Cheese Crackers

Ok y’all. I didn’t believe it until I tried it. Shut the front DOOR! “Cheez-It” Crackers that taste super rich, sharp and cheesy! Best part? There’s NO cheese in this recipe! HA! Ok well actually in my version, I do add about 2-4 TBS shredded parmesan cheese, but that’s optional and they taste just as good without the parmesan! What’s this secret ingredient you ask? It’s called Nutritional Yeast…(Feel free to marvel now)

I use Braggs brand and the cheapest place (I’ve found) to purchase this magic gold dust is from Vitacost.com. If you’re new to Vitacost, sign up here and get $10 off your first purchase! They also offer free shipping $49 and over! If you remember in one of my earlier posts about my Reese’s PB Chocolate Shake, Vitacost is where I purchase my Peanut Plus Flour too! I also buy my Braggs Apple Cider Vinegar from Vitacost. Have to have my Cherry Limeade Refresher EVERY day!

ANYway, apologies, I get excited about shopping at Vitacost (love their prices!) Hehe:) Ok back to the cheese crackers. So this recipe was invented by Whole New Mom and oooh Mom, I just can’t thank you enough!! You. R. Genius. See the original recipe here and my version below.

These are perfect for a snack by themselves or with Laughing Cow Cheese or as a side with lunch. Awesome source of protein and nutrients!! Sometimes I will reheat them in my little oven for about 3-5 minutes to get them crispy again. SO good!

Start by making the dough in a bowl, just mix everything together. Then roll out onto parchment paper and flatten by using parchment on top.
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Next, slice into squares/rectangles with a pizza slicer. Then, I found a way to make a cute little hole design by taking a straw and placing plastic wrap over the bottom, then gently press on each square!
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Next using scissors, cut off excess parchment paper.
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Sprinkle with sea salt then they’re ready to go in the oven!
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After about 10 minutes of baking if the edges start to brown, using a spatula, cut out the outer pieces and put them on a plate to cool, then continue baking the rest of the crackers.
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Plate to cool then devour!
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Just a note: I’ve not experimented with any other flours or ingredients, so I’m not sure how it would taste with different ingredients! Feel free to experiment though!

4.0 from 1 reviews
Cheese Crackers ~ S
Author: 
Serves: About 52 1" crackers
 
Ingredients
  • 1 TBS Butter
  • 1 Egg
  • 2 TBS Lemon Juice
  • 1¾ Cup Almond Flour (I use Honeyville Brand)
  • 3 TBS Nutritional Yeast (I use Braggs Brand)
  • 2-4 TBS Shredded Parmesan Cheese (Optional)
  • ½ tsp. Sea Salt plus a little more for sprinkling
Instructions
  1. Melt butter in a large glass bowl.
  2. Mix in egg and lemon juice.
  3. Add almond flour, nutritional yeast, parmesan cheese and sea salt.
  4. Mix well to form a dough.
  5. Place dough on parchment paper and with another sheet of parchment paper on top, flatten out dough.
  6. Slice into desired shapes using a pizza slicer or knife.
  7. Sprinkle with sea salt.
  8. Bake (on parchment paper on a pan) 350 for about 10 minutes, check and remove any golden brown edge pieces.
  9. Bake for another 3-5 minutes or until golden brown, checking so they don't overcook.
  10. Let cool.
  11. Store in a ziplock or sealed container in the pantry. 🙂 No need to refrigerate.
Notes
Use a straw with plastic wrap over the end of the straw if you want a little hole in the center of each cracker.

 

14 comments

  1. Elise says:

    Thank you thank you thank you for sharing this! These are amazing!! I have been longing for a cheesy cracker just like this- it is really hard to find a THM approved one that works! My baby girl loves them, too. 🙂 Thanks again!

  2. Jo says:

    Thank you so much for this recipe! I’m just making it the second time. The first time I brought it to a baby shower where there were a lot of THMers & it was a hit!

    • Jacque says:

      How did you get that lovely orange color? Mine are yummy, but not crispy enough. Putting them back in for a few minutes. Hope it works since they’ve already cooled.

        • Jen says:

          Hi Jacque! I think sometimes it depends on the oven. If you leave them in longer, they should turn a darker color, not necessarily orange though. It may be the lighting in my picture! The main objective is to get a crunchy cracker! If I have leftovers, I will stick them back in the oven for a few minutes to crisp up again the next day. I hope you enjoy them!

    • Jen says:

      Hi Claire! I think it depends on what you’re eating with it as well as who is eating (example: me vs. my husband!). I usually eat a handful with lunch or maybe a little more than a handful as a snack! They are super good for you so you can’t go wrong! I wouldn’t eat the whole batch in one setting though. 🙂

  3. Mary says:

    I have to be honest…I didnt think they tasted a bit like cheese its. Which was disappointing…BUT I have to make a quiche in the morning and they made the PERFECT quiche crust! 🙂

  4. Deb says:

    Absolutely delicious!! Thank you! Too bad my kids love these too – none left to save :)!Chips and crackers have been drawing me off of thm, so these will be my new secret weapon!!

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