Homemade Keto Goldfish Crackers Recipes

HOMEMADE KETO GOLDFISH CRACKERS

Steps:

• Add almond flour, xanthan gum, baking soda, nutritional yeast (optional, see notes), paprika, garlic powder, cayenne pepper, onion powder and salt to a medium bowl. Whisk until thoroughly combined and set aside.
• Cream butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
• With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest and mix in the cheddar cheese.
• Wrap cracker dough with cling film (saran wrap) and refrigerate for at least an hour (up to 3 days).
• Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
• Roll out the dough between two pieces of parchment paper and cut out goldfish (I used this cookie cutter) or trim into squares with a pastry wheel or knife. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.
• Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
• Bake for 8-12 minutes, until fully golden. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them the first time around.
• Top tip for extra (extra!) crispness: do a double bake (think just like Italian biscotti!). So allow your crackers to cool completely after their initial bake (transfer them to a rack and it'll take 15 minutes), and bake them a second time for 7-9 minutes. To avoid overbrowning, bake them until just lightly golden the first time around.
• Store in an airtight container for up to 5 days.

HOMEMADE GOLDFISH CRACKERS

Steps:

• Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
• Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
• Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
• Roll the dough out on a cookie sheet to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.).
• Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible.
• Bake at 350 F until golden and crisp - 15 to 20 minutes.