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
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.
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.
These crackers won't get quite as crisp as a traditional cracker, but rolling them out thinly helps.