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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: : -

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.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.
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.
Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.

18 crackers

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