Crispy tender savory keto shortbread with chipotle and cheddar. These buttery cheese crisps are an easy appetizer or snack. This post is sponsored by Cabot Creamery.
Cheese cracker fans, you’re going to love this updated recipe for Keto Chipotle Cheese Crisps! Be forewarned that they are highly addictive.
You will likely find yourself doing what my husband I and I did – cruising into your kitchen every so often and grabbing one, or two, as you walk by.
They are easy to make too. And since it’s a slice-and-bake recipe, you can make a few at a time for snacking, or make the whole batch for a party-style appetizer.
The best sharp cheddar crisps
Cheddar and I are on very good terms. We’ve been friends for a long time, and it’s been there for me through many ups and downs over the years. But I think it may be when I discovered Cabot that we really took our relationship to the next level.
Yes, I really do have a strong bond with Cabot cheddar. Because to my palate, it’s the best tasting cheddar out there. And it’s not just my palate that thinks so. Cabot cheddar has won countless awards, both nationally and internationally.
Besides putting out some of the world’s best cheddar, Cabot is an exceptional company. It’s a co-op, which means that the dairy farmers own the company itself. It’s also B-Corp certified, with an emphasis on sustainability and positive community impact.
Now you can see why I love it so.
Updating Keto Chipotle Cheddar Crisps
This is actually an updated, and very much improved, version of an older recipe. I had long ago attempted a low carb version of some cheddar crisps I saw from Martha Stewart.
They were amazing in flavor, but the texture was far too crumbly and fragile to make them all that useful.
This time around, I tackled them slightly differently. I used my Keto Butter Pecan Cookies as the base, but without the sweetener or the pecans. Then I rolled them into logs and froze them for an hour or so.
Thus, they became an easy slice-and-bake cracker. The texture is divine! The sharp cheddar makes them both tender and crisp. And this way, you can make as few or as many as you want, as the moment dictates.
How to make Keto Chipotle Cheddar Crisps
This is a super simple recipe that results in a shortbread-like texture. Here are my best tips for getting it right:
- Use a food processor. This helps cut up the butter and the cheddar finely and creates a much more cohesive dough.
- Dice the butter while it’s cold. The butter needs to be in small pieces before being added to the processor, but it’s hard to cut small pieces from room temperature butter. So dice it right after it comes out of the fridge and then set aside to soften.
- Use white or orange cheddar. Most Cabot cheddar is white but they do sell one that is orange. If you want a more “cheez-it” color, use the orange cheddar instead.
- Adjust seasoning to taste. I really liked these with a good kick of chipotle powder but you can make them less spicy or leave it out altogether. If you don’t have chipotle powder, try using a teaspoon and a half of chili powder.
- Freeze the logs, but don’t freeze them too long. About an hour to two hours is long enough to make the logs firm enough to slice. Any more than that and they get very hard to cut.
- Bake for 5 minutes, then press down. These crackers don’t spread on their own so you need to give them a little encouragement. Take them out of the oven after 5 minutes, cover with parchment, and press them down with a flat bottomed glass.
- Sprinkle with a little sea salt. After baking, you can sprinkle them with just a touch more chipotle powder and some flaked sea salt. They look more inviting that way!
How to store keto cheddar crisps
The baked crackers are best stored in a covered container on your counter.
However, the dough logs can remain frozen for months on end. When you are ready to bake them, let them sit out for 30 minutes or so, to soften just enough so you can slice them.
More delicious keto cracker recipes
- Rosemary Parmesan Crackers
- Keto Graham Crackers
- Pepper Jack Cheese Crackers
- Toasted Sesame Crackers
- Sour Cream and Chive Crackers
- Ranch Seasoned Crackers
Keto Chipotle Cheese Crisps
Ingredients
- 1 ¾ cup almond flour
- 2 tablespoon coconut flour
- ¾ teaspoon chipotle powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon xanthan gum
- ½ cup butter cut into small pieces, room temperature
- 4 ounces sharp cheddar cheese shredded
Instructions
- Add the almond flour, coconut flour, chipotle powder, salt, garlic powder, and xanthan gum to the bowl of a food processor. Pulse to combine.
- Scatter the butter and the shredded cheese over top and process until the mixture forms a ball. Divide the dough in half and roll into logs about 1 ½ inches in diameter. Freeze the logs 1 to 2 hours, until firm but not rock solid.
- Preheat the oven to 325F and line two baking sheets with silicone mats. Use a sharp knife to slice the logs ⅓ inch thick. Place the slices on the prepared baking sheets.
- Bake 5 minutes, then remove from the oven and cover with parchment paper. Use a flat bottomed glass to press down and flatten each crisp to less than ¼ inch thick.
- Bake another 15 to 20 minutes, rotating the pans halfway through baking. Bake until golden brown and just firm to the touch. Remove and sprinkle lightly with additional chipotle powder and some sea salt, if desired.
- Let cool completely on the pans.
kita says
Ive really been into snacks lately and these cheese crisps look amazing. Not to mention you throw the words chipotle and smokey in there and I am all over it!
Alison @ Ingredients, Inc. says
These look fabulous!
Cookin' Canuck says
Fantastic! I would be happy to eat these straight or crumble them over a salad.
Lizzy says
I am always astonished (though I shouldn't be anymore), that your low carb versions turn out better than my conventional ones. These look fabulous and I bet the flavor is incredible! Nice job as always!
Lizzy says
I'm always astonished (though I shouldn't be anymore) how your low carb treats come out better than my conventional ones! These look fabulous…and the flavor must be outstanding. Great job as always…
MegSmith @ Cooking.In.College says
Toasty cheese…my favorite!
Dionne says
Are there any left?!?!
Tracey says
Those sound so good! Love the addition of the chipotle!
Becky says
These crisps look yummy and sound easy to make, with just a few ingredients! Have to try these.
Thanks for sharing! I love my computer, too, but I need a laptop!
Lindsey @ Gingerbread Bagels says
Oh my word do these look incredible! I would love to eat them all for you. 🙂
Torviewtoronto says
crispy snacks look delicious
Terra says
Love cheese, and chipotle, this is a perfect little treat! Would be fun as a appetizer with a protein maybe, YUM!
Glad your computer feels better, I understand how you feel. I am the same way with my wonderful smart phone, it is my precious, LOL!
Take care,
Terra
Marsha @ The Harried Cook says
Love your blog! I 'found' you on spcookiequeen's blog and I am so glad I did! You are doing an awesome job and I am now following you…
I look forward to reading your posts! 🙂
Beloved Green says
The chipotle sounds so good. These look like such a good snack!
Nami @ Just One Cookbook says
Congrats on top 9 for London Broil! And I love today's cheese crisps! It's win-win situation with the kids and adults' snack. Thanks for sharing. I love how you took pictures in orange, white, and green background. So cute!
Shannon says
I need to bring something to a wine, cheese and meat gathering tomorrow night and I'm seriously considering making these… they look amazing!
The Mom Chef says
I need to make snacks for tomorrow night and these just made it on the list.
Just so you know, I'd die without my computer. It's got EVERYTHING on it.
Magic of Spice says
Glad your computer is going to be OK 🙂 These crisps look and sound like such a great snack, love them 🙂
Megan says
Oh dear, I could eat approximately 74 of those right now!
A little bit of everything says
i see an addiction to these cheese crackers in my future.
glad to hear your laptop is coming hope safe sometime today, my old one said goodbye last month. I miss it so much.