How to Make Keto Crackers
These keto crackers are a game-changer for anyone craving a crunchy, guilt-free snack. Ready in just 20 minutes, they’re a quick and satisfying treat that fits seamlessly into your low-carb lifestyle.
Ingredients
- 2 cups shredded mozzarella cheese
- 1 cup almond flour
- 1/4 cup cream cheese
- 1 egg
- 2 tablespoons mixed seeds I used sesame and black caraway seeds
Instructions
- First, preheat your oven to 425°F (210°C).
- In a large bowl, add cheese, cream cheese then almond flour, taking care to make sure the cheeses are covered with the almond flour.
- Cover the bowl with a paper towel then microwave for about 30-60 seconds, or until cheese is melted.
- Remove from the microwave and immediately stir the cheese and the almond flour together with a spatula until a dough forms.
- Allow the mixture to cool a few minutes. When warm to the touch, add in the egg, quickly mixing and bringing the dough into a uniform ball.
- Transfer the dough to a large piece of parchment paper. Fold the parchment paper over the ball of dough and gently press down, flattening the ball.
- Next using a rolling pin, roll the dough out to about a 1/8 of an inch thick sheet.
- Peel back the parchment paper and transfer the whole sheet to a large baking tray.
- Lastly, sprinkle the seeds over the sheet of dough.
- Bake the crackers for 8-9 minutes, or until golden brown and crisp.
- Remove the baking tray from the oven and allow to cool for 1-2 minutes.
- Using a pizza cutter or sharp knife cut the sheet into 1 1/2 inch square crackers.
- Allow the crackers to cool fully before pulling apart the squares.
- Cover and store the crackers in an airtight container in the fridge for up to 7 days.
- To re-crisp the crackers, remove from the fridge and warm in a low oven for 5-7 minutes.
Tried this recipe?Let us know how it was!