Keto Cheese Crackers

Published: Jan 10, 2023 by Keto Cheese Crackers This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.Make easy Keto Cheese Crackers with only 5 ingredients! Crispy, salty, and deliciously cheesy, they taste like your favorite snack crackers but with a fraction of the carbs. My kids swear that these Keto Cheese Crackers taste just like Cheez-Its. I wish I could confirm this myself, but it’s been about a billion years since I had anything resembling a Cheez-It. What I can tell you is that these crispy, salty crackers are seriously hard to resist. They have everything you want in a savory keto snack, satisfying that primal urge for crunch. But with only 2g net carbs per serving. I made a batch recently and they were gone far too quickly! Everyone kept grabbing a handful as they walked through the kitchen. Guess I will just have to make a double batch next time! You’ve got to try this recipe If you love crunchy snacks, these keto cheese crackers have your name written all over them. In teeny tiny little letters, can’t you see it? This recipe is a modified version of fathead dough, which is useful for all sorts of recipes. I’ve made keto pizza dough, keto bagels, and even cinnamon rolls with fathead dough variations. The dough is very easy to prepare and and bakes into deliciously crisp crackers. And you can make different flavors as well. I love to use pepper jack and some red pepper flakes for a spicy little kick. But you could also do regular cheddar cheese or Monterey Jack. Or even mozzarella with a sprinkle of Italian seasoning. The variations are endless! See what readers say! “Love love love these crackers! i make them all the time , Im a little lazy so I use a fork and prick the crackers. we leave them sitting on the counter and they seem to get better evert day. Great cracker to take to a party because you can make it a few days before.” — Sharon “Delicious and easy! I didn’t have pepper jack cheese so I substituted Cabot shredded mac-n-cheese blend and used parm reggiano with the butter on top instead of salt. So close to a real cheezit!! Maybe better…” — Allison “I read this recipe tonight and I just HAD TO MAKE THEM. Spot on girl. I’m dreaming of my next day of discovery in your cookbooks. Keto excitement. What a load of fun!!!!” — Sarah Ingredients you need Step by Step Directions 1. Melt the cheese: In a large microwave-safe bowl, melt the cheese on high in 30 second increments until well melted and can be stirred together to a smooth consistency. 2. Add the dry ingredients: Add the almond flour, salt, garlic powder, red pepper flakes and the egg and stir to combine. Work in well together with a rubber spatula, kneading the dough up against the sides of the bowl. 3. Roll out: Turn the dough out onto a large silicone baking mat dusted with almond flour. Top with a piece of parchment or waxed paper. Roll out as thinly as you can, no more than about ⅛ inches thick. 4. Cut into crackers: Cut the crackers into the desired shape and size using a pizza wheel or a sharp knife. To make little circles in the middle, take a straw and poke a hole in the center. You can also simply take a fork and prick the crackers a few times. 5. Brush with butter: Brush the dough with the melted butter and sprinkle with the coarse salt, pressing lightly to adhere. 6. Bake: Transfer the silicone mat to a large baking sheet. Bake 20 to 30 minutes, until golden brown and the edges are beginning to crisp up, then turn off the oven and let the crackers remain inside. Expert Tips These keto cheese crackers are easy to make, but I have a few extra tips for you to ensure your success. I usually melt the cheese in a glass bowl in the microwave, in short bursts on high. But you can also melt the cheese on the stovetop in a pot. Just be sure to keep the heat very, very low and stir constantly until the cheese is easily stirred together. If the dough is sticky at all, it means it doesn’t have enough almond flour. Work in more flour one tablespoon at a time. The dough should be very pliable and roll out easily but it shouldn’t be tacky to the touch. As they bake, the edge pieces often brown more quickly than the center. That’s okay, just break them off and set them aside to cool, and keep letting the rest bake and crisp up. Frequently Asked Questions What kind of crackers can I eat on a keto diet? Conventional crackers are made with wheat and are quite high in carbs so they should be avoided. These keto cheese crackers, however, are very low carb and you can eat them without worry. There are also a few good brands of keto crackers on the market now, and my favorite is RealPhat Foods. Conventional crackers are made with wheat and are quite high in carbs so they should be avoided. These keto cheese crackers, however, are very low carb and you can eat them without worry. There are also a few good brands of keto crackers on the market now, and my favorite is RealPhat Foods. Are almond flour crackers better for you? Crackers made with almond flour have fewer carbs, more protein, and more healthy fats than conventional crackers. They are also gluten-free and grain-free. So if you follow a keto or paleo diet, almond flour crackers are a healthy choice for snacking. Crackers made with almond flour have fewer carbs, more protein, and more healthy fats than conventional crackers. They are also gluten-free and grain-free. So if you follow a keto or paleo diet, almond flour crackers are a healthy choice for snacking. Can you make these with coconut flour? I have used coconut flour fathead dough to make similar crackers but it’s harder to get them to stay crisp. If you want to try it, use ⅓ cup coconut flour in place of the almond flour. I have used coconut flour fathead dough to make similar crackers but it’s harder to get them to stay crisp. If you want to try it, use ⅓ cup coconut flour in place of the almond flour. Make easy Keto Cheese Crackers with only 5 ingredients! Crispy, salty, and deliciously cheesy, they taste like your favorite snack crackers but with a fraction of the carbs. 