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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.
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
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.
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.
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.
Frequently asked questions
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.
If you’d like to make plain keto crackers, replace the cheese with 1 large egg and 1 tablespoon of melted coconut oil.
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 Crackers (2 ingredients!)
Ingredients
- 1 cup almond flour
- 1 cup shredded cheese cheddar cheese * See notes
- 1/4 teaspoon salt
- 1-2 tablespoon water ** See notes
Instructions
- 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.
I’ve made this recipe many, many times. Always a hit at gatherings. I sometimes add a few shakes of garlic powder and sprinkle with sesame seeds just before baking. Either way, people will ask for the recipe.
Has anybody tried these with blue cheese? I want to adapt a recipe that adds worcestershire sauce, black pepper and garlic powder. Can’t wait to try it out.
The only humorous part about the recipe was the part about storing leftovers because it would be hard to not eat these within a few days. I think a quarter inch is pretty thick but it’s an option. I added extra seasonings and a little Parmesan with the cheddar and it was amazing. Thank you.
In regards to the nutritional value, Is one serving one cracker?
No. To figure out your calories per serving based on your size of serving just think about the whole recipe as a half a cup of two ingredients and then look it up and then divide. Hope that works.
Correction, 1 cup of each if you follow the recipe.
These are delicious! The recipe is easy to follow and end product is perfection.
If you love Cheez-Itz . You will love these. My favorite cracker by far. So easy and quick. I found my new go to when I want crunchy and savory.
They were great! I added poppy seeds, sesame seeds, garlic powder and paprika. I can’t stop eating them!
Wow!!! I’m always having to watch my carb intake due to health issues and this recipe is easy and delicious!!!! I would much rather eat these with soup or goat cheese then other carb filled boxed ones from the store! Thank you definitely will keep this recipe in my back pocket 😊🙌
Thank you for giving me back cheeseits. These are so good. I had to cook longer and convection oven but well worth it
Wow! Easy and delish
Cheese-Its I can enjoy❣️😋 My whole family enjoys them.
Excellent recipe!! I put leftovers in a ziplock baggie and they stayed crisp for several days.
Wow , fantastic and so easy!
I’ve made these multiple times. My favourite way is to cut them out with cookie cutters and make a plateful for the Christmas table for the non sugar eaters. Nice for them/us to have something delicious and special too!
These are really good! Thank you! Taking them to Thanksgiving for the cheese ball.