About
These keto crackers are loaded with intense flavors of tangy Parmesan cheese and have a satisfying crunch.
A great keto snack, these crackers are versatile in their uses. Perfect for an after dinner cheese plate, for dunking in your favorite dip, served with a hearty bowl of soup, or loaded with nacho toppings.
Ingredients
- 1 cup finely ground almond meal flour by bob's red mill
- ¾ cup parmesan cheese
- 1 small egg
- ⅛ teaspoon black pepper
- 0.2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Add the ground almonds, parmesan and the egg to a food processor and season generously to taste.
- Blend on a medium setting until fully combined, forming a thick, sticky dough.
- Remove the dough from the mixer and transfer to the baking sheet. Wrap the dough in the baking sheet and transfer to the freezer for 5 minutes – this will make it easier to work with.
- Open the refrigerated dough out onto the baking tray, still on the baking paper. Press or roll the dough flat – as thin and even as you can get it without tearing.
- Using a knife or biscuit cutter, score your chosen biscuit shapes into the dough. This will make them easier to separate once baked.
- Transfer to the oven to bake for 15-18 minutes until crisp and golden.
- Once the crackers are cool enough to handle, break along the score marks and leave to cool completely before serving.
Nutrition Facts
- Servings: 2
- Calories: 465.1kcal (per serving)
- Fat: 37.6g (per serving)
- Carbs: 13.2g (per serving)
- Protein: 25.1g (per serving)
