Carb-counted “Dragon Bites” Recipe
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Plus carb content has been personally tested and is clearly outlined!
Home-made Cheese Crackers
Valentine’s Day screams sweet treats… but if you’re looking for a savoury alternative for your celebration of L-O-V-E, then give these Cheese Crackers a try! With only 5 ingredients (that you probably already have on hand), these bite-sized cheesy treats present a healthy, convenient, and preservative-free alternative to commercially-made crackers.
I have to tell you that I am NOT a baker. Some things I learned the hard way with this recipe. So I added my own Newbie Notes below, in case you’re a newbie like me and need a little more instruction. ~Michelle
Low-Carb? Not really.
Gluten-free? Yes, if you use GF flour. (I did!) No, if you use all-purpose wheat flour.
Prep: 20-30 min (+ chill 30 mins)
Cook: 12-15 min
Ready in: 1 hr: 15 min
Carb Content per small cracker: ~2g carbs each.
Fat Content per small cracker: Just over 1g fat each.
½ cup salted butter, softened (0g carbs; 96g fat)
350g cheddar cheese, grated (12g carbs; 75g fat)
(1 tsp salt – only if you used unsalted butter)
½ tsp black pepper
400g (~2 ½ cups) Gluten-Free All-Purpose Flour Blend (I used Robin Hood) (323g carbs; 0g fat)
OR All-purpose wheat flour, if gluten isn’t a concern
2 tbsp water (up to 4 tbsp water, as needed)
- Beat together softened butter and cheese with an electric mixer. It will come together to form a soft dough of uniform color.
- Once the butter and cheese have been completely combined, add the pepper (and salt, if you used unsalted butter).
- Add the flour a few tablespoons at a time while mixing at a slow speed. The dough will become crumbly. After the flour is fully incorporated…
- Add the water one tablespoon at a time until a pie crust like dough forms, it should not be crumbly but should not be wet.
- Refrigerate the dough in a sealed container (or plastic wrap) and chill for 30 minutes.
- Preheat the oven to 350 degrees.
- Divide dough into three balls. Use a rolling pin, roll one ball on a lightly floured surface until it is 1/8 inch thick.
Newbie Note: I found the dough easier to work with if I left the extra balls of dough in the fridge while I rolled out the one at hand.)
Another Newbie Note: With an 1/8” thickness, the crackers keep their shape better. On a batch that I rolled a little thicker (closer to 1/4”) they looked more like circles than hearts!
- Use a knife to cut the dough into squares or a small cookie cutter to make hearts. (I used a 3.5cm wide heart cookie cutter.) Place the crackers close together on a parchment lined baking sheet. Continue to roll and cut the dough until all the crackers are prepared.
- Bake the crackers for 12 to 15 minutes until they are bubbled up, golden brown, and dry to the touch.
- Remove pans from oven and allow crackers to cool to room temperature before serving.
You can store the crackers in your refrigerator in an airtight container for 6-10 days.
Cut cucumbers, cheese and summer sausage into hearts using the same cookie cutter…
Total yield: 162 small crackers (usng a 3.5cm wide, heart-shaped cookie cutter)
Total carbs: 335 g
Total fat: 171 g
Carb Content per small cracker: ~2 g
Fat Content per small cracker: ~1 g
Thanks to Bren Did for the original recipe!
Nutritional information is given for general information only, and will vary depending on the amount, type and brand of ingredients you choose – when you make it, please verify the carb content for your version of this recipe.
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