Protein cheese crackers made with almond flour

Protein cheese crackers made with almond flour: a crunchy low-carb recipe with almond flour, cheddar and egg. Quick to make, savoury and handy for snacking.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 12 min
• Total time: 22 min
• Calories: 400 kcal per serving
• Protein: 24 g
• Fat: 30 g
• Carbs: 10 g

Ingredients

• 50 g almond flour
• 50 g grated cheddar
• 1 organic egg

Method

You’ll need: oven · baking tray · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan) and line a baking tray with baking paper.
2. Mix the almond flour, grated cheddar and egg in a bowl into a firm dough.
3. Season the dough with paprika or fresh rosemary if you like and knead briefly until everything is evenly mixed in.
4. Roll the dough out thinly between two sheets of baking paper so the crackers bake evenly later.
5. Peel off the top sheet of baking paper, cut the dough into small squares and bake at 180 °C for 10–12 min, until the surface is lightly browned.
6. Let the crackers cool completely and serve them plain or with a yoghurt or cream cheese dip.

Good to know

When you want something salty and crunchy, these crackers are just right. Quick in the oven, pleasantly savoury and made without much effort.

Swaps

Cheddar → vegetarian hard cheese (Parmesan-style) (also provides calcium, stronger flavour); cheddar → Gouda (milder, similar protein content); almond flour → finely ground hazelnuts (also provide fibre and vitamin E); rosemary → thyme (aromatic, a similar role in the kitchen)

Allergens

Contains tree nuts (almonds), milk and egg. For small children only in a suitable size and well chewed; in pregnancy, use cheese made from pasteurised milk.