Keto Baked Cheese Crackers😋
- 1 cup shredded cheddar cheese (or any other type of hard cheese you prefer)
- 1/4 cup grated parmesan cheese
- 1 teaspoon almond flour or coconut flour (optional, for texture)
- 1/2 teaspoon garlic powder (optional, for flavor)
- 1/2 teaspoon paprika (optional, for flavor)
- Pinch of salt and pepper, to taste
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded cheddar cheese, grated parmesan cheese, almond flour or coconut flour (if using), garlic powder, paprika, salt, and pepper. Mix well to combine.
- On the prepared baking sheet, place small heaps of the cheese mixture, leaving enough space between them as they will spread while baking.
- Flatten each heap of cheese using the back of a spoon or your fingers. You can shape them into circles or squares, depending on your preference.
- Bake the cheese crackers in the preheated oven for about 8-12 minutes, or until the edges are golden brown and the cheese is melted and crispy.
- Keep a close eye on the crackers as they bake, as they can go from perfectly crispy to slightly burnt quickly.
- Once baked, remove the baking sheet from the oven and let the crackers cool on the sheet for a few minutes. They will continue to crisp up as they cool.
- Carefully transfer the cooled cheese crackers to a wire rack to finish cooling and become even more crisp.
- Once fully cooled and crisp, store the keto baked cheese crackers in an airtight container. They can be enjoyed as a crunchy and savory snack.
- Serving Size: About 4-5 crackers (this can vary based on the size you make them)
- Calories: Around 150-200 kcal
- Protein: Around 10-12g
- Carbohydrates: Around 1-2g (net carbs, after subtracting fiber)
- Dietary Fiber: Less than 1g
- Total Fat: Around 12-15g
- Saturated Fat: Around 7-9g
- Sodium: Around 300-400mg