LOW CARB APPETIZERS...CHEDDAR JALAPENO CRACKERS(click here to print)

Yields 1 baking sheet of crackers. Recipe inspired by Oh My Veggies.

Ingredients: 

• 1½ cups almond flour
• ½ cup flax seed meal
• 1 tsp baking powder
• ½ tsp onion powder
• ½ tsp salt
• ½ cup plus 2 tbsp grated cheddar cheese, divided
• 1 to 2 jalapeños, minced
• 2 tbsp melted butter
• 1 large egg
• ½ tsp kosher salt

Directions: 

1. Preheat oven to 300F.
2. In a medium bowl, combine almond flour, flax seed meal, baking powder, onion powder and salt.  Stir in ½ cup cheese and minced jalapenos.
3. Add in butter and egg and stir until a cohesive dough forms.
4. On a large cookie sheet, roll out very thinly into a rough rectangle between sheets of parchment paper.  Try to make sure it is of an even thickness so your edges don’t cook faster than the middle.
5. Remove top layer of parchment. With a sharp knife, score into desired size of cracker. I made mine about 2 inches by 2 inches.
6. Sprinkle with remaining 2 tbsp of cheese and kosher salt.
7. Bake until firm and edges are browned and crispy, about 45 minutes.  Cook time will depend on how thin you rolled the dough.
8. Remove from oven and let cool completely (they won’t be crisp until completely cooled).
9. Store uncovered on your counter.  
10. cut into 2 x 2 inch squares.  11 carbs for 3 pieces
11.