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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.
Made this with manchego because I can’t do cow’s milk. Delicious!
Wow this recipe is easy and great. I used 4 tbsp of water but could have done 3. I also put kosher salt on top. Fantastic
Super easy & they turned out great. Made a second batch & added some rosemary, sprinkles them with sea salt & coarse black pepper. Love this recipe.
Hubby napping so I just squished the TWO ingredients together, made a perfect dough, no food processor necessary. In the oven now, so excited for my salty crunch snack craving fix! Thank you!
I made these crackers today, and they are absolutely amazing! So easy to make and delicious. Thanks so much!
My favorite thing in the world to eat right now is fresh almond nutbutter and Ritz crackers. I’ve been trying to figure out how I’m ever going to get rid of the Ritz crackers. Crunchy but soft and a little bit of salty is perfect with the almond butter. Now I know with all the reviews you’ve gotten about your crackers, just how to fix this last step of going 100% keto. Thanks for sharing this with us.
These crackers look super delicious and as if the puffed up in the oven. How can that happen without baking powder or soda? Or is the puffiness just an illusion?
Wow, love this recipe. First batch I followed to a “T”. Second batch I replaced the water with Franks red hot and added some black pepper. They are amazing and have a nice kick!
Yep, Kinda taste’s like cheese Zits,
Mine ended up more softer than crunchy but they lasted about 5 minutes. Next time, I’ll quadruple the recipe and add a touch of flavor like spices.
Thanks for the starter.
I’m a salty snack gal, so I needed to try this recipe. It did not disappoint! Delicious. And so easy to make. Thanks for sharing yet another fabulous recipe.
These required a good bit of adaptation for me. I had to add 1/2 cup of water and about 1/8 cup coconut oil just to form dough. They really were good when done, though, with Italian seasoning, parmesan, and salt. My kids gobbled them up!
Hi! I don’t have a food processor or blender. Does hand mixing works?
I don’t see why not, but it will be less smooth
Can I use shredded mozzarella cheese? I know it doesn’t melt the same way as cheddar, but it “agrees” with me better.
You can try, I wasn’t a fan of the texture!
Hi.
I really love this recipe and will be keeping it written down ^.^ Thank you for sharing!
I noticed Sandy’s question didn’t get answered, as I am wondering the same as everyone else who has asked it. But I will ask it another way: where are you getting “8 servings” from if it all depends on how you cut the crackers? I also want to know what one serving counts as, given that you listed the nutritional details for one serving. This would be extremely helpful to my diet. Thank you!
Sure thing! So what we do is cut it into bite sized pieces and divide it by 8. Sometimes we cut bigger crackers, sometimes smaller 🙂 So hence we avoid giving a specific amount 🙂
I just made these and they are DELICIOUS and so easy. Thank you!!
Thanks, Carol!