I first made these crackers to go with liver pâté, see my last food post. Kris liked these crackers better than the liver pâté….if you can imagine that. The original recipe is from Sugar Free Londoner. It popped up in my Facebook feed one day, and I thought they’d be perfect for pâté.
When I first made these crackers I used Pecorino Romano, which is a sheep’s milk cheese, in place of parmesan because that’s what I had in the house. And I used Kerrygold butter. Kris thought they were a little too earthy tasting…..
So after Kris left for Israel, I made another batch of thyme cheese crackers to go with the rest of my liver pâté, and I used the Pecorino Romano and Kerrygold butter again because Kris was gone for two weeks. I went grocery shopping on Tuesday, February 27th and bought regular parmesan cheese and regular butter so that I could make these crackers for Kris when he got back into town, make them the way he would like them. I got the call on the morning of Wednesday, February 28th, 2018 that Kris had died.
These crackers are the first thing I have made since Kris passed away. I have only been eating all the amazing dishes that people brought me, and cheese, and pizza, cold pizza. Oh, and coffee and wine. The dietitian part of me kinda cringes at my current eating habits. I’ve never been a person who forgets to eat. Food still tastes good. And I do get hungry, but it’s at odd times. My schedule is still off.
So this time when I made the crackers, I still used the Kerrygold butter, but I used regular parmesan cheese. You can make these crackers to go with liver pâté, but they also make a great snack and go well with soup, salads, or just a glass of wine.
Easy low carb crackers made from coconut flour, eggs, cheddar, parmesan, butter, and topped with thyme.
- 6 tbsp Coconut Flour
- 4 tbsp Butter, melted
- 1 cup Cheddar Cheese, grated, lightly packed (divided)
- 1/2 cup Parmesan Cheese, grated, lightly packers
- 2 Eggs, beaten
- 1 tsp Garlic Powder
- 1/8 tsp Black Pepper
Preheat oven to 350 degrees.
In a medium bowl, mix together coconut flour, melted butter, 1/2 cup of cheddar cheese, parmesan cheese, eggs, garlic powder, and black pepper. The dough will be crumbly. Let the dough rest for about 5 minutes.
Form the dough into 16 balls and place on a parchment paper lined baking sheet. Flatten the dough with you hands and sprinkle with remaining cheddar cheese and thyme.
Bake for 15 minutes, turning halfway through, until edges are slightly brown.
Recipes adapted from Sugar Free Londoner. I store these crackers in an airtight container in the fridge for up to seven days. They usually get eaten in less than a week though.