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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.
How many cab per serving?
I put both the cheese and egg in these crackers with a splash of olive oil and hoped for the best…It turned out delish!
Cut the crackers into as many pieces as you would like. Divide that total number by 8. That is the number of crackers per serving. So, if you cut into 40 pieces it is 5 crackers for one serving
We really like these versatile crackers! I use this method to make thinner crispy crackers: After rolling out the dough thinly on parchment paper, I lift the entire paper and put it on a baking pan, use a pizza cutter to slice the dough into squares. Put the pan in the oven. Half-way through baking, pull the pan out of the oven, separate the crackers into individual pieces, flip them over, and put the pan back in the oven to finish baking.
Thinking 🤔 she was joking…. 😁
Can I use chickpea flour?
Nope, just as written
Yum. I rolled it out to 2mm thick and got about 30 2″ squares. I think. I’m pretty sure a few got eaten off the baking sheet as they were coming out of the oven.
Once the dough is worked a bit, it’s very easy to handle.
This is a really great recipe 👌 thanks so much.
I am going to try this recipe. It looks great. I do not understand why some people have to be so rude. If you have nothing nice to say then say nothing. Thanks for the recipe. 🙂
I made these and before rolling them out, I tasted the dough and found that it was rather bland for my taste. I added garlic powder, tumeric, ground sage, and black pepper them tasted the dough again. I liked it much better. I rolled the ought out and baked them and liked them even better baked than raw. 🙂
If you could have seen.me making these you would have had a great laugh. No rolling pin, no parchment paper and 6×9 baking pan. Made 1/2 of recipe. Sharp cheddar shred. 1/4 tsp basil, chives,salt & pepper.They are phenomenal, thank you. Need some kitchen gear for next round.
Yummy! Used a big salad fork instead of the processor. Rolled it out nice and thin with the parchment paper. Left it on the paper and put that on a vented pizza pan. Cut it before going in, then recut them when the dough firmed up but before they got crispy. Seasoned with very light rosemary/garlic and sea salt. Big hit. Thank you.
So, if the batch totals 8 servings, roll and cut the crackers, count the total number of your crackers, divide the total by 8, and that will give you the number of YOUR crackers in one serving. Make them as big or small as you like!
Exactly.
These are great! My recipe made 26 crackers, allowing 3 crackers per serving.
Is that correct?
That sounds right based on the number you made from one recipe batch 🙂
Hi. I rolled the dough into 24 small balls, placed them onto a baking sheet lined with parchment, and flattened them out with the bottom of a glass. I held a piece of parchment under the glass to prevent sticking. It made round crackers obviously but was very successful.