Low Carb Parmesan Cheese Crackers Recipes

LOW-CARB ROSEMARY PARMESAN CRACKERS

Steps:

• Preheat oven to 375º Fahrenheit. Have two sheets of parchment, a rolling pin, and two baking sheets available.
• Add mozzarella cheese, parmesan cheese, almond flour, sea salt and rosemary to a heavy, large saucepan.
• Place saucepan over low heat and heat, stirring frequently, until the cheeses melt and the mixture forms into a dough. Remove from heat. Turn dough out onto one of the sheets of parchment. Pat into a rectangle.
• Cover dough with the second piece of parchment. Roll dough into a square about 12 inches by 12 inches. Slide the dough (and parchment) onto a cutting board.
• Remove the top piece of parchment. (Place this parchment on one of the cookie sheets for later) Using a rotary cutter, a pizza cutter, or a serrated knife, cut dough into about 1 1/2 inch squares.
• Place the parchment containing the crackers onto the second cookie sheet. Transfer about half of the crackers to the other sheet and spread them so that they do not touch.
• Sprinkle lightly with flaked salt, if desired. Using a fork, make holes in each cracker.
• Bake for 9-11 minutes or until edges are golden brown and tops are starting to brown. Remove from oven and transfer the crackers to a cooling rack. Allow to cool completely.
• For extra crispy crackers, after the crackers have cooled, place the cooling rack containing the crackers on one of the cookie sheets. Place in a 175º Fahrenheit oven (Be sure it isn't still hot from baking the crackers) for 15-20 minutes. Turn off the oven and allow the crackers to cool in the oven. This process removes extra moisture and adds crunch.
• These crackers are best the same day they are made. If you store them in an airtight container, they may soften a bit. You can make them more crispy again by using the same instructions for extra crispy crackers above.

EASY PARMESAN CRISPS

Steps:

• Preheat oven to 400°F
• Place each tablespoon of cheese on parchment paper or silicone lined baking sheet about 1 to 2 inches apart.
• Bake about 3-5 minutes. Edges should be browned, but not burned.
• Remove from oven and allow to cool on rack. Store in airtight container.

LOW CARB PARMESAN CHEESE CRACKERS

Steps:

• Preheat oven to 350F and place the rack into the middle position. Cut a piece of parchment paper to fit the dimensions of your sheet pan. My pan is 18 by 13 inches (or 46 by 33 cm).
• Measure the dry ingredients (the first 8 ingredients) into a medium bowl, stirring thoroughly with a whisk to break up any lumps.
• In a smaller bowl, whisk the eggs and olive 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 on the dough and begin rolling out the crackers. I roll a few times, then lift and reposition the waxed paper. 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. I like to cut the short side first, leaving the long side for last - and I use a ruler. This whole process should take about 8 minutes.
• Bake for 15 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.

GARLIC PARMESAN FLAX SEED CRACKERS - LOW CARB!

Steps:

• Heat oven to 400°F.
• Mix all ingredients together.
• Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
• Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.
• Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.
• Break into pieces.