Keto Crackers


5 from 2061 votes
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These keto crackers are made with almond flour and cheese, and baked to crispy and crunchy perfection! Using just 2 main ingredients, they are a low carb way to enjoy a crunchy snack! 1 gram net carbs per serving. 

When it comes to keto snacks to entertain, I love whipping up some sugar free candied pecans, English toffee, and these keto crackers.

keto crackers

While I have an insatiable sweet tooth, sometimes my keto desserts just don’t cut it. When I’m craving chips and something to pair with salsa or guacamole, I love munching on some low carb crackers.

After making my tortilla chips, I loosely adapted the ingredients to see if I could make something with it to make a keto cracker recipe. 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!

Now, whenever the afternoon munchies strike, I am scurrying to the pantry and serving myself a bowlful of these crackers, and have now become a weekly staple. Crispy, crunchy, salty, and cheesy– they have the perfect cracker taste and texture. For those of you who want a dairy free option or prefer a more plain cracker, you can easily skip the cheese completely!

How do you make low carb crackers

No fancy kitchen gadgets or difficult dough is needed to make these crackers. All you need is just 12 minutes all up, so you have plenty of time to put together a snack board for yourself while they are baking away! 

The Ingredients

  • Almond flour– You want to use blanched almond flour, and not almond meal. The latter will make the crackers heavy and dense and risks 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. 

The Instructions

In a food processor or high speed blender, add your almond flour and shredded cheese, and blend well until a dough appears. If the dough is too crumbly, add a little water. 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. 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

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 easily remedy it. Simply place the crackers in a preheated oven and bake for 5 minutes, until crispy again. 

low carb crackers

Tips to make the best almond flour crackers

  • 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 
  • Feel free to add some spices into the dough, to give it some extra flavor. Oregano, basil, and smoked paprika are all fantastic additions. 
  • 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.

Storing and Freezing Crackers

  • 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 reheat- If crackers are refrigerated or frozen, it’s best for you to reheat then in the oven or toaster oven to crisp up again. 

keto crackers recipe

More keto snack recipes you’ll enjoy

keto cheese crackers

Keto Crackers (2 ingredients!)

5 from 2061 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!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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.

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Recipe Rating


  1. 5 stars
    This is a super easy recipe. I’ve made this several times using different cheeses or cheese blends. I really like using 3/4 cup cheddar with 1/4 cup parmesan cheese. Depending on the ambient room temperature, you should adjust your water (if needed). I found rolling 1/2 the dough at a time between parchment paper and putting in the fridge to chill, made separating the cut pieces so much easier prior to baking. If you don’t roll the dough thin enough, you need to put the pan back in the oven and go a little longer. My favorite seasoning to use is “Everything Bagel”, sprinkled on prior to baking.

  2. 5 stars
    I have been on keto for the past 4 months or so. I’m finally dipping into the world of keto baking, and what a perfect recipe to start out with. I prefer to weigh my ingredients and found that one cup of both almond flour and shredded cheddar cheese weigh 0.25 lb, or 112 g each, if anyone is curious.

    The recipe is simple and perfect. I baked them for 7 minutes on each side (flipping each individual cracker halfway between, haha), and gave them sufficient time to cool down. Once they were cooled I divided the batch into four portions, and I had just planned to eat one of these portions, dipping the crackers in guacamole. Unfortunately or fortunately, these crackers broke my willpower and I ate them all. I had another portion with guacamole. Then, with each of the last two portions, I sprinkled one with salt and vinegar popcorn seasoning on both sides, and the other portion I sprinkled all dressed seasoning. They tasted just like Crispers, which happened to be one of my favorite snacks when growing up.

    These are too good!! I will be bringing these to Christmas dinner for my family 😁

  3. How many crackers are in a serving… can’t know how many carbs per serving if you don’t know what a serving is.

  4. 5 stars
    2 weeks into Keto and craving crackers …….. think this one pretty much eliminates that ! Not sure this translates to the USA but in UK, if you’re missing Cheddars and Mini-Cheddars, try this recipe. Super easy and quick.
    Tip : look for Ground Almonds in Lidl or Aldi – they are finely ground (Lidl’s actually states ‘blanched’ ground almonds on the back). This is the one you want.

  5. 5 stars
    Excellent. Had to cook for a little longer to get them really crisp. Need to roll thinner next time. Great taste.

  6. I have found that a tortilla press is great for flattening dough for crackers. I cut the flattened discs like little pie-like slices.

  7. 5 stars
    Amazing! These have become a staple in our household. I add some chopped fresh rosemary and top with sea salt. Divine!

  8. 5 stars
    I am addicted to the Almond Crackers by Simple Mills and I buy a big box at Costco every few weeks. They are the perfect cracker with hummus! I wanted to make some similar and came across your recipe and I think these may be a replacement! Super easy to make and great flavor. Added some rosemary flakes too. I need to let them bake just a bit more next time so they get very crispy, but very keto-friendly and saves me $$. Thanks!

  9. 5 stars
    Unreal. These are SO darn good. Really hit the spot for cracker cravings. In fact, if I ever got off of keto, I would still be preferring these over regular crackers.

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