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

1/8-¼ tsp. cayenne pepper (optional)

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, 0.64 g  carbs, 0.3 g  fiber, 0.34 g  NET CARBS, 1.12 g  protein, 20.4 mg sodium

7 thoughts on “Spicy Cheese Thins

  1. I have made these cheese crackers several times now and it’s hard to keep them on hand! My husband loves them and over Christmas my stepson who could care less about carbs was shocked when I told him they were my low carb cracker. He also loved them! The recipe says grated cheese but I use shredded cheese and they turn out fine.

  2. Amy

    These look so yummy! I teach at a nut-free school and try and adapt recipes to include no nuts. Do you have substitute suggestions for the almond flour? I do have quinoa flakes that I’ve used in other recipes. What do you think? Would love to try and make these!

    1. I truly believe it is the almond flour (and egg white), when baked, that makes these crunchy. I have no experience with quinoa flakes and don’t know if it will give you the “crunchy” quality. You’d just have to experiment a little, Amy. You could add in some crushed pork rinds for the the crunchy quality. Have you looked at my other cracker recipes? I have others without nuts:

  3. Dawna

    This recipe has gotten me through those “I need a crispy salty snack NOW!” times. I add a bit of flavored olive oils to change the flavor profile with great success.

    A pizza wheel is the perfect thing to quickly cut the crackers without worrying about pulling the tender dough. I cut before I transfer the parchment to the pan since most of the time I’m using jelly roll pans.
    I’ve made these even cheesier by dusting them with a lower carb cheese powder I found on Amazon. Doritos and Cheetos used to be my go-to snacks. The extra cheese dust is worth the few extra carbs it adds to the batch.

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