Low Carb Cheese Crackers Food

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

2-INGREDIENT LOW CARB KETO CRACKERS RECIPE (ALMOND FLOUR CRACKERS)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C) . Line a baking sheet with parchment paper.
• Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms. (You can also mix in a food processor.)
• Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 (.2 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.)
• Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.

LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Line a baking sheet with parchment paper. Not waxed paper. Not foil. PARCHMENT. Trust me.
• Shred cheese and mix with seasonings or herbs (Do NOT add salt. Cheese is salty enough.) OR
• Cut cheese into thin slices. (or get the cheese cut "for sandwiches" at the deli in your grocery store)
• Either put little lumps of the shredded cheese (maybe 1 Tbsp or so) or squares of the sandwich slices (about 1/4 or 1/6 of a full slice per cheese crisp) onto the parchment, a couple of inches apart. They will spread as they bake.
• Bake 5-7 minutes or until beginning to brown around the edges.
• Allow to cool, to finish getting crispy.
• Eat! They're great plain or with your favorite dips.

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.

NO CARB CHEESE CRACKERS

Steps:

• Preheat oven to 400 degrees.
• Cover baking stone or sheet with parchment paper.
• Break a slice of cheese into 4 pieces by "folding" it in half to break it. Then repeat with each half until you have 4 pieces.
• Place on parchment paper about ¼ inch apart.
• Place in preheated oven for 15 minutes.
• Remove from oven and allow them to cool for about 5 minutes.

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.

KETO CHEESE ALMOND CRACKERS

Steps:

• Preheat the oven to 425°F.
• Melt Gouda cheese in a bowl using a double boiler or microwave. Stir until smooth.
• In the same bowl, add eggs, almond flour, salt, and smoked paprika.Mix until homogeneous for kneading. Knead the dough to make one big fathead dough.
• Allow the dough to cool for a minute then place it on parchment paper. Cover with one more piece of paper then roll the dough as thin as you can.
• Cut into 20- 23 squares and bake in the oven for 10 minutes. Once done, serve them with mayo, hot sauce, tomato sauce or with more melted cheese if desired!

KETO CRACKERS (2 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• In a high speed blender or food processor, add your almond flour, shredded cheese, and salt, and blend well, until a dough remains. If the dough is too crumbly, add a tablespoon or two of water.
• Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until around 1/4 inch in thickness. Using a pizza cutter, slice up squares to form crackers.
• Transfer the crackers onto the lined sheet. Bake for 12 minutes, flipping halfway through. Remove from the oven and allow to cool completely.

LOW CARB CHEESE CRACKERS

Steps:

• Blend together almond flour, eggs, butter, salt and cheese. Add coconut flour and kneed the dough in your hands for 2 to 3 minutes.
• Form dough into 1 inch balls, place on an un greased cookie sheet and flatten to a diameter of about 2 to 2½ inches.
• Bake at 400°F for 15 minutes. These crackers taste best straight from oven and slightly crisp. Leftover crackers can be reheated at 400°F for about 4 minutes. Makes about 16 crackers.
• Note: Almond flour can be replaced with nut meal if desired. To make nut meal grind raw nuts in a food processor. You may use almonds, pecans, walnuts or any nut of your choice.

KETO CRACKERS

Steps:

• Preheat oven to 350°F (180°C).
• Bring all the ingredients into a food processor and process on the high-speed setting until it forms a crumbly batter. It should take about 1 minute.
• Transfer the pieces of dough onto a piece of parchment paper.
• Gather all the pieces and squeeze them to shape a ball.
• Place the ball of dough onto a piece of parchment paper. Press another piece of parchment paper on top of the ball to roughly flatten into a thick disk.
• Freeze the dough for 5 minutes to set.
• Remove from the freezer, and start rolling.
• Shape a rectangle of dough size 9.5 inches x 7 inches (24 cm x 18.5 cm). Watch the recipe video to see my easy technique to roll a perfect rectangle.
• Remove the top piece of parchment paper and cut out the dough into 32 crackers.
• Slide the parchment paper piece (with the crackers on it) onto a baking sheet.
• Bake for 18-22 minutes at 350°F (180°C) or until golden on the top and crispy. After 15 minutes, I recommend checking the crackers on the border. They cook way faster, and they might be crispy already. If so, remove them from the oven before the rest of the batch and cool on a rack. It is also a good time to cut out the crackers again (following the cut you did before) to spread the crackers a bit more on the tray (leaving 0.2 inches/0.5 cm) between each cracker. This will ensure that the borders of all crackers come out crispy. If they touch each other too long, they stay a bit softer.
• Remove the baking sheet from the oven and cool the crackers on a rack.
• You can sprinkle some dried oregano or rosemary on top. Make sure you try them before adding salt, as parmesan adds a very salty flavor to the crackers.
• Store at room temperature in an airtight jar for up to 4 days or freeze in zip lock bags.

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.