Low Carb Cinnamon Thin Crackers Recipes

BEST KETO CRACKERS RECIPE

Steps:

• Preheat oven to 400 degrees
• In a small bowl add the chia seeds and water. Stir and set it aside for 15 minutes or until all the water is absorbed.
• In a bigger bowl add almond flour, olive oil, and spices. Mix together.
• Add chia seeds and blend together.
• Next, take the mixture into your hands and form one large ball.
• Divide the large ball into 4 smaller balls and then place each one between 2 pieces of parchment paper and roll out as thinly as possible.
• Take off the top layer of parchment paper and using a sharp knife or pizza cutter, cut crackers into even square or rectangle pieces.
• With the excess dough from around the edges, throw it back in your bowl and add to the remaining dough, then repeat the process all over again by placing the next ball in between 2 pieces of parchment paper and roll out as thinly as possible......etc
• Bake on top of the parchment paper on top of a cookie sheet at 400 degrees for about 8-9 min, give or take, depending on how hot your oven runs and how thick or thin that your crackers are. Check periodically to make sure that your Low Carb Crackers are not burning.
• Remove from oven when golden brown and let cool for 5 min before removing with a small spatula from your tray.

LOW CARB CHEESE CRACKERS

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.

LOW CARB ALMOND THIN CRACKERS

Steps:

• Mix all ingredients well in a small bowl; everything should be moist and the dough should hold together somewhat.
• Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15x18" (it's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil).
• Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
• Roll out the dough to about 1/8" thick or slightly thinner; try to get the dough to an even thickness; you can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square.
• Replace the wax paper and continue rolling until nice and even.
• Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
• Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown.
• Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
• Break them apart on the score lines and let cool.