Make these 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
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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!!!!
So glad you like them!
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.
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!
Glad you liked them!
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!!!
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!
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!
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
Yes, yes you do! 🙂
DEE-LISH! Thanks for posting!
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!
So glad you liked them!
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
So glad they worked out!
Great recipe I just made a batch and they are yummy. thanks
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!
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.