If you've been on a low carb diet for long, you know how hard it is to find any kind of cracker or bread in the grocery store that fits your cab budget, and if you do find them they tend to be so expensive! I decided to try my hand at making homemade low carb cheese crackers this week... and they turned out delicious!
I used this recipe: Keto Friendly Cheese Crackers, but I think that recipe originated here: FatHead Crackers. That last link has the recipe in metric units.
This is so easy and takes about 25 minutes total.
2 cups shredded cheese (whatever flavor you like. I used Italian Five Cheese)
1 cup almond flour (don't use almond MEAL; flour has a finer texture)
2 oz. cream cheese
1 egg
1/2 tsp sea salt
1 tsp herbs or seasonings of your choice (I used pepper, onion powder, and Penzey's Mural of Flavor)
Mix the cheese, almond flour, and cream cheese in a bowl.
Microwave it for exactly one minute.
Stir to combine into dough. Cool for a minute or two so it's just warm but not hot.
Add the egg, salt, and seasonings and mix to combine. I used my hands to knead it together.
It should look like this:
Place the ball of dough between two sheets of Parchment paper (NOT wax paper!) on a large cookie sheet and use your hands or a rolling pin to roll it out thin. Then take off the top parchment and use a pizza cutter to cut the dough into squares.
Bake at 450 degrees. The recipe says 6 minutes per side, but I had to go a bit longer. If they are very thin, check them at 5 minutes per side. Just flip them (I used a spatula to flip and also re-cut them) in the middle of cooking. After about 15 minutes total mine were golden brown. I took them off the cookie sheet and placed them on paper towels to cool.
They are somewhat crispy but not exactly like a normal cracker. They have a bit of bready, chewy texture as you can see below.
I thought they were great, and would even make a very good thin crust pizza crust if baked in small rounds (but for that, I'd leave out the salt). My kids even like them! I found this photo my daughter took. She likes them with some cream cheese and herbs on top.
Store the crackers in a Ziplock baggie or an airtight container. They still taste fresh on day 3 but are a bit softer now.
I am leaving on a short medical road trip tomorrow morning but will try and remember to weigh in before we go. I'll be staying in a hotel and eating on the road for the first time since starting phentermine. Will report when we get back!
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