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I was experimenting with crackers and was trying to come up with a way to use some Parmesan cheese that was about to go out of date by making cheese crackers.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 as they looked overly cooked, and I thought 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 cook crackers on one side and then break them up to cook on the other side. With these crackers, it is hard to break them up until the cheese has melted, so I turn them after 10 minutes but simply break off along the cut lines the more cooked bits on the edges, so they don’t burn. I turn the more cooked parts around to face the middle of the pan, so the less cooked edge is on the edge of the pan. After they have cooked on both sides for about 10-12 minutes, then break them up and put back in the oven for about another 3-5 minutes until they are cooked through.



2 cups/200 gms almond meal/almond flour
1 large egg
1/3 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 to it, mixing well.
3. Add the wet ingredients to the dry and mix well.
4. Roll out the mixture in 2 batches between 2 pieces of quality baking paper as per images above until 3-5 mm thick.
5. Use a knife and cut the mix into desired shapes by lifting and pressing the knife into the mix- no back and forward movements or you will tear the dough.
6. Bake on the baking paper in the oven for 10-12 minutes. Turn the mixture over to bake on the other side for a further 10- 12 minutes. 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 to prevent any biscuits over cooking.
7. After baking on both sides, break the biscuits along the cut lines and bake for a further 3-5 minutes in the oven with the well cooked biscuits toward the centre of the pan until cooked through.
4. Allow to cool.

Store in an airtight container for up to 2 weeks- if they last that long.

A KETohh creation

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