Keto Cheese Crackers

Keto Cheese Crackers

Making keto cheese crackers starts with Sargento’s Ultra Thin Sliced Cheese. I tried the Colby-Jack and Provolone.

Preparation

Preheat the oven to 250 degrees and line a cookie sheet with parchment paper. Cut the cheese slices into squares. The Provolone is round…just cut each slice into four pieces.

I have seen videos where some people even put a hole in each piece to remember Cheese Nips or Cheezits….I didn’t do that. Bake for 30 min, let them cool in the pan until you can lift them with ease, and then drain on a paper towel.

Epic Fail!

Have you ever followed a blog and just been awed at the images of perfect food…perfect kids….perfect home? Well, my blog is real life. Sometimes things turn out great and sometimes not. I won’t hide my imperfections or screwups)))

My first mistake with the keto cheese crackers was to put them in the oven, set the timer, and go on about my business. When the timer went off, this is what I found.

The Colby-Jack crackers were just right, but the Provolone…..weird weird-looking weren’t they! They didn’t taste burned and they were edible, but not worth it.

The Colby-Jack crackers, on the other hand, were nice and crispy and tasted good!

The second mistake was adding a little salt to the cheese pieces. I didn’t put salt over all of them which in hindsight was a good thing. The cheese was salty enough without anything extra.

Do the keto cheese crackers taste as good as purchased cheese crackers….no, but they are acceptable. They are a bit chewy once you’ve had them in your mouth for a moment or two. But if you cutting back on carbs it does give you something to eat with a crunch!

My husband eats them with salsa for a snack and I like them just plain. I store them in a zip lock back with a piece of paper towel. They are a bit oily.

The Provolone

I love Provolone cheese on sandwiches so I was disappointed with my attempt at keto cheese crackers with it. Not one to give up easily, I tried a second time.

This time I preheated the oven to 250 degrees and set the time for 10 minutes. You know I went and checked it every couple of minutes too this time))))

Ten minutes wasn’t enough, so I did five more. They were lightly browned around the edge and looked pretty. I took them out of the oven and let them cool. But they still were not crispy. I put them back in the oven while it was still warm and just let them stay until the oven cooled off. They browned a little bit more but never reached that crispy point. I don’t know if it was the composition of the cheese or the thinness of the slice. If you have had luck with Provolone, please let me know. Using the regular slice might make a difference, but the next if I try again, I’ll just try it with one slice first)))

The Provolone keto crackers seemed to be thinner and had even more oil cooked out of them than the Colby-Jack. And they tasted more like Parmesan cheese. So, I’m giving up on Provolone and will just stick with the Colby Jack))

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