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Crunchy Keto Crackers

Don’t go and spend a fortune on store bought crackers when you can make your own Keto Crackers in just 30 minutes, using only 4 simple ingredients! Plus this delicious snack is crunchy, sturdy and salty, perfect for all sorts of dips or for cheese, meat and crackers.

Snack platter with sausage, cheese slices, brie, salami, a knife and a handful of Keto Crackers.

This post was originally published on January 12, 2019 and has been updated with fresh content, images and video.

As much as I love to snack on salami and cheese, there’s always something missing without crackers. I created this Keto Crackers recipe just about 2 years ago and I’ve been obsessed ever since!

Appetizer night no longer misses that salty, crunchy necessity, and dips like this Low Carb Hot Bean & Cheese or Mexican Low Carb 7 Layer have been enjoyed to the fullest. They taste just like Keto cheese-its! I hope you love them as much as we do 🙂

Why it works

  1. You won’t need a lot to make these Keto friendly crackers. Besides the spices, there are only 4 other ingredients in the base recipe!
  2. Make them your own by using your favourite herbs and spices like ‘everything but the bagel seasoning’, rosemary and aged cheddar or enjoy them straight up!
  3. At 1.7 g net carbs for every 6 crackers, these beauties are super low in carbs.
  4. They are sooo crunchy! Plus these low carb crackers hold up super well, making them excellent for all your dipping needs.
  5. The salt to crunch ratio couldn’t be more perfect. I can’t wait for you to try these Keto Crackers, and let me know what you think!

Ingredients

All ingredients used in this Keto Crackers recipe.

Cheese – The cheese in this Keto Crackers recipe is used for flavour. I like an aged orange cheddar to make my crackers taste like Keto cheese-its. Go ahead and try different cheeses like havarti, gouda or monterey jack!

Extra Toppings – Use nothing but coarse sea salt for crackers that taste just like ‘keto cheese-its’, or try out some other herbs and spices for fun. I like to swap out the cheddar for aged white cheddar, then top the crackers with rosemary. Another delicious option is to top the Keto Cheese Crackers with ‘everything but the bagel seasoning’!

How to make Keto Crackers

Start by heating your oven to 300°. Cut a piece of parchment the size of a baking sheet and spray with avocado or olive oil. Melt the butter and set aside.

In a medium bowl combine almond flour with the baking powder, 1/4 tsp sea salt and garlic powder, then mix well. Grate the cheddar cheese, mix into the flour, then knead in an egg white and the melted butter until fully combined.

Dump the dough onto the oiled parchment paper, then spray some oil onto another piece parchment (or wax paper) and place over the dough. Use a rolling pin to roll out into a rectangle. Roll out until the dough is super thin, about 3-4mm in thickness.

You’ll probably end up with an oval, but can cut out a rectangle and patch to form a larger rectangle with the extra dough. The rectangle should roll out to be about 20 cms by 30 cms.

Cracker dough rolled out into a rectangle.

Remove and discard the top piece of parchment (or wax paper). Cut the into squares, without separating the crackers, using either a knife or pizza cutter, I usually use a fondant cutter or dough scraper. You should get 4 rows by 6 rows, so 24 crackers. Again, do not separate the crackers.

Dough being cut into squares.

Sprinkle the surface with the extra sea salt, rosemary, ‘everything but the bagel seasoning’ or anything else you might like. *see note 3 in the recipe for ‘everything but the bagel seasoning’ recipe.

Dough cut into squares, resting on a baking sheet, next to a bowl with 'everything but the bagel seasoning'.
Crackers are on a baking sheet, sprinkled with everything but the bagel seasoning, and ready to be baked.

Slide the parchment onto a baking sheet and bake on the middle rack, in the preheated oven, for 10 minutes. Remove the crackers from the oven and slice along the cut edges. Separate the crackers, flip them over and space them out evenly throughout the baking sheet.

Crackers are halfway baked and have just been cut and flipped.

Bake for 5-8 minutes until lightly golden brown, then cool completely. Store in an air tight container at room temperature. These beauties will be in their prime for up to 7 days.

A baking sheet with a piece of parchment with cooling Keto Crackers.

Watch how these Keto Crackers are made:

Expert Tips

  1. This dough is super sticky! This is why we cover the dough with an oiled piece of parchment or wax paper before rolling out with a rolling pin.
  2. You can continue to roll out the dough, trim it and patch it, as many times as it takes until you are fully satisfied with your rectangle. Aim for a rectangle that is roughly 20 cms X 30 cms.
  3. After the dough has been cut into squares, do not try to separate them at this point! They will just mush on you.
  4. Some of the crackers will bake faster than others, depending on how thick the dough was in certain areas. Check for doneness after 5 minutes into the second bake time and remove the crackers that are nice and golden. Return the under baked crackers to the oven and bake for an additional 3-5 minutes, or until they are golden brown.

FAQ

What is a low carb crunchy snack?

These Keto Crackers make for a very tasty, crunchy low carb snack. Other great keto friendly options to fix that crunch crave are Baked Tortillas Chips, Trail Mix, salted pistachios, Candied Pecans or Nacho Chips.

What crackers can you have on keto?

Besides these Keto Crackers, there are a few brands of store bought crackers you can now buy that are keto friendly, though not budget friendly. Here is a Flaxseed Cracker recipe from AsSweetAsHoney that is also keto friendly.

Can you eat Cheez-Its on keto diet?

Unfortunately Cheez-Its are high in carbs, being that their first ingredient is wheat. Lucky for you, these crackers taste just like Keto cheese-its if you make them with cheddar and top them with just a sprinkle of sea salt. You can even cut them into smaller crackers and press a small hole into the center of each to make them look-a-likes!

