Best Keto Crackers Recipes
KETO CRACKERS
These low-carb keto crackers are made with mozzarella cheese, almond flour, and egg yolk. The recipe makes about 40 crackers, depending on the size.
Provided by Linda Nofsinger
Categories Bread Quick Bread Recipes
Time 23m
Yield 40
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine mozzarella cheese, almond flour, garlic powder, and salt in microwave-safe bowl. Heat in the microwave for 30 seconds.
- Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
- Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until you are ready for a rolling pin. Roll into a very thin rectangle with even sides. Gently poke holes in the dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
- Lay squares on the prepared baking sheet, leaving a little space between them
- Bake in the preheated oven for 5 to 6 minutes. Remove baking sheet from oven and turn crackers over. Bake on the other side until lightly browned and crisp, 2 more minutes. Watch them closely to prevent burning.
Nutrition Facts : Calories 11 calories, Carbohydrate 0.3 g, Cholesterol 6 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 16.2 mg, Sugar 0.1 g
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- Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Set aside to cool while you mix the flours.
- Add the almond flour, xanthan gum, baking powder and salt to a medium bowl and whisk thoroughly. Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your lightly whisked egg (1/2 egg is roughly 1 1/2 tablespoons or 25g) and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 5 minutes to solidify the butter.
- Roll out the dough between two sheets of parchment paper, sprinkle seasoning and lightly roll again to press it in. Trim to desired cracker size and separate gently. The dough is fragile, so I separate the pieces by running a knife underneath.
- For medium crackers, cook on high in the parchment paper for 20 seconds, open the microwave and cook for another 15-20 seconds. The crackers will continue to crisp up as they cool, but I suggest you do a trial with a couple to nail down your time!
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- Add the almond flour, cheddar, parmesan, salt, and garlic powder (if using) , to a food processor and blend well, until it forms a dough. If the dough is too crumbly or isn’t coming together, microwave the mixture for 20-30 seconds to allow the cheese to melt, then return it back to the blender and blend. The dough might stay a bit crumbly, but it must stick together if you pinch it with your fingers.
- Transfer the dough to a bowl, add your desired herb(s) if using, and knead well with a spatula or wooden spoon.
- Place the dough onto a piece of parchment paper, and fold it over the dough. Use a rolling pin to roll out the dough into about ¼ inch thick.
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