SCD Cheese Crackers (Grain-Free, Gluten-Free, SCD, Low-Carb)
Oh cheese crackers, when have I not loved you?? (Answer: NEVER). 😉 Back in the dear old gluten days, it was Cheez-Its, Nip-Chees, Cheese Tid-Bits, Toast-Chees, Cheese Straws… (Oh man and how I adored Handi-Snacks too, though not technically a cheese cracker).
Well it’s no surprise the very first grain-free recipe I created was for Five-Cheese Crackers. I still haven’t been able to part with it as it’s dear to my heart, kind of like that framed first paycheck—not to be cashed.
This recipe is based on that Five-Cheese Cracker I just mentioned, only I’ve adapted it for the Specific Carbohydrate Diet. Just five ingredients and no carbs!! Woohoo! And they really are so savory and delicious. They make a wonderful snack as is or you can class it up and pair them with manchego and some homemade SCD fig jam. 😀
A couple of tips regarding the recipe–
I rotate the baking sheet 180 degrees every ten minutes to ensure the batch is cooked evenly. Don’t take them out too early, you definitely want that crunch! It’s also a good idea to place them on a cooling rack out of the oven as they crisp up further during the cooling process.
Enjoy and Happy Baking!!
Preheat oven to 325 degrees. Whisk together almond flour and salt. Then cut butter into flour (you may use food processor if preferred). Add shredded gruyere, parmesan and combine thoroughly.
Work water into mix until dough has formed.
Roll out dough (not too thick) in between two sheets of parchment paper. (I use Perfection Strips)
Peel back top layer of parchment and cut out desired shapes with cookie or cracker cutter. Lift cutouts carefully from parchment with spatula onto parchment paper lined cookie sheet. Double the cookie sheet to protect cracker bottoms from burning prematurely.
Bake at 325 degrees for approximately 30 minutes. I rotate the baking sheet 180 degrees every ten minutes to ensure even baking. Crackers need a little more attention, I find. You will know they are done when they’re just a touch soft in the very middle and the edges have started to lightly brown. Don’t take them out too early as they will not have as much crunch.
Remove by spatula and place on cooling rack, they will become crisp during the cooling process. Sprinkle with salt and serve with desired toppings. Store in airtight container. Enjoy!
SCD Cheese Crackers
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hr
- Yield: 42 crackers 1x
Print Recipe
Pin RecipeIngredients
- 2 1/4 cups Almond Flour (Bob’s Red Mill)
- 1 cup Grated Aged Gruyere Cheese (or sharp cheddar)
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Cubed Butter
- 1/4 cup Chilled Water
- 1 teaspoon Salt
Instructions
- Preheat oven to 325 degrees.
- Whisk together almond flour and salt.
- Cut butter into flour (you may use food processor if preferred). Add shredded gruyere, parmesan and combine thoroughly.
- Work water into mix until dough has formed.
- Roll out dough in between two sheets of parchment paper.
- Peel back top layer of parchment and cut out desired shapes with cookie or cracker cutter. Lift cutouts carefully from parchment with spatula onto parchment paper lined cookie sheet. Double the cookie sheet to protect cracker bottoms from burning prematurely.
- Bake at 325 degrees for approximately 30 minutes. I rotate the baking sheet 180 degrees every ten minutes to ensure even baking. Crackers need a little more attention, I find. You will know they are done when they’re just a touch soft in the very middle and the edges have started to lightly brown. Don’t take them out too early as they will not have as much crunch.
- Remove by spatula and place on cooling rack, they will become crisp during the cooling process. Sprinkle with salt and serve with desired toppings. Store in airtight container. Enjoy!
Keywords: grainfree, glutenfree, scd, specificcarbohydratediet, cheesecrackers, cheese, snack, appetizer
These are delicious! Will make them again! Thank you for the SCD recipes.
Thank you Julie, I’m delighted you enjoyed them!! I’m so sorry I missed your comment earlier!
How long will these store for?
They can freeze for 3 months or we usually store them in an airtight container for a week or so. Just make sure they are completely cooled and dried out before you store them, so there is no moisture. 🙂