Homemade Keto Goldfish Crackers by Gnom Gnom
- Servings Per Recipe: 180
- 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
Introduction
Ultra cheesy and with a killer crunch, think of these keto goldfish crackers as the ultimate crisp snack! Bonus points: expect all staple pantry ingredients! Ultra cheesy and with a killer crunch, think of these keto goldfish crackers as the ultimate crisp snack! Bonus points: expect all staple pantry ingredients!Ingredients
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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
Tips
RECIPE NOTES
For The Cheese Factor
Your regular variety cheddar cheese works the charm here. I personally love to grate it myself (no additives you know!), and you can also get it extra fine.
Otherwise, a lot of the 'higher quality' cheddar cheese nowadays (grass fed, raw, etc) are no longer yellow. So with artificial colorings becoming a big no-no (with reason!), I added 1/4 teaspoon of turmeric to get that popping yellow hue that goldfish are known for.
And for extra cheesy-ness I love to add some nutritional yeast. You see, it adds that addictive cheese flavor and texture from commercial products, with absolutely no artificial flavorings and colorings! Though you can always replace it with more cheddar if non is at hand.
Fun fact: nutritional yeast is a powerful source of vitamins, particularly rich in vitamin B12, as well as being a complete protein.
The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).
Please note that nutrition facts were estimated per (roughly) 2-inch cracker. And I found one batch to yield about 40 (or roughly 80 goldfish lol!). Or ~120 1 inch squares
Directions
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
