Who doesn’t love cheesy crackers and crispy, salty pepperoni? We have been enjoying our Keto cheese crackers served with these chips all week, they are a tasty snack, and delicious served in a salad or with your favorite veggie crudités!
Prep Time: 10 minutes
Cooking Time: 10 minutes
1 large egg
½ cup almond flour
¼ teaspoon sea salt
2 cups shredded extra sharp cheddar cheese
2 tablespoons mascarpone cheese
5 ounces of packaged of pepperoni
Preheat your oven to 350 degrees Fahrenheit.
To make the cheese crackers, melt shredded cheese and mascarpone cheese in a microwave-safe bowl and stir very well to combine.
Mix egg, almond flour and sea salt in a large mixing bowl, making sure there are no clumps.
Pour in melted cheese and stir well to combine.
Place cracker dough on a baking sheet lined with parchment paper in the shape of a ball. Place another sheet of parchment paper on top of the ball and flatten in a ¼” rectangle with your hands or with a rolling pin.
Remove the top layer of parchment paper and sprinkle with optional additional sea salt.
Bake in the oven for 5-6 minutes. Remove from the oven and allow to cool for a few minutes before slicing in 1 ½” x 1 ½” squares.
To make the pepperoni chips, place pepperoni slices on a baking sheet lined with parchment and bake in the oven for 7 minutes. Remove from the oven and blot excess grease with a napkin. Allow to cool for a few minutes prior to serving.
Storing any leftovers in the fridge for up to 3 days.
Net Carbs: 1
Net Carbs: 0