CRACKERS!!! I have finally figured out a cracker to enjoy with cheese spreads! This has been a huge hurdle for me over the past several months. I was struggling, and I mean STRUGGLING! I really didn’t want to be that person who was eating cheese spread with a spoon, but that is who I have become. I knew there had to be a way! I researched and hunted down many different cracker recipes on the internet. And Pinterest offered a lot of options. I wanted minimal ingredients. Ya know, stuff we “Keto Folk” all have on hand. This recipe is pretty fast to go together but it is a lot of shuffling the baking sheets. I have tried MANY different methods to make the shuffling process minimal, but I wasn’t getting the crisp results like I wanted in a cracker. Anyway…. Let me share with ya the recipe.
Start by mixing the dry ingredients and make sure to break up any clumps in the almond flour.
Between 2 pieces of parchment paper, roll out half of the dough. Super Thin! As thin as possible. Repeat with other half of the dough.
Remove top sheet of parchment and cut the dough into crackers with a pizza cutter.
Place in a 325 degree oven. Bake for 10 minutes.
Rotate the baking sheets (if they do not fit on the same rack in your oven, just switch the baking sheets from top/bottom shelf)
Bake another 5 minutes. Take the baking sheets out of the oven and GENTLY flip and separate the crackers. They will be hot so be careful. Place back in the oven for 5 mins.
Rotate the baking sheets again and bake for 3-5 more minutes or until lightly golden. Remove from the oven and allow to cool. Enjoy!
NOTE- If the crackers get soggy, you can place them back into an over or a toaster oven to crisp them back up!