Ingredients:

  • 1 1/2 cups (150 g) Aged Sharp Cheddar Cheese, finely shredded
  • 1 cup (110 g) Superfine Almond Flour
  • 2 Tbsp (28 g) Unsalted Butter, cold and cubed
  • 1/2 tsp (2 g) Xanthan Gum
  • 1/4 tsp (1.5 g) Sea Salt
  • 1/2 tsp (2 g) Garlic Powder
  • 1 Tbsp (15 ml) Cold Water or Egg White (optional)
  • Pinch Freshly Cracked Black Pepper
  • 1/2 tsp Coarse Sea Salt or Flaky Salt (optional topping)

Instructions:

  1. Preheat the oven to 160°C (325°F). Line two large baking trays with parchment paper.
  2. In the bowl of a food processor, pulse together the almond flour, xanthan gum, salt, garlic powder, and pepper until well combined.
  3. Add the cold, cubed butter and pulse until the mixture resembles coarse sand. Then, add the shredded cheddar cheese.
  4. Process the mixture until a cohesive ball of dough forms (30-60 seconds). If the dough looks too dry, add 1 tablespoon of cold water or egg white and process briefly.
  5. Flatten the dough into a thick disc, wrap tightly, and refrigerate for 30 minutes. This chilling time is essential.
  6. Cut a large sheet of parchment paper, place the chilled dough disc in the center, and top with another sheet of parchment.
  7. Using a rolling pin, roll the dough out evenly between the two sheets of parchment, aiming for a thickness of approximately 3mm (1/8 inch).
  8. Remove the top sheet of parchment. Using a pizza cutter or sharp knife, cut the dough into uniform squares or rectangles. Do not separate the shapes yet.
  9. Prick each individual cracker shape 2-3 times with a fork (docking) to prevent puffing during baking. Sprinkle lightly with flaky salt (if using).
  10. Slide the bottom parchment sheet onto the prepared baking tray. Gently separate the scored crackers slightly.
  11. Bake for 12 to 15 minutes. The crackers are done when the edges are deep golden brown and the centers look dry and slightly firm.
  12. Remove from the oven and allow the crackers to cool entirely on the baking sheet. They will crisp up significantly as they cool down. If they feel soft once cooled, pop them back in a cooler oven (120°C/250°F) for 5-8 minutes to dry them out further.
  13. Once completely cool and crisp, transfer the Low Carb Keto Cheese Crackers to an airtight container for storage.