19644211396267 g
- Fiber 0.382469994020462 g
- Protein 0.777322114655333 g
- Saturated Fat 0.481579516430133 g
- Serving Size 1 1 -35 (5g)
- Sodium 35.1666479434 mg
- Sugar 0.373806211990871 g
- Trans Fat 0.178023844988067 g
- Calories 24 calories
Step-by-step
- 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.
- Now add the egg, sea salt and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it's a spicy mix. I would add only about a ½ teaspoon for spicy seasonings.
- Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it's too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
- Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
- You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
- Next use a pizza cutter to cut the crackers into small squares as seen in the photos.
- Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it's really easy to flip it over while it's hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in there a bit longer (but watch them closely) if you love a very crispy texture.
- Allow the crackers to cool for about 5 minutes and they are ready to eat!
Adding raw eggs directly to freshly microwaved cheese is the single fastest way to curdle your protein into scrambled bits before the dough even forms. Allowing the melted cheese and almond flour mixture to cool for three to four minutes before incorporating the egg prevents this premature cooking. Fat acts as a buffer here, slowing down thermal transfer between the dairy solids and the egg proteins. Combining hard-aged cheeses like parmesan with high-moisture cream cheese establishes the necessary structural balance; the low moisture of aged cheese yields rigidity while the cream cheese provides plasticity for rolling. Microwave the cheese blend for exactly sixty seconds initially, stirring vigorously to fully incorporate the almond flour while the mass remains pliable. Rolling the dough between two sheets of parchment paper equal in size to your baking sheet eliminates sticking and avoids the need for extra dusting flour. Scoring the sheet with a pizza cutter before baking ensures clean separation points once crisp. Operating the oven at 450 degrees Fahrenheit drives off internal moisture rapidly, producing a brittle snap within five to six minutes per side.