What dips are Keto friendly?

There are some pretty delicious Keto friendly dips you can make that will pair perfectly with these Keto Crackers like this Hot Bean & Cheese Dip, Mexican 7 Layer Dip or make this Spinach Dip from CookingLSL. For a super quick and easy dip, try either this Guacamole or Salsa!

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Appetizer plate with brie, cheddar, sausage, salami and a handful of Keto Crackers.

Crunchy Keto Crackers

Get your crunch on with these Low Carb Cheese Crackers! Crispy and salty, these keto snacks are super sturdy, perfect for all your dipping needs!
5 from 16 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 crackers
Author: Aleta

Ingredients

  • ¾ cup almond flour
  • ¼ cup cheddar cheese *see note 1
  • ½ tsp baking powder
  • ¼ tsp garlic powder
  • ½ tsp coarse sea salt divided. * do not use finely ground salt
  • 1 egg white
  • 2 tbsp butter

Optional Toppings

  • rosemary or your favourite herbs *see note 2
  • everything but the bagel seasoning *see note 3

Instructions

Equipment Needed

  • Medium Mixing Bowl
  • Cheese Grater or Zester
  • Baking Sheet
  • Parchment and Wax Paper
  • Fondant Cutter or Pizza Cutter

Directions

  • Start by heating your oven to 300°. Cut a piece of parchment the size of a baking sheet and spray with avocado or olive oil. Melt the butter and set aside.
  • In a medium bowl combine almond flour with the baking powder, 1/4 tsp sea salt and garlic powder, then mix well. Grate the cheddar cheese, mix into the flour, then knead in an egg white and the melted butter until fully combined.
  • Dump the dough onto the oiled parchment paper, then spray some oil onto another piece parchment (or wax paper) and place over the dough *see note 4. Use a rolling pin to roll out into a rectangle. Roll out until the dough is super thin, about 3-4mm in thickness. You’ll probably end up with an oval, but can cut out a rectangle and patch to form a larger rectangle with the extra dough. The rectangle should roll out to be about 20 cms by 30 cms *see note 5.
  • Remove and discard the top piece of parchment (or wax paper). Cut the into squares, without separating the crackers, using either a knife or pizza cutter, I usually use a fondant cutter or dough scraper. You should get 4 rows by 6 rows, so 24 crackers *see note 6. Sprinkle the surface with the extra sea salt, rosemary, everything but the bagel seasoning or anything else you might like.
  • Slide the parchment onto a baking sheet and bake on the middle rack, in the preheated oven, for 10 minutes. Remove the crackers from the oven and slice along the cut edges. Separate the crackers, flip them over and space them out evenly throughout the baking sheet. Bake for 5-8 minutes or until lightly golden brown *see note 7.
  • Cool completely and enjoy! Store in an air tight container at room temperature. These beauties will be in their prime for up to 7 days.

Notes

  1. Cheese – The cheese in this Keto Crackers recipe is used for flavour. I like an aged orange cheddar to make my crackers taste like Keto cheese-its. Go ahead and try different cheeses like havarti, gouda or monterey jack!
  2. Extra Toppings – Use nothing but coarse sea salt for crackers that taste just like ‘keto cheese-its’, or try out some other herbs and spices for fun. I like to swap out the cheddar for aged white cheddar, then top the crackers with rosemary. 
  3. Everything but the bagel seasoning – Combine ½ tsp sesame seeds with ½ tsp dehydrated onion flakes, ¼ tsp poppy seeds and the remaining ¼ tsp sea salt. Give it a stir before sprinkling the crackers with the seasoning.
  4. This dough is super sticky! This is why we cover the dough with an oiled piece of wax paper before rolling out with a rolling pin.
  5. You can continue to roll out the dough, trim it and patch it, as many times as it takes until you are fully satisfied with your rectangle. Aim for a rectangle that is roughly 20 cms X 30 cms.
  6. After the dough has cut into squares, do not try to separate them at this point! They will just mush on you.
  7. Some of the crackers will bake faster than others, depending on how thick the dough was in certain areas. Check for doneness after 5 minutes into the second bake time and remove the crackers that are nice and golden. Return the under baked crackers to the oven and bake for an additional 3 minutes or so, until they are golden brown.
 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct the fibre from total carbs to get 1.7 g net carbs per serving.

Nutrition

Serving: 6crackers | Calories: 212kcal | Carbohydrates: 4g | Protein: 7.2g | Fat: 19.6g | Sodium: 338mg | Fiber: 2.3g | Net Carbs: 1.7g
Tried this Recipe? Like it Today!Mention @MamaBearsCookbook

42 Comments

  1. 5 stars
    I was skeptical about making crackers, but these were amazing! Super easy to make, and taste just like regular crackers. I think I’ll use a little less salt next time (cheese is already salty), but other than that, perfect! I’m going to make a double or triple batch next time.

  2. 5 stars
    delicious, stayed crunchy, light, buttery, salty, crispy – just what i like

  3. These hit the spot for me. Light and crisp. I put Everything bagel seasoning and rosemary and so delicious!

  4. 5 stars
    Wow~~!! Thanks for sharing. By far, this has been the best recipe! ^___^ I am gonna try this out!

  5. Those look amazing!

  6. Oh my, these are really good, u can taste the almond flour, but once u get past that initial taste, they are wonderful
    I didn’t have enough patience to keep molding until rectangular so some are thicker than others. I topped with dried parsley and pink salt on one half and garlic ranch on the other. As soon as Iopened the oven I was in heaven, and I cheated and had a couple on the end. Oh my goodness so good.

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