Grate cheddar. It should be grated as finely as possible. Shop-bought ready-grated cheddar does not work.
Mix cheddar, almond flour and psyllium husk in a bowl.
Add egg and oil. Mix first with a fork until you get a crumbly consistency. Then knead until the dough is smooth and you cannot see any cheesy bits.
Roll the dough into sticks. Mine weighed ca 20g each and were about 15 cm long. If you wish, roll the sticks in sesame seeds. The thinner you can get them, the crunchier they'll be!
Bake for ca 17-20 minutes or until lightly browned.
Let cool before serving.
If you can, weigh your ingredients. Finely grated cheese is very fluffy, so no 2 people will end up with exactly the same amount if you measure by volume. If you're using cups, pack the cheese slightly.I also recommend using a grater for hard cheese such as parmesan, like the one I used in the picture. If you grate larger pieces, it'll take you longer to get a smooth dough.Be patient! If you roll your sticks too fast, they can break. Take your time and enjoy the journey :)The cheese straws are a little soft when they come out of the oven. They firm up and get a nice crunch when they cool down. The thinner you roll the straws (and the more you brown them) the crunchier they'll become.The psyllium husk acts as a binder. You can make this recipe without, but your dough will be more crumbly. You could try replacing it with a pinch of xanthan gum or a bit of flax seed.