A spicy keto cracker made with cauliflower instead of flour! The perfect low-carb cracker. Store in an airtight container.
Ingredients
- cheese cloth:
- frozen riced cauliflower: 1 pack (12 ounce pack)
- egg: 1 piece
- dry ranch salad dressing mix: 1 Tbsp
- cayenne pepper: 0.125 tsp (to taste)
- Parmesan cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and a strainer with cheesecloth; set aside.
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Place riced cauliflower in a microwave-safe bowl. Cover the bowl and heat in the microwave for 3 to 4 minutes. Transfer to the prepared strainer and allow to cool for 15 minutes. Gather the edges of the cheesecloth, twist, and squeeze moisture out of cooled cauliflower.
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Combine cauliflower, egg, ranch mix, and cayenne pepper in a large bowl; mix well. Stir in Parmesan cheese until incorporated.
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Use a small cookie scoop to portion cauliflower mixture onto the prepared cookie sheet. Flatten with a small rolling pin, a cup, or your hand to about 1/16-inch thickness. (The thinner the dough, the crispier the cracker.)
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Bake crackers in the preheated oven for 10 minutes. Flip, then continue baking for 10 more minutes. Cool crackers on a wire rack.
