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JAZZYGF's Photo JAZZYGF Posts: 3,157
7/28/18 10:16 A

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Going to try these

I want to loose pounds no goal weight


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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (543,983)
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7/28/18 9:26 A

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these are really good..however BE CAREFUL..they are easy to eat a LOT of..addicting!!!
I just figured the nutrition and there are 50 carbs in a batch..so if you got 50 crackers they would be 1 carb EACH.
when i made them..and the recipe is the same..i ate close to 10 at a sitting they are so good...
Just be aware...
thanks for sharing the recipe...they are a great treat!!!


Holly
Northern NY
EDT


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JUSTFURKIDS's Photo JUSTFURKIDS SparkPoints: (35,760)
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7/27/18 10:22 P

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2 Batches of KETO Cheesey Crackers



My latest creation. A batch of Parmesan Crackers & Sharp Cheddar. DELICIOUS #keto
***
MAKES about 42 crackers.
I made one batch with Parmesan cheese and one with sharp cheddar!

1 1/2 cup almond flour
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup grated Parmesan cheese
1 large egg
Everything Bagel seasoning, to taste

Preheat the oven to 350F.

Mix together the almond flour, garlic powder, salt and Parmesan cheese. Add the egg and mix until all ingredients are fully combined, I do this with my hands. Create a ball with the dough.

Place the dough on a large sheet of parchment paper or between 2 silicone baking mats (I LOVE THOSE!) The parchment paper should be the size of a large cookie sheet. Place 2nd silicone baking mat (orsheet of parchment paper of equal size) on top of the ball of dough.

Use a rolling pin, roll the dough into a thin layer approximately 1/4-inch in thickness.

Remove the top silicone baking mat/layer of parchment paper. Sprinkle with everything bagel seasoning and press it into the top crackers using your hands. Or you could brush egg white on and then sprinkle seasoning. (I think it might stick better that way. LOVE that seasoning btw...now I have to make another batch of keto bagels to use it again!)

Use a pizza cutter to cut/score the dough into small cracker sized squares. (You can use a knife to do this, but a pizza cutter makes it much easier.)

Place the dough and bottom layer of parchment paper/silicone mat on a large cookie sheet.Bake for 12 15 minutes or until golden brown.

Break apart into crackers along the scored lines once crackers have cooled. Store in an airtight container for up to 7 days.

Recipe Note: If you bake these crackers the minimum amount of time, they will be a little softer/chewier. If you like your crackers crisp, give them an extra minute or two in the oven. You can even pop them BACK into the oven after if you think they are too soft/chewy.



Carol in Tennessee
KETO Enthusiast
Master Gardener &
Herder of Kitchen Wolves


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