KN (Original)- Keto Crack-a-lackin Crackers

Maybe the title of this recipe will change, maybe it won’t LOL But this is a fatty cracker, in essence… it is cracker-a-lacking… crack-a-lackin. It is DELICIOUS!! Hubby says it reminds him of some Cheese Its and that we should call them Nerd Its, what do you think?

I went to Melissa’s house, from Culinary Craftiness, this weekend to craft and she made her delectable Keto Green Chile Artichoke Dip. The pairing of my crackers and her dip was a match made in Foodie Heaven!
Food is love and this meal was fatty AF! We ate at 2 pm and it wasn’t until after 9pm when I ate again. I used to snack so much because the food I ate would burn off easily. Fat keeps you fuller longer and it also helps with cravings! Are you ready for this recipe?

INGREDIENTS:

40 servings

Cals 48.4| Net Carbs .9g| Protein 1.9g| Fat 4.4g|

~* 6 oz of cream cheese, melted

~* 1 1/3 cup of shredded mozarella, melted

~* 2 tablespoons of butter, melted

~* 1 very full cup of almond flour

~* 1 large egg

~* 1 teaspoon of garlic pepper

~* 1 teaspoon of ground cumin

How to Make it:

Take your 6 oz of cream cheese into a microwavable bowl for 1 minute. Do the same with the 1 1/3 cup of mozarella. Once the cream cheese has been nuked for 1 minute, add the 2 tablespoons of butter to the bowl. The cream cheese should be hot enough to melt it. Combine it with the melted mozarella and the 1 large egg. Now you are also ready to mix in the very full cup of almond flour, 1 teaspoon of garlic pepper and 1 teaspoon of ground cumin.

Once it has become a dough ball, stick it in the fridge for one hour.

Pre heat the oven at 400 degrees Fahrenheit

Smoosh out the dough on top of some parchment paper, the thinner the dough, the crunchier the cracker. Poke some holes into the dough and bake for 20 minutes. Look for it to be a golden brown color.

Ketonian Crack-a-lacking Crackers

Servings: 40
Time: 0hr 35mins
Print

Cals 48.4| Net Carbs .9g| Protein 1.9g| Fat 4.4g|

Credit: KetonianNerds.com

Ingredients

6 oz cream cheese, room temperature
1 1/3 cup of shredded mozarella, melted
2 tablespoons of butter, melted
1 very full cup of almond flour
1 large egg
1 teaspoon of garlic pepper
1 teaspoon of ground cumin

Directions

Take your 6 oz of cream cheese into a microwavable bowl for 1 minute. Do the same with the 1 1/3 cup of mozarella. Once the cream cheese has been nuked for 1 minute, add the 2 tablespoons of butter to the bowl. The cream cheese should be hot enough to melt it. Combine it with the melted mozarella and the 1 large egg. Now you are also ready to mix in the very full cup of almond flour, 1 teaspoon of garlic pepper and 1 teaspoon of ground cumin. .
Once it has become a dough ball, stick it in the fridge for one hour.
Smoosh out the dough on top of some parchment paper, the thinner the dough, the crunchier the cracker. Poke some holes into the dough and bake for 20 minutes. Look for it to be a golden brown color.