Crispy Keto Crackers Recipe Recipe For Chicken

KETO CRACKERS (2 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• In a high speed blender or food processor, add your almond flour, shredded cheese, and salt, and blend well, until a dough remains. If the dough is too crumbly, add a tablespoon or two of water.
• Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until around 1/4 inch in thickness. Using a pizza cutter, slice up squares to form crackers.
• Transfer the crackers onto the lined sheet. Bake for 12 minutes, flipping halfway through. Remove from the oven and allow to cool completely.

KETO CRACKERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine mozzarella cheese, almond flour, garlic powder, and salt in microwave-safe bowl. Heat in the microwave for 30 seconds.
• Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
• Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until you are ready for a rolling pin. Roll into a very thin rectangle with even sides. Gently poke holes in the dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
• Lay squares on the prepared baking sheet, leaving a little space between them
• Bake in the preheated oven for 5 to 6 minutes. Remove baking sheet from oven and turn crackers over. Bake on the other side until lightly browned and crisp, 2 more minutes. Watch them closely to prevent burning.

BEST KETO CRACKERS RECIPE

Steps:

• Preheat oven to 400 degrees
• In a small bowl add the chia seeds and water. Stir and set it aside for 15 minutes or until all the water is absorbed.
• In a bigger bowl add almond flour, olive oil, and spices. Mix together.
• Add chia seeds and blend together.
• Next, take the mixture into your hands and form one large ball.
• Divide the large ball into 4 smaller balls and then place each one between 2 pieces of parchment paper and roll out as thinly as possible.
• Take off the top layer of parchment paper and using a sharp knife or pizza cutter, cut crackers into even square or rectangle pieces.
• With the excess dough from around the edges, throw it back in your bowl and add to the remaining dough, then repeat the process all over again by placing the next ball in between 2 pieces of parchment paper and roll out as thinly as possible......etc
• Bake on top of the parchment paper on top of a cookie sheet at 400 degrees for about 8-9 min, give or take, depending on how hot your oven runs and how thick or thin that your crackers are. Check periodically to make sure that your Low Carb Crackers are not burning.
• Remove from oven when golden brown and let cool for 5 min before removing with a small spatula from your tray.

CRISPY LOW CARB PARMESAN ALMOND CRACKERS

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
• Spread half the parmesan cheese onto the prepared pan creating a rectangle that's approximately 8" x 14". Evenly sprinkle the gently crushed, sliced almonds over the cheese. Layer the remaining cheese over the almonds. Use your hands to push any stray bits into the rectangle forming an even edge.
• Bake for 10 minutes (cheese will be bubbly and melting). Remove from oven. Allow crackers to rest for about 30 seconds. Using a pizza cutter, slice the dough first lengthwise, then widthwise. I usually make 4 cuts lengthwise and 8 cuts widthwise which results in 45 individual crackers. Gently separate each cracker.
• Return to oven for 7-10 minutes until crackers begin to turn golden. Remove from oven. Place crackers on a cooling rack for 10 minutes and they will crisp as they cool.
• Note: If your crackers are not crispy after cooling, you can return them to the oven for a few more minutes.

CRISPY KETO BUTTER CRACKERS (GLUTEN-FREE, PALEO)

Steps:

• Preheat oven to 350F.
• Mix almond flour, salted butter or ghee and an egg together in a bowl until well-mixed.
• Place dough onto a sheet of parchment paper.
• Press dough down and cover with a second sheet of parchment paper.
• Using a rolling pin, roll dough out until it reaches a thickness of approximately 1/6"-1/8" (3 mm -4 mm). For a crispier cracker, thin dough out a little extra.
• Remove top sheet of parchment paper, and use a pizza cutter to slice dough into approximately 1"x1" squares (25 mm x 25 mm)
• Sprinkle salt on top of the dough, and gently press into surface of dough.
• Use the top sheet of parchment paper to line a baking sheet. Move squares to the baking sheet, ensuring that there is some space between each square.
• Bake dough for 12-16 minutes, or until edges begin to brown. For crispier crackers, you can bake an additional minute or two. NOTE: cook time varies greatly depending on your oven and the thickness. It's best to watch the crackers closely so they do not burn.
• Store in an air-tight container for 4-5 days at room temperature. These are best enjoyed in the first few days, when they are the crispiest.