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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.
I like this recipe a lot but I am having trouble separating the cracker to put them on the cookie sheet. The dough just breaks a part. Any suggestions to fix that. Thanks
Great crackers. Consider cutting them a little longer than they are wide (like a domino) for easier dipping in hummus, salsa, or guac.
Awesome! I tossed them in the freezer for 10min before cooking, super flakey!
Holy shit!!! Thank god I can eat these crackers on Keto. I was losing all hope. Wayyyyy better than Cheeze Its and frigin EASY too.
Oh my gosh, these are incredible. Made a batch for a road trip I am taking with my husband. These will be a wonderful snack. Thanks!!
Easy and delicious!!
I’m brand new to Keto and was missing the crunch from chips and crackers. Not anymore. These are excellent. I’ve made several times. I sprinkled everything bagel on top my last batch-yum.
These were simple to make and absolutely delicious to consume. Thank you!
Taste is good. Crackers did not separate after cutting. I made white cheddar crackers.
Made this but added Everything Bagel seasoning to half of the dough. Both seasoned and cheese crackers were delicious. This is a cracker dough that allows you to be creative!!
Really simple and easy to make. Great flavor. I added kosher salt on some and everything seasoning on some. I would goes as far as to say better than any store bought cheddar cracker.
I’ve had to make 2 batches of these…and they are almost gone AGAIN!! Better than any kind of store bought crackers. Everyone in the house rushes to get them as soon as they’re done. I’m gonna play with this and try different cheeses and spices. Thank you for sharing this. ☺️
So impressed how a simple recipe is so good. I love exploring keto recipes and finding great alternatives.
I made this recipe last week and I had some spicy cheddar cheese in the fridge (I think it was “Buffalo” cheddar) so I used that for the chesse and they were amazing! The cheese itself was very spicy, but the crackers were only very slightly spicy and they had great flavor. Great recipe!
Thank you for this recipe, Arman!! One of my biggest loves in life is “Extra Toasty Cheez-Its” lol and this is an amazing sub. As with most keto recipes, not a perfect clone, but really close in my book!