Cheese Crackers Low Carb Recipes

Steps:

• Preheat your oven to 400 degrees.
• You can buy already Cheddar, Monterey Jack and Colby finely shredded cheese by Kraft at the grocery store, however up here in northern Quebec where I live, they don't sell it.
• If you can't find finely shredded, buy a rotary grater from Startfrit- it does the trick perfectly.
• Once you have your cheese finely shredded, place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work.
• Place the cookie sheet into the oven and watch your cheese mound melt and start to bubble.
• You know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice.
• Take them out of the oven when you think that they are done, and let them rest until they stop bubbling.
• Slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible, if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute.
• These taste nice and crunchy and you store them in an airtight container on top of a paper towel.
• I eat them with my other recipe for shrimp dip- which is low carb when made with cream.
• o carbs for the cheese I use, look on your package of cheese for how many carbs your cheese contains per serving.

Steps:

• Preheat oven to 350 degrees.
• Add all ingredients into food processor & process until the butter is fully incorporated & the dough forms a ball.
• Remove dough from food processor. Roll into a log shape. Insert into your cookie press with the die that makes two small cross-shaped cookies per pressing. Or, you know, whatever floats your boat. This is what I used to get smaller Cheez-it sized crackers. Press the dough directly onto a cool, ungreased baking sheet.
• Bake for about 10 minutes until golden.
• If you don't have a cookie press, you can roll the dough between two sheets of parchment & cut into small squares with a pizza wheel. This works fine, it's just more time consuming.

Steps:

• Blend together almond flour, eggs, butter, salt and cheese. Add coconut flour and kneed the dough in your hands for 2 to 3 minutes.
• Form dough into 1 inch balls, place on an un greased cookie sheet and flatten to a diameter of about 2 to 2½ inches.
• Bake at 400°F for 15 minutes. These crackers taste best straight from oven and slightly crisp. Leftover crackers can be reheated at 400°F for about 4 minutes. Makes about 16 crackers.
• Note: Almond flour can be replaced with nut meal if desired. To make nut meal grind raw nuts in a food processor. You may use almonds, pecans, walnuts or any nut of your choice.