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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.
The crackers came out better than I expected. I did sprinkle parsley and sea salt on top before baking. I plan on using different cheeses and herbs like seriously sharp cheddar and rosemary and tripling the batch! Thank you for this recipe.
Made them with coconut flour. I added garlic. Flavour is ok but definitely no rise or browning. Increase temp to 375 and time. Likely will let them sit in oven on low heat to crisp up.
These are good and so easy.
I add dried minced onion and everything bagel seasonings.
I just love how eas these crackers are, I added a TSP each of garlic and onion powder to add more flavour, great with brie and soft blu
perfect, thank you!
For the cheese-less version, can I substitute butter for coconut oil?
Haven’t tried!
I came across this recipe yesterday and decided to try it as a crust for quiche. I only had 3/4 c of grated parmesan so I added 1/4 c of grated swiss cheese to the 1 c almond flour. I added about a tbs of water. I blind baked the crust for 5 minutes and then added the quiche filling. I made sure to completely cover the crust with filling. It worked very well as a crust. Hard enough to hold up and a bottom layer of cheesy goodness. Thank you.
Oh my gosh this is wonderful, I have tried several recipes,this is by far is on top of my list. Thank you so much.
I made these this morning with grated white sharp cheddar. They are fantastic and so easy! Because I used white cheese, they didn’t turn golden orange like the photo, but they are fab!!!❤️💗❣️I’m thinking of experimenting with other cheeses……
Tastes wonderful. I need to practice rolling and cutting though
I am looking forward to making these.
For those of you asking about serving size:
This recipe makes 8 servings.
Divide the dough into 8 portions (before baking)
Then from there you can cut each individual cracker.
So if you take one of the 8 portions (servings)
And cut it into 4 pieces you will have 4 crackers per serving.
If you cut one portion (serving) into 6 you would have 6 crackers per serving
So you choose the amount of crackers in your serving.
I wasn’t sure about these, actually I didn’t like them, when I first did them but after a couple of days in the fridge I tried them again and they were really good!
These are delicious! Cheesy and crunchy, my favorites! Thanks for such easy, tasty recipes.
You super!!!!!
I made these for the first time last night, I was so excited to be able to eat crackers again since starting a keto diet! 🙂 Anyway, I tried this recipe with pepper jack cheese for half of them, the other half using cheddar. Both turned out delicious and crispy. I did cheat a little on the cheddar batch, I used a pizza cutter to score/cut individual crackers, as directed in the recipe, but then just moved the entire slab of rolled out and cut dough, which was on the parchment paper I used when rolling out the dough, to the baking pan. After baking, the pieces that weren’t already separated simply snapped apart on the lines. Voila! Much easier than moving every little cracker individually onto the baking pan. The dough doesn’t spread out, so it worked perfectly. 🙂