Make easy Keto Cheese Crackers with only 5 ingredients! Crispy, salty, and deliciously cheesy, they taste like your favorite snack crackers but with a fraction of the carbs.
My kids swear that these Keto Cheese Crackers taste just like Cheez-Its. I wish I could confirm this myself, but it’s been about a billion years since I had anything resembling a Cheez-It.
What I can tell you is that these crispy, salty crackers are seriously hard to resist. They have everything you want in a savory keto snack, satisfying that primal urge for crunch. But with only 2g net carbs per serving.
I made a batch recently and they were gone far too quickly! Everyone kept grabbing a handful as they walked through the kitchen. Guess I will just have to make a double batch next time!
You’ve got to try this recipe
If you love crunchy snacks, these keto cheese crackers have your name written all over them. In teeny tiny little letters, can’t you see it?
This recipe is a modified version of fathead dough, which is useful for all sorts of recipes. I’ve made keto pizza dough, keto bagels, and even cinnamon rolls with fathead dough variations.
The dough is very easy to prepare and and bakes into deliciously crisp crackers. And you can make different flavors as well. I love to use pepper jack and some red pepper flakes for a spicy little kick.
But you could also do regular cheddar cheese or Monterey Jack. Or even mozzarella with a sprinkle of Italian seasoning. The variations are endless!
See what readers say!
“Love love love these crackers! i make them all the time , Im a little lazy so I use a fork and prick the crackers. we leave them sitting on the counter and they seem to get better evert day. Great cracker to take to a party because you can make it a few days before.” — Sharon
“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…” — Allison
“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!!!!” — Sarah
Ingredients you need
- Cheese: I really love using the Pepper Jack from Cabot Creamery but cheddar, Colby, or Monterey Jack works well too. Even mozzarella works nicely!
- Almond flour: I recommend a good fine almond flour like Bob’s Red Mill for the best texture.
- Eggs: You need egg to help bind the dough properly.
- Butter: Brush the tops of the crackers to make them extra buttery, and to help the salt stick.
- Seasoning: Garlic powder, salt, red pepper flakes (optional)
Step by Step Directions
1. Melt the cheese: 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.
2. Add the dry ingredients: 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.
3. Roll out: Turn the dough out onto a large silicone baking mat dusted with almond flour. Top with a piece of parchment or waxed paper. Roll out as thinly as you can, no more than about 1/8 inches thick.
4. Cut into crackers: Cut the crackers into the desired shape and size using a pizza wheel or a sharp knife. To make little circles in the middle, take a straw and poke a hole in the center. You can also simply take a fork and prick the crackers a few times.
5. Brush with butter: Brush the dough with the melted butter and sprinkle with the coarse salt, pressing lightly to adhere.
6. Bake: 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.
Expert Tips
These keto cheese crackers are easy to make, but I have a few extra tips for you to ensure your success.
I usually melt the cheese in a glass 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 until the cheese is easily stirred together.
If the dough is sticky at all, it means it doesn’t have enough almond flour. Work in more flour one tablespoon at a time. The dough should be very pliable and roll out easily but it shouldn’t be tacky to the touch.
As they bake, the edge pieces often 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 and crisp up.
Frequently Asked Questions
Conventional crackers are made with wheat and are quite high in carbs so they should be avoided. These keto cheese crackers, however, are very low carb and you can eat them without worry. There are also a few good brands of keto crackers on the market now, and my favorite is RealPhat Foods.
Crackers made with almond flour have fewer carbs, more protein, and more healthy fats than conventional crackers. They are also gluten-free and grain-free. So if you follow a keto or paleo diet, almond flour crackers are a healthy choice for snacking.
I have used coconut flour fathead dough to make similar crackers but it’s harder to get them to stay crisp. If you want to try it, use 1/3 cup coconut flour in place of the almond flour.
Keto Cheese Crackers Recipe
Equipment
Ingredients
- 6 ounces (170.1 g) shredded cheese, Cheddar or Pepper Jack
- 1 ½ cups (160 g) almond flour, plus more for dusting
- ½ tsp (0.5 tsp) salt
- ½ tsp (0.5 tsp) garlic powder
- ¼ tsp (0.25 tsp) red pepper flakes, (optional)
- 1 large egg
- 1 tbsp butter, melted
- Coarse salt for sprinkling
Instructions
- Preheat the oven to 300ºF and line a work surface with a large silicone baking mat. Dust the mat lightly 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 the dough is really sticky, work in another few tablespoons of almond flour.
- 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 1/8 inches thick.
