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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.
Just made these and have to stop myself from eating them all. Thanks for the recipe. They are delicious.
Just made these – delicious! Going to make another batch now. My oven runs hot – I flipped at 5 mins – took them out after the next 4 or 5. Added oregano and paprika as suggested. Thank you for the great cracker recipe Arman! I was skeptical this would working for me. my dough was not looking like the photos, and it was a very fiddly transfer from pizza cutter stage to baking sheet – but WOW! Thanks again!
These were DELICIOUS!
Super easy to make but hard not to eat the entire batch! Lol
Do you have the nutritional information if I make them with the egg instead of the cheese? I topped my crackers with Everything Bagel seasoning and they were awesome!
I don’t, feel free to calculate it using an online calorie calculator 🙂
Made these last night for my Superbowl Charcuterie Platter. AWESOME!!! I plan on trying the non cheese version as well. Thanks for posting 🙂
😀
Not sure why so many people are complaining about such an awesome recipe – this is free guys!! I for one love it – if you don’t….. move along!!
I love these but wondering if I can add cream cheese for part of the cheese?
I haven’t tried!
Oh my gosh. Its so good! I made it half batch. And rolled out very thin.
So crispy and cheesy. I add Italian seasoning and garlic powder! Yum!
Delicious recipe! Really appreciate you sharing this 2 ingredients cracker! I used them to dip my chicken salad. I did substitute cashew flour for almond flour. I also added Italian seasoning 1 tsp. Super delicious! Again, thank you! This is a keeper!
I have been keto for 2 months and needed some crackers. Decided to try your recipe today and I am so glad I did. Problem for me was they are so good it is hard to stop at a couple. Very easy. Thank you! I even shared with my friend who is doing keto as well. She loved them..
I added a teaspoon of garlic powder and a teaspoon of basil to my second batch. They were delicious.
Can I use a stick blender to form the dough??
Haven’t tried!
Can you make this with mozzarella? No cheddar in the fridge at the moment. They sound amazing!
I don’t see why not!
These are great! I used mozzarella cheese instead and they came out great! Crispy and delicious. I’ve been dying for something crispy since I started keto, and these were perfect!
4 oz cheddar cheese by weight is one cup shredded. I actually weighed it, and they came out fine!
Hi Sandy. i havent made these yet but i think if you made the mix, divide it into 8 then you have the amount for 1 serving. You can then make as many and as big crackers as you like out of that serving. Hope that makes sense?