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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.
Hi can I replace almond flour with almond meal in this recipe?
You can, but they won’t be as smooth 🙂
I’m a non-cook, and these came out great, thank you so much! I get so sick of the sweetened packaged keto products.
-Dorian
What do you garnish the crackers with as shown in your picture?
Flaky sea salt 🙂
This recipe was delicious! I wouldn’t add or subtract anything.
Thank you!
I added a TBS of ranch seasoning and 1/4 tsp of black pepper to one batch for variety. I like to put salt on lightly before baking so it sticks to the tops of the crackers.
Can I sub vegan “cheese” ? I have a dairy allergy.
I haven’t tried 🙂
Best gluten free Keto crackers recipe I have tried so far and I have tried a lot! I made the version without cheese and it really satisfied my craving for crunch without adding carbs!!
Just a perfect cracker made these with a firm goat cheese like cheddar and they were great will be making them again soon
I can’t say enough about the keto crackers. They were easy to make and delicious! I can’t get enough of the recipes, keep posting. Thank you for saving me from a carb overload
Love this recipe for Keto. Craved crackers
Absolutely awesome crackers. I used 4 ingredients. Cheddar, Parmigiano Regiano, almond flour, and a pinch of cayenne. I grated the two cheeses (totalling 1 cup). So, so, so good!
CANNOT WAIT TO TRY THIS RECIPE TONIGHT — MAY I MISSED THIS BUT WHAT IS THE SERVING SIZE …
8 servings per recipe 🙂
Wondering if I can make, for example, a quad batch of this dough, divide into 4, bake 1/4 (so, normal batch) and freeze the other 3 as *dough* so that next time I just pull and defrost a “batch” of dough and roll and bake it? I don’t see why not, since both Almond flour and cheese freeze pretty well, but wondered if you tried it or knew any reason why not. I have to make very small batches of stuff due to bariatric surgery, but my food processor is a large one left over from my family days with kids and grandkids, so it’s hard to make small batches and justify cleaning it for so little.
Love your website, it’s helped me SO much in the last year learning a new way of eating. Can’t recommend it too much!
If made with coconut oil instead of cheese will it have a coconut flavor?
Haven’t tried this any other way
I made these, and while the flavor was good, they were sort of chewy and fluffy, not crispy. I followed directions exactly….any ideas of something different I could try to get that cracker crunch? Thanks!!
Hi Michelle- Cook them longer! 🙂