These keto cheese crisps are such a nice change, especially if you love salty and crunchy in the same bite.
They are thin and cheesy, you can bake them into any shapes you like and can add any seasonings you like as well.
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Serves 4
Each serving is 5-7 pieces: 0.25 net carbs, 8.75 grams fat, 9 grams protein, and 120.75 calories
Ingredients:
1 1/2 cup frozen cheddar cheese, shredded (recipe will not come out right if the cheese is not frozen)
1/4 cup parmesan cheese, shredded
1 egg yolk
1 tsp sea salt
1/8 tsp cream of tartar
Frosting bag, or sandwich bag
Directions:
- The day before making this recipe, freeze the shredded cheddar cheese.
2. Preheat oven to 300 degrees, add parchment paper or a silicone baking mat to a large baking sheet.
3. Add egg whites & cream of tartar to a medium-sized bowl, and with a hand mixer, mix until the egg whites look like whipped cream.
4. Add both kinds of cheese into a food processor and pulse until the cheese looks like powder.
5. Add cheese to the egg white mixture, and mix for 2 minutes.
6. Add egg yolk and mix for 2 more minutes.
7. Add cheese mixture to either a frosting bag, or a sandwich bag, cut the end or the corner of a sandwich bag, and squeeze onto the baking sheet. some may look bigger or smaller than other, keep practicing and the pieces will look more consistent.
8. Bake 20 minutes, reduce heat to 200 degrees and crack open the oven door with a wooden spoon and continue to cook for 25-30 minutes until they are crispy.
9. If some of them run into one another after cooled just cut into desired shapes.
10. Enjoy!!
