Cheesy keto snacks

  

Cheesy keto snacks

 



Keto snacks don't get much better than these cheesy crackers. Covered in a 3 different types of cheeses and served with smashed avocado, even your non-keto friends will be coming back for more.

 

8 Ingredients

  • 140g (1 1/3 cups) coarsely grated Devondale Mozzarella Cheese Block (500g)
  • 55g (1/2 cup) almond meal
  • 2 tbsp cream cheese
  • 1 egg
  • 80ml (1/3 cup) tomato pasta sauce
  • 40g (1/3 cup) sliced Devondale Mozzarella Cheese Block 500g
  • 4 thin slices prosciutto
  • Fresh basil leaves, to serve

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4 Method Steps

Step 1

Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper, with an extra sheet for rolling. Place the cheesealmond mealcream cheese and 60ml (1/4 cup) water in a medium saucepan. Cook, stirring with a wooden spoon, over medium heat for 3 minutes or until melted and combined. Remove from heat.

Step 2

Working quickly, add the egg and rosemary and beat well until the egg is absorbed. Place half of the mixture on 1 prepared tray. Scatter with half of the sunflower seeds and linseeds. Cover with the extra sheet of paper and use a rolling pin to roll to a thin 2-3mm-thick rectangle.

Step 3

Remove the top sheet. Use a pizza cutter to cut into wedges. Repeat with the remaining mixture and seeds.

Step 4

Bake for 12 minutes or until golden. Set aside to cool. Serve with avocado if desired. Snacks will store for up to two days at room temperature in an airtight container.

 

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