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The best low carb cheese crackers ever !!!

Stony loves savory crackers.. and we all love it..so I have been looking for a good recipe for years and finally, YES! I have found it. 

This is the best Low-Carb cheese cracker recipe what I have found so far…I bake it every week. We eat them instead of bread like a sandwich or with some favorite dipping, it is crunchy, it is yummy it is amazingly savory. It has become to one of our basic snack…

These Low-Carb and Gluten Free Cheese Crackers are amazing made of almond flour and it needs only 10 minutes of preparation and 15 minutes of baking. 

Please find the recipe and instructions for preparations below:

Ingredients:

( this recipe makes about 30 crackers )

1 1/4 cup almond flour ( it can be blanched or almond meal)

1/8 tsp. salt ( I use Himalayan salt) 

1/4 tsp. baking soda

1/2 cup freshly grated cheddar cheese  ( my favorite is with the extra sharp cheddar cheese)

2 tbsp canola oil ( olive oil or coconut oil is also good ) 

1 large egg 

Preparation:

  1. Preheat ove to 350F
  2. In a bowl mix all the ingredients 
  3. Cut two pieces of parchment paper the size of your baking sheet. Put one piece of parchment paper on cutting board and put dough on top. Put second piece of parchment paper on top of the dough and roll it out the same thickness. 
  4. Remove top parchment and cut dough into pieces. ( a pizza cutter or a knife is perfect) Slide the parchment with the cut dough onto baking sheet.
  5. Bake crackers 12-15 minutes or until lightly browned. 
  6. Let crackers cool on the baking sheet for 30 minutes than brake them to pieces by the lines.
  7. Crackers will keep for a few days in a plastic container.

Please see the pictures below about the preparation steps to help you more:

Mix the dough and put it to a parchment paper:

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Put second piece of parchment paper on top of the dough and roll it out the same thickness. 

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Remove top parchment and cut dough into pieces. ( a pizza cutter or a knife is perfect) Slide the parchment with the cut dough onto baking sheet.

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Bake crackers 12-15 minutes or until lightly browned.
Let crackers cool on the baking sheet for 30 minutes than brake them to pieces by the lines.
Crackers will keep for a few days in a plastic container.

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Please share your comments or any questions you might have! 🙂