I invented this recipe because so many of my clients in my Health Coaching practice, as well as certain family members of mine, LOVE cheez-it’s. However between all the food additives and processed grains, they are so bad for you 🙁 The low carb cheez-it recipes I found online either had yeast or were made with almond flour; yeast is not good for the digestive system and almonds are inflammatory, especially in excess. This is also definitely a ketogenic recipe. I mostly live a low carb/ketogenic lifestyle. So, yes, there is fat in this recipe. As I’ve mentioned before, everything we know about fat is incorrect. It does not make you fat, it does not cause heart disease or other health maladies. I always opt for organic and/or grassfed forms of fat as they are the highest quality and best for your body! So eat your crackers with lots of ease and joy!
Ingredients
3 1/2 cups Sharp Cheddar Cheese (I use organic, grass-fed sharp cheddar cheese)
1/2 cup coconut flour
1 tsp garlic powder
5 tbsp butter, softened
1 egg
4 tsp coconut oil, softened
2 pinches of sea salt
extra sea salt on top, to taste
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a bowl mix all the ingredients thoroughly and then transfer to a blender and blend until the dough turns a brighter orange and it is a soft, dough-like consistency.
Lay out a baking sheet size piece of parchment paper on your counter. Take about 1 cup of the dough (or several heaping spoon fulls) and put it in the center of the parchment paper. Put a piece of plastic wrap that is as big as the parchment paper over the dough. Roll the dough out with a rolling pin until flat and even.
Remove plastic and transfer the parchment paper with the flattened dough onto a baking sheet. Using a pizza cutter wheel, cut lines horizontally and vertically to make small squares. For that extra “cheez it- like” appearance, poke a hole in the center of each square.
Bake for 10- 12 minutes. Remove from oven and separate the crackers gently with a spatula. (Some of the crackers on the edge might already be brown, if so remove those and set on a plate to cool). Scatter the separated crackers around the pan and bake for another 8-10 minutes.
Remove from oven and immediately sprinkle more sea salt on top of the crackers. Let them cool on the pan for a couple of minutes, then transfer to a plate to cool.
