Low Carb grain-free, Gluten-Free, Cheddar Cheese Crackers

Ingredients
 2 cups Honeyville Almond Flour (7 ounces/ 198 g)
 1 1/4 cup good sharp cheddar cheese, grated by hand (4 oz/ 113 g)
 1/4 cup Bob’s Red Mill Nutritional Yeast (15 g)
 1 teaspoons paprika, I used smoked
 1/2 teaspoon granulated garlic
 1/2 teaspoon granulated onion
 1/2 teaspoon sea salt
 1/4 teaspoon baking soda
 1/4 teaspoon celery salt
 2 large eggs
 1 tablespoon olive oil

Instructions
1. Preheat oven to 175F and place the rack into the middle position. Cut a piece of parchment
paper to fit the dimensions of your sheet pan. My pan is 18 by 13 inches (or 46 by 33 cm).
2. Measure the dry ingredients (the first 8 ingredients) into a medium bowl, stirring thoroughly
with a whisk to break up any lumps.
3. In a smaller bowl, whisk the eggs and olive with a fork. Add the egg mixture to the bowl with
the dry ingredients. With a rubber spatula, work the ingredients together to form a ball of
dough.
4. Place the parchment on the counter and the ball of dough on top. Flatten the dough slightly
with your hands. Cut a piece of waxed paper longer than the parchment and spray one side
with baking spray. Place it oil-side-down on the dough and begin rolling out the crackers. I
roll a few times, then lift and reposition the waxed paper. Cut any dough that goes beyond
the parchment and patch it to areas that need more. Continue until the dough is even in
thickness and just about to the edges of all sides of the parchment.
5. With a sharp knife or a pizza cutter, cut a neat edge around the perimeter of the dough,
discarding the extra bits. Then, proceed to cut the dough into 1 inch columns and rows,
yielding 90 -100 1 inch x 1 inch squares. I like to cut the short side first, leaving the long
side for last - and I use a ruler. This whole process should take about 8 minutes.
6. Bake for 15 minutes. Remove and let cool for 5 minutes. Carefully break up the crackers,
spread them evenly in the pan, and place them back into the warm oven for 10 minutes to
complete baking. Cool completely before enjoying. Store in an airtight container on the
counter or in the refrigerator if you prefer.
Recipe Notes
Serves 9 to 10.
Nutritional Information per serving:
Calories: 174
Fat: 14
Carbohydrates: 5
Fiber: 2
Protein: 9
Net Carbs: 3
 Low Carb Paleo Almond Flour Crackers wIth Sesame Seeds
(Gluten-Free)

Ingredients
 1 cup almond flour
 3 tablespoons sesame seeds
 1/4 teaspoon baking soda
 1/4 teaspoon salt
 1/8 teaspoon pepper
 1 large egg, beaten
 salt and pepper to top the crackers

Instructions
1. Preheat the oven to 350 and move the rack to the middle position. Cut two pieces of
parchment to fit a large sheet pan, mine is 18 by 13 in (46 by 33 cm).
2. Into a medium bowl, measure and mix all of the dry ingredients. Add the egg and work
the egg into the ingredients to form a dough. Divide the dough in half.
3. Place a piece of parchment onto the counter. Spray it with baking spray. Lay one half of
the dough in the center of the parchment. Spray the other piece of parchment and lay it
spray-side-down onto the piece of dough.
4. Roll the dough into a large rectangle about 1/8th - 1/16 of an inch thick. Remove the top
piece of parchment and cut the dough into 20 pi eces with a large sharp knife or a pizza
cutter. Leave the cut dough in place. Salt and pepper the crackers. Slide the parchment
onto a cookie sheet.
5. Bake the almond sesame crackers until they brown slightly, 15 - 20 minutes. Let them
cool for a minute before putting them on a cooling rack to cool completely. Break apart
when cool. (NOTE: another reader said that her oven is hotter and crackers recipes take
about 15 minutes for her. My oven is 20 years old.)
6. Repeat the procedure with the other half of the dough.
7. Store in an airtight container. Makes approximately 40 crackers. Serving size is 10
crackers each, or a quarter of the recipe.
Recipe Notes
Makes approximately 40 crackers.
Serving size is 10 crackers each.