Parmesan-Walnut Crisps with Herb Cream Cheese
Crispy discs made from Parmesan, almond flour and walnuts, served with a creamy herb cream cheese with cucumber. A low-carb snack that keeps you full and fits right into everyday keto eating.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 80 g Parmesan, freshly grated
- 30 g Almond flour
- 1 pc Egg (size M)
- 25 g Walnuts, finely chopped
- 1 tsp Sweet paprika powder
- 1 pinch Salt
- 80 g Full-fat cream cheese
- 80 g English cucumber, finely diced
- 0.5 bunch Chives, finely snipped
- 1 pinch Black pepper, freshly ground
Method
- Preheat the oven to 180 °C, conventional heat, and line a baking tray with baking paper.
- Knead the Parmesan, almond flour, egg, walnuts, paprika powder and salt in a bowl into a smooth dough.
- Roll the dough out to about 3 mm thick between two sheets of baking paper, transfer it to the baking tray and cut it into about eight equal squares.
- Bake the discs for 10 to 12 minutes until golden brown and crispy, then let them cool on a wire rack.
- For the dip, stir together the cream cheese, cucumber cubes and chives and season with pepper and a little salt.
- Serve the discs with the herb cream cheese.