Making a workable cracker dough from almond flour and Cabot Seriously Sharp cheddar is surprisingly easy! It comes together quickly in the food processor. Then simply roll it out between sheets of parchment, cut and bake. It makes a perfect crispy keto-friendly snack!
1 ½ cups almond flour
1 teaspoon paprika
½ teaspoon dry mustard
¼ teaspoon salt, plus more for sprinkling on top
6 ounces Cabot Seriously Sharp Cheddar Cheese, shredded (1 ½ cups)
1 egg yolk
COMBINE almond flour, paprika, mustard and salt in a food processor fitted with a steel blade attachment. Pulse several times to combine.
ADD in the cheddar cheese and pulse several times.
DRIZZLE the yolk over the flour cheese mixture. Pulse several times, then run the motor continuously for 30 seconds or until a dough comes together.
PREHEAT oven to 375 degrees F.
LINE a baking sheet with parchment paper.
ROLL dough between two sheets of parchment, to 1/8-inch thick. Cut into one inch squares. Transfer to the prepared baking sheet. Re-roll any scraps and repeat cutting process.
PRESS tines of fork into the crackers to make docking holes, if desired. Sprinkle with additional salt if desired.
BAKE until the crackers are crispy and browned, rotating the baking sheet from top to bottom and front to back once, 14 to 16 minutes.
COOL crackers completely. Store in an air-tight container at room temperature for up to 3 days.
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