These grain-free cheese crackers are very sturdy, about the size of water crackers. Perfect for dips, canapes or just a snack! Suitable for Atkins, keto, chf, low carb, diabetic, low glycemic, gluten free.
- 3 tablespoons Salted Butter, Melted
- 1 whole big egg
- ½ cups Sharp cheddar cheese, grated and divided
- ¼ cups Kraft Grated Parmesan (the powdery kind)
- 2 tablespoons Coconut Flour
- ¼ teaspoons Spike’s Salt Free Gourmet Natural Seasoning (or spices of your choice)
- ⅛ teaspoons Salt
Preheat the oven to 350ºF (180ºC). Cover a cookie sheet with parchment paper or a silicone liner. Put aside.
In a medium microwave-safe bowl, melt the butter. Whisk egg until smooth. Add 2/3 of the cheese and whisk again. Add all the dry ingredients and stir with a large spoon until well combined.
Use a 1 tbsp scoop to scoop out the dough and place it on a cookie sheet. Leave about 2 inches between the balls.
Use your hands to flatten the balls of dough into circles. They should end up being about 2 inches wide and very flat. Sprinkle remaining cheese on top of crackers.
Bake for 12 minutes, or until edges are just golden. Transfer to a cooling rack to cool.
The crackers will crisp up when completely cooled. Leave uncovered for about 24 hours to allow them to dry completely, then store them in an airtight container.
Nutrition estimates are per serving based on the exact ingredients I used, calculated with a free online recipe analyzer: Calories 35, total fat 3g, saturated fat 2g, sodium 54mg, potassium 7mg, total carbs 0.9 g, dietary fibre. 0.4g, net carbs 0.5g, sugars 0g, protein 2g. Macros: 69% fat, 21% protein, 10% carbs.
© May 18, 2017 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, search Aunt Rocky’s low carb recipe group on Facebook.