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. Let the butter soften for a few hours on the counter.
2. Then put butter into a small bowl and mash with a fork.
3. Grate the sharp cheddar on the very smallest cheese grater you have.
4. Then add cheese to the bowl and mash together with the butter. (A pastry blender (affiliate link) would be good for this if you have one but we just used a fork.
5. In a separate bowl stir together the blanched almond flour, salt, sweet paprika, and cayenne.
6. Chop the pecans.
7. Add the almond flour mixture and chopped pecans to the cheese/butter mixture and mash together. (You could probably do this in a food processor with the plastic blade, but it wasn’t too hard to get it mixed with a large fork.)
8. Divide the dough into two balls; then roll each ball into a log that’s about 1 1/2 inches thick.
9. Roll the logs in waxed paper and chill in the fridge overnight, or at least for 4-6 hours (until the dough is very firm.)
10. When you’re ready to cook, preheat the oven to 350F/180C and cover a baking sheet with parchment paper (affiliate link).
11. Cut the logs of dough into pieces that are about 1/4 inch thick and lay them out on the parchment paper, leaving some space in between for the dough to spread out.
12. Bake about 13-15 minutes, or until the crisps are firm and barely starting to brown.
13. Let cool for 20 minutes or so before serving. (We cooled them on paper towels.)