Rating: 4.82 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A spicy keto cracker made with cauliflower instead of flour! The perfect low-carb cracker. Store in an airtight container.

Recipe Summary test

prep:
20 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
18
Yield:
18 crackers
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower.

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  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  • Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.

  • Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker.

  • Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.

Nutrition Facts

29 calories; protein 2.5g; carbohydrates 1.3g; fat 1.5g; cholesterol 14.2mg; sodium 103.5mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
12/18/2019
Love this! We ate these right out of the oven with dinner. There were no left-overs. Read More
(1)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/10/2020
These were SO delicious!! I didn't have ranch dressing mix so I just used the spices that normally go into it. The only reason for 4 stars is it's nearly impossible to keep them crunchy once they're cooled and in a container. Read More
(2)
Rating: 5 stars
12/11/2019
These are tasty! Used fresh cauliflower, took it through the cheese grater in my food processor and microwaved it for 7 minutes then started with the cheesecloth step. I have them stored in an airtight dish but they get soggy. So next time I have to figure that part out. When I want them I toss a few on a pan in my toaster oven and crisp them up. These are super good with guacamole. Read More
(1)
Rating: 5 stars
12/18/2019
Love this! We ate these right out of the oven with dinner. There were no left-overs. Read More
(1)
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Rating: 5 stars
04/14/2020
I made this with my Misfits Market-supplied real head of cauliflower. Didn't fuss at all, just followed the recipe, and my wife ("I'm just not crazy about cauliflower") loved it. Definitely put this in my keeper file. Read More
(1)
Rating: 5 stars
11/16/2019
Excellent. I increased the ranch seasoning and added paprika and Tabasco rather than cayenne. I also reduced the temp by 25 degrees to bake a little longer on my convection setting. Read More
(1)
Rating: 5 stars
04/10/2020
Very easy and delicious. Read More
(1)
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Rating: 5 stars
11/11/2020
Longer to make than I will usually take for a snack food recipe, but the five star reviews and interesting photo made me curious. It did not disappoint. I especially like that it came out crispy without frying and incorporates protein! High five, sister! Good job. :) Read More
Rating: 5 stars
08/24/2021
Healthy quick snack with good taste and no guilt Read More