These are my absolute favorite keto crackers. Actually, they’re my favorite crackers all around. Keto or otherwise.
I found this recipe on alldayidreamaboutfood.com, a fantastic blog with the most amazing low-carb recipes. But as usual, I tweaked it to make it more flexible with what cheese I have laying around. I also doubled it.
I used a scale to measure. Do you have a scale in your kitchen? For some reason, it is really enjoyable. Actually, I know exactly why it is enjoyable to me. I have always loved the chemistry of baking ~ cooking as well, but baking is really so much chemistry and I really love that.
Have you ever warmed up heavy cream to almost a boil, then added dark chocolate? When you let it sit for a minute, it melts so quickly. Then, slowly whisking, the cream disappears and this other substance is created. Ganache. It’s smooth, rich, bitter, all the things. Let it cool in the fridge, and it turns into a fudgy frosting. Even harder? It’s a truffle. I can’t love this any more. Form and function. Art and science.
Anyway, back to my dang crackers!
If you use a scale, it’s really easy to remember: 12 ounces of any combination of cheese. A combo of random cheeses. Whatever is lurking in your cheese drawer.
Also, 12 ounces of almond flour. See? Easy!
2 eggs, some yummy spices and herbs, and that’s about it.
And the best part? Just throw it all into a food processor and press the button. Easy peasy.
Here’s the recipe!
Cheesy Keto Crackers
- 12 ounces any kind of cheese, shredded or cut into small chunks (you're going to melt the mixture) (or 1 1/2 cups)
- 12 ounces blanched almond flour
- 2 eggs
- 1 teaspoon chili lime salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 2 Tablespoons butter melted
- place the cheese in a microwave safe bowl and melt in 30 second increments, stirring until completely melted.
- place the melted cheese and all the other ingredients, except the melted butter, into a food processor, and pulse until it all comes together.
- divide mixture into two balls and dump out onto two separate sheet of parchment paper fold parchment over the dough and flatten. chill for at least an hour.
- after the mixture has firmed up in the fridge, roll out even further, until the mixture is very thin. keep each ball of dough covered by parchment paper. It's much easier to roll out that way.
- use a pizza wheel to cut into square shapes and cut out holes in the middle of each one with a straw, if you want that iconic "cheezits" look. (refer to picture)
- brush with melted butter and sprinkle with salt.
- place on a parchment paper-lined sheet pan and bake at 300 degrees for 20 to 30 minutes, or until golden brown.