Saturday, November 11, 2017

Low Carb Cheese Crackers!

If you've been on a low carb diet for long, you know how hard it is to find any kind of cracker or bread in the grocery store that fits your cab budget, and if you do find them they tend to be so expensive! I decided to try my hand at making homemade low carb cheese crackers this week... and they turned out delicious!

I used this recipe: Keto Friendly Cheese Crackers, but I think that recipe originated here: FatHead Crackers. That last link has the recipe in metric units.

This is so easy and takes about 25 minutes total.

2 cups shredded cheese (whatever flavor you like. I used Italian Five Cheese)
1 cup almond flour (don't use almond MEAL; flour has a finer texture)
2 oz. cream cheese
1 egg
1/2 tsp sea salt
1 tsp herbs or seasonings of your choice (I used pepper, onion powder, and Penzey's Mural of Flavor)

Mix the cheese, almond flour, and cream cheese in a bowl.
Microwave it for exactly one minute.
Stir to combine into dough. Cool for a minute or two so it's just warm but not hot.
Add the egg, salt, and seasonings and mix to combine. I used my hands to knead it together.

It should look like this:

dough for low carb cheese crackers recipe

Place the ball of dough between two sheets of Parchment paper (NOT wax paper!) on a large cookie sheet and use your hands or a rolling pin to roll it out thin. Then take off the top parchment and use a pizza cutter to cut the dough into squares.

low carb cheese crackers recipe

Bake at 450 degrees. The recipe says 6 minutes per side, but I had to go a bit longer. If they are very thin, check them at 5 minutes per side. Just flip them (I used a spatula to flip and also re-cut them) in the middle of cooking. After about 15 minutes total mine were golden brown. I took them off the cookie sheet and placed them on paper towels to cool.

low carb "FatHead" cheese crackers

They are somewhat crispy but not exactly like a normal cracker. They have a bit of bready, chewy texture as you can see below.

low carb FatHead cheese crackers, showing bready texture

I thought they were great, and would even make a very good thin crust pizza crust if baked in small rounds (but for that, I'd leave out the salt). My kids even like them! I found this photo my daughter took. She likes them with some cream cheese and herbs on top.

homemade low carb cheese crackers with cream cheese and herbs

Store the crackers in a Ziplock baggie or an airtight container. They still taste fresh on day 3 but are a bit softer now.

I am leaving on a short medical road trip tomorrow morning but will try and remember to weigh in before we go. I'll be staying in a hotel and eating on the road for the first time since starting phentermine. Will report when we get back!


Anonymous said...

Wow those look good. Thanks for sharing the recipe and pictures.

Anonymous said...

I thought you just ate regular crackers and chips when you wanted them? I thought I read that here recently?

Lyn said...

last Anon~

I have, and I do, but usually that's when I am eating at friends' or at a potluck since I generally don't buy chips and crackers for at home. I like to cook and experiment with things. This was fun to make! But even though they're low carb, I only eat 2 or 3 of these "crackers" when I have them. Smaller portions is key for me.

Anonymous said...

Have you changed what you are eating? I know you are eating less, but curious if the actual foods you are cooking, buying, eating, etc. are any different than before.

Lyn said...

last Anon~

yes. I am buying, cooking, and eating much lower carb foods, very little sugar and grains if any, and more protein rich foods. I gave a list of my usual/general intake on last Tuesday's post.

Joy said...

Maybe you could crisp them up in the oven again for a few minutes?
J x

Lyn said...

I may try that, Joy. I might freeze a few too and see how they come out re-baked later. Thanks!