Recipe by Amy Duchesne
I got this recipe from my aunt who is on Atkins- and quite sucessfully too (lost 93lbs). I think she got it from lowcarbfriends.com. These crackers are made with cheese and that's it...
Top Review by simmfan
These crackers are fantastic! I eat them topped with cream cheese or even cheddar. They satisfy my craving for a bagel. I plan to try making them with a mild cheese and adding cinnamon and splenda. I will let you know how they turn out. People who follow a low carb diet know, Jani04, that eating carb-filled foods like regular crackers releases insulin into the bloodstream which, in turn, makes your body store fat instead or burning it. When you limit your carbohydrate intake your body does not produce much insulin and your body will burn the fat you eat and then the fat stored in your body's cells. Therefore you need not limit your fat intake if you are limiting your carbohydrate intake. And contrary to popular belief, low carb diets actually lower your cholesterol and triglyiceride levels. It really does work!
- 250 g of finely shredded cheddar cheese or 250 g colby cheese or 250 g monterey jack cheese (or mix them)
- non-stick baking sheet
Directions See How It's Made
- Preheat your oven to 400 degrees.
- You can buy already Cheddar, Monterey Jack and Colby finely shredded cheese by Kraft at the grocery store, however up here in northern Quebec where I live, they don't sell it.
- If you can't find finely shredded, buy a rotary grater from Startfrit- it does the trick perfectly.
- Once you have your cheese finely shredded, place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work.
- Place the cookie sheet into the oven and watch your cheese mound melt and start to bubble.
- You know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice.
- Take them out of the oven when you think that they are done, and let them rest until they stop bubbling.
- Slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible, if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute.
- These taste nice and crunchy and you store them in an airtight container on top of a paper towel.
- I eat them with my other recipe for shrimp dip- which is low carb when made with cream.
- o carbs for the cheese I use, look on your package of cheese for how many carbs your cheese contains per serving.