Aunt Rocky’s Cheese Crackers (LCHF)

Preheat oven to 350ºF (180ºC). Cover a cookie sheet with parchment or a silicone liner. Set aside.

In a medium microwaveable bowl, melt butter. Whisk in the egg until smooth. Add 2/3 of the cheese and whisk again. Add all of the dry ingredients and stir with large spoon until well blended.

Use a 1-tablespoon cookie scoop to scoop out dough and place on cookie sheet. Leave about 2 inches between scoops.

Use your hands to press the dough balls flat and shape into circles. They should end up being about 2 inches wide, and very flat. Sprinkle remaining cheese over tops of crackers.

Bake 12 minutes, or until edges are just browning. Transfer to cooling rack to cool.

Crackers will crisp up when completely cooled. Leave uncovered for about 24 hours to allow them to dry completely, then store in air tight container.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer: Calories 35, Total Fat 3 g, Saturated Fat 2 g, Sodium 54 mg, Potassium 7 mg, Total Carbohydrate o.9 g, Dietary Fiber 0.4 g, Net Carbs 0.5 g, Sugars 0 g, Protein 2 g. Macros: 69% fat, 21% protein, 10% carbs.

© May 18, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.