It can be a challenge for a low carb dieter to stay on course if there aren’t good choices around when its time for a snack. Being prepared for those between meal times is crucial. You can completely throw your body out of ketosis if you consume too many carbs at one time. It does not take a lot of work to have the right choices available when you need them.
Low Carb Pasta offers another recipe to help keep you on the path at snack time. This cracker recipe is very satisfying and the taste is delicious too. Its also very easy to make. So let’s get into the kitchen and cook! If you want to learn to be creative and enjoy a low carb diet, check out Low Carb Pasta’s free recipe for crackers.
Special Equipment You Will Need:
Food processor or hand blender with chopping bowl attachment
Parchment Paper- About $3 per roll (Do Not Try This With Wax Paper! It WILL Stick)
Ingredients:
1 cup nuts (almonds, sunflower seeds, pumpkin seeds, or try a mixture)
1 cup grated cheddar cheese
1/4 cup water
1/4 teaspoon salt (or 1/2 teaspoon if you perfer saltier crackers)
1. Preheat the oven to 325 degrees F.
2. Place the nuts in the food processor with the s-blade and chop until finely ground.
3. Add the cheese and salt. Pulse the processor several times until well blended. (8 to 10 times will be fine)
4. Add the water, pulse several more times. A ball of dough should form in the bowl.
5. Turn the “dough” onto a sheet pan or a cookie sheet that has been lined with the parchment paper.
6. Tear off another equal size of parchment paper and place it on top of the dough ball.
7. Begin to press down on the dough that is now between the two sheets of parchment paper making it thinner and thinner. Don’t be in a big rush. Take your time. This is important to making a good and crispy cracker. The thinner the better. Keep pressing and working the dough evenly without leaving holes. When you are finished, there should be a very thin layer of dough between the sheets of parchment paper.
8. Now the hard part is over. Remove the top piece of paper and lightly sprinkle salt over the dough. Take a pizza cutter or use a sharp knife and score the dough in squares, triangles, or whatever shapes you like.
9. Place pan in the oven and bake for 30 minutes. Remove then peel off the bottom piece of parchment paper. Let crackers cool, then break apart. Enjoy!
The crackers should be stored in an airtight container and will keep for about a week. The carb count will vary depending on the type of nuts used and size of each cracker. But if you eat the whole recipe, you will have about 13-15 net carbs. Use these any way you would use a cracker.
Tags: free recipe, ketosis, low carb, Low Carb Pasta