- Cut the crackers into the desired shape and size using a pizza wheel or a sharp knife. For snack size crackers, make them about 1 inches across. To make little circles in the middle, take a straw and poke a hole in the center of each cracker. 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 until crisp. Keep a close eye on them!
Video
Notes
Nutrition
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Has anyone tried to make the dough in a food processor, just using a few short pulses, until it comes together? I’ve had shoulder surgery and don’t have much arm strength.
I really love the cheese it brand crackers. Could this be adapted for those?
Yes, these taste a lot like cheez-its.
Just made these. Very good. Now I can have my own crackers when I need a cracker.
Just made these. Forgot the egg and neglected to use the melted butter but they still came out delicious! I did add a little smoked paprika for color mostly. These are definitely a keeper!
So glad they still worked.
You can poke the holes with a chopstick.
guuuuuurl!!! You consistently blow me away!! These are so good!!! I’m snacking on them right now. I brought them into work today and my non-keto coworkers love them too! These will be a new staple in our household now! Thank you!!
So happy to hear it!
I could snack on these all day, everyday! So crisp and delicious!
These were fantastic, thanks so much for the recipe!
Can’t wait to make these again for our Super Bowl party! So good!
YUM! What a great crunchy keto snack!
Oh yum, going to have to make another batch, they were so good.
Oh, I forgot…..your raspberry jam recipe spread on top of whipped cream cheese would be a great scooping spread for your spicy crackers. Or, add jalapeños chopped fine, to your jam. YUM!
Delicious!
Maria, you are my FAVE lo carb/Keto guru! I’ve made so many of your recipes. Yours are truly THE TASTIEST and THE EASIEST! What a great combination! I have your Dinners, Desserts, and Everyday cookbooks! We all appreciate you so much. Love your honesty, humility and humor too. Thanks much!
Hi there. I am so glad but my name is not Maria. 🙂 I’m Carolyn.
I’m so sorry! Big typo! We know your name very well in this household! ❤️
Alternative to almond flour, I’m allergic! But coconut, hazelnut or sesame seed ideas? Thank you, love your recipes have two of your books!
You can try using my coconut flour bagel recipe with this cheese. I’d only do a half batch.
I just made these fantastic little critters … I substituted 1/2 a cup of flax meal for 1/2 a cup of the almond flour and they came out perfect … not sure how they would come out using 100% flax meal.
Did I miss it? I don’t see the macros for total and net carbs. 🙂 I know it really depends on how thick and big but since you did calories I assume you could do other macros. Thanks again for another awesome option for us.
It’s all at the bottom of the recipe. I don’t calculate net, I am assuming my readers are smart enough to do that themselves. But the total carbs and fiber are all right there…
OH my Goodness! I just made these and they taste amazing! They are so much better than those popular and expensive parmesan and cheddar crackers sold.
So glad to hear it!
Is there anything better? Hm…yes: Snacking on a plate of freshly fried wings while watching the big game. Or even better yet, having one’s favorite team actually get to the big game. ???? But I see your point. I’ve made Fathead crackers before, and they are delightfully crunchy. Pepper jack is a great idea.
Okay snacking in general while watching the big game 😉
Omg keto crack!
Made a cheese dip (cream cheese, sour cream, grated marble cheese, dash of worchestershire, dash of Tabasco, chives and crushed red pepper flakes). I’ve died and gone to heaven!
6 oz of cheese is about 3/4C? I don’t have a kitchen scale (been meaning to get one!)…
No, it’s more like 1 1/2 cups when freshly grated. Rule of thumb is 8 ounces usually comes out to 2 cups.
Is there anything you don’t know Carolyn? I’ve struggled with the whole oz of cheese vs cups for a long time. This rule of thumb is SO helpful. 🙂
There’s LOTS I don’t know. 😉 But when I learn something about baking and cooking, I love to share it. If you ever buy pre-shredded cheese, an 8 ounce bag usually says “About 2 cups” on it. The issue is that shredding it yourself, cups can be deceiving since it’s less packed. So weight is always more useful if you can do it by that.
How long do you think these will stay fresh in a Ziploc bag or an airtight container? Anxious to try this recipe and I also love Cabot cheese!
They do tend to “decrisp” if they are in a container for a few days but it’s easily solved by re-warming them at a low temp.
I love this recipe. I store them in a tin with parchment paper between layers. To keep crisp put a piece of parchment or wax on top all layers then a small piece of paper towel. The towel absorbs the moisture & stays fresh.
Great tips, thank you!
Great recipe! Thank you for all you do. I’m wondering if any flavor cheese will work. Could I use cheddar.
Yes, cheddar should work too. It doesn’t always melt as easily as pepper jack but it should work as I’ve made fathead dinner rolls with cheddar.