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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
There is nothing like Cabot cheese. Crackers will be simple to make, will be nice to have, to snack on.
I love your recipes. I’m getting better at the savory items I’m making but I’m having issues with cakes, breads and such. I’ve tried so many and sorry to say they have been a disaster. I recently tried the blueberry scones and muffins. They came out awful. Really dense and just had a nasty taste. Any ideas on what I may be doing wrong.
Loved the chicken fritters! Im a widow so I do have to cut some recipes in half but they came out just fine:
Thanks for all you do!
What almond flour are you using? What sweetener? What brand of coconut flour?
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, the only down side is you better take a few copies of the recipe because Everyone will want it.
Hi Carolyn
Do I need to wait for the cheese to cool before adding the dry ingredients? Thanks! These look awesome ????
No, you definitely do not want it to cool or the cheese will firm up to much to mix in properly.
Thank you so much for sharing this amazing recipe! Will surely have this again! Highly recommended!
Yum!! Better than cheez-its! Love these delicious cheesy crackers! Perfect protein rich cheese cracker! I’m a little nutty… I like cheese crackers in my chicken soup. These are perfect for that! 🙂
These EASY keto cheese crackers are so delicious! We love serving these with dips!
Hi Carolyn
I have made your Keto Cheese Straws and love them. I was going to make these crackers and was wondering what the difference in texture is. I use the Cheese Straws as crackers. Just wondering before I make them.
Thanks for taking the time to make sense out of this post. lol
Debbie
The cheese straws are softer, more like a sandy shortbread texture. The crackers are crisp and a little sturdier.
Delicious! Can’t wait to try some of your other cracker recipes. I also want to thank you for giving the cheese measurement in ounces. It is difficult to measure grated cheese consistently in measuring cups. This really helps.
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.
Hi,
I would love to make these, but don’t have a microwave. How do you suggest melting the cheese?
In a pot over low heat, watching very carefully and stirring frequently.
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!
Oh no!!!! I grabbed the coconut flour instead of my almond flour!!! Is there something I can do to salvage this??!! I added an extra egg and some water but the “dough” is so crumbly it won’t roll out! Help!!!
How much did you put in? If you put in a full 1 1/2 cups, you’re going to need more like 6 eggs to rescue it. And more cheese if you have it… I would double or triple the cheese.
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?
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…
Hi, I live in Australia & can’t get Pepper Jack cheese here. What can type of cheese can I substitute?
Thanks
The great part is, any cheddar cheese should work.
Why did I wait so long to make these?! These are great. Thanks so much for sharing!