I recently heard a statistic that 30% of adult Americans try to avoid gluten. If you don't eat gluten you know it is somewhat difficult to find satisfying crispy crackers that won't spike your blood sugar with crap load of starch!

These crackers fit into the following diet plans (if not more): keto, lacto-paleo, low carb, no carb, LCHF, and Mediterranean.

If you have a brick of cheese in your refrigerator, a muffin tin, a knife, and an oven, you are on your way to a delightfully crispy cracker alternative. This is the easiest recipe you'll ever make!

Step 1: Cut Cheese Slices for Crackers

Preheat oven to 350° F -or- 177° C.

There are a few options for cheese. You can use a brick of cheese, pre-cut cheese slices, or shredded cheese. Use your favorite kind of cheese — any flavor/variety will work.

If you are using a brick, cut thin slices (about 1/8 of an inch thick) with a sharp knife. Cut the slices into sizes that will fit well in your muffin tin. In my case a square.

If you are using pre-sliced cheese, just cut into appropriate/desired size.

If you are using pre-shredded cheese no cheese prepping is necessary!

Step 2: Bake the Cheese Crackers and Enjoy!

Place cheese slices in each muffin cup of an ungreased mini muffin tin. If you are using shredded cheese make a small mound in each muffin cup. If you don't have a muffin tin you can use a sheet pan and make small mounds of cheese or arrange slices right on the pan. Although shapes won't be as uniform, they will still be delicious!

Place in a preheated oven and bake for 8-10 minutes.

Remove from oven and allow the cheese to cool entirely. Pop the crackers out by pressing on one edge of the baked cheese and enjoy. These are great served with soup, eaten plain as a snack, or topped with your favorite traditional cracker toppers.

**If you want to jazz up your crackers, add chili flakes or thinly sliced hot peppers before baking.