I totally had to make a keto barbecue shapes cracker in honour of a childhood favourite by Arnotts.
I think most of us grew up eating Arnotts Barbecue Shapes, by the boxful. I remember eating my fair share any way. So why not try and recreate a tasty keto cracker recipe that brings back those memories.
These crackers, taste pretty damn yum, with an almost cheddar flavoured cracker with seasonings very close to the original.
Boy do I remember the fights with my brothers over a box of Barbecue Shapes back when we were kids. Well at least now I don’t have to share if I don’t want lol.
Keto Barbecue Shapes Ingredients
These are pretty simple to make with mostly everyday keto ingredients
- Parmesan and mozzarella – yes this is not a dairy free keto recipe. Haha! Big on the cheesy flavour in this one.
- Almond meal – to be honest I have not tried any substitutes in this recipe to make them a nut free keto cracker but I am sure they would work well with pepita meal.
- Sour cream – this could be substituted with cream cheese as well.
- Seasonings – apart from many you will find in your pantry I also use tomato powder in this keto cracker recipe. Tomato powder is available from iHerb or Herbies.
HOW TO MAKE TOMATO POWDER
Tomato powder can easily be made by slicing tomatoes and dehydrating until crispy. Then just blitz in a food processor.
It is a great recipe for using up excess tomatoes.
For all the Thermomix® owners this is just as easy as a quick 10 seconds/speed 10.
Store the tomato powder in an airtight container and use it for flavour in soups, stews, casseroles or over breads and pizzas.
Baking Tips for Barbecue Shapes
I am going to be honest here and say the baking time is a very loose guide. Don’t take these crackers out until they are fully crisp. Sometime this means taking them out in small batches. The secret is to roll your base very thin. Due to moisture retaining of the cheese sometimes this takes a lot longer in the oven.
Also when rolling out make sure you do this between some baking sheets so it does not stick to the rolling pin. The dough should stick together if it is too dry add a little more sour cream BUT firstly if you can squeeze it into a ball and it holds together then it is the right consistency. Sometime I find you need to trust the low carb recipe to work. My first test in all my recipes is to squeeze it together tightly. If it binds then I know it will work.
If you love all Aussie old time favourites then why don’t you check out my delicious Aussie Icons eBook that is packed with many more of my favourites growing up all made keto.
You can read the index or buy it here>>
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- 30 g parmesan chopped
- 85 g mozzarella grated
- 200 g almond meal
- 75 g sour cream
- 1/2 tsp pink Himalayan salt
- 1 tsp sumac
- 1 tsp smoked paprika
- 2 tsp tomato powder
- 1 tsp mixed Italian herbs
- 1/2 tsp garlic powder
- 1/2 tsp onion granules
- 2 tsp parmesan finely grated
- Preheat oven to 140℃
- Place parmesan and mozzarella into thermo-mixer or food processor
- Blitz 10 seconds / speed 10 until finely grated
- Add almond meal, and sour cream
- Mix 20 seconds / speed 6
- Roll out between 2 sheets of baking paper with rolling pin until about 2-3mm thick
- Slice into diamond shapes, snip off the tips to make the classic "Barbecue Shapes" shape. Or use any cookie cutter and place on prepared baking tray.
- Sprinkle with seasoning
- Bake 15 minutes or until golden and crisp. This can take longer at times to fully dry out the cracker, just keep them going until they are crisp.
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