Here is a recipe from Kalyn's Kitchen , with some minor adjustments to suit my needs. These crackers make a wonderful snack.
Cheese Crackers with Almond Flour1/ 2 cup finely ground almonds (tightly packed)
1/4 tsp. baking soda
2 tbsp. flour
1/2 cup freshly grated cheddar cheese (I used extra sharp cheddar)
1 1/2 T tbsp. olive oil
1 small egg
1/ 2 tsp. black pepper (optional)
If you store your almond flour in the freezer , you'll need to take it out and let come to room temperature for a few minutes before using in the recipe. Preheat oven to 350F/175C. Grate 1/2 cup cheddar cheese.
In a medium-sized bowl, combine ground almonds , baking soda and cheese.
In a smaller bowl, whisk together the egg and oil. Pour the egg mixture into the dry ingredients and stir until well-combined.
Cut two pieces of parchment paper the size of your baking sheet.
Put one piece of parchment on your baking sheet .
Shape dough into very small balls, and place on baking sheet. This recipe makes about 25 crackers.
Put second piece of parchment on top of the dough and roll out with rolling pin until dough is very thin. (about 1/8 - 1/16th of an inch)
It's important to roll it out the same thickness.
Remove top parchment . If some crackers are a little larger than others, you can trim them and make any adjustments needed.
Place in 350 degree oven and bake 10-12 minutes, or until lightly browned.
Let crackers cool on the baking sheet for 30 minutes.
Store these crackers in a container in the fridge, if you can manage to keep them around that long!
There are less than one carb in each cracker
For people who would like to enjoy a gluten-free cracker they might like to substitute rice flour instead of all purpose flour. Enjoy!
Note: This recipe can be doubled.