Crispy Cheddar Crackers
These keto friendly, Cheez-It copy cat crackers are cheesy, crunchy, easy to make, and oh so delicious!
Ingredients
- 1 Cup Shredded Cheddar Cheese
- 2 Tablespoons Butter
- 1/4 Cup Coconut Flour
- 1/2 Teaspoon Baking Powder
- 1 Large Egg White
- Himalayan Pink Salt (For Sprinkling)
Instructions
- Preheat the oven to 350° Fahrenheit and pull out a large baking sheet. Tear off two pieces of parchment paper approximately the size of the baking sheet and set aside.
- Put your cheddar cheese and butter in a microwavable bowl and heat for 30 seconds. Remove the bowl, stir the mixture, then heat again in 30 second increments until both the cheese and butter have melted.
- Now add your coconut flour, baking powder, and egg white to the mixture. Stir with a spatula, kneading the dough until you have a nice evenly mixed dough.
- Put the dough on a piece of parchment paper, and put the other piece of parchment paper on top. Using a rolling pin, roll the dough out as thinly as possible, no more than 1/8 inch thick. Once you have your dough rolled out pull the top layer of parchment paper off the dough, and place the other layer with the dough on a large baking sheet.
- Using a pizza cutter, or sharp knife score the dough into one and a half inch squares. Place the crackers in the oven and bake for fifteen minutes to twenty minutes, until the crackers have begun to turn golden brown and the edges have begun to crisp. If the edges have begun to crisp, but the middle has not, cut or break off the edges and stick the pan back in the oven for another few minutes until all of your crackers have baked till crispy.
- Let the crackers cool, then finish cutting them in squares using a pizza cutter. Sprinkle some Himalayan pink salt on top and enjoy!