Best 3 Low Carb Cheese Crackers Recipes

LOW CARB CHEESE CRACKERS RECIPE (KETO FRIENDLY)

Steps:

• Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
• Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
• Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
• Now add the egg, sea salt and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it's a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.
• Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it's too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
• Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
• You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
• Next use a pizza cutter to cut the crackers into small squares as seen in the photos.
• Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it's really easy to flip it over while it's hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in there a bit longer (but watch them closely) if you love a very crispy texture.
• Allow the crackers to cool for about 5 minutes and they are ready to eat!

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.