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 cheese, almond
meal, cream 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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