Easy cheese crackers with the spicy kick of pepper jack cheese. These keto crackers are easy to make and perfect for all your game day celebrations. This post is sponsored by Cabot Creamery Cooperative.
Is there anything better than snaking on a bowl of salty, crisp cheese crackers while watching the big game?
No really, I ask that in all seriousness. Is there anything better? I think not. Although you can definitely take those crackers up a notch by using really good quality cheese. And maybe giving it a spicy kick by using really good quality Pepper Jack, like the one from Cabot Creamery.
It’s no secret that have a long standing love of Cabot cheese, because I think it’s some of the best cheddar in the world. And I am not shy about telling people that. I even had a long talk with a cashier at Trader Joe’s about it, when I discovered that it was sold there.
He may have thought I was a little obsessive about my cheese. He would be right.
I don’t just love Cabot Creamery for their cheese, though. I love them for their business model. Did you know that they are a cooperative of over 1000 family farms in New England and New York and that 100% of the profits go back to the farmers? And 2019 marks 100 years of this cooperative. Happy Birthday, Cabot!
They also happen to be a certified B Corp, which means that they are held to a higher standard of social and environmental responsibility and transparency. I’ve been fortunate to work with them in the past and I admire the company and the employees so very much.
But none of that would matter much if they didn’t produce very good cheese. And they do produce very good cheese. Award winning cheddar of different varieties, and some non-Cheddar cheeses too.
I recently fell hard and fast for their Pepper Jack. Creamy smooth Monterey Jack with a peppery bite, this stuff is so good. And amazingly, happens to be lactose free, just as all of their Cheddar. Good news for people with lactose intolerance.
And while it’s really great on crackers, it turns out that it’s really great IN crackers too. These are some of the best keto crackers I’ve ever made.
How To Make Keto Cheese Crackers
Really, these cheese crackers are made with a modified fathead dough so they are easy to whip up. You can have them ready for all of your game day celebrations, perfect for dipping or just eating on their own.
But in this case, instead of mozzarella, you use Pepper Jack. Because it’s such a smooth cheese, it melts beautifully and makes perfect cheese crackers.
I usually melt the cheese in a microwave safe bowl in the microwave, in short bursts on high. But you can also melt the cheese on the stovetop in a pot. Just be sure to keep the heat very, very low and stir constantly.
Once the cheese is melted, you stir in almond flour, some additional seasonings, and an egg.
I highly recommend using a really flexible rubber spatula for stirring the dough together. I’ve made quite a bit of keto fathead dough and one of the best ways to get it to hold together is to really knead it hard against the sides of the bowl with a rubber spatula.
Then turn the dough out onto a work surface. If your dough is sticky at all, this is where you can work in more almond flour. It shouldn’t be tacky and you should be able to roll it out easily, but different almond flours vary considerably.
Roll it out quite thinly, no more than ⅛ inch thick, so it will crisp up properly. Then cut into small crackers. I use a pizza wheel and to be frank, I am terrible at getting nice straight lines. But once they are baked and broken apart, no one can tell!
You have to keep baking them in a low temp oven until they are crisp. How long this takes can depend on how thinly you rolled the dough.
As they are baking, the edge pieces can brown more quickly than the center. That’s okay, just break them off and set them aside to cool, and keep letting the rest bake.
When they’re done, you will have some of the tastiest cheese crackers you’ve ever tried. Great to eat on their own, for dipping, or even topping with more cheese.
Happy snacking!
Keto Cheese Crackers with Pepper Jack
Ingredients
- 6 ounces Cabot Pepper Jack cheese grated
- 1 ½ cups finely ground blanched almond flour (150g) plus more for dusting
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 large egg
- 1 tablespoon butter melted
- Coarse salt for sprinkling
Instructions
- Preheat the oven to 300F and line a work surface with a silicone baking mat. Sprinkle the mat with almond flour
- In a large microwave-safe bowl, melt the cheese on high in 30 second increments until well melted and can be stirred together to a smooth consistency.
- Add the almond flour, salt, garlic powder, red pepper flakes and the egg and stir to combine. Work in well together with a rubber spatula, kneading the dough up against the sides of the bowl (if your dough is really sticky still, work in another few tablespoons of almond flour – it should be very pliant but not tacky)
- Turn the dough out onto the prepared work surface and top with a piece of parchment or waxed paper. Roll out as thinly as you can, no more than about ⅛ inches thick.
- Cut the crackers into the desired shape and size using a pizza wheel or a sharp knife. I made mine about 1 inch across.
- To make little circles in the middle, take a straw and poke a hole (then blow out the material that’s stuck in the straw from the other end). You can also simply take a fork and prick the crackers a few times.
- Brush the dough with the melted butter and sprinkle with the coarse salt, pressing lightly to adhere.
- Transfer the silicone mat to a large baking sheet. Bake 20 to 30 minutes, until golden brown and the edges are beginning to crisp up, then turn off the oven and let the crackers remain inside. If the edge pieces are browning too fast, simply remove them and let the remaining crackers sit in the warm oven until firm to the touch. They will continue to crisp up as they cool.
