Ingredients
The following ingredients have 4 Servings
- 8 ounces shredded mozzarella cheese ((227 grams))
- 3 tablespoons whipped cream cheese
- ¾ cup blanched almond flour ((84 grams))
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Instruction
- Preheat the oven to 425°F (218°C). Put the mozzarella cheese and cream cheese in a small bowl. Microwave it on high for about 40 seconds so it melts together.
- Mix the rest of the cracker ingredients into the cheese mixture until well-combined. I found that it was easiest to do this with clean hands.
- Line a dark metal baking sheet with parchment paper. Press the cracker dough out on the parchment into a very thin rectangle (12-inch by 10-inch or 30 cm by 25.4 cm). You want it to be about ⅛-inch thick (0.3 cm). I found it easiest to press the dough out with clean, wet hands.
- Poke holes in the dough with the tines of a fork. The holes should be approximately 1-inch (2.54 cm) apart. Put the sheet of crackers on an oven rack about ½ way down from the top of the oven.
- Bake the crackers for 7 minutes. Let them cool and firm up for 5 minutes. After cooling, use a pizza cutter to cut the cracker sheet into 1¼-inch (3 cm) squares.
- Flip the crackers, moving browned edge pieces to the middle of the tray and middle pieces to the outer edges. The crackers should be in a single layer on the baking sheet.
- Put the tray with the crackers back in the oven and bake 5-7 more minutes.
- After removing the crackers from the oven, get them off the baking sheet as soon as possible. I pull the parchment with the crackers off the baking sheet, and then transfer the crackers to a cooling rack. The crackers will continue to cook if left on the hot baking tray, so it is important to move them.
- Let the keto crackers cool before serving. Enjoy!
