Chef Big DElevated keto-friendly 'crackers' featuring crispy parmesan frico infused with hickory smoke and topped with a decadent dollop of herbed goat cheese.
Preheat your smoker or oven to 375°F (190°C). If using a smoker, use a light wood like cherry or apple.
In a small bowl, whisk together the grated parmesan and almond flour. The flour helps stabilize the lattice structure of the frico.
On a parchment-lined baking sheet, create small mounds of the cheese mixture (about 1 tablespoon each), spacing them 2 inches apart. Flatten slightly.
Bake or smoke for 6-8 minutes until the edges are golden brown and the centers are bubbling.
Watch them closely; the line between golden perfection and bitter carbon is thin.
While the frico cools and hardens, whip the goat cheese with minced chives, lemon zest, and cracked black pepper until smooth.
Once the parmesan crisps are fully set and crunchy, pipe or spoon a small amount of the herbed goat cheese onto each disc. Serve immediately while the texture is peak.
The key to this snack is the Maillard reaction on the cheese and the atmospheric infusion of wood smoke. Use a cold-smoke generator if you want to keep the fat from rendering too quickly, or just go low and slow at 180°F. The almond flour provides a keto-friendly crunch without the glycemic spike of traditional crackers.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.