Keto Crackers- Crunchy Cheddar Crackers
Calories 210kcal
Ingredients
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 ounce cream cheese
- 1 tablespoon butter
- 1 large eggs
- 2 tablespoons almond flour (we used blanched NOTE* I have not tested with coconut flour so can not make a recommendation for substitution.)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon onion powder (we used blanched NOTE* I have not tested with coconut flour so can not make a recommendation for substitution.)
Instructions
- In a microwave safe bowl, warm butter and cream cheese until soft.
- Do not melt completely.
- Stir in cheeses.
- Mix until cheeses soften and start to melt.
- If the cheese does not break down enough from just the heat of the softened fats, heat the mixture in the microwave for 15 seconds at a time until it combines into a sticky ball.
- In another bowl, beat egg.
- Stir in flour and seasonings.
- Mix well.
- Add flour mixture to the melted cheeses.
- Mix, mix and mix some more.
- Mixture will be sticky at first.
- Just keep mixing until combined.
- Wrap with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 425.
- These crackers bake quick and hot to ensure they are crunchy! Roll out into a rectangle.
- Use a pizza cutter to cut into triangles.
- Place on a sheet pan, sprinkle with salt.
- Bake for 5-7 minutes or until golden .
- Allow to cool.
- Crackers are more crunchy cooled.
- NOTE* Occasionally there are variations to this recipe (same as the fathead recipe) where some people end up with a more dry or a more sticky mixture.
- This is due to the type of cheeses or size of the eggs being different.
- If your mixture is too dry, add a little melted butter or olive oil until to gain the right consistency.
- If it is too sticky even after refrigeration, add a small amount of almond flour.
- Ours made 30 crackers.
Originally posted 2019-02-20 18:32:30.
