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.
Toni says
My kids loved this snack! They cant stop eating!
Jan says
Carolyn, these are so good and I’m so sorry it took me this long to make them. I’m from NC and they taste very similar to Cheese Straws, a Southern delicacy, but in my opinion these are so much better and easier to make. Thank you again for a new wonderful cracker. I have been searching for something as delicious as this and the search is over. Thank you for all of your wonderful recipes and the time you put in to teaching us!
Jan
Jennifer says
I have been making these since 2016. They are definitely addictive! I recently wrote down all of the ingredients when I noticed how much you love updating your recipes. LOL
I don’t slice and bake. I just roll the dough into balls and flatten them with my hands. I like the addition of garlic powder!
Linda says
Good tip, Jennifer. I may try that. I like quick and easy.
Linda says
I’ve not had luck in the past with ANY roll out style of cracker so I’m excited to try this slicing method.
I have to compliment you on all your recipes. I trust ALL of your recipes. I’ve tried many Pinterest recipes and have had many that were way less than stellar but yours? Never a fail or one we didn’t like. When I hear about a friend going Keto or gluten free, I always recommend you.
So grateful and appreciative. Thanks.
Carolyn says
Thanks, Linda!
Andi says
I just made these, and the taste is really, really good, but mine fell apart into crumbs. We ended up eating the crumbs on top of vegetable soup which was quite tasty, but I would like to perfect these. They taste so good…they’d be a great snack if I can get them to hang together. Any suggestions. I followed the recipe exactly
Carolyn says
Try using a finer almond flour instead of almond meal. They are far more crumbly when you use almond meal.
Dee says
Would like to know all the gram values, fat etc. Please. I so want to try these.
Thank you.
Carolyn says
II don’t know for this recipe but you can enter all the ingredients into My Fitness Pal and find out.
Jules says
I few years back my Mom made some cracker that were so good that I have made them every holiday. They are called “Manchego Crackers” There are very very rich and you can’t eat just one. I will post the recipe below. Not sure if these are the crackers your Mother made, but it just came to my mine when I was reading your blog. I just found you on Pinterest, and we have a few things in common, so I ‘m signing up to follow you. Thanks for all the great recipes.
Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature
5 ounces Manchego cheese, coarsely grated (1 1/4 cups)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup (spooned and leveled) all-purpose flour
1 cup crisp rice cereal
Directions
Preheat oven to 350 degrees. In a large bowl, beat butter, cheese, salt, and cayenne with an electric mixer until combined. Gradually stir in flour until just incorporated. Add rice cereal; mix to combine.
Form rounded tablespoons of dough into disks, 1 1/2 inches across. Arrange on baking sheets, about 2 inches apart.
Bake until golden brown around the edges, 15 to 20 minutes. Transfer to a wire rack to cool completely. Serve.
Store in an airtight container up to 5 days, but I never have any left to store with my family.
Not sure where she got the recipe, but she watched every cooking show on TV for as long as I can remember. Enjoy
Barbara Petrini says
I made these yesterday and they are great!!!! I actually added a whole teaspoon of chipotle because my hubs and I looooooooooooove that stuff! He’d put it on his oatmeal if I let him. 🙂 One question tho? How do you store them?
Carolyn says
Room temperature in an airtight container.
The Texas Peach says
These look so tasty! I have a bit of a chipotle obsession myself, so I know I would enjoy these!
Fresh and Foodie says
These look so good. Perfect to satisfy the salty cravings I get nearly every afternoon. Nice job! Glad your computer's OK, too. 🙂
Aggie says
Never fun to be without your computer!! Its scary how attached we become to our technology 🙂
These cheese crisps seriously look awesome. And the fact that there is chipotle in the mix! These would be great to bring to a get together to snack on!
Karen says
I don't know if there's anything better than cheesy, crispy crackers, except maybe those with chipotle in them! I can imagine how wonderful these taste…my mouth is watering for cheesy goodness now, and it's still breakfast time!
Tiffany says
What a great snack! I would love this with a nice green salad too!
Squash Blossom Babies says
These look great!
sara @ CaffeIna says
Forget about store-bought chips or crackers. I need to make these cheese crisps! Forget Martha…they look wonderful. I am sure the taste was just perfect
Mimi says
These cracker look delicious! For some protein (and other nutrients), how about a chunk of California avocado on top?
Anonymous says
I wish you had a "print" button on these recipes. It would make life so much easier for me. This recipe sounds so wonderful that I really do need to make it! Thanks kiddo!
marla says
These cheddar crisps look fabulous!
chefandsteward.com says
These look great! Cannot find carbalose flower. Can I sub with other low carb flours?
chefandsteward.com says
These look great! Cannot find carbalose flower. Can I sub with other low carb flours?