Amy Duchesne's Note:
I got this recipe from my aunt who is on Atkins- and quite sucessfully too (lost 93lbs). I think she got it from lowcarbfriends.com. These crackers are made with cheese and that's it...
My Private Note
Units: US | Metric
- 1Preheat your oven to 400 degrees.
- 2You can buy already Cheddar, Monterey Jack and Colby finely shredded cheese by Kraft at the grocery store, however up here in northern Quebec where I live, they don't sell it.
- 3If you can't find finely shredded, buy a rotary grater from Startfrit- it does the trick perfectly.
- 4Once you have your cheese finely shredded, place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work.
- 5Place the cookie sheet into the oven and watch your cheese mound melt and start to bubble.
- 6You know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice.
- 7Take them out of the oven when you think that they are done, and let them rest until they stop bubbling.
- 8Slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible, if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute.
- 9These taste nice and crunchy and you store them in an airtight container on top of a paper towel.
- 10I eat them with my other recipe for shrimp dip- which is low carb when made with cream.
- 11o carbs for the cheese I use, look on your package of cheese for how many carbs your cheese contains per serving.
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Nutritional Facts for Low Carb Cheese Crackers
Serving Size: 1 (250 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 20.9
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 1.1 g
- Cholesterol 5.4 mg
- Sodium 32.3 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 1.3 g