Low Carb Cheese Crackers Recipes
BASIC KETO CHEESE CRISPS
Delicious ketogenic snack.
Provided by pchow98
Categories Appetizers and Snacks Cheese
Time 17m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
- Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.
Nutrition Facts : Calories 139 calories, Carbohydrate 0.4 g, Cholesterol 36.2 mg, Fat 11.4 g, Protein 8.6 g, SaturatedFat 7.3 g, Sodium 214.2 mg, Sugar 0.2 g
LOW CARB CHEESE CRACKERS
I got this recipe from my aunt who is on Atkins- and quite sucessfully too (lost 93lbs). I think she got it from lowcarbfriends.com. These crackers are made with cheese and that's it...
Provided by Amy Duchesne
Categories Cheese
Time 10m
Yield 48 crackers
Number Of Ingredients 2
Steps:
- Preheat your oven to 400 degrees.
- You can buy already Cheddar, Monterey Jack and Colby finely shredded cheese by Kraft at the grocery store, however up here in northern Quebec where I live, they don't sell it.
- If you can't find finely shredded, buy a rotary grater from Startfrit- it does the trick perfectly.
- Once you have your cheese finely shredded, place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work.
- Place the cookie sheet into the oven and watch your cheese mound melt and start to bubble.
- You know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice.
- Take them out of the oven when you think that they are done, and let them rest until they stop bubbling.
- Slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible, if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute.
- These taste nice and crunchy and you store them in an airtight container on top of a paper towel.
- I eat them with my other recipe for shrimp dip- which is low carb when made with cream.
- o carbs for the cheese I use, look on your package of cheese for how many carbs your cheese contains per serving.
Nutrition Facts : Calories 21, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.5, Sodium 32.3, Carbohydrate 0.1, Protein 1.3
LOW CARB CHEESE CRACKERS
I found this on the Tiana coconut website. It uses coconut and almond flours. The description says "This is a delicious wheat-free, sugar-free snack that is quick and easy to make. They look like cookies with a crispy cookie-like texture but the taste is distinctly that of a cracker."
Provided by Chilicat
Categories Lunch/Snacks
Time 20m
Yield 16 crackers, 16 serving(s)
Number Of Ingredients 6
Steps:
- Blend together almond flour, eggs, butter, salt and cheese. Add coconut flour and kneed the dough in your hands for 2 to 3 minutes.
- Form dough into 1 inch balls, place on an un greased cookie sheet and flatten to a diameter of about 2 to 2½ inches.
- Bake at 400°F for 15 minutes. These crackers taste best straight from oven and slightly crisp. Leftover crackers can be reheated at 400°F for about 4 minutes. Makes about 16 crackers.
- Note: Almond flour can be replaced with nut meal if desired. To make nut meal grind raw nuts in a food processor. You may use almonds, pecans, walnuts or any nut of your choice.
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- Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
- Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
- Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
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- Preheat oven to 350 and place the rack into the middle position. Cut a piece of parchment paper to fit the dimensions of your sheet pan. My pan is 18 by 13 inches (or 46 by 33 cm). Grate the cheese.
- Measure the dry ingredients (the first 9 ingredients) into a medium bowl, stirring thoroughly with a whisk to break up any lumps.
- In a smaller bowl, whisk the eggs and olive with a fork. Add the egg mixture to the bowl with the dry ingredients. With a rubber spatula, work the ingredients together to form a ball of dough.
- Place the parchment on the counter and the ball of dough on top. Flatten the dough slightly with your hands. Cut a piece of waxed paper longer than the parchment and spray one side with baking spray. Place it oil-side-down onto the dough and begin rolling out the crackers. I roll a few times, then lift and reposition the waxed paper. Cut any dough that goes beyond the parchment and patch it to areas that need more. Continue until the dough is even in thickness and just about to the edges of all sides of the parchment.
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