Italian Cheez-It crackers.  Whodathunkit? But these little bite-sized wonders are delicioso, made with NO grain whatsoever, high in fat and protein and almost carb-free!  If you sub out the 4-cheese Italian blend for sharp cheddar, you really DO get that classic boxed cheese cracker experience–in the best possible, nostalgic way! Yay!


2 1/2 cups blanched almond flour
1/4 t pink or sea salt
1/2 t baking soda
1 cup grated 4-cheese Italian blend (mine contained: parm, moz, provolone and asiago)
1 T olive oil
2 T ghee (clarified butter–don’t use regular butter or crackers will not set up).
2 large eggs
pinch of garlic powder, if desired
Preheat oven to 350* F. Set aside 2 large baking sheets (or if you just have one sheet, that’s okay). Cut 3 pieces of parchment paper to the size of the baking sheets.

In a mixing bowl, combine almond flour, salt, baking soda and cheese. Mix together with dry, clean hands or a spoon. Add the wet ingredients and mix into a firm dough.  Don’t fuss with this step as you might with a gluten-based recipe.  This dough is EASY to work with (and that is coming from a non-baker!).


Divide dough into two balls. Place one between two sheets of parchment paper and roll out very thin–ie: 1/16th of an inch (the thinner you roll it, the crunchier the cracker will be. Thicker crackers will be more like a small, crunchy biscuit). Use a rolling pin OR a tall water glass that is uniform in width from top to bottom).
Remove top piece of parchment paper and cut rolled out dough into 2-inch squares OR use a small cutter (or SOMETHING round with an edge) to create discs of about that size. Keep cutting and then re-organizing the dough until all of it is cut into discs (no need to worry about overworking the dough as it has no gluten in it to get tough!).
Bake for about 13-14 min–the thinner they are the darker and crispier they will get, so watch them. Also if your oven is like mine and you don’t have a middle rack (it’s a small convection oven), you might want to turn the crackers over mid-way through their bake time so both sides get golden brown.
Let crackers cool, then serve with delicious toppings OR just munch on them as is!
This recipe makes about 60 bite-sized crackers, perfect for an afternoon snack, a cocktail party and everything in between.  Play around with the thickness by rolling them out more or less, depending on the size, thickness, consistency and CRUNCH that you like.  Hope you enjoy! Mangiare!