Spicy Ranch Cauliflower Crackers recipe

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Ingredients

1 (12 ounce) package frozen riced cauliflower
cheese cloth
1 egg
1 tablespoon dry ranch salad dressing mix
⅛ teaspoon cayenne pepper, or more to taste
1 cup shredded Parmesan cheese

Nutrition Info

28.6 calories
carbohydrate: 1.3 g
cholesterol: 14.2 mg
fat: 1.5 g
fiber: 0.4 g
protein: 2.5 g
saturatedFat: 0.9 g
servingSize: -
sodium: 103.5 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower.

  2. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  3. Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.

  4. Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker.

  5. Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.

Recipe Yield

18 crackers

Recipe Note

A spicy keto cracker made with cauliflower instead of flour! The perfect low-carb cracker. Store in an airtight container.

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