Low-Carb and Gluten-Free Cheese Crackers with Almond Flour

Ingredients

• 1 1/4 cup blanched almond flour
• 1/8 tsp. salt
• 1/4 tsp. baking soda
• 1/2 cup freshly grated cheddar cheese
• 1 1/2 T neutral-flavored oil
• 1 large egg

Directions

1. If your almond flour lives in the freezer, take it out first and let it warm up for a few minutes before you start. Heat the oven to 350F/175C. Grate 1/2 cup cheddar cheese. In a medium bowl, stir together the almond flour, salt, baking soda, and cheese. In a small bowl, whisk the egg with the oil, then add that mixture to the dry ingredients and stir until everything is fully combined.
2. Cut 2 pieces of parchment paper to fit your baking sheet. Place 1 piece on a cutting board, then set the dough on it, using half the dough if your baking sheet is small. Shape the dough roughly to match the parchment.
3. Lay the second piece of parchment over the dough and use a rolling pin to roll it out until it reaches the edges of the parchment. Try to keep the thickness as even as you can so the thinner spots do not overbake.
4. Peel off the top sheet of parchment and cut the dough into 2 inches square pieces. A pizza cutter works nicely for this if you have one.
5. Transfer the parchment with the cut dough onto the baking sheet. Bake the crackers for 12-15 minutes, until they are lightly browned.
6. Cool the crackers on the baking sheet for 30 minutes. Store them for a few days in a plastic container, if they last that long.