Cheese Crackers

Use these to dip into guacamole or onion dip, or just make them for a crunchy keto snack.

Yields about 30 crackers

• 1⁄2 c shredded sharp cheddar cheese

• 1⁄3 almond flour

• 1⁄8 t cayenne (more if you like more spice)

• 1⁄4 t garlic powder

• 1⁄4 t onion powder

• 1⁄8 t salt

• 1 egg yolk

• Flaky salt

Preheat oven to 425 degrees.

Place cheese, almond flour, and all spices in a microwave-safe bowl. Microwave on high for 30 seconds. Remove and use your hands to mix in egg yolk and knead to create a dough.

Sandwich the dough between two sheets of parchment paper on your work surface. Using a rolling pin, press down and roll into a very thin rectangle. The thinner you get the dough at this step, the crisper your crackers will be. Using a fork or pastry docker, poke holes all over the dough so that it will not puff up in the oven.

Use a pizza cutter or knife to cut the dough into 1” x 1” squares. Transfer them to a parchment lined sheet pan. Bake for 5-7 minutes, then flip them over and bake 2-4 minutes on the other side. Keep an eye on them because they can burn easily.

When crispy, remove from the oven, sprinkle with flaky salt and serve.