4.94 from 33 votesTotal Time: 1 hour 20 minutesPreheat the oven to 300ºF and line a work surface with a large silicone baking mat. Dust the mat lightly with almond flour.In a large microwave-safe bowl, melt the cheese on high in 30 second increments until well melted and can be stirred together to a smooth consistency.Add the almond flour, salt, garlic powder, red pepper flakes, and the egg, and stir to combine. Work in well together with a rubber spatula, kneading the dough up against the sides of the bowl. If the dough is really sticky, work in another few tablespoons of almond flour.Turn the dough out onto the prepared work surface and top with a piece of parchment or waxed paper. Roll out as thinly as you can, no more than about ⅛ inches thick.Cut the crackers into the desired shape and size using a pizza wheel or a sharp knife. For snack size crackers, make them about 1 inches across. To make little circles in the middle, take a straw and poke a hole in the center of each cracker. You can also simply take a fork and prick the crackers a few times.Brush the dough with the melted butter and sprinkle with the coarse salt, pressing lightly to adhere.Transfer the silicone mat to a large baking sheet. Bake 20 to 30 minutes, until golden brown and the edges are beginning to crisp up, then turn off the oven and let the crackers remain inside until crisp. Keep a close eye on them!Yield: How many crackers you get depends on how big you cut the crackers. Cutting the dough into 1-inch squares yields about 60 crackers, plus a few ends and pieces.  Storage Information: Store the crackers in an airtight container on the counter for up to a week. If they soften up over time, simply set them on a cookie sheet in a 200ºF oven for 20 minutes or so. They will crisp right back up again.  If the edge pieces are browning too quickly, remove them and let the remaining crackers sit in the warm oven until firm to the touch. They will continue to crisp up as they cool. Nutrition Facts Keto Cheese Crackers Recipe Amount Per Serving (1 serving = about 6 crackers) Calories 177 Calories from Fat 133 % Daily Value* * Percent Daily Values are based on a 2000 calorie diet. Nutritional Disclaimer Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Reader InteractionsWe are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Your email address will not be published. Required fields are marked * Save my name, email, and website in this browser for the next time I comment. By submitting this comment you agree to share your name, email address, website and IP address with All Day I Dream About Food. This information will not be used for any purpose other than enabling you to post a comment. * Sharon Cartwright says January 07, 2023 at 10:39 am I wanted some crackers to eat with a cheese spread so I made these crackers for the first time. I didn’t want the pepper flavor so I substituted regular Monterey Jack cheese for the pepper jack. I think they came out spectacular! I also chose to use a fork to poke the crackers instead of the straw. September 01, 2022 at 7:37 pm Oh no!! I used COCONUT flour instead of almond!! Is there anything I can do to salvage these ingredients? I added an extra egg and some water but it’s still a crumbly mess. Help!! September 01, 2022 at 8:15 pm I answered this comment already… not sure what’s going on here? August 24, 2022 at 10:23 pm Oh no!! I used COCONUT flour instead of almond!! Is there anything I can do to salvage these ingredients? I added an extra egg and some water but it’s still a crumbly mess. Help!! August 07, 2022 at 4:26 pm I made these using red pepper cheese from Sam’s Club. The cheese is quite spicy and I love it. Didn’t change anything but the cheese and they are delicious! Thanks, Carolyn! You are the best! August 06, 2022 at 12:05 pm Hi Carolyn – Thanks for all of your creative recipes! I was wondering about these pepper jack crackers – the Cabot PepperJack cheese comes in 8oz bricks, although I know some of their varieties come in 6oz bricks. I want to verify the recipe calls for 6oz of the 8oz brick. Thanks! August 06, 2022 at 4:37 pm Just measure out 6 ounces from the 8 ounce blocks. August 06, 2022 at 9:53 am There is nothing like Cabot cheese. Crackers will be simple to make, will be nice to have, to snack on. August 06, 2022 at 8:45 am I love your recipes. I’m getting better at the savory items I’m making but I’m having issues with cakes, breads and such. I’ve tried so many and sorry to say they have been a disaster. I recently tried the blueberry scones and muffins. They came out awful. Really dense and just had a nasty taste. Any ideas on what I may be doing wrong. Loved the chicken fritters! Im a widow so I do have to cut some recipes in half but they came out just fine: Thanks for all you do! August 06, 2022 at 9:55 am What almond flour are you using? What sweetener? What brand of coconut flour? July 28, 2022 at 9:33 am Love love love these crackers! i make them all the time , Im a little lazy so I use a fork and prick the crackers. we leave them sitting on the counter and they seem to get better evert day. Great cracker to take to a party because you can make it a few days before, the only down side is you better take a few copies of the recipe because Everyone will want it. January 10, 2022 at 6:41 pm Hi Carolyn Do I need to wait for the cheese to cool before adding the dry ingredients? Thanks! These look awesome ???? January 11, 2022 at 8:28 am No, you definitely do not want it to cool or the cheese will firm up to much to mix in properly. December 28, 2021 at 6:09 am Thank you so much for sharing this amazing recipe! Will surely have this again! Highly recommended! December 28, 2021 at 2:56 am Yum!! Better than cheez-its! Love these delicious cheesy crackers! Perfect protein rich cheese cracker! I’m a little nutty… I like cheese crackers in my chicken soup. These are perfect for that! 🙂 December 27, 2021 at 10:36 pm These EASY keto cheese crackers are so delicious! We love serving these with dips! December 13, 2021 at 1:41 pm Hi Carolyn I have made your Keto Cheese Straws and love them. I was going to make these crackers and was wondering what the difference in texture is. I use the Cheese Straws as crackers. Just wondering before I make them. Thanks for taking the time to make sense out of this post. lol December 13, 2021 at 4:52 pm The cheese straws are softer, more like a sandy shortbread texture. The crackers are crisp and a little sturdier.