Wallflower Kitchen

Vegan Recipes

Mini Cheddars {Gluten-free, Low Carb}

Mini Cheddars {Gluten-free, Low Carb} For those outside the UK, Mini Cheddars are cheese biscuit snacks that are quite similar to Ritz crackers. They recently made the “”news””when a six year old boy was suspended from school for having a packet of Mini Cheddars in his lunch box, after parents were told: “Chocolate, sweets, crisps and fizzy drinks are not allowed.” Sounds like someone at the school is a massive Jamie Oliver fan??

Anyway, I wonder if these homemade Mini Cheddars would be allowed? They are gluten-free, low carb,  high protein and high calcium with no nasty ingredients. Plus they are twice as filling as ordinary Mini Cheddars thanks to the high fibre content. So you can pretend you’re a real badass eating your unhealthy Mini Cheddar snacks whilst secretly being über healthy!    Mini Cheddars {Gluten-free, Low Carb}     Mini Cheddars {Gluten-free, Low Carb}     Mini Cheddars {Gluten-free, Low Carb}

 

Gluten-free Mini Cheddars

Gluten-free Mini Cheddars

Yield: 5
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Makes approx 50 mini cheddar biscuits. Grain-free, low carb and sugar-free!

Ingredients

  • 25 g ground almonds
  • 175 g sharp cheddar cheese, grated
  • 1 tbsp grated Parmesan cheese
  • 30 g salted butter, melted
  • 1 medium free-range egg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp mixed herbs
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 30 g coconut flour, sifted

Instructions

  1. Preheat the oven to 180c.
  2. In a large bowl, blend together the ground almonds, cheese, butter and egg. Sift in the coconut flour along with the spices, herbs and seasoning.
  3. Form into a dough and kneed for a couple of minutes until smooth.
  4. Take a handful of dough and roll it to about 1/2 cm thick. Don't worry if the dough breaks, just flatten it with your fingers. Cut out small circles using either a cookie cutter or bottle cap.
  5. Optional: use a fork or skewer to poke a few holes in the biscuits.
  6. Bake on an un-greased cookie tray for 7-10 minutes. Leave to cool on the tray for a few minutes before eating. Enjoy!

Notes

Nutritional info being updated - check back soon

© Aimee

Mini Cheddars {Gluten-free, Low Carb} These make a really tasty snack that can be taken on the go. Keep them wrapped in a paper bag or tin to ensure they stay fresh and eat within 1 – 2 days of baking. The dough can be frozen for up to one month if you prefer to make them in smaller batches.

Gluten-free Blog Love:

Reader Interactions

Comments

  1. Susanne says

    Nutrition Facts from My Fitness Pal Servings 5.0 Amount Per Serving 10 crackers each calories 385 % Daily Value * Total Fat 23 g 35 % Saturated Fat 12g 60 % Monounsaturated Fat 2g Polyunsaturated Fat 6 g Trans Fat 0 g Cholesterol 83mg 28 % Sodium 397 mg 17 % Potassium 669mg 19 % Total Carbohydrate 36g 12 % Dietary Fiber 8 g 32 % Sugars 3 g Protein 19 g 38 % 28 g carbs is NOT low carb!
    Reply

    • judy says

      That's wrong. You must've made a typo. Run it through Carb Manager. Each cracker, if you make 50, has .6 total carbs, and .3 fiber. So if you do net carbs, each cracker has .3! So even if you ate 10 crackers, you'd still only have 6 G of carbohydrate.
      Reply

  2. Valerie says

    I've just made these, pretty messy to roll and cut out. I added 1/4 teaspoon of salt instead o 1/2 a teaspoon but they were still too salty to eat. Cheddar cheese and Parmesan cheese are both salty cheeses. These were more chewy than crispy I won't make these again.
    Reply

  3. Colleen says

    I was looking forward to making these. I followed the recipe to a T and weighed everything. Sadly they didn't turn out anything like the ones in the pic but more like a parmessan crisp. When cutting they kept getting stuck in the bottle cap so I used a pizza cutter. I might give them another go and do as Elaine suggested and roll them into a log and slice them. Wish me luck!!!
    Reply

  6. David says

    What is the optimum baking time if I chose to make one massive cheddar (my ultimate dream) following your recipe?
    Reply

    • Aimee says

      Hi David, I'm really sorry but I have absolutely no idea! I would probably just play it by ear, lower the temperature slightly and keep checking until it's golden brown. That's all I can suggest, really. That sounds AMAZING though. Please let me know how you get on, if you try it!
      Reply

    • Annette says

      Roll out the whole thing on parchment paper, cut in squares and place on cookie sheet. The trick is getting the same thickness...almost impossible, so I trim off the edges as they brown, (they break right apart since they've already been cut), then put the rest back in the oven.
      Reply

