Spicy Cheese Thins

Spicy Cheese ThinsThis recipe is a variation of an Almond Thin cracker recipe posted on Low Carb Friends forums.  It was originally posted there by a member known as Miredkitty, but am not sure if it is in fact Miredkitty’s own recipe.   It has been tweaked by so many good cooks they have come up with a ton of wonderful savory and sweet 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.

VARIATION:  For an even cheesier taste, you can add 2 T. Nutritional Yeast to the dry ingredients when mixing the dough. 🙂

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 (½ 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 cals, 1.98g fat, 0.64g carbs, 0.3g fiber, 0.34g NET CARBS, 1.12g protein, 20 mg sodium


48 thoughts on “Spicy Cheese Thins

  1. hey peggy – almond flour does me in blood sugar-wise – can i use anything else? low carb bread mix by bob’s red mill or somehthing do you think??

    1. I really have no idea, Tracy. I have only made crackers with flax meal and almond flour and combinations thereof. I’ve never used any Bob’s mixes, don’t know the ingredients and don’t know if they will make crackers. Suspect mixes won’t make a CRISP cracker. Browned nuts are crisp. Sorry I can’t help you there.

    1. Welcome to the site, Sheena! Some regular groceries that carry Bob’s Red Mill line of flours/products carry the almond flour. Trader Joes does. Whole Foods does. I order mine from Honeyvillegrains.com, but have also ordered it from Netrition.com when Honeyville was out of stock. You can grind your own but it won’t be as fine a grind done at home. If you’ll look at the tabs at the top of the page, I have a list of my favorite sources for most of my more unusual ingredients. My city is only about 54,000 population, so I have to order most of them on-line myself. Netrition.com is a nice one-stop shopping location with a flat-rate shipping of only $4.95. So I wait until I need a number of things to order and save on that shipping I’d be charged for repeat smaller orders. 🙂

  2. I tried these this morning. I have a quart bag full of delicious crumbs.. Just did not do well in the cracker categorie. My husband loves the taste and is looking forward to sprinkling the crumbs on everything he can think of.. I must have done something wrong.

    1. Gee, I’ve made them a number of times and that hasn’t ever happened. You didn’t by any chance forget the egg whites did you? That’s what holds the crumbs together. When moistened with the egggwhite and cheese, then rolling them binds it together to form a continuous sheet.

    1. Yes, they will work. But I never consider leftover yolks a “waste”. I put them in t a saucer and add them to my scrambled eggs the next day. They make your eggs so RICH! 🙂

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