Keto Crackers
Ingredients
- 2 cups (6oz/170g) shredded mozzarella cheese
- 1 cup (4oz/115g) almond flour
- ¼ cup (2oz/57g) cream cheese
- 1 egg
- 2 tablespoons mixed seeds (I used sesame and black caraway seeds)
Instructions
First, preheat your oven to 425°F (210°C).
In a large bowl, add cheese, cream cheese then almond flour, taking care to make sure the cheeses are covered with the almond flour.
Cover the bowl with a paper towel then microwave for about 30-60 seconds, or until cheese is melted.
Remove from the microwave and immediately stir the cheese and the almond flour together with a spatula until a dough forms.
Allow the mixture to cool a few minutes.
When warm to the touch, add in the egg, quickly mixing and bringing the dough into a uniform ball.
Transfer the dough to a large piece of parchment paper.
Fold the parchment paper over the ball of dough and gently press down, flattening the ball.
Next using a rolling pin, roll the dough out to about a 1/8 of an inch thick sheet.
Peel back the parchment paper and transfer the whole sheet to a large baking tray.
Lastly, sprinkle the seeds over the sheet of dough.
Bake the crackers for 8-9 minutes, or until golden brown and crisp.
Remove the baking tray from the oven and allow to cool for 1-2 minutes.
Using a pizza cutter or sharp knife cut the sheet into 1 1/2 inch square crackers.
Allow the crackers to cool fully before pulling apart the squares.
Cover and store the crackers in an airtight container in the fridge for up to 7 days.
To re-crisp the crackers, remove from the fridge and warm in a low oven for 5-7 minutes.