Spicy Ranch Cauliflower Crackers Recipes

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SPICY RANCH CAULIFLOWER CRACKERS



Spicy Ranch Cauliflower Crackers image

A spicy keto cracker made with cauliflower instead of flour! The perfect low-carb cracker. Store in an airtight container.

Provided by My Hot Southern Mess

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 1h10m

Yield 18

Number Of Ingredients 6

1 (12 ounce) package frozen riced cauliflower
cheese cloth
1 egg
1 tablespoon dry ranch salad dressing mix
⅛ teaspoon cayenne pepper, or more to taste
1 cup shredded Parmesan cheese

Steps:

  • Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.
  • Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker.
  • Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 1.3 g, Cholesterol 14.2 mg, Fat 1.5 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 0.9 g, Sodium 103.5 mg, Sugar 0.1 g

SPICY RANCH CAULIFLOWER CRACKERS



Spicy Ranch Cauliflower Crackers image

A spicy keto cracker made with cauliflower instead of flour! The perfect low-carb cracker. Store in an airtight container.

Provided by My Hot Southern Mess

Categories     Crackers

Time 1h10m

Yield 18

Number Of Ingredients 6

1 (12 ounce) package frozen riced cauliflower
cheese cloth
1 egg
1 tablespoon dry ranch salad dressing mix
⅛ teaspoon cayenne pepper, or more to taste
1 cup shredded Parmesan cheese

Steps:

  • Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.
  • Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker.
  • Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 1.3 g, Cholesterol 14.2 mg, Fat 1.5 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 0.9 g, Sodium 103.5 mg, Sugar 0.1 g

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