Keto Barbecue Shapes Crackers
One of the tastiest crackers. These taste naughty! Very naughty!
Servings: 12 serves (4 crackers)
Calories: 139kcal
Ingredients
Crackers
- 30 g parmesan chopped
- 85 g mozzarella grated
- 220 g almond meal
- 80 g sour cream
- 1/2 tsp pink Himalayan salt
Seasoning
- 1 tsp sumac
- 1 tsp smoked paprika
- 2 tsp tomato powder
- 1 tsp mixed Italian herbs
- 1/2 tsp garlic powder
- 1/2 tsp onion granules
- 2 tsp parmesan finely grated
Instructions
CONVENTIONAL METHOD
- Preheat oven to 140℃ fan/325°F.
- Place parmesan and mozzarella into food processor. Blend on high until finely grated.
- Add almond meal and sour cream; mix until a dough forms.
- Roll out between 2 sheets of baking paper until about 2-3mm thick.
- Combine the seasoning and sprinkle liberally over the crackers. Cover with baking paper and press into the dough. Cut into shape. Bake 15 minutes or until golden and crisp. This can take longer at times to fully dry out the cracker.
THERMAL METHOD
- Add parmesan and mozzarella to mixer; chop 10 sec/speed 10.
- Add almond meal and sour cream to mixer; mix 20 sec/speed 6
- Roll out between 2 sheets of baking paper until about 2-3mm thick. Combine the seasoning and sprinkle liberally over the crackers. Cover with baking paper and press into the dough. Cut into shape. Bake 15 minutes or until golden and crisp. This can take longer at times to fully dry out the cracker.
Notes
These crackers would taste great with just some cheese and chives on the top or throughout the mixture.
Store in an airtight container for up to 1 month.
If they crackers go soft you can re-crisp in a moderate oven for 5-10 minutes.
Nutrition
Serving: 1serve (4 crackers) | Calories: 139kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 189mg | Potassium: 17mg | Fiber: 1g | Vitamin A: 190IU | Calcium: 112mg | Iron: 0.8mg | Net Carbs: 3g