Low-Carb and Gluten-Free Cheddar Pecan Almond Crisps

Ingredients

• 1/4 cup softened butter
• 8 oz. extra sharp cheddar cheese, finely grated
• 1 cup blanched almond flour
• 1/2 tsp. kosher salt
• Generous pinch sweet Paprika
• Pinch Cayenne Pepper
• 1/2 cup small chopped pecans

Directions

1. Set the butter out on the counter for a few hours so it can soften. Transfer it to a small bowl and work it with a fork until creamy.
2. Use the finest side of your grater for the sharp cheddar, then put the grated cheese in with the butter and blend them together with the fork. A pastry blender works nicely here too, if you have one.
3. In another bowl, combine the almond flour with the salt, paprika, and cayenne. Chop the pecans, then mix the dry ingredients and pecans into the cheese and butter. Mash everything together until the dough comes together. A food processor fitted with the plastic blade would also work, but a sturdy fork can do the job.
4. Split the dough into 2 balls. Shape each one into a log about 1 1/2 inches thick, wrap the logs in waxed paper, and refrigerate overnight, or for at least 4-6 hours, until the dough feels very firm.
5. When it is time to bake, heat the oven to 350F/180C and line a baking sheet with parchment paper.
6. Slice the chilled dough logs into rounds about 1/4 inch thick. Arrange the slices on the parchment, leaving room between them because they will spread as they bake.
7. Bake for about 13-15 minutes, until the crisps have set and are just beginning to color. Cool them for 20 minutes or so before serving. Paper towels work well for cooling them.