WPI CRACKERS
8 ounces cheddar cheese, shredded
1/2 cup butter, softened
1 cup wheat protein isolate 8000 *
1/2 cup almond flour, 2 ounces
1/2 teaspoon salt
Put the cheese and butter in a food processor with the chopping blade inserted. Process 1-2 minutes until smooth and creamy, scraping down the sides a few times. Add the remaining ingredients and process until well-blended.
Using a 1-teaspoon cookie scoop, drop the dough onto a parchment or silicone lined baking sheets. I made 20 crackers per sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the wafers have been shaped.
Bake at 350º for 11-12 minutes or until golden brown. Remove them from pan and place on a cooling rack. They will crisp up as they cool. It took me 5 batches to get them all baked.
Makes 95 crackers
Can be frozen
* Do not use wheat protein isolate 5000 in this recipe. That's the kind that TrishZ used to sell.
Per Batch: 2295 Calories; 196g Fat; 131g Protein; 15g Carbohydrate; 8g Dietary Fiber; 7g Net Carbs
Per 6 Crackers: 143 Calories; 12g Fat; 8g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 12 Crackers: 287 Calories; 24g Fat; 16g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
I found this recipe on a low carb forum and it sounded similar to my Zesty Cheddar Wafers. I was hoping that the WPI 8000 would keep them from getting too oily like the cheddar wafers, but it didn't. These came out nice and crispy, but I don't care for the flavor much. I don't taste the cheese at all, just a pasty flour taste from the WPI. I also thought they could use a touch more salt, but sprinkling kosher salt on the tops before baking made them a little too salty. You might try adding an extra 1/8 teaspoon salt to the dough.
Although I followed the original recipe exactly as far as the ingredients, I changed the method considerably. They said to chill the dough and form a log with it. Then, they said to slice it into circles. That would have been too much work and it would have been difficult to get the dough thin enough. The original oven temperature of 375º for 15 minutes was too hot and too long so I adjusted that as well.
I'm not sure what I'll do with all these pasty tasting crackers. I'll either make some kind of dip or top them with pizza topping for bite-size pizzas. I haven't tried it, but maybe a little salsa would improve their flavor. The best thing about these is that the carbs are so low.
UPDATE: Even though I've decided these don't taste too bad, I'm finding that they become much too fragile over time. Today they are falling apart when I bite into them. I'm also finding broken crackers in the container.