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Keto Cheese Crackers

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These crispy, golden keto cheese crackers taste just like your favorite childhood cheese crackers but with only 2-3 net carbs per serving! Made with just 4 simple ingredients – cheddar cheese, almond flour, butter, and salt – these easy low-carb crackers are perfect for snacking, lunch boxes, or serving with dips. They’re naturally gluten-free and absolutely addictive!

  • Total Time: 27 minutes
  • Yield: About 60 crackers (15 servings) 1x

Ingredients

Scale

For the Crackers:

  • 2 cups (8 oz) sharp cheddar cheese, freshly shredded
  • 1½ cups (168g) superfine blanched almond flour
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ½ teaspoon fine sea salt
  • ½ teaspoon garlic powder (optional but recommended)
  • ¼ teaspoon onion powder (optional)
  • Pinch of cayenne pepper (optional, for a tiny kick)

For Topping (Optional):

  • 1 tablespoon melted butter or 1 beaten egg white
  • Flaky sea salt, everything bagel seasoning, or sesame seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside. This temperature is perfect for crisping the crackers without burning.
  2. Make the dough by combining the shredded cheddar cheese, almond flour, cold butter cubes, salt, and any optional seasonings (garlic powder, onion powder, cayenne) in a food processor. Pulse 15-20 times until the mixture resembles coarse crumbs and starts to clump together when pressed. The butter should be well distributed throughout. The mixture might look a bit crumbly at first, but it will come together.
  3. Form the dough ball by continuing to pulse, or switch to running the food processor continuously for 10-15 seconds, until the mixture forms a cohesive ball of dough. It should stick together when pressed but not be overly sticky. If it seems too dry and won’t come together, add 1 teaspoon of cold water and pulse again. If too sticky, add 1 tablespoon more almond flour.
  4. Roll out the dough by placing the dough ball on a large piece of parchment paper. Place another piece of parchment paper on top of the dough (this prevents sticking and eliminates the need for extra flour). Using a rolling pin, roll the dough into a large rectangle or square about ⅛ inch thick (thin is key for crispy crackers!). The thinner you roll, the crispier your crackers will be. Aim for even thickness throughout.
  5. Cut into crackers by removing the top piece of parchment paper. Using a pizza cutter, sharp knife, or pastry wheel, cut the dough into small squares (about 1-inch squares work well, similar to commercial cheese crackers). You can also use small cookie cutters for fun shapes if desired.
  6. Add toppings and prick by lightly brushing the tops with melted butter or beaten egg white if using (this helps toppings stick and adds shine). Sprinkle with flaky sea salt, everything bagel seasoning, or sesame seeds if desired. Using a fork, gently prick each cracker 1-2 times to prevent air bubbles and puffing during baking.
  7. Separate the crackers by carefully pulling them apart slightly, leaving about ¼ inch of space between each cracker. This allows air to circulate and helps them crisp evenly. Don’t worry if they’re still close together – they won’t spread.
  8. Bake for 10-14 minutes, rotating the pan halfway through, until the crackers are golden brown around the edges and crispy-looking on top. The centers should be golden but not brown. Watch carefully during the last few minutes – they can go from perfect to burnt quickly! Crackers will continue to crisp as they cool.
  9. Cool completely by sliding the parchment paper with the crackers onto a wire cooling rack. Let them cool for at least 15-20 minutes. The crackers MUST cool completely to reach full crispiness – they’ll still be slightly soft when warm but will crisp up beautifully as they cool. Don’t stack them while warm or they’ll steam and stay soft.
  10. Break apart and enjoy! Once completely cool and crispy, break or cut the crackers apart along the score lines. Store in an airtight container and enjoy your homemade keto cheese crackers!

Notes

  • Thickness matters: Roll the dough as thin as possible (⅛ inch or even thinner) for the crispiest crackers. Thicker crackers will be chewier.
  • Cheese temperature: Let cold cheese sit at room temperature for 15-20 minutes before making the dough for easier mixing.
  • Use fresh-shredded cheese: Pre-shredded cheese has anti-caking agents that prevent proper melting and can add carbs.
  • Cooling is crucial: Crackers won’t be crispy until completely cool. Be patient!
  • Even baking: Make sure your crackers are uniform thickness for even cooking. Check often during the last few minutes of baking.
  • Burnt edges: If the edges brown too quickly while centers are still pale, reduce oven temperature to 325°F and bake a bit longer.
  • Net carbs: Each serving (about 4 crackers) contains approximately 2-3g net carbs.
  • Nut-free option: Unfortunately, these can’t easily be made nut-free since almond flour is essential to the structure. Sunflower seed flour might work but will have a different texture and taste.

  • Author: Samantha Nelson
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: About 4 crackers (¼ cup)
  • Calories: 145
  • Sugar: 0.5g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 2.5g per serving

Find it online: https://charmingsnacks.com/keto-cheese-crackers/