Ingredients
Method
- Preheat your oven to 180°C and line a baking tray with parchment paper.
- In a medium bowl, combine the shredded cheddar, almond flour, garlic powder, and paprika.
- Add the beaten egg and mix until a dough forms. If it feels too sticky, add an extra tablespoon of almond flour.
- Place the dough between two sheets of baking paper and roll it out until it is about 3mm thick.
- Cut into squares or use small cookie cutters. Carefully transfer them to the prepared tray.
- Bake for 12-15 minutes or until the edges are golden brown and crispy. Let them cool completely on the tray to firm up before serving.
Notes
For an extra flavour punch, sprinkle a tiny pinch of sea salt or dried rosemary over the crackers immediately after pulling them out of the oven.
By swapping out wheat flour for nutrient-dense almond flour, we've kept the crunch while drastically reducing the carb count, making this a keto-friendly alternative to store-bought crackers.
