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Cheddar Cheese Crackers (FM)
Recipes | November 18, 2014
One of my favorite junk foods made in America is without a doubt Cheez-it. Putting a box of cheez-its in front of me is like “giving crack to a crackhead”. Pardon me that expression, but I just heard that from someone and I thought that would be the best way to describe my behavior around these evil cheese crackers. I don’t have to tell you how bad they are. Processed junk, full of carbs that turn into sugar as soon as they hit your digestive system… no thanks.
FREE CRACKERS!!
Luckily, I came across a recipe that allows me to bake my own Cheddar Cheese Crackers that taste even better than cheez-its and are low in carbs, which makes them a great FM snack that you can enjoy at anytime of the day, without having to earn them with your workout.
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Ingredients:
1 large egg
1 1/4 cup almond flour
2 tbsp grape seed oil (or grass fed butter)
1 cup shredded cheddar cheese
1/4 tsp baking soda
1/4 tsp sea salt
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Instructions:
1. Preheat oven for 350F degree.
2. Mix all of the ingredients in a food processor and then place the dough in between two sheets of parchment paper.
3. Roll the dough into 1/16 inch thickness and place with the bottom sheet into the oven. You can also choose to cut it into even squares with a pizza cutter before you bake them, or just make them look more rustic and brake the crackers when their done.
4. Bake for about 15-20 minutes until they turn golden on top. Let them cool down for 30 minutes.
* I made them a little thicker so I had to leave them in the oven a little longer. They were still on the soft side when I took them out of the oven, but they did turn crunchy after the 30 minutes of sitting on the counter and cooling down. The dark dots are the pieces of shredded Cheddar cheese. Jesse loves them and asked me to make a whole batch, so that we can enjoy them later with our favorite tuna spread.
Macros:
Calories: 1,518.7
Carbs: 31.9 g
Net Carbs: 16.4 g
Fat: 134.7 g
Protein: 59.5 g
Note: This is for the entire recipe, not individual portions, which are going to vary depending on both the size and amount you’re going to eat. Just like you wouldn’t consume an entire cake or container of ice cream, you wouldn’t be choking down this entire recipe in one go. Relax, enjoy the treat, and be mindful of your portions.
Private Member |
Made them yesterday and they were amazing!!! Ate them with tuna spread, sooo good, omg 🙂 had a hard time not to eat it all, lol.
Private Member |
Hey Zuzka, what can I use instead of the almond flour, would almond meal be ok? I’ve tried lots of recipes with almond flour (also your blueberry muffins and pizza recipe) but they all failed 🙁 I don’t know, maybe our almond flour here in Gemany is different from yours in America?
Please keep going posting those delicious recipes 🙂 I love them and you of course :-*
Private Member |
lake tahoe, nv, usa
The Almond flour is suppose to be better for baking than the meal, however I tried baking with both and both worked for me just fine. You can try to make your own almond meal by shredding almonds in a food processor. I’m sorry the recipes didn’t work for you… it’s really strange.
Private Member |
Hi Zuzka,
My daughter made them. It was delicious! Thanks for sharing. xoxo
Private Member |
ohio, united states
I am making these! I might do parmesean cheese though. I wonder how long they stay fresh ?
Private Member |
Making these right now!
Private Member |
Thank you for the recipe. First time was a trial run. Second time I got it just right and they are delicious! Delicious with tuna or on the side of a fresh salad or soup. I added vegan bacon bits and almond cheddar cheese vs regular.