📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This is a must to prevent sticking and ensure even baking.
2. In a medium-sized mixing bowl, combine 4 ounces of shredded cheddar cheese with 2 tablespoons of almond flour. Make sure the cheese is finely shredded for the best crispiness.
3. Add 1/4 teaspoon of ground cinnamon, a pinch of ground nutmeg, and a pinch of ground cloves to the cheese mixture. These spices are key to that classic carrot cake flavor.
4. Stir in 1 tablespoon of finely grated carrots. Really press the carrots with a paper towel before adding to the bowl to get the excess moisture out, or your crisps will be soggy.
5. Sweeten the mixture with 1 tablespoon of erythritol or your favorite keto-friendly sweetener. Adjust the amount to your preference. Some like it sweeter, some don't!
6. Mix all ingredients thoroughly until well combined. The mixture should resemble coarse crumbs.
7. Spoon small mounds of the cheese mixture onto the prepared baking sheet, spacing them about 2 inches apart. I like to use a small cookie scoop for uniform sizes.
8. Gently flatten each mound with the back of a spoon. Aim for a thickness of about 1/8 inch. Thinner crisps will be, well, crispier!
9. Bake for 8-10 minutes, or until the edges are golden brown and the cheese is melted and bubbly. Keep a close eye on them, as they can burn quickly.
10. Remove the baking sheet from the oven and let the crisps cool completely on the baking sheet. They will crisp up as they cool. Resist the urge to move them too soon!
11. Once cooled, carefully peel the crisps off the parchment paper and store them in an airtight container at room temperature. They'll stay crisp for several days—if they last that long!