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
EASY KETO CHEESE CRACKERS
Delicious Cheez-it® type crackers but keto! Super easy to make with almond flour and mozzarella cheese!
Provided by Maryam Matta
Categories Crackers
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine mozzarella and cream cheese in a microwaveable bowl. Sprinkle almond flour over top. Cover bowl with a paper towel and microwave until cheese is bubbly, but not burnt, about 1 minute.
- Mix cheeses and almond flour evenly until they form a ball of dough. Let cool, about 10 minutes.
- Add egg to mixture and reform dough ball.
- Roll out dough between 2 sheets of parchment paper to a 1/8-inch thickness; the thinner, the crispier. Cut into small 1-inch squares. Place squares on the prepared baking sheet.
- Bake in the preheated oven for 5 minutes. Flip crackers and bake until golden, about 5 minutes more.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 5.8 g, Cholesterol 65.5 mg, Fat 20.4 g, Fiber 2.2 g, Protein 15.3 g, SaturatedFat 7 g, Sodium 272.8 mg, Sugar 1.2 g
KETO SEED CRACKERS
Very low carb crackers that have fat protein and fiber and my guests love more than traditional crackers for cheese, cream cheese, hummus or peanut butter. I like to score the batter before cooking to make breaking apart the crackers. Have served these with regular crackers and these are gone first. Great for diabetics or those looking for low-carb alternatives. I usually only have 4 or 5 at a time, as they are filling.
Provided by Tomaso Basso
Categories For Large Groups
Time 1h15m
Yield 64 crackers, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- Place all the seeds, flour, salt and psyllium powder in a food processor and grind the seeds down to a uniform small size.
- Boil the 1 cup of water and make sure coconut oil is in liquid form if you refrigerate it. You should have one cup and a quarter of liquid.
- Pour ground seeds into a large mixing bowl.
- Pour boiling water into the seed mixture slowly, stirring as you pour. Mix thoroughly until all the liquid is mixed inches.
- Spread onto a 11X17 inch cookie sheet (Teflon or use some parchment paper to reduce sticking).
- Using a small roller, roll out the dough as thin as is possible. The thinner the dough, the crispier the cracker.
- Using the straight edge of a spatula, score the batter with straight lines in the dough until you have cracker size rectangles.
- Place crackers into the oven and set timer for 1 hour.
- Check crackers at 1 hour and if getting brown, turn off the oven and let the crackers cool slowly in the oven.
- When a bit cooler, finish cooling on a baking cooling rack to room temperature.
- Store in a sealed container and use with cheese, creamed cheese (plain or flavored), peanut butter for snacks, hummus, etc.
Nutrition Facts : Calories 97.2, Fat 9.2, SaturatedFat 3.6, Sodium 147.6, Carbohydrate 2.6, Fiber 1.7, Sugar 0.2, Protein 2.6
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