Hello, hungry individuals! Looking for a low-cost appetizer to serve at your holiday party that is both delectable and savory? one that even non-keto individuals will adore? The goal was achieved.
You only need to use these cheese straws for keto. They will disappear more quickly than pizza in a college dorm room since they are both tender and crisp at the same time. A little bit addictive, I promise, with all that cheesy, salty flavor. They pair well with a drink or a glass of wine. I simply know that; don’t ask me how.
THE BEST CHEESE STRAWS CAN BE MADE WITH REALLY GOOD SHARP CHEDDAR.
I’ve always loved Cabot cheese and genuinely believe it to be the best cheddar in the world. Even while it’s less common than it was back in New England, I still bring it up whenever the topic is discussed.
And with me, it’s remarkable how often we talk about cheese. I’m known for waxing lyrical about all the virtues of fine cheddar. I introduced Cabot to a lot of Portlanders, and I even gave some to my cheese-loving CrossFit coach. He was awestruck!
The name of the cooperative is Cabot Creamery. They actually are a cooperative, and all of their profits go to the more than 1000 family farmers.
This organically aged cheddar is incredibly tasty and the ideal component for these low-carb cheese straws.
KETO CHEESE STRAWS METHOD
I have previously tried making keto cheese straws. When Cabot and I decided to collaborate on a holiday recipe post, I knew I wanted to give them another shot because I had an unsuccessful attempt a few years prior. They truly are a traditional holiday hors d’oeuvre.
Making the straws was very easy after I finally got the recipe right, which took me a few tries. The key is to create dough that is soft enough to pass through a piping bag or cookie press but somewhat sturdy enough to prevent spreading or losing its shape in the oven.
SO HERE ARE A FEW TIPS TO HELP YOU HAVE A SUCCESSFUL KETO CHEESE STRAW EXPERIENCE:
Ingredients must be at room temperature for softer dough. Cold ingredients will cause the dough to stiffen excessively, making it more difficult to push through the decorative tip.
However, you should actually shred the cheese and cut the butter into cubes when they are cold so that they are solid enough to cut with ease. When you initially remove them from the refrigerator, carry out this process, then let them to sit for about an hour.
Make sure to blend your components in a quality food processor. This aids in thoroughly combining them and further breaks up the cheese for a dough that is more cohesive.
Keto Cheese Straws
- 1 ¾ cup almond flour
- 2 tablespoon coconut flour
- ¾ teaspoon salt
- ½ teaspoon xanthan gum
- ½ teaspoon garlic powder
- ¼ to ½ teaspoon cayenne optional, adds a nice kick
- ½ cup butter cut into pieces and softened
- 4 ounces sharp Cheddar grated, room temperature
- 1 egg yolk room temperature
- Set the oven at 300 degrees F. Line two baking sheets with parchment paper..
- Put the salt, xanthan gum, cayenne, garlic powder, almond flour, and coconut flour in the food processor's bowl. For a couple quick pulses to mix.
- Add the egg yolk after scattering the bits of butter and cheese over the dry ingredients. Pulse until everything is thoroughly incorporated and the dough starts to form a ball.
- The dough should be transferred to a piping bag with an open star tip, and then piped into 3 inch lines. They don't actually spread, so they might be pretty close together. (You could also use a cookie press to press creative shapes out of the dough.)
Keto Cheese Straws Serving Size (4 straws)
Fat calories 167% of daily value*