Cheese Crackers (3 Ingredients!)

Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.

Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.

Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily - this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough - check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook.)

Form a ball with the dough. If it's too sticky to work with, chill for about 15 minutes.

Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)

Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.

Bake for 8-12 minutes, until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.