Wallflower Kitchen

Vegan and Free-from Recipes

Main navigation

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}

 

4.2 from 5 reviews
Gluten-free Mini Cheddars
 
Print
Prep time
Cook time
Total time
 
Makes approx 50 mini cheddar biscuits. Grain-free, low carb and sugar-free!
Serves: 5
Ingredients
  • 25g ground almonds
  • 175g sharp cheddar cheese, grated
  • 1 tbsp grated Parmesan cheese
  • 30g salted butter, melted
  • 1 medium free-range egg
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp mixed herbs
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 30g 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 ½ 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

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:

Pin8.7K
Share256
Stumble
Shares 9.0K

Reader Interactions

Comments

  1. 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

  2. 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

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

    • 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

    • 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

  8. 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

      • 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

    • 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

  10. 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

  12. 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

  13. 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

  16. 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

    • 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

  17. 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

    • 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

  18. 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

  19. 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

  20. 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

  21. 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

    • 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

  22. 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

    • 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

  23. 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

  25. 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

      • 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

        • 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 *

Rate this recipe:  

↑ Top of Page
9.0K Shares
Pin8.7K
Tweet9
Share256
Stumble