Homemade Keto Goldfish Crackers by Gnom Gnom
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 180
Ingredients
2 cup Kirkland almond flour blanched (by DEECAKES34) .167 tbsp Xanthum Gum - Bob's Red Mills (1TB,9g) .083 =.25ts (by CORLISSTRIEDIT) .5 tsp Baking Soda 3 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g) .75 tsp Paprika 1 serving Garlic Salt, Lawrys (1/4 tsp) 0.25 tsp Onion Salt, McCormick (by FRANCLYN) 5.5 tbsp Butter, unsalted 1 large Egg, fresh, whole, raw 3.5 oz Cheese - Kroger Mild Cheddar Cheese
INSTRUCTIONS
1. Add almond flour, xanthan gum, baking soda, nutritional yeast (optional, see notes), paprika, garlic powder, cayenne pepper, onion powder and salt to a medium bowl. Whisk until thoroughly combined and set aside.
2. Cream butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
3. With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest and mix in the cheddar cheese.
4. Wrap cracker dough with cling film (saran wrap) and refrigerate for at least an hour (up to 3 days).
5. Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
6. Roll out the dough between two pieces of parchment paper and cut out goldfish (I used this cookie cutter) or trim into squares with a pastry wheel or knife. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.
7. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
8. Bake for 8-12 minutes, until fully golden. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them the first time around.
9. Top tip for extra (extra!) crispness: do a double bake (think just like Italian biscotti!). So allow your crackers to cool completely after their initial bake (transfer them to a rack and it'll take 15 minutes), and bake them a second time for 7-9 minutes. To avoid overbrowning, bake them until just lightly golden the first time around.
10. Store in an airtight container for up to 5 days.
Serving Size: 90 + individual 1 inch square crackers
1. Add almond flour, xanthan gum, baking soda, nutritional yeast (optional, see notes), paprika, garlic powder, cayenne pepper, onion powder and salt to a medium bowl. Whisk until thoroughly combined and set aside.
2. Cream butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
3. With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest and mix in the cheddar cheese.
4. Wrap cracker dough with cling film (saran wrap) and refrigerate for at least an hour (up to 3 days).
5. Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
6. Roll out the dough between two pieces of parchment paper and cut out goldfish (I used this cookie cutter) or trim into squares with a pastry wheel or knife. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.
7. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
8. Bake for 8-12 minutes, until fully golden. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them the first time around.
9. Top tip for extra (extra!) crispness: do a double bake (think just like Italian biscotti!). So allow your crackers to cool completely after their initial bake (transfer them to a rack and it'll take 15 minutes), and bake them a second time for 7-9 minutes. To avoid overbrowning, bake them until just lightly golden the first time around.
10. Store in an airtight container for up to 5 days.
Serving Size: 90 + individual 1 inch square crackers
Nutritional Info Amount Per Serving
- Calories: 14.0
- Total Fat: 1.2 g
- Cholesterol: 2.6 mg
- Sodium: 11.5 mg
- Total Carbs: 0.3 g
- Dietary Fiber: 0.2 g
- Protein: 0.5 g