Low Carb Cheese Almond Crackers
Low Carb Cheese Almond Crackers
Warning..control needed when eating these Low Carb Cheese Almond Crackers, as they are very moreish. I was experimenting with crackers and was trying to come up with a way to use some Parmesan cheese that was about to go out of date by making cheese crackers. The first time I made this recipe I thought that I had overcooked the crackers that they were a failure…but then I tasted them. These taste absolutely divine. I can’t remember what the taste reminds me of- perhaps a biscuit that used to be on the market called Cheds but regardless, the flavour is spot on.
The feature photo has the crackers served with cheese but really, these biscuits stand up on their own by themselves, and this is why you need to make sure you don’t overeat them.
Making these crackers follows my usual method for seed or almond crackers, by using baking paper and a rolling pin to prevent sticking and to get the mixture thin.
I usually cut my crackers before I cook them but these crackers can be difficult to cut until the cheese melts, so I cook them on one side before cutting them into the desired shape. I then return them to the oven to cook on the other side. You will have to watch these in the oven as they do cook quicker on the outside edges than in the centre of the tray. You may find that as they are cooking, you may have to break off the more cooked parts along the cut lines near the edges, so they don’t overcook. I then turn these parts around to face the middle of the tray, so the less cooked sides are along the edge of the tray, and at times you may have to remove them earlier from the oven than the less cooked crackers.
After the crackers have cooked on both sides for about 10-12 minutes, I break them up entirely and put them back in the oven for about 2-3 minutes or until the crackers are cooked through, and dry in the centre. They may appear to be slightly overcooked but they aren’t, and the crispy crackers taste amazing when cool. if you are after a less cooked cracker then simply drop your oven temperature a little and leave the crackers to cook for longer.
One other thing I have noticed with these crackers is that the flavour of these actually develops over time as well. For some reason, they taste even better the day after they are cooked, not that they don’t straight from the oven.
If you are after some other low carb cracker recipes, have a look at this recipe for Low Carb Almond Seed Crackers and I also have another seed cracker recipe that is nut free, Low Carb Seed Crackers. Both are equally delicious and I struggle to pick my favourite out of these two but I do like to have the Low Carb Seed Crackers if I ever I feel like I have been eating too many nuts as they are nut free and they are also egg free.
I suggest you make these and see what you think of this delicious cracker recipe. They are certainly a favourite of mine.
LOW CARB CHEESE ALMOND CRACKERS
Makes approximately 28 serves of 10 gms/.35oz -1 serve is approximately 5 crackers
2 cups almond meal/almond flour
1 cup fresh grated parmesan cheese
1/2 cup grated tasty cheese
1 large egg
1/4 cup water
1 tspn paprika
1 tspn onion powder
1/2 tspn garlic powder
1/2 tspn mustard powder
1/2 tspn salt
Preheat oven to 160 C/320 F fan forced
1. Mix all of the dry ingredients together till well combined.
2. Beat the egg and add the water, mixing well.
3. Add the wet ingredients and cheese to the dry ingredients and mix till combined. Allow mix to sit for 10 minutes in the fridge or on the bench.
4. Shape dough into 2 balls, smoothing the edges of the dough. Roll out each ball of mixture in between 2 pieces of quality baking paper as per images above, until approximately 3-5 mm thick.
5. Bake on the baking paper in the oven for 10-12 minutes.
6. Remove tray from oven. Turn the mixture over to bake on the other side. Before returning to the oven, use a large knife to cut the cracker mix into desired shapes by lifting and pressing the knife into the mix. Don't use back and forward movements or you will tear the dough. Bake for a further 10- 12 minutes.
7. After baking on both sides, break the biscuits along the cut lines and bake for a further 2-3 minutes in the oven, with the well cooked biscuits toward the centre of the pan, until crackers are cooked through and not soft in the centre.
Allow to cool before storing in an airtight container.
*Note that during baking you may need to break off the well cooked biscuits along the edges and turn the biscuits so the less cooked side is closer to the edge of the pan. This is to prevent any biscuits over cooking along the edges. You may also need to remove some of these from the oven during cooking if the crackers are over cooking.
*If your crackers are thicker they may need more time and perhaps a lower temperature to cook.
*Dry crackers will last longer in storage than soft crackers.
Store in an airtight container for up to 2 weeks- if they last that long.
A KETohh creation