Crispy Keto Parmesan Almond Crackers—Addictive and Guilt-Free!
Crispy Keto Parmesan Almond Crackers
yield: 5 SERVINGS
prep time: 5 MINUTES
cook time: 20 MINUTES
total time: 25 MINUTES
Ingredients
- 1/2 cup sliced almonds, lightly crushed using your hands (not the roasted variety)
- 5 oz parmesan cheese block, finely shredded
Directions
1
Preheat oven to 350-degrees. Line a cookie sheet with parchment paper.
2
Spread half the parmesan cheese onto the prepared pan creating a rectangle that's approximately 8" x 14". Evenly sprinkle the gently crushed, sliced almonds over the cheese. Layer the remaining cheese over the almonds. Use your hands to push any stray bits into the rectangle forming an even edge.
3
Bake for 10 minutes (cheese will be bubbly and melting). Remove from oven. Allow to rest for about 30 seconds. Using a pizza cutter, slice the dough first lengthwise, then widthwise. I usually make 4 cuts lengthwise and 8 cuts widthwise which results in 45 individual crackers. Gently separate each cracker.
4
Return to oven for 7-10 minutes until crackers begin to turn golden. Remove from oven. Place crackers on a cooling rack for 10 minutes. Crackers should crisp as they cool.
5
Note: If your crackers are not crispy after cooling, you can return them to the oven for another few minutes.
Nutritional Information
Yield: 5 servings, Serving Size: 9 crackers
Amount Per Serving:
Calories: 179, Total Carbohydrates: 3g, Fiber: 2g, Net Carbohydrates: 1g, Total Fat: 13g, Protein: 13g
Super crispy keto crackers that are perfect for dipping, smothering or simply snacking.
With a flavor reminiscent of a Cheez-It®, these low-carb crackers are a hit—even with my kiddos. They have a fabulous, crispy texture and unlike many cheese-based crackers, they still pack that crunch days later! Woohoo!!
Two ingredients, One net carb, 100% AMAZING!
The process is simple, yet the reward is outstanding. A super low-carb cracker that takes 5 minutes to prep, bakes in 20 minutes and is ready to eat within 10 minutes out of the oven.
Attention, Snackaholics!
GET EXCITED, because you just discovered the Holy Grail of keto munchy food!
Crispy Keto Parmesan Almond Crackers
yield: 5 SERVINGS
prep time: 5 MINUTES
cook time: 20 MINUTES
total time: 25 MINUTES
The Holy Grail of Keto munchables!
Ingredients
- 1/2 cup sliced almonds, lightly crushed using your hands (not the roasted variety)
- 5 oz parmesan cheese block, finely shredded
Directions
1
Preheat oven to 350-degrees. Line a cookie sheet with parchment paper.
2
Spread half the parmesan cheese onto the prepared pan creating a rectangle that's approximately 8" x 14". Evenly sprinkle the gently crushed, sliced almonds over the cheese. Layer the remaining cheese over the almonds. Use your hands to push any stray bits into the rectangle forming an even edge.
3
Bake for 10 minutes (cheese will be bubbly and melting). Remove from oven. Allow to rest for about 30 seconds. Using a pizza cutter, slice the dough first lengthwise, then widthwise. I usually make 4 cuts lengthwise and 8 cuts widthwise which results in 45 individual crackers. Gently separate each cracker.
4
Return to oven for 7-10 minutes until crackers begin to turn golden. Remove from oven. Place crackers on a cooling rack for 10 minutes. Crackers should crisp as they cool.
5
Note: If your crackers are not crispy after cooling, you can return them to the oven for another few minutes.
Additional Notes
Once fully cooled, store crackers in an airtight container at room temperature.
Nutritional Information
Yield: 5 servings, Serving Size: 9 crackers
Amount Per Serving:
Calories: 179, Total Carbohydrates: 3g, Fiber: 2g, Net Carbohydrates: 1g, Total Fat: 13g, Protein: 13g
Hip Tips:
- I have found that using freshly grated parmesan works much better than store-bought, pre-shredded varieties. Yes, it takes a bit of extra time, but trust me, it’s worth it!
- To crush the sliced almonds—Gently place them in the palm of your hand and squeeze slightly. The goal is to break the fine almond slices just a bit. Once crushed, the almonds should be similar in size to whole oats, certainly NOT a fine meal, so don’t get too crazy when you’re crushing.
These are SO great!!!
Yay!! I’m SO happy to hear that! I adore them as well.
How do you crush the almonds? Did you buy them crushed? I purchased some almonds that were not roasted, but I’m unsure how to crush them. Txs!
Hi Julie. The sliced almonds are already pretty thin so I just gently crush them using my hands. I crush them until the majority of the almonds are similar in size to oats. I hope that’s helpful!
So simple and delicious.
Thanks, Nancy! 😄
Anyone try this recipe with Almond pulp left over from making almond milk?
No, I’ve never tried that. Could be good—I say, give it a whirl!
Can you sprinkle almond flour on top of cheese?
Hi Marcia. Hmm, I’m honestly not sure how that would turn out. I love experimenting though! LOL I’d probably mix it in a bit with the cheese rather than sprinkling on top. Give it a shot and let me know if it works out for ya! 😄
How do you store these?
Hi Christie! Yes, an airtight container (once they’ve fully cooled) is exactly right. I’ll add the storage tip to the recipe. Thanks so much!! 🙌
After I cooked them they were crispy but 3 hours later even though they were in a bag they weren’t crispy anymore. What did I do wrong?
Hi Amy! Gosh, I’ve honestly never had that happen to me. I always leave mine out for a couple of hours before I store them. Perhaps there was still a bit of moisture left in them? If you did leave them out for quite a while before putting them in the bag, maybe next time cook them for a touch longer. I sure hope that’s (somewhat) helpful! So sorry they didn’t stay crispy for you… Hopefully, you were able to enjoy them regardless. 😌