Cheese Crackers
Put these out at parties or big game days and everyone will be very happy. This recipe works with almost any hard cheese: Swiss or cheddar is particularly good.
Makes 6 servings
- 2 cups grated Parmesan-Romano cheese blend
- 2 ounces cream cheese
- 1 cup blanched almond flour
- 1 large egg
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon salt
Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone mat. Have a sheet of parchment paper ready.
Mix the grated cheese, cream cheese, and almond flour together in a microwave-safe bowl. Heat in the microwave oven for 1 minute. Stir until the mixture forms a dough. Alternatively, you can combine the ingredients in a saucepan and cook over medium heat just until the cheese melts and you can stir the mixture into a dough. Let cool for 5 to 10 minutes so when you add the egg, it won’t start to cook.
Add the egg, rosemary, and salt to the cheese mixture and combine until fully incorporated. If the cheese isn’t melted enough or the dough is hard to mix, microwave for another 20 seconds and mix again.
Place the ball of dough on the prepared baking sheet and cover with the sheet of parchment paper. Using a rolling pin, roll out the dough until it’s about ¼ inch thick. The thinner the dough, the crispier the crackers. The dough spreads easily so you can also press it out with your hands. Set aside the top sheet of parchment paper.
Using a pizza cutter, pastry wheel, or a sharp knife, cut the dough into 1-inch squares.
Bake for 5 minutes, remove from the oven, cover with the sheet of parchment paper, and carefully flip over the dough. Continue to bake for another 5 to 6 minutes, until the crackers are crispy. Thicker dough may need to bake for 7 to 9 minutes. These can burn quickly so watch carefully.
Let the crackers cool for at least 5 minutes and serve.
Nutritional Info (per serving)
Calories 263, fat 20.7 g, protein 15.7 g, carbs 5.6 g, fiber 2.1 g
Variations
Try changing up the herb: Substitute 1 teaspoon dried basil, chives, garlic, dill weed, thyme, oregano, or a mix of several for the rosemary.
Chili powder gives the crackers a little kick. Use only ½ teaspoon unless you like things extra spicy.
