Spicy Cheese Thins

Click to enlarge

Click to enlarge

This recipe is a variation of an Almond Thin cracker recipe posted on Low Carb Friends forums.  I believe it was originally posted there by Miredkitty, but am not sure if it is in fact Miredkitty’s own recipe.   It has been tweaked by many to come up with wonderful variations.

I took the basic almond flour thins recipe, doubled it, omitted the Splenda and then added cheese and one of my favorite seasoning combinations to come up with a spicy little snack cracker reminiscent of Cheez-its or Pepperidge Farm Goldfish.  These are very thin and VERY crispy if you allow them to brown a bit!  They are good alone or they are delicious with soup! You can eat five of these crackers for under 2 net carbs!!   My kind of cracker!  These are not suitable until you get to the nuts and seeds rung of the Atkins OWL ladder.

You can have many more delicious cracker and snack recipes to serve your guests with your very own copy of LOW CARBING AMONG FRIENDS, a collection of recipes by International author Jennifer Eloff and some other VERY talented low-carb  cooks, including George Stella, well-known to the low-carb community. Open the link to see a lovely sampling of what awaits you in these cookbooks.  You can order the 5-volume set or individual volumes at Amazon or here.


2 c. almond flour

2 egg whites from large eggs

¼ tsp. onion powder

1/8 tsp. cayenne pepper (optional, use more if you like things hot)

1/8 tsp. chili powder

1 c. grated Cheddar cheese (more if you want them cheesier)

¼ tsp. salt (optional)

DIRECTIONS:  Preheat oven to 325º. Cut parchment paper to fit exactly the bottom of an 11″ x 16½” sheet pan.  Just set the paper on your kitchen counter for now.  Mix almond flour and seasonings in a bowl.  Add egg whites and stir with a fork.  Add cheese and continue stirring until it forms a moist dough.  Spoon (or crumble with your hands) the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size.  Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough the size of the parchment.  Be careful to not let the dough exceed the piece of parchment paper. If it does, put those bits back into the sheet and roll smooth again.  You definitely want this dough to go all the way to the edges of the parchment paper so the crackers will be thin enough to be crisp.

Slowly and carefully lift off the waxed paper.  Use the tip of a pointed knife to lift up two corners and with your hands, applying tension to keep the sheet stiff, carefully lift parchment, dough and all onto the baking sheet.  If you cut it the right size, it should sit right down on the bottom nicely.  Using your sharp knife, carefully (and gently since the dough is fragile) score the dough into cracker shapes (8 x 10, making 80 crackers total).  Pop into your preheated 325º oven and bake for about 10-11 minutes or until lightly browned.  The outer rows brown faster, so you will likely need to remove outer rows as soon as they are browned so those don’t get over-browned while  the center ones finish cooking.  Cool a few minutes and separate into separate crackers along your score lines.  Store in an airtight container or ziploc bag.  NOTE:  If these lose their crispness on day 2 or 3 (due to high oil content of cheddar cheese) re-crisp on a baking sheet in a 325º in the oven for about 10 minutes.

NUTRITIONAL INFO:  Makes 80 crackers, each cracker contains: (using 1 c. cheese only)

23.5 calories

1.98 g  fat

.64 g  carbs, .3 g  fiber, .34 g  NET CARBS

1.12 g  protein

20.4 mg sodium

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20 comments on “Spicy Cheese Thins

  1. Can’t wait to try these crackers! Can I simply omit the cheese, or do I need to substitute it? Do you have an idea for a substitute that’s not dairy? Thanks so much!

    • Well, I’ve never seen a low-carb cracker without some sort of cheese to bind it together. Egg is binding agent, so you might be able to increase to 3 egg whites, but you also might have to add more almond flour as the “dough” might get TOO wet doing that. A bit of glucomannan or xanthan gum might help bind, but I just don’t know. You’ll just have to experiment, Steph.

      • Sounds good – thanks for your feedback, Peggy! (I know, I’m a bit of an oddball about the whole cheese thing – but when I make these for my kids I’ll be sure to include the cheese!) :)

  2. Love all your recipes. Could you please type the name of the recipe under the photo instead of “click to enlarge”….and add your site name so it will be there when we “pin” the recipe? Thanks!!!

    • I have nearly 800 recipes on my site, Kay, and it is not feasible to go back and make detailed changes in the design of the website to accommodate Pinterest. Ii’m sure you can understand my site was not designed around Pinterest. But I am slowly adding the recipe name to the caption of my photos and am doing so for FUTURE recipes, or when I have to go back into a recipe, for editing, or whatever reason, and make that change. There’s no need to put the site name on the photo, because when a person clicks a pin and photo, it takes them right to my site and the name is right there.

  3. Could you use chick pea flour instead of Almond? Can’t buy almond flour where I live, but can get chick pea/Besam flour.

    • Of course, they’ll cook OK with the chickpea flour, Cathy, but I fear the flavor will come through and it might not render as crisp a cracker. You’d really just have to test it out and see. Let me know, as I would be interested to learn, and perhaps other readers with nut allergies would like to know, too. If they don’t come out crisp enough, you might try adding a bit of either arrowroot or tapioca starch to help crisp them up more. Those can be ordered (I think) from Netrition.com, but then so can almond flour. :)

  4. Just found your recipe and made these. I happened to have some Vermont Cheese Powder and substituted 3/4 of a cup for the cup of Cheddar called for in your recipe. WOW WOW WOW . YOU ROCK !!. Thanks for sharring

    • Oh, another Cheese Thin fan! So glad you liked them, MaryEvelyn. I’ve never used cheese powder. I bet it’s got an even stronger cheesy taste than the cheddar. Most powdered cheese (like on Cheetos or flavored popcorn cheese) does to me. I might have to try YOUR way some time. :)

      • One thing I was thinking when I used the cheese powder instead of shredded cheese is it would reduce the moisture in the cracker. But you were correct in thinking that it would intensify the flavor. I used your instruction concerning the parchment paper and had -0- problems with sticking.

  5. 1/4 tsp each of garlic & onion powder and salt are perfect for the seasoning. Be sure to sprinkle salt on top when done. I made my own almond meal by processing almonds (not too long or you’ll get almond butter). Makes them nice and crunchy.

    • You can make your own almond flour, but that’s very hard on your food processor blade if you do it very often, IMHO. I will only make it from scratch if I have none commercially ground on hand just to save wear and tear on my FP blade.

  6. These were just what I was looking for since starting the Keto diet! They taste like an almondy-cheez-it. I also recommend keeping them in the oven longer to get them crispy like a cracker. Keep an eye on them though. Thanks for sharing this recipe!!

  7. The waxed paper lifts off easily for me. You can chill it if you want, but it’ll be stiffer to roll out cold. I find the dough handles very nicely at room temperature actually, but it is a fairly moist dough.

  8. Peggy, would it help to chill the dough a bit while rolling it out? It seems like chilling might make the waxed paper come off easier prior to baking.

    Just a thought. :)

    Mary D.

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