No Carb Cheese Crackers Recipes

LOW CARB KETO CHEESE CRACKERS RECIPE

Steps:

• Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.
• Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
• Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily - this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough - check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook.)
• Form a ball with the dough. If it's too sticky to work with, chill for about 15 minutes.
• Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
• Bake for 8-12 minutes, until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.

LOW CARB CHEESE CRACKERS

Steps:

• Preheat your oven to 400 degrees.
• You can buy already Cheddar, Monterey Jack and Colby finely shredded cheese by Kraft at the grocery store, however up here in northern Quebec where I live, they don't sell it.
• If you can't find finely shredded, buy a rotary grater from Startfrit- it does the trick perfectly.
• Once you have your cheese finely shredded, place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work.
• Place the cookie sheet into the oven and watch your cheese mound melt and start to bubble.
• You know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice.
• Take them out of the oven when you think that they are done, and let them rest until they stop bubbling.
• Slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible, if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute.
• These taste nice and crunchy and you store them in an airtight container on top of a paper towel.
• I eat them with my other recipe for shrimp dip- which is low carb when made with cream.
• o carbs for the cheese I use, look on your package of cheese for how many carbs your cheese contains per serving.