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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.
These are fantastic! I am not overweight. I just watch my carbs to maintain it as I am almost 65 and have to work hard to keep my weight under 130. Everytime I make something, my husband just HAS to try it. He tried these and loved them saying I could make a big batch because he would eat them instead. Well, he needs to stick with his store bought crackers and leave these to me or make them himself because he eats multiple crackers a day as a snack!
I put a smidge of oil in mine. Makes them taste fried. Fresh ground pepper and garlic salt.
My favorite crackers and they come out perfect every time.
Just made these and they r great! I will definitely b making these again!
As usual, your recipes don’t disappoint. We enjoyed this recipe with Cabot New York reserve extra sharp cheddar and added some black pepper and granulated garlic and onion. We even made the recipe in a larger quantity but kept the ratios the same. Great simple recipe. Thanks again for hitting it out of the park with simplicity.☺️
Love your recipes Arman, it must be difficult sometimes keeping up with the “tedium” of some comments 🧐😝😎
🥰🥰🥰Thanks for this lovely recipe , can’t wait to try ! But I’m out of cheese at this moment , can I use Parmesan cheese powder ? Thank you
I don’t think that would work, sorry!
Needed something to replace the crunch factor. These hit the spot. Added rosemary to one batch and pepper on the other. Perfect little crackers.
Best and easiest keto crackers ever. And people not on keto rave about them.
One big no. 1/4” thick is way to thick for a nice crispy cracker. We went 1/16” (2mm) and ours came out great.
How many crackers does this make? I know it makes 8 servings, but how many tiny crackers? Sorry for bothering.
It depends on how big or small you slice them. We usually get 14-15 or sometimes 7-8 (larger ones).
Just made these and I put 2 teaspoons of Everything Bagel. Wow couldn’t keep my hubby out of them. Thanks for the recipe.
Can I use my food processor instead of a blender?
You can try and see!
This is super easy. I cut a 4 oz block of cheddar into chunks and processed it into bits. Then I added the almond flour and salt and processed again. Needed a bit of water that I didn’t measure. I rolled to 2 mm and baked on parchment. That was too thin but it made them taste and feel like potato chips! I’ve also added 2 tablespoons of nutritional yeast to increase the cheesiness. That gave the crackers a little more body (still at 2 mm) and a great flavor. It makes them more like cheez its, which is my goal.
I absolutely love that you make delicious recipes that are very simple and easy to make. I’ve made keto crackers with 20 ingredients (well, 19 not including the salt) and they’re not as good as this. Thanks for all your recipes.
They were great! These are just the crunchy snack that I needed on keto. I sprinkled some with Hidden valley ranch seasoning and a little salt. Amazing!