Candice's Low Carb Italian Garlic Cheese Crackers
 

Candice's Low Carb Italian Garlic Cheese Crackers

I've been craving crackers so came up with this recipe.
When I rolled mine out I did not dived dough into two balls. For me this make a more uneven baking. I got some in the middle that were not cooked quite enough. So in the recipe I put to divide dough in half then roll out.

A nice quick crunchy snack full of fiber and protein!

You can even use these as breading. I really loved them crushed up and then used as breading for pork chops. I'm sure it would be just as good with chicken too! I just used 1 egg to dip in then coated with the crushed crackers.

I was thinking too as I was tasting these.. you could totally change up flavor and come up with whatever kind of cracker you want. Maybe using chicken stock instead of water. I used to love those chicken flavored crackers! And maybe even a sweet cracker using splenda and cinnamon. I can definitely see potential in this recipe!

Hope you enjoy!


Ingredients:
3 Tablespoons coconut flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/8 teaspoon baking powder
2 Tablespoons (1oz) unsalted butter, frozen
1/2 cup grated mozzarella cheese (about 2 oz)
1/4 cup cold water

Instructions:

Preheat oven to 400F

In a large bowl combine coconut flour, salt, garlic, Italian seasoning, and baking powder.
Mix with hands until combined.
Grate in butter and mix with fingers until crumbly. Add cheese and water. Mix until dough forms.
(I do not own a food processor so if you do you can do this in there)
Divide dough in half. Form each half in to a ball with your hands. Lay each ball of dough on a piece of parchment paper(the size of your baking sheet) and place another piece of parchment paper on top. Roll dough to about 1/6" thick. If you find it easier to roll out using two smaller sheets of paper you can do this as well.
Cut into squares and poke with fork. No need to move the dough after cutting just leave as 1 whole piece. They will brake apart after baking.

You can brush crackers with an egg wash if you want. I didn't though but you would get more even browning if you do. Recipe nutritional information does not include egg.

Bake at 400F for 13-16 minutes.

Let cool on baking sheet before removing.

Can be stored in air tight container for up to 5 days.

Used as a breading



http://www.ticklemysweettooth.com/blog/?p=127

Nutritional information for whole recipe:
Energy 464 kcal
Carbohydrate, Total 16.09 g
Sugars, total 2.26 g
Fiber, total dietary 9.13 g
Protein 17.27 g
Total lipid (fat) 37.10 g
Net Carbs 6.96 g

Nutritional information for 1/4 of recipe:

Energy 116 kcal
Carbohydrate, Total 4.02 g
Sugars, total 0.57 g
Fiber, total dietary 2.28 g
Protein 4.32 g
Total lipid (fat) 9.27 g
Net Carbs 1.74 g

Those sound really good, Candice. I'm going to try them out.

Those sound really good, Candice. I'm always looking for baked goods that don't use nut flour. I definitely going to try them out. Thanks.