Keto Cheese Crackers
These crackers will remind you of the Cheez Its we all ate growing up! Made with wholesome almond flour, flax, and cheese, these are perfect for a low carb salty snack. Make them your own by using your favorite cheese, or adding herbs, garlic, or jalapenos!
Servings: 10 servings
Calories: 185kcal
Ingredients
- 1 1/2 cups almond flour blanched
- 1 1/2 cups cheese shredded (cheddar, pepperjack, parmesan, etc.)
- 1/4 cup flax seed meal optional - this recipe works without it!
- 1/4 teaspoon sea salt plus more to sprinkle on top, optional
- 1-2 tablespoons hot water 1 for cheddar, 2 tablespoons for parmesan
Instructions
- Preheat oven to 350º F.
- Add the almond flour, shredded cheese, flax meal, and sea salt to a food processor. Process until the cheese is broken down into the flour.
- Add 1 tablespoon of hot water, and continue processing. The dough is ready when you pinch some between your fingers and it holds together. Hard cheeses, like parmesan and Swiss will need 2 tablespoons of hot water to bring the dough together.
- Press the dough together into a ball, and place on a large piece of parchment paper. The parchment should be large enough to fold in half and still be the same size as a 1/2 sheet pan.
- Roll the dough ball out into an approximately 10 inch. x 14 inch. rectangle.
- Pull the top layer of parchment off the dough, and cut it off, leaving the crackers on the bottom layer of parchment. Cut the crackers into 1-inch squares. I use a light cutting board and a pizza cutter to make my cuts as straight as possible. Use a sharp knife if you have that instead.
- Bake the crackers for 15 minutes. The edges should be lightly browned. Pull them out of the oven and allow them to cool for 10 minutes.
- Flip the crackers over, and gently separate them. Return them to the oven for an additional 10 minutes. (TIP: to fully crisp the crackers, turn the oven off, allow some heat to escape, then leave the oven door cracked with the sheet pan inside, allowing them to cool slowly inside the oven for 20-30 minutes.)
- Break apart any crackers that stayed together. Sprinkle with flakey sea salt, if desired.
Video
Notes
Parmesan Cheese Crackers
If you love parmesan, it’s perfect in this recipe! Because it’s a drier cheese, use 2 tablespoons of hot water to help the cheese melt and the dough to come together. Grating a fresh garlic clove into this batter is highly recommended!Aged White Cheddar Crackers
My favorite cheese to make these with is aged white cheddar. The crackers don’t come our orange, if you’re going for that look, but the sharp cheddar bite is incredible!Jalapeno Cheddar Crackers
Very thinly slice and chop a jalapeno, and add it to the dough. A great way to give your crackers a flavor kick!Keto Swiss Cheese Crackers
Swiss cheese works beautifully in these crackers! Use 2 tablespoons of water. Grating a clove of garlic into the dough is delicious with swiss!Other Flavor Additions
- Finely grated garlic (1 clove, added along with the other ingredients to make the dough)
- 1-2 tablespoon finely chopped rosemary
- 1-2 tablespoons finely chopped cilantro or Italian parsley
- 1 tablespoon sesame seeds
- Top with Everything but the Bagel Seasoning
FAQ & How to Store
Keto cheese crackers are best served at room temperature. Store them at room temperature for up to 3 days. To keep crackers longer, store them in the freezer for up to 3 months. Allow the crackers to sit at room temperature for 30 minutes prior to serving. If they have lost some of the crunch, preheat oven to 300º F, and bake crackers for 15 minutes. Cool before serving.Nutrition
Calories: 185kcal | Carbohydrates: 5g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 170mg | Potassium: 46mg | Fiber: 3g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 0.02mg | Calcium: 165mg | Iron: 1mg