Keto Crackers


5 from 2232 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

These keto crackers are made with just 2 ingredients: almond flour and cheese. Baked to crispy and crunchy perfection, these make the best savory snack.

Love savory keto snacks? Try my keto tortilla chips, chicharrones, and parmesan crisps.

keto crackers

These low carb crackers were adapted from my keto tortilla chips. By flattening out the dough to become a little bit thinner and switching out the cheese used, I was able to create my own keto version of wheat thins. Actually, a keto version of cheeze-its!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make low carb crackers
  4. Arman’s recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More keto snacks to try
  8. Keto Crackers (2 ingredients!) (Recipe Card)

Why I love this recipe

  • Perfect cracker texture and flavor. Crispy, crunchy, salty, and cheesy.
  • Quick and easy. No chill time or excessive prep is needed, nor any fancy kitchen gadgets. These bake in just 12 minutes.
  • Customizable. For a more plain cracker, you can easily skip the cheese. You can also add spices and seasonings of choice.
low carb crackers

Ingredients needed

  • Almond flour. You want to use blanched almond flour, and not almond meal. The latter will make the crackers heavy and dense and risk falling apart once baked. 
  • Shredded cheese. I used cheddar cheese, as it gives the crackers extra crispiness and holds together the best. You can also use mozzarella cheese. 
  • Salt and pepper. To taste. Avoid adding salt until after the crackers are made, as the cheese is already quite flavorful and salty. 
  • Water. Optional, but only add it if the dough needs extra binding. 

How to make low carb crackers

Step 1- Make the dough. Add almond flour and shredded cheese to a food processor or high-speed blender and blend well until a dough appears. If the dough is too crumbly, add a little water.

Step 2- Roll out. Place the dough onto a piece of parchment paper, and place another piece of parchment paper on top. Roll it out until flat and thin. Using a pizza cutter, cut the dough into squares.

Step 3- Bake. Place the crackers onto a lined baking sheet and bake for 10 minutes before flipping and cooking for a further 5 minutes. Remove from the oven and cool completely.

keto dough

Arman’s recipe tips and variations

  • The thinner you roll the dough out, the crispier the crackers will be.
  • Use a pizza cutter to cut up the dough into crackers. It will be infinitely easier to slice more evenly.
  • Do not overbake the crackers, as they continue to crisp up as they are cooling down. Once they have turned golden brown around the edges, remove them.
  • Feel free to add some spices to the dough to give it extra flavor. Oregano, basil, and smoked paprika are all fantastic additions. 

Storage instructions

To store- Store crackers at room temperature in an airtight container. They will remain fresh for at least 3 days. You can refrigerate them to keep them longer.

To freeze- Place crackers in a ziplock bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven once thawed out.

keto crackers recipe

Frequently asked questions

Can I make crackers in the air fryer?

If you own an air fryer, you can save time by baking them there instead. Simply prepare the crackers as directed and place them on a single layer in the air fryer basket. ‘Fry’ at 200C/400F for 7-8 minutes, flipping halfway through. 

Can I make crackers without cheese?

If you’d like to make plain keto crackers, replace the cheese with 1 large egg and 1 tablespoon of melted coconut oil. 

My crackers have become slightly soft. What can I do?

If your cooled crackers have become slightly soft, you can quickly remedy it. Simply place the crackers in a preheated oven and bake for 5 minutes until crispy again. 

More keto snacks to try

keto cheese crackers

Keto Crackers (2 ingredients!)

5 from 2232 votes
Keto crackers are a low carb and grain free way to enjoy crispy and crunchy crackers! 2 main ingredients and ready in just 10 minutes!
Servings: 8 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes


  • 1 cup almond flour
  • 1 cup shredded cheese cheddar cheese * See notes
  • 1/4 teaspoon salt
  • 1-2 tablespoon water ** See notes


  • Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
  • In a high speed blender or food processor, add your almond flour, shredded cheese, and salt, and blend well, until a dough remains. If the dough is too crumbly, add a tablespoon or two of water.
  • Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until around 1/4 inch in thickness. Using a pizza cutter, slice up squares to form crackers.
  • Transfer the crackers onto the lined sheet. Bake for 12 minutes, flipping halfway through. Remove from the oven and allow to cool completely.


* For cheese-less crackers, replace the cheese with 1 egg and 1 tablespoon of melted coconut oil. 
** Only needed if  dough isn’t forming easily.
TO STORE: Store crackers at room temperature, in a sealed container. They will remain fresh for at least 3 days. You can refrigerate them to keep them longer.
TO FREEZE: Place crackers in a ziplock bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven once thawed out.
TO CRISP UP: If crackers are refrigerated or frozen, it’s best for you to reheat then in the oven or toaster oven to crisp up again.


Serving: 1servingCalories: 121kcalCarbohydrates: 3gProtein: 6gFat: 10gSodium: 161mgPotassium: 11mgFiber: 2gVitamin A: 95IUCalcium: 100mgIron: 1mgNET CARBS: 1g
Course: Snack
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 2232 votes (2,125 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Love this recipe! I’ve made the hard part easy by keeping the sheet of dough intact and scoring it into squares using a pizza cutter. Then I bake for 10 minutes as the recipe says, remove from the oven, cover the whole thing with another sheet of parchment and flip the whole thing. Peel off the original parchment and let bake for the additional minutes. When slightly cooled, the crackers break apart on the perforations. No need to flip each cracker individually!

  2. 5 stars
    So delicious, I used a habanero cheddar!! I cannot wait to try with other flavors of cheese. Thanks for posting this recipe ☺️

  3. 5 stars
    I believe this is a wonderful receipe. I’m 75 and doing keto. Kudo,s to you, Armand.
    Thank you

  4. 5 stars
    Very easy and quick! I didn’t have cheddar so I used Mozzarella and added 1 Tbsp everything bagel. Came out perfect!

See More Comments