These keto cheese crackers are only 3 ingredients and extremely easy to make. They bake up delicious, crunchy and with burst of cheese just like your favorite junk food cheese crackers. Being low carb having snacks is still possible and a good cracker recipe will save you money over buying anything in the store!
Cheez It crackers were my favorite things to eat growing up. Sad to say boxes were devoured overtime. So, when I started keto I wanted to think of a way to replace them. All of my favorite keto snacks were already replaced. Some people will use pork rinds to use with their favorite keto dips. That is fine, but that doesn’t do the trick for me. I enjoy pork rinds by themselves but they aren’t keto crackers. Then, I created a great keto tortilla chip recipe which is great. Yet, I still wasn’t satisfied. Now, I will show you just how I created these crackers for the both of us and how easy it is to make them!
Ingredients You’ll Need
- Blanched Almond Flour- Fine almond flour works the best here. And make sure it is blanched. What that means is the husk is removed before the grinding process. Almond meal contains the husk. When the husk is in the flour it doesn’t allow the flour to form properly and they get in the way of the cooking process.
- Egg- A large egg will do.
- Cheese Powder– Cheese powder works best because it’s dried and doesn’t bring any mositure into the recipe. When you want a crispy cracker moisture is not your friend. It may be available in a store near you. If not I have provided a link to the brand that I use.
That’s it! Three simple ingredients to make this recipe.
How To Make Keto Cheese Crackers
To start, gather all ingredients in next to you. Roll out some parchment paper for pressing and a rolling pin if you have one.
Measure out your almond flour and cheese powder according to the measurements below. Mix them together then add a beaten egg into the dry ingredients. Now, this is where you’ll need to press and smash everything together until it forms into a dough.
Then, once this dough is started continue to knead it for a few minutes to work everything together. About three minutes is long enough before I personally start to become impatient.
Next, allow the dough to sit for the flavors to work together about thirty minutes. This is a crucial step I have learned in keto baking. I’d make recipes with added extracts or flavorings and I couldn’t taste it correctly because of rushing.
After resting, take the dough and roll it between those two sheets of parchment paper. Do not roll anything less than a quarter of an inch to avoid sticking. Anything thinner than that will be very difficult to remove from the parchment paper.
Now, once that is done cut the flattened dough into small squares. The crimping on the sides was made with an oiled fork but that was only for photos. You can avoid that extra step.
Place on a baking sheet lined with parchment paper and bake for 15 minutes. Allow them to cool completely because they’ll be soft when they first come out. Once cooled they will crisp up nicely!
How To Store
When storing the crackers they are fine in a plastic bag on your counter top. There’s little moisture in them so they will last at least 1 week. Now, if you’re nervous placing them in the refrigerator is fine. In reality there is no need to freeze them.
Helpful Recipe Tips
- Remember to not roll out the dough too thin. This will only cause problems for you when you go to remove the crackers from the parchment paper. On the other hand, avoid from making them too thick as well. A quarter of an inch is ideal.
- Allow to rest completely because the almond flour is very fragile when first removed. Give the keto cheese crackers at least 15 minutes to cool before serving. That way the cracker is cooled and crispy.
- Add in flavorings you like! I only tossed salt across the tops but you can go crazy with seasonings. In my cheese chips recipe I flavored them with ranch!
Frequently Asked Questions (FAQs)
What crackers can I eat on keto?
The number of brands offering keto crackers are very few. But, easily the best crackers for someone on the keto diet would be Fatsnax. That’s if you wanted to purchase crackers instead of making them. Note, they will be much more expensive. As far as taste goes they are the best and exactly what I modeled these keto cheese crackers after.
Are these crackers gluten free?
Yes, they are! Each ingredient from the almond flour down to the cheese and egg are all gluten free ingredients.
There are carbs in cheese powder, will this kick me out of ketosis?
Absolutely not! There are a few carbs due to the drying process but the only ingredient is cheese. To add, a serving of 10 crackers comes out to around 5g net carbs which isn’t much at all for the amount of crackers you’ll be able to eat.
Keto Cheese Crackers
- 1 3/4 cup blanched almond flour
- 6 tablespoon cheddar cheese powder
- 1 large egg
- In a mixing bowl, add in almond flour and cheese powder.
- Beat the egg and toss it into your dry mix.
- Now, press and knead the dough for a few minutes until everything is well incorporated. Once dough has formed allow it to rest for 30 minutes.
- Preheat oven to 325°F
- After 30 minutes, roll the dough to about 1/4 inch thickness between two sheets of parchment paper. Cut crackers into squares. You should be able to get at least 60. I cut out 62.
- The crimping you see was done with an oiled fork for the photos. You can skip that if you want because it does nothing for flavor, only presentation.
- Lay your squares on a baking sheet lined with parchment paper with at least 1 inch of space between the crackers. Garnish with salt before baking.
- Bake in a preheated oven for 15 minutes. Allow to cool at least 15 minutes before serving.