  9. Laura says

    I love how it tastes, but it was SUCH a pain to work with. I had a bottlecap but the dough kept sticking to the inside so I used a pizza cutter. I inly made like 10 but I put the rest in the fridge to chill and I hope that will make it more manageable.
    Reply

      • Laura says

        I do have it in the fridge now, it's not a thin log but a thick one. I guess it might work if I cut thin slices and then quartered them. Thanks for the suggestion!
        Reply

    • Leanne says

      My thoughts exactly, some sort of chili kick! Might have to make 2 batches though, one for me and one for the softies in the household :D
      Reply

  11. Malainie says

    These look great! Think I'll roll them in a log, refrigerate them and thinly slice them instead of forming them by hand. Love crispy crackers!
    Reply

  13. Sarah Steel says

    I just found this recipe on Pinterest & made them for my husband who can't eat wheat - they are fantastic! The flavour is gorgeous, nice bit of warmth to them as well as being super cheesy and unlike a lot of gluten free treats, the texture is sublime - slightly crispy outside and lemty in the middle - thank you for such a lovely recipe!
    Reply

  14. rika@vm says

    I love cheezy biscuit crackers!!! There’s one brand that sells vegan cheese crackers but they are hard to find here: http://www.veganessentials.com/catalog/organic-cheese-crackers-by-eco-planet.htm. Hmmm, I wonder if I can actually try this recipe using cashew cheese and other vegan cheese alternative. It’s 1am and I want some of that crackers, ahhhhhh!!!
    Reply

  17. Jamie@Milk N Cookies says

    Wow, I hadn't heard the story about the little boy who got in trouble for bringing Mini Cheddars to school. That's crazy! I will definitely be trying this recipe soon! These look so flaky and crispy, and I'm sure the combo of parmesan and cheddar creates a wonderful flavor. Also, using a bottle cap to cut them? Genius!
    Reply

    • Aimee says

      The news gets sillier and sillier, huh? And I'm so glad you like the look of the recipe, it's a new favourite of mine! The bottle cap makes a surprisingly good cookie cutter :-)
      Reply

  18. Medha says

    These mini cheddars look fantastic! Love the use of almond meal . Gorgeous pictures too - I am in love with this , I have to make them asap - thanks for so creative recipe!
    Reply

    • Aimee says

      Thanks Medha! There are a few of your recipes I would like to try soon (I keep saying I want to try these things and never get round to it... must change that)
      Reply

  19. Consuelo @ Honey & Figs says

    Oh My - these look 1000 times more adorable than the real deal! And I love how they're are much healthier. Oh, how I wish I had a tin full of these in front of me right now! I hope you've had a great weekend! x
    Reply

  20. Aysegul - Ice says

    Aimee, These look divine and somewhat healthy. I love recipes that are easy to put together and healthier imitations of supermarket snacks. Thank you for sharing! Cheers.. Ice
    Reply

  21. laurie says

    Thank you for a fun new recipe from your fellow Brit across the pond in America! I made this last night and even my picky husband liked them!. US conversions are roughly: 25gflour=1/4c 30g Flour=1/4c+2TBLS 175gCheese=1c+1/2c 30g Butter= 2 1/2TBL
    Reply

  22. Kelly says

    Yikes, suspended for Ritz crackers? I love homemade cheddar crackers and yours look fantastic Aimee! I can't wait tot try this GF version - they sound delicious and awesome since I wouldn't feel as guilty snacking on a big batch of these :)
    Reply

    • Aimee says

      I know, I just find the idea of suspending a six year old crazy! And a little amusing too. Anyway, hope you get to try these Kelly :-)
      Reply

  23. Monica says

    Looks so excellently cheesy and munchable, Aimee! It sounds like a great recipe. I've made cheese crackers (like Cheez-it's that we have here in States) because sometimes you get the urge to make homemade versions of boxed/store bought things. I need to try your healthier version. : )
    Reply

    • Aimee says

      Thanks Monica! Are these closer to cheez-its than ritz crackers? I'm not familiar with either of them so I just made a guess. But they all sound good to me, anyhow :-)
      Reply

  24. Kate says

    Uber healthy for sure! That's an impressive list of ingredients........ Sound and look delicious. I will definitely be trying these! Bought GF mini cheddars are mostly very average!
    Reply

  26. Jennifer says

    Oh gosh, I own everything on that ingredient list! I can't explain how excited I am. I've been craving something crunchy all day.
    Reply

      • Debz says

        This recipe looks amazing. The only thing is I am a beginners at cooking...I am used to measurements being in tablespoon, cups etc. How do I measure in grams? do I need a scale? thanks
        Reply

        • Aimee says

          Someone else made this and shared the US conversions here. But please note, I haven't actually tested these measurements out myself. Hope it works out and please let me know how you get on! Also, I plan on setting up a measurements page soon so it's easier for my readers to convert recipes :-)
          Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

↑ Top of Page
shares