Cheese Thyme Coconut Crackers
Bookmark this recipe for cheesy coconut flour crackers! They're easy, crunchy and come together in no time at all. Plenty of recipe variations in the post!
Servings: 8 crackers
Calories: 83kcal
Ingredients
- 3 tablespoon coconut flour 24g
- 2 tablespoon butter melted, 28gg
- ½ cup strong cheddar 50g, grated
- ¼ cup parmesan 25g, grated
- 1 egg
- fresh thyme leaves to taste, or dried thyme
Instructions
- Pre-heat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
- Mix the coconut flour, melted butter, egg, half of the grated cheddar and the grated parmesan until well combined. You can do this by hand or with an electric mixer / food processor.
- Let the mix rest a few minutes so the coconut flour can absorb the moisture.
- Form 8 balls and place them on a baking sheet lined with parchment paper.
- Press them with your hands into little flat discs and sprinkle the remaining cheddar on top. Top with thyme leaves or dried thyme.
- Bake for 12-15 minutes until the edges are nicely browned.
Video
Notes
0.7g net carbs per cracker. Makes 8 crackers.
For a variation, leave out the thyme and add paprika, cumin or even a hint of cayenne.
The flatter you make the crackers and the longer you keep them in the oven, the crunchier they will be.
Store in an airtight container at room temperature for 4 days or in the fridge for up to 7. Alternatively, freeze for up to 3 months.
Nutrition
Serving: 21g | Calories: 83kcal | Total Carbohydrates: 1.2g | Protein: 3.9g | Fat: 6.8g | Sodium: 86mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 0.3g