Almond cheddar tea biscuits {keto, low carb}

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Disclosure: I received this particular block of cheese from Cabot as a gift, although I also buy quite a lot of it on my own dime.

I've been cutting back on grains lately, but that hasn't stopped me from craving cookies and crackers.

And then I made a miraculous discovery.

Replace the all-purpose flour in my Parmesan Smoked Paprika Crackers with almond flour or almond meal and you end up with low carb cheese crackers (or cheese "cookies," as I prefer to call them) that are even more delicious than the originals.

These Almond Cheddar Tea Biscuits are also keto, low carb, gluten-free, grain-free, and the perfect snack for people following a LCHF (low carbohydrate, high fat) way of eating.

Here's the basic recipe. I used Seriously Sharp Cheddar from Cabot Creamery, one of my favorites, but you can use any shredded hard cheese - Parmesan, Gouda, Jarlsberg, or any strong cheddar cheese. Feel free to add herbs or spices to suit your taste.

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Almond Cheddar Tea Biscuits {Keto, Low Carb}

by Erika Kerekes September-14-2015

Crisp, crumbly and extra cheesy, these easy cheese crackers contain three ingredients and bake for just 15 minutes. A perfect snack for those eating grain-free, gluten-free, low carb or keto.

Ingredients

• 4 Tablespoons butter, softened
• 1 cup almond flour or almond meal
• 1 cup sharp cheddar cheese, shredded (substitute any shredded hard cheese)

Instructions

Heat the oven to 350 degrees F. Blend all ingredients together in a bowl with a wooden spoon or hand mixer, or use a stand mixer with the paddle attachment. Mix (aggressively if you're doing it  by hand) until a smooth dough forms.Roll 1-inch balls of dough between your palms and place on two lightly greased or parchment-lined baking sheets, leaving about 2 inches between each dough ball. Flatten the balls slightly with your fingers. Bake 15 minutes, or until the edges of the crackers start to brown. Cool 5 minutes on the baking sheet, then remove the crackers to a rack to finish cooling.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: about 24 crackers

Bacon cheddar cookies (low carb, gluten free)

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What kind of cookies do you make for people who don't eat sugar, prefer to avoid artificial sweeteners, follow a low carb diet, and generally aren't too fond of dessert? (Like, um, ME.)

I make Bacon Cheddar Cookies. Or "cookies," if you prefer. They're bite-sized, crumbly, full of umami, and completely addictive. With only five ingredients, these little nuggets are the perfect cookie-like treat for those who prefer savory to sweet.

Serve these Bacon Cheddar Cookies with a glass of wine, champagne or Prosecco. You can use fancy cheese (my favorites are made by Cabot and Kerrygold) or buy pre-shredded cheddar cheese at the grocery store. Either way, these Bacon Cheddar Cookies will be a huge hit.

Note: For the cookies in the photos above, I used pre-shredded mild cheddar cheese, and the anti-caking agent in the pre-shredded cheese keeps the cookies from spreading. If you use a higher fat cheese that you shred yourself, your cookies will spread more and get brown, crisp and crumbly around the edges. Don't worry: They will still be delicious, even if they don't hold together quite as well.

Bacon Cheddar Cookies

Makes about 36 2-inch cookies

Ingredients

• 1/2 cup butter (1 stick), softened
• 2 cups shredded cheddar cheese
• 2 cups almond flour (fine is better than coarse)
• 6 pieces bacon, cooked, cooled and crumbled
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 350 degrees F. Line three sheet pans with parchment paper.
2. Put all the ingredients into the bowl of a stand mixer with the paddle attachment. Blend on medium speed until everything is blended well and a stiff dough forms, about 1 minute. (If you prefer to mix by hand or with a hand-held mixer, that's fine; just make sure you mix it aggressively enough to get a cohesive dough.)
3. Using a generous teaspoon of dough for each cookie, roll the dough into small balls. Place the balls on the prepared sheet pans, pressing them down slightly.
4. Bake the cookies about 15 minutes, until the edges are starting to turn golden brown. Remove from the oven and cool on the baking sheet or on a rack.

Gluten free | Diabetic friendly | Low carb | Grain free | Sugar free