Low carb crackers bursting with the flavor of spicy ranch! I like to serve these alongside cheese and pepperoni for a simple snack, but they also work well for dipping!
Let’s be perfectly honest here, for a minute…I’m a snacker. I don’t often eat breakfast and instead just have a quick snack mid-morning. Lunch is usually fairly small, which means that another snack happens mid-afternoon.
Low Carb Spicy Ranch Crackers
These spicy ranch crackers are low carb and full of flavor! Serve with cheese or spread them with cream cheese. This recipe makes about 60 1-inch crackers.
Per 15 crackers: 235 calories, 18g fat, 17g protein, 4g carbs, 1g fiber = 3 net carbs
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 235 kcal
Ingredients
2 cups grated mozzarella
2 tablespoons cream cheese
3/4 cup almond flour
1 large egg
1 tablespoon ranch seasoning mix
1/2 teaspoon red pepper flakes
Instructions
Preheat oven to 425 degrees.
Add the mozzarella and cream cheese to a large microwave safe bowl and microwave in 30 second intervals until melted.
Stir the cheese until smooth and stir in the almond flour, egg, ranch seasoning, and red pepper flakes.
Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment. Roll the dough out to about 1/4 inch thick.
Use a sharp knife or pizza cutter to cut the dough into 1-inch square pieces yielding about 60 pieces.
Transfer the crackers to a parchment lined baking sheet.
Bake for 5 minutes, flip the crackers, and bake for 5 minutes more.
Cool before serving.
Recipe Notes
Store crackers tightly covered in the refrigerator for up to 5 days.
Be sure to use the dry ranch seasoning mix and not already prepared liquid salad dressing.