Description
These low-carb cheese crackers are so good and crunchy – They will change your snacking routine forever! Made with almond flour, mozzarella, Parmesan, and cream cheese, they are a perfect keto-friendly snack.
Ingredients
Scale
- 1 cup shredded Mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup superfine almond flour
- 2 ounces cream cheese, softened slightly
- 1 large egg
- 1/2 teaspoon sea salt
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Combine and Heat Cheeses/Flour: Combine the shredded mozzarella, grated Parmesan, softened cream cheese, and almond flour in a large microwave-safe bowl. Heat in the microwave for 1 minute.
- Mix Dough Base: Immediately stir the heated ingredients vigorously with a fork or spatula until the almond flour and cheeses are fully combined. The cheese should be partially melted, and the mixture should start coming together.
- Cool Slightly and Add Egg/Seasoning: Let the cheese mixture cool for a few minutes so it’s not hot enough to cook the egg. Add the egg, sea salt, and chopped rosemary. Mix everything thoroughly until a cohesive dough forms. If the cheese hardens too much and makes mixing difficult, microwave the dough for another 20 seconds to soften it again.
- Roll Out Dough: Place the dough ball onto a large sheet of parchment paper. Place another sheet of parchment paper of equal size on top of the dough. Use a rolling pin to roll the dough out into a thin, even layer (about 1/8 inch thick or less for crispier crackers).
- Cut Crackers: Remove the top sheet of parchment paper. Use a pizza cutter or a sharp knife to cut the rolled-out dough into small squares (about 1×1 inch or your desired size). You can prick the crackers with a fork if desired.
- Transfer and Bake: Carefully slide the parchment paper with the cut crackers onto a baking sheet. Sprinkle with extra Parmesan cheese if you like. Bake at 450°F (230°C) for 5-7 minutes on the first side.
- Flip and Finish Baking: Carefully flip the crackers (you might need to flip the whole sheet of parchment onto another baking sheet or carefully flip individual crackers with a spatula). Bake for another 5-7 minutes, or until golden brown and crispy. Total baking time is about 10-14 minutes, but watch closely as thinner crackers bake faster.
- Cool and Serve: Allow the crackers to cool completely on a wire rack (they will crisp up more as they cool). Serve immediately or store.
Notes
- Cheeses: Using a combination of mozzarella and Parmesan gives a good melt and flavor. Ensure Parmesan is finely grated.
- Almond Flour: Use superfine, blanched almond flour for the best texture.
- Dough Consistency: The dough relies on melted cheese. If it becomes hard while mixing in the egg, a short reheat helps.
- Rolling Thin: Roll the dough as thinly and evenly as possible for the crispiest crackers.
- Baking Time: Watch the crackers carefully as baking time depends heavily on thickness. They can go from golden to burnt quickly at the high temperature.
- Storage: Store cooled crackers in an airtight container at room temperature for up to a week.