Low Carb Crackers

[Sherrie]

Just going to tidy up the previous thread by quoting all the recipes here to keep them together, as it was a merger of a couple of different threads on the same subject which I find looks a tad confusing: Low carb Crackers Ideas Anyone?

Feel free to add more ideas to this thread

Almond Crackers

Almond Thins

Bran and Flax Crackers

Buttery sesame crackers

Cheese crackers

Cheese Crisps (3 recipes)

Cinnamon Thins (scroll down)

Crackers (various)

Parmesan crisps

Parmesan and Cumin Crisps

Pepperoni Chips

Savoury Grain Free Crackers

Sesame almond crackers

Sesame seed crackers

Zesty cheddar wafers


Boursin cheese spread

Nancy's french onion dip

[Sherrie]

Found this recipe on Carb-lite wondered if anyone had tried it.
Sounded simple for parties with dips.

Pepperoni Chips

125g thinly sliced pepperoni

Lay slices on baking paper in a shallow microwave tray. Heat for a minute or two. They come out really crisp and are great to use with dips, low carb, of course.

[Sherrie]

I found this in an old magazine today. I haven't tried it yet but intend to.

Parmesan and Cumin Crisps

250g coarsely grated parmesan cheese
1 tsp ground cumin
extra-virgin olive oil.

combine the cheese and cumin in a bowl and mix well. Line 2 baking sheets with baking paper and brush the paper lightly with the oil.
Spread about half cup of cheese mixture into a 10cm circle on the baking paper, then continue making circles until all the mixture is used, leaving a 5c, space between each disc. Bake in a 200c (180cfan forced) oven for 10 mins, or until golden. Remove baking sheets from oven and slide baking paper onto a rack to allow parmesan crisps to cool. Gently remove the crisps from the baking paper and store in an airtight container.

[Sherrie]

I made plain Parmesan crisps in the microwave the other day. Just sprinled little mounds of shredded parmesan on Baking Paper & Nuked it for about 1 minute 20 seconds, they were great! They really smoke up in the microwave though, I kept opening the door to let the smoke out & the house reeked of cheese afterwards, but worth it! In fact I'm going to go make a couple now!

[Sherrie]

I mix one part stoney creek golden flaxseed meal with one part unprocessed bran (eg. 2 cups of each) and then add enough water to make a paste, and a little salt. Take a large biscuit tray and grease, then press the mixture firmly and thinly over it, right to the corners and edges. Use knife to score into cracker sized pieces. Bake in slow oven for about 45mins or until dried out. Remove from oven and break where scored. Allow to cool. Can be frozen and briefly micro'd before use. High in protein, omega oils and fibre. I like this one because it has nutritional value and no lo-carb fillers that are hard to digest. I just wish someone would produce it commercially so that I didn't have to make it myself. You can also add some WPI if you want to increase the protein content. Yummy and crispy with a nice nutty flavour. You can warm these in the oven too.

[Sherrie]

Alternatives to crackers?

[Sherrie]

ALMOND THINS


3 ounces almond flour, 3/4 cup
2 teaspoons granular Splenda
1 egg white
3/8 teaspoon salt *
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Mix all ingredients well in a small bowl. Everything should be moist and the dough should hold together somewhat. Put the dough on a well-greased sheet of heavy-duty aluminum foil, about 15x18". It's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil. Cover the dough with a piece of wax paper that's been sprayed with non-stick spray. Roll out the dough to about 1/8" thick or slightly thinner. Try to get the dough to an even thickness. You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square. Replace the wax paper and continue rolling until nice and even. Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 1-inch squares. I cut 8 strips one direction and 6 strips the other way after running the cutter down all four sides to even out the rectangle.

Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown. Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden. I used a thin metal spatula to very gently pry the crackers from the foil. Break them apart on the score lines and let cool. They will keep for weeks in an airtight container in your pantry.

Makes about 48 crackers
Can be frozen

Per batch: 515 Calories; 43g Fat; 22g Protein; 19g Carbohydrate; 10g Dietary Fiber; 9g Net Carbs
Per 8 crackers: 86 Calories; 7g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs

UPDATE: I found that they work better when rolled out on parchment paper rather than heavy foil. They don't stick to it like they tend to do with foil. I placed the parchment paper with the dough on a large baking sheet. They also seemed to bake more evenly this way.

* I used 1/2 teaspoon salt originally and thought they were a little too salty, but my husband didn't think so.

These little snacks are very much like real crackers. You'd never know they were made of ground almonds. They are sturdy enough for dipping too. Below is a variation.


CINNAMON THINS

3 ounces almond flour, 3/4 cup
4 teaspoons granular Splenda (try 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
1/4 teaspoon cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48-64 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs
Per 8 crackers: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

These need a bit more tweaking. Next time I will try them with the quantities in parenthesis. The carb counts are based on the adjusted quantities.

Almond Thins

[Sherrie]

CHEESE CRISPS (STOVE TOP METHOD)


2 ounces shredded cheese (I used cheddar)

Heat a large non-stick skillet on medium high heat. Sprinkle the cheddar in a thin, circular layer over bottom of the pan. Push any ragged edges in with a spatula. Let this cook for several minutes (be patient, it takes awhile). It will bubble up, look sort of lacy, then the grease will run off. When it's starting to get a bit golden brown, tease up the edges carefully until you can ease the spatula under the whole thing; flip over and cook about 1 more minute. Drain on paper towel; shape or cut into pieces while still hot. Some people shape these into taco shells. I just broke mine into 4 wedges, after it cooled a little. These would be nice to eat with a dip, but keep in mind that they are pretty salty.

