Keto Crackers
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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.
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.
Love savory keto snacks? Try my keto tortilla chips, chicharrones, and parmesan crisps.
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.
Sorry I got my answer about net carb. Is the recipe for 1 serving size or more? Thanks again!
My recipe makes 8 servings 🙂
Is total carbs 3 g or net carbs 3g?
3 grams of carbs and once fiber is removed, just 1 gram of net carbs 🙂
Hi! Thank you for sharing this recipe. I just started keto but am unable to eat nuts because of allergies. Could I substitute cassava flour or tapioca flour for the almond flour? Much appreciated!
Hi Tricia- I don’t recommend using either of those, but I have tested these with sunflower seed flour, and they worked really well- almost identical (except for the color). Sunflower seed flour is an equal swap for almond flour and bakes the very same. Let me know how you go!
These are the most delicious crackers. Mine didn’t look as tidy as yours but the taste was amazing. I couldn’t stop eating them. They have gone a little soft overnight but I still love them and have read that I can crisp them up in the oven. Thanks and I look forward to looking at your other recipes. Julie – New Zealand
Julie- Oh, I’d love to visit New Zealand!! I love to hear that you enjoy them. To prevent them softening, I recommend baking them a little longer next time, and keep covered. Another option is to add a paper towel to the container its stored in, as it can absorb extra moisture and reduce humidity in the container.
These are excellent! I’m going to have to make a double batch next time because all the non-keto people in my house keep stealing them. My daughter said they taste like goldfish crackers. I added garlic and onion powder, and baked them 2 minutes longer because I know my oven 🙂
Erika- thank you so much for sharing your lovely feedback! They do taste like goldfish crackers or cheez-its! Great idea on adding some flavor boosters to it, it would have been extra delicious.
Excellent recipe.
Thank you so much for your kind feedback, Kinga! Glad you enjoyed the keto crackers 🙂
Made these today. I’m not a fan of texture or flavor. I also would’ve rolled them much thinner. They just don’t taste like a cracker to me.
Hi Suzie- sorry to hear that! Did you bake them long enough? That’s the key for them turning out super crispy and tasting like a cheez-it cracker 🙂 Let me know how you go 🙂
Delicious crackers and so easy to make. Keto friend and gluten free daughter extremely happy with something delicious that they can eat along with everyone else. I used a teaspoon of Moroccan spice and a dash of iced water. Will make forever ……
Amazing! So glad they were happy with these 🙂 Thanks for sharing.
I have been making these for my husband who is on a carb free diet! He loves them and they go pretty quick around here! I roll them much thinner than recommended and they are perfect!!
Thanks, Jill- I appreciate the feedback! I’ll add a note to the recipe card about the thinner rolling out- sounds like many readers enjoy it this way, too 🙂 Hope your husband manages the carb free diet well- We have loads of keto recipes for all meals, so feel free to reach out if you need any recommendations!
how many crackers is a serving?
only 8 crackers?
I love this easy cracker recipe. Tastes great, works well with a dip, and they store well for ages. I even use the dough for mini feta tarts. Yum!
I’ve been Keto for about 3 months and one thing I had not found a replacement for was crackers. I just made these and love them. It’s great to be able to have crackers with my chili again! I think the only thing I will add next time is a sprinkle of some flaked sea salt right before baking. Thanks for the recipe.
So happy to help James! And thank you for the kind words – these are so good 🙂
I can’t eat almonds. What would be a good substitute for the almond flour?
Hello, Caryn! I had success with sunflower seed flour 🙂
I’ve made these 3 times, my hubby says they’re dangerously addictive! I do add a bit of cayenne powder to give it just a bit of bite. Thank you tremendously for this simple, fast, healthy recipe, Arman. I use two thin 1/4″ strips on either side of the dough to make it uniform thickness and use a small cookie cutter, but will try using a cookie press when I get one. I can see I will be making these often!
Honey- thank you so much for your lovely comment and review. I love that you added cayenne pepper to it- the spicy kick would be sensational 🙂 Thanks for also sharing your method, others will find it very handy! 🙂
Just made it! So good! What about adding garlic & onion powder? Would it be too much?
Nah, that would work well 🙂
How is it 1c for the whole serving when the almond flour by itself is 16 net carbs?
Britney, the recipe makes 8 servings 🙂
While it doesn’t really look like on that picture on my end, its pretty good. Thank you!