Gold Fish Crackers
When we created this recipe a while ago, it was an instant hit in our home. These versatile crackers crunchy and cheesey and quite dippable.
It was only seconds when we both looked at each other and at the exact same time, identified What they tasted exactly like. Goldfish crackers. Jinx!!
You can use these crackers on a charcuterie board, to dip into sauces or curries, or just snack on them all by their onesies. It’s no surprise that these will become your fave gluten free and keto go-to cracker.
What did surprise us was how long they stayed crunchy. Leave them in a sealed container on the kitchen counter and they will stay crunchy for days.
- Prep Time1 min
- Cook Time15 min
- Total Time16 min
For the crackers
- 1 cup almond flour
- 1 tbsp egg protein or collagen powder
- 2 tsp garlic powder
- 1 tsp parsley
- 1/2 tsp pepper
- 1/4 tsp xanthan gum (optional)
- 2 cups shredded mozzarella cheese
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, add your dry ingredients and whisk to incorporate. Set aside.
Add cheese to a medium sized microwave safe bowl and microwave in 30 second bursts until melted.
Add the dry mix into your melted cheese and mix well until a thick dough remains.
Place a large sheet of parchment paper on the countertop. Place the ball of dough onto the parchment and then cover with second piece of parchment paper of similar size. Roll the dough with a rolling pin until it is between 1/8 and 1/6 inch thick.
Using a hard plastic spatula, pizza cutter or dough knife slice the dough into squares that are your desired size. Ours were a little over 1 inch. Then bisect the squares diagonally into triangles. Place the triangles of dough onto the prepared sheet.
Bake for 12-15 minutes, or until golden.
Remove from the oven and let cool completely before removing from the baking sheet.
Do not refrigerate.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*