Makes 8 crackers / Prep time: 10 minutes / Cook time: 5 minutes
Parmesan cheese has a nice keto ratio, especially when combined with a little butter to create these lacy beauties. The cheese spreads out and melts into large crispy golden crackers that will satisfy any craving for a rich savory treat. You can use grated Parmesan as well, as long as it is freshly grated. The pregrated cheese you’ll find on supermarket shelves won’t cut it—it tends to be too dry and powdery to melt correctly.
1 teaspoon butter 8 ounces full-fat Parmesan
cheese, shredded or freshly grated
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper and lightly grease the paper with the butter.
3. Spoon the Parmesan cheese onto the baking sheet in mounds, spread
evenly apart.
4. Spread out the mounds with the back of a spoon until they are flat.
5. Bake the crackers until the edges are browned and the centers are still pale about 5 minutes.
6. Remove the sheet from the oven, and remove the crackers with a spatula to paper towels. Lightly blot the tops with additional paper towels and let them completely cool.
7. Store in a sealed container in the refrigerator for up to 4 days.
PER SERVING (1 CRACKER)
Calories: 133; Fat: 11g; Protein: 11g; Carbs: 1g; Fiber: 0g;
Net Carbs: 1g; Fat 70%/ Protein 29%/ Carbs 1%