Keto Cheese Crackers with Pepper Jack
- 6 ounces Cabot Pepper Jack cheese grated
- 1 ½ cups finely ground blanched almond flour (150g) plus more for dusting
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- 1 large egg
- 1 tbsp butter melted
- Coarse salt for sprinkling
Instructions
- Preheat the oven to 300F and line a work surface with a silicone baking mat. Sprinkle the mat with almond flour
- In a large microwave-safe bowl, melt the cheese on high in 30 second increments until well melted and can be stirred together to a smooth consistency.
- Add the almond flour, salt, garlic powder, red pepper flakes and the egg and stir to combine. Work in well together with a rubber spatula, kneading the dough up against the sides of the bowl (if your dough is really sticky still, work in another few tablespoons of almond flour – it should be very pliant but not tacky)
- Turn the dough out onto the prepared work surface and top with a piece of parchment or waxed paper. Roll out as thinly as you can, no more than about 1/8 inches thick.
- Cut the crackers into the desired shape and size using a pizza wheel or a sharp knife. I made mine about 1 inch across.
- To make little circles in the middle, take a straw and poke a hole (then blow out the material that’s stuck in the straw from the other end). You can also simply take a fork and prick the crackers a few times.
- Brush the dough with the melted butter and sprinkle with the coarse salt, pressing lightly to adhere.
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