Makes 1 serving

Per Serving: 228 Calories; 19g Fat; 14g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs


CHEESE CRISPS (MICROWAVE METHOD)


8 ounce bag shredded cheese, any flavor

Place a square of parchment paper on a microwaveable dinner plate. Place a generous tablespoon of cheese in center of plate and, with your fingers, gently spread into a circle about 3 1/2-4" in diameter and not too thick in the middle. Microwave on HIGH about 30-40 seconds or until a toasty color and they sound crisp when tapped with your fingernail. Lift it off the paper with tongs and set on paper towel to cool. You can use the same piece of parchment over and over for the current crisp-making session.

Makes about 18-20 crisps

Per 6 Crisps: 304 Calories; 25g Fat; 19g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs

My old microwave didn't do a very good job with these, but I decided to try again with my new one. They come out great and are much easier than making them on the stove; much quicker too. I don't usually like to use pre-shredded cheese for anything, but I found that it works better than freshly shredded cheese for these. I think the powdery coating helps keep them from getting too oily and also makes them get crisp faster. I've tried them with sharp cheddar, Monterey jack and Kroger's brand of Nacho & Taco Cheese blend. All are very good. The Monterey jack ones remind me of Ruffles potato chips, but not as salty. The nacho flavored ones have a subtle spicy flavor. If they only had sour cream and onion or barbecue flavered cheese we'd be all set. You might be able to toss a little dry ranch dressing mix with some Monterey jack cheese for the sour cream and onion flavor, but it would make them very salty.

NOTE: I learned something interesting today while making these. After I made a whole 8 ounce bag of cheese worth, I weighed the whole batch on my kitchen scale. Believe it or not, they'd lost nearly half their weight during the cooking process! Eight ounces of cheese, shrunk to 4 1/2 ounces. I'm not sure if that's mostly water that's lost or fat or both.

Here's a picture to show how to arrange the cheese on the parchment paper:


CHEESE CRISP SALAD BOWL


Make an extra large cheese crisp and as soon as you remove it from the microwave, drape it over a small inverted heat-proof bowl. Cover with a paper towel, so you won't burn your hand, and carefully mold it to fit the bowl. Cool, then fill with salad.

Cheese crisp

[Sherrie]

BUTTERY SESAME CRACKERS


3 ounces almond flour, 3/4 cup
2 teaspoons granular Splenda
1 egg white
3/8-1/2 teaspoon salt *
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
3 teaspoons untoasted sesame seeds
2 tablespoons butter, softened

Mix all ingredients well in a small bowl. Chill dough about 30 minutes. Drop dough by 1/4 teaspoons onto a parchment-lined 12x17" baking sheet making 24 little piles leaving at least an inch between them. Pick the pieces of dough up one at a time and very gently roll into balls. Cover the dough with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork.

Bake at 325º for 17-20 minutes, or until golden brown. Cool and store in an airtight container at room temperature or freeze for longer storage.

Makes 24 crackers

* I've decided that 1/4 teaspoon salt is not enough and 1/2 teaspoon is a bit too much for my taste. Next time I'll use 3/8 teaspoon, which should be just about right.

Per Cracker: 32 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

These come out crisp but tender, and may be a little fragile for dipping. I think they would be nice with soup, topped with cheese or something gently spread on them. These turn out nearly double the size of the Sesame Almond Crackers for the same carb count.

I think that any kind of food can with an 1/8" rim will work for pressing the dough, but you may get somewhat of a ring pattern on your crackers. A baking powder can just happens to be smooth on the bottom, unlike a vegetable can, and is also small enough to fit between the crackers on the baking sheet. If you must use a larger can, you may have to bake them on two sheets and leave more space between them.


Buttery sesame crackers

[Sherrie]

Some crackers here too: http://www.scdrecipe.com/recipes/r_014_00082.php

[Sherrie]

Hey look at these, look like low carb crackers to me!

Savoury Grain Free Crackers

[zedgirl]

Hey look at these, look like low carb crackers to me!

Savoury Grain Free Crackers

I’ve made these twice in the last couple of days and they’ve turned out brilliantly. The second batch I used some beaten egg in the mix but I’m not sure how much of a difference it made to the end result….I need to do a side-by-side comparison. The flavour reminds me of Twisties - needless to say they didn’t last very long. Lucky I only made mini batches for testing. I also twice-baked them to get them crisp and it worked a treat. The first baking was for 15 minutes, then I broke them up (I scored the uncooked dough into little squares) and let them cool while waiting for the oven temperature to drop. Then I baked them a further 45 minutes at 90C to make them crispy. I’ll have to bake a bigger batch to see how they keep but I have no trouble keeping my other homemade crackers crisp in my vacuvin storage jars. BTW I subbed the minced garlic with a mixture of garlic powder and onion powder. Here's a picture:

[Sherrie]

Thanks for the heads up ZG!!!!

I found them when trying to find a cracker recipe for Maya, they look yum. Hope you don't mind but I edited in image tags for your photobucket link so it shows up in your post

Might be handy for Chrissy and New Years!

[zedgirl]

Hope you don't mind but I edited in image tags for your photobucket link so it shows up in your post !

No problem! I wasn't sure if you allowed photos, that's why I linked to it instead.

[Prothvar]

I will have to give these a go I think