Notes
Linda says
Love this recipe. I’ve also made this with swiss and cheddar cheeses. Also I leave them in the oven for 3-4 hours after baking so they will crisp up. It’s really humid here in Florida even with air conditioning.
Karen Viva-Haynes says
Hi,
I would love to make these, but don’t have a microwave. How do you suggest melting the cheese?
Carolyn says
In a pot over low heat, watching very carefully and stirring frequently.
Dee Dee says
I have been dying for some crackers. You had me at”Tastes like a cheese itcracker” I had some pepper jack in the fridge, so I thought I would try the recipe. I can’t remember what a cheese it tastes like, so I really no expectations. Good spicy little cracker. I made a couple of mistakes. Next time I will roll the dough out even thinner and turn my oven up about 15 degrees more and cook for the maximum amount of time. First attempt, they came out a bit soft. I put them back in the oven the next morning for 15 minutes at 315 degrees. Crisped them right up. Been nibbling on them all day! Great snack!
Trudy says
I love these so much and they are so easy to make. Today I doubled the recipe and used 1/2 sharp Tillamook cheddar and 1/2 Costco ‘Mexican blend’. Added bacon bits and extra chili flakes. AMAZOIDS! Guess who’s having crackers & cheese for dinner?
Allison says
Delicious and easy! I didn’t have pepper jack cheese so I substituted Cabot shredded mac-n-cheese blend and used parm reggiano with the butter on top instead of salt. So close to a real cheezit!! Maybe better…
Anne says
Hi, I live in Australia & can’t get Pepper Jack cheese here. What can type of cheese can I substitute?
Thanks
Carolyn says
The great part is, any cheddar cheese should work.
Carey says
Why did I wait so long to make these?! These are great. Thanks so much for sharing!
Sarah Thebeau says
I read this recipe tonight and I just HAD TO MAKE THEM. Spot on girl. I’m dreaming of my next day of discovery in your cookbooks. Keto excitement. What a load of fun!!!!
Carolyn says
So glad you like them!
Renee says
Great recipe! They really do taste like Cheez-Its but better because there’s no questionable ingredients. I will definitely make again. Keep in mind, you almost cannot roll these too thin. I thought I had until they baked. Turns out I still had them too thick and they didn’t crisp so I tossed them in the food dehydrator for a while and that finished them off.
Nancy says
I cannot believe I waited so long to make these!! So easy and so very good!! I have missed eating crackers!! These will be a regular!
Carolyn says
Glad you liked them!
Jennifer says
These are very good, but my favorite cracker recipe is one you created way back in 2011: Chipotle Cheese Crisps. I have been making them for the past 3 years. I don’t refrigerate my dough so it’s just as quick as these.
Thank you!!!
Gale Dacalio says
Thanks, I just made a double batch with the Cabot cheese. I accidentally did a wrong step in the instructions. I grated the cheese in the food processor. ( I didn’t melt it). I just threw in the other ingredients and I rolled them out on silicone mat and cut with a dull knife. I just poked with a fork for the holes. I baked them on the same mat. I cut it again right after baking and put them back in the oven to cool more. They are awesome. Cheese crackers were my favorite pre keto cracker. Now I can have the again. Woot Woot. I will be making these again with my sortcuts, LOL!I have made many of your recipes and they are all great. I also have 3 of your books and h holiday cookie E book. Thanks for everything you do!
Jane says
These were AMAZING!! I omitted the salt both in and on the cracker, and sprinted it with the seasoning mixture from Trader Joe’s called Everything But The Bagel. SO GOOD!
Brian Crowell says
You can try using my coconut flour bagel recipe with this cheese. I’d only do a half batch.
hi carolyn im allergic to almonds i went and checked your bagel recipe but iknow you said cut it in half but do you need all that chesse 6oz of mozerlla and the 6oz of pepper jack or would you just use the 6oz of pepper jack
Carolyn says
Yes, yes you do! 🙂
Greg says
DEE-LISH! Thanks for posting!
Kathleen Pancoast says
Just made these and they are seriously delish! I couldn’t stop eating them as I was breaking them apart! The butter brushed on top makes them so buttery. I don’t like things real spicy so I used Colby Jack cheese, but I did use the 1/4 tsp of red pepper. Just enough to notice the heat but nor overpowering. Yum! thanks!
Carolyn says
So glad you liked them!
Kelly Reichelt says
I made these today. I cut them to small however, they were delicious. Thank you for the recipe. Will be making these often. All your recipes are great. Thanks again
Carolyn says
So glad they worked out!
Jacquie Kehoe says
Great recipe I just made a batch and they are yummy. thanks
Jana says
Another winner, Carloyn! Wow- easy and delish! I skipped the red pepper flakes (cause I don’t like spicy) and they came out perfectly!
Thanks so much for all you do! Keep up the good work— WE APPRECIATE YOU!