These cheese crisps are great by themselves, or perfect to use as a topping on salads or breading on chicken! Not to mention, they are 0 net carbs on the Carb Light Living™ program!
Submitted by: Christine Cummins, Nutrition Student, West Chester University, West Chester, PA.
| Nutritional Info |
|---|
| Servings Per Recipe: About 110 crisps |
| Amount Per Serving – 10 crisps |
| Calories: 221.1 |
| Total Fat: 19.7 g |
| Cholesterol: 27.87 mg |
| Sodium: 131.7 mg |
| Total Carbs: 4.9 g |
| Dietary Fiber: 2.19 g |
| Protein: 8.25 g |
| Weight Watchers Points: 6 |
Ingredients
- 2 cups almond flour
- 6 tbsp unsalted butter, room temperature
- 1 1/2 cups 2% sharp shredded cheddar cheese
- 1 tbsp cold water (may use more depending on consistency of dough mixture)
- 1/4 teaspoon cayenne
- 1 teaspoon salt
Directions
- Mix cheddar, butter, salt, and cayenne with an electric mixer until soft and combined
- Add almond flour on low speed
- Slowly add water and continue mixing until dough forms
- Pat the dough into a dome shape and wrap
- Refrigerate for at least 2 hours
- Preheat oven to 325˚F and line cookie sheets with parchment paper
- Roll out dough until very thin
- Cut into squares and transfer to cookie sheets
- Bake for 15 to 20 minutes or until edges are golden brown
- Enjoy!
liz
/ September 8, 2013Will try making these today!!! Thanks for sharing!!!
Joann
/ September 8, 2013I am excited to hear how you like them! Christine, an intern at the time she created the crisps, has since graduated. I will share your comment with Christine.
liz
/ October 2, 2013Thanks! By the way, they turned out wonderful!