Let Me Tell You About The Easiest Snack I Ever Made
If there's one thing I've learned from my years of low-carb dabbling (okay, failing and trying again), it's that snacks can make or break your willpower. I remember the first time I threw together these 2 ingredient keto crackers—it was after a long day when all I wanted was chips and a lie down, but the only thing in my pantry was a sad block of cheese and a bag of almond flour. And you know what? They totally hit the spot. Sure, my first batch looked a bit like Australia, but who's judging, right? Plus, if you've ever tried to roll dough with a wine bottle in a pinch, you'll feel right at home here.
Why I'm Obsessed With These Crackers
I make these crackers when I'm craving something crunchy (which, let’s face it, seems to be every evening around 9pm). My family goes wild for them when I add everything bagel spice on top, and honestly, it's the one keto snack I've never messed up too badly—except that time I tried to microwave them instead of baking. Don’t do that, by the way. They're so quick, you’ll have to invent a reason not to make them. Or just say you "forgot" to bake more if you want to keep them all for yourself. (Totally not saying I’ve done that...)
What You’ll Need (Honestly, Not Much)
- 1 cup almond flour (sometimes I swap in ground sunflower seeds if I'm out, works fine but tastes a bit nuttier)
- 1 cup shredded mozzarella cheese (I’ve used cheddar in a pinch, my grandmother insists mozzarella is best, but I dunno – cheddar is good too)
How to Make 'Em (If I Can Do It, You Can)
- Preheat your oven to 375°F (190°C). Or thereabouts. Mine runs a bit hot, so you might want to check on yours.
- In a medium bowl, mix the almond flour and mozzarella. Now, you should melt the cheese a bit—30 seconds in the microwave does the trick—but honestly, sometimes I just squish everything together with my hands. Gets messy, but it's kinda fun.
- Knead until you get a dough. Don’t worry if it looks weird—mine always does at first. If it’s too crumbly, add a tiny bit more cheese; too wet, a sprinkle more flour.
- Pop the dough between two sheets of parchment and roll it out thin—as thin as your patience. About ⅛ inch is good, but I eyeball it. If you don’t have a rolling pin, a wine bottle (empty or not) does the job.
- Remove the top parchment, then use a pizza cutter to make squares. Triangles are fine too. Or blobs–they all taste the same. This is where I usually sneak a taste, by the way.
- Bake for 10-14 minutes, but check at 10 because cheese can go from golden to "uh-oh" real fast. Edges will brown first—that's the best part.
- Let them cool completely on the tray—if you can wait. They crisp up as they cool. That part took me ages to figure out, so don’t rush it like I used to.
Random Notes That Might Help (or Just Entertain You)
- If the dough feels dry, don't panic; a splash of water fixes it right up.
- Baking time depends on how thin you roll—burnt edges taste great, though, just saying.
- Some days, I sprinkle them with chili powder or rosemary; other days, I just let the cheese do its thing.
Variations I’ve Tried (and a Dud)
- Cheddar instead of mozzarella—melts faster, flavor's a bit sharper. Love it.
- Half almond, half coconut flour—came out too soft for my taste, but you do you.
- Added poppy seeds once; kids thought I was serving birdseed. I ate them anyway.
What If I Don’t Have Fancy Baking Stuff?
Parchment paper is nice, but honestly, I used to just flour the baking sheet and hope for the best. If you don’t have a rolling pin, roll with something round—I literally used a thermos once. No pizza cutter? Just use a knife or even scissors (clean ones, obviously.)
How To Store (Or Not, Since They're Usually Gone)
In theory, these keep well in an airtight container at room temp for 2-3 days. In practice, my lot always finish them that night—half before they’re even cool. If you’re weird and like them cold, they crisp up again after a few minutes in a low oven. Or just eat the slightly stale ones with soup—it’s what I do.
How I Like To Serve Them (But What Do I Know?)
I always end up eating these plain by the handful, but they're also great with guac, salsa, or even a dollop of cream cheese mixed with herbs. My cousin dips them in ranch, but I say live and let live.
If I Could Go Back And Do It Again: Pro Tips
- Don’t rush the bake, or they come out chewy. I did that once in a hurry, felt very sorry for myself.
- Cool them completely—otherwise, they're bendy (unless that's what you were going for?)
- Actually, it works better if you eat them on the same day, but... I suppose that's true for most snacks.
FAQ Time (Straight From The Kitchen Table)
- Can I make these dairy-free? I’ve tried with vegan cheese—it kinda works, but doesn't get quite as crispy. But hey, close enough for a cheese craving.
- Can I add seeds? Absolutely, chuck in some chia or sesame seeds; sometimes I do just for fun, never know what you’ll get.
- Are these really keto? Yup, as long as your almond flour and cheese don’t have sneaky carb additives. Always worth reading the fine print—learned that the hard way.
- Why do mine come out soft? Could be they’re too thick, or you didn’t cool them enough. Or, let’s be honest, the oven is a law unto itself.
- Can I freeze them? You probably could, but crackers thaw out a little weird. I've never actually had leftovers, so who knows?
And if you're still reading, thanks for hanging on through my ramble—sometimes I get carried away when it comes to snacks. Let me know how your shapes turn out! (Bonus points if you get one that looks vaguely like a country.)
Ingredients
- 1 cup almond flour (sometimes I swap in ground sunflower seeds if I'm out, works fine but tastes a bit nuttier)
- 1 cup shredded mozzarella cheese (I’ve used cheddar in a pinch, my grandmother insists mozzarella is best, but I dunno – cheddar is good too)
Instructions
-
1Preheat your oven to 375°F (190°C). Or thereabouts. Mine runs a bit hot, so you might want to check on yours.
-
2In a medium bowl, mix the almond flour and mozzarella. Now, you should melt the cheese a bit—30 seconds in the microwave does the trick—but honestly, sometimes I just squish everything together with my hands. Gets messy, but it's kinda fun.
-
3Knead until you get a dough. Don’t worry if it looks weird—mine always does at first. If it’s too crumbly, add a tiny bit more cheese; too wet, a sprinkle more flour.
-
4Pop the dough between two sheets of parchment and roll it out thin—as thin as your patience. About ⅛ inch is good, but I eyeball it. If you don’t have a rolling pin, a wine bottle (empty or not) does the job.
-
5Remove the top parchment, then use a pizza cutter to make squares. Triangles are fine too. Or blobs–they all taste the same. This is where I usually sneak a taste, by the way.
-
6Bake for 10-14 minutes, but check at 10 because cheese can go from golden to "uh-oh" real fast. Edges will brown first—that's the best part.
-
7Let them cool completely on the tray—if you can wait. They crisp up as they cool. That part took me ages to figure out, so don’t rush it like I used to.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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