Indulge in some extra crunchy low carb cheese crackers in no time with this epic recipe with simple ingredients.
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They name them CRACKers for a reason, no? Crazy addictive with just the right amount of crunch to salt ratio?
Oh, so GOOD!
I super love salami or ham rollups with cheddar slices as an appetizer, but I’ve been really missing the cracker crunch.
Eventually the crave won out and I decided to toss some things into a bowl and cross my fingers it would turn out… OMG… Did they ever turn out!
I’ve been making crackers on the daily since my experiment turned out so well! Whether eaten alone or smothered with cream cheese and salami, these little crunchy bunches of love are my new best food friend.
Seriously, they go with so many things! Now I’ve got something besides cheese crisps to dip into my favourite Hot Bean and Cheese Dip. So pumped! How about sliced garlic sausage and pickles? Appetizer night has never been more exciting than with these Low Carb Cheese Crackers on board!
I hope you love them as much as I do!
No, there is no such thing as TOO excited when it comes to these Low Carb Cheese Crackers! 🤩
What ingredients you’ll need to make Low Carb Cheese Crackers
You won’t need much! In fact, if you eat low carb, I bet you’ll have each of these ingredients on hand!
You’ll need almond flour, garlic powder, baking powder, coarse ground sea salt, cheddar cheese, an egg white and a little bit of butter. That’s it!
* Read more about the specific sea salt further down the page.
How to make Low Carb Cheese Crackers
These crackers take half an hour to make. That’s it! They are super easy too. Follow these instructions to Low Carb Cheese Cracker perfection. 🥰
Start by heating your oven to 300°
Cut a piece of parchment the size of a cookie sheet and spray with avocado or olive oil. Melt a couple tablespoons of butter and set aside.
In a medium bowl sift in almond flour, baking powder, 1/4 tsp sea salt and garlic powder. If you don’t have a sifter, use a fork to break up all the flour clumps. Mix well.
Using the small size cheese grater, or a zester, finely grate some cheddar cheese. Mix well into the flour then knead in an egg and the butter until fully combined.
Dump onto the oiled parchment paper. The dough will be super sticky so spray some oil on a sheet of 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.
Remove and discard the wax paper. Cut into squares, I usually get 4 rows by 6 rows, so 24 crackers. I use a fondant tool to cut my dough, but a knife or pizza cutter works just fine. Do not separate the crackers and sprinkle the surface with the extra sea salt.
Slide the parchment onto a baking sheet and bake on the middle rack, in the preheated oven, for 10 minutes.
Remove the crackers 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 until lightly golden brown.
Cool completely and enjoy!
How to store Low Carb Cheese Crackers
Did you have leftovers? Or make a double batch so they last longer than five and a half seconds?
Pack them into an air tight container and keep them at room temperature.
How long will these Low Carb Cheese Crackers last for?
As soon as I had the recipe perfected, I set aside a batch and snacked on them every day to find out when they started to lose their crunch.
They are best when eaten fresh, begin to taste a little stale after day 7, but are still decently crunchy after 2 weeks!
What is the best low carb snack?
There are loads of low carb snack ideas, but honestly these Low Carb Cheese Crackers are my favourite way to get that epic Crunch. Here are some other yummy snack ideas:
- Salami, pickles and cheese bites
- Tomato Basil Flatbread with olive oil dip.
- Deviled eggs
- Low carb veggies with ranch
- Pepperoni Pizza Bites
- Cheese crisps
Now that you’ve got them, how should you use them?
As if you don’t already have a million ways, am I right?
Here is a list of my favourite ways to use these Low Carb Cheese Crackers besides eating them all by themselves:
- Layer them with cold cuts and deli cheeses
- Spread them with cream cheese
- Dip ’em in Low Carb Hot Bean and Cheese Dip
- What about spinach or artichoke dip?
- They are excellent with pickles!
- One of my favourites is loaded with tuna and cucumber
What is grey salt?
Grey salt is an unrefined sea salt harvested by hand in France. It has a slight grey colour because the salt settles into clay before it is collected. This gives it an extra mineral boost. Grey salt, also known as sel gris, is loaded with magnesium which is great for the keto lifestyle.
I don’t just love grey salt for its health benefits. It’s flavour is just excellent! I like pink Himalayan salt, but LOVE celtic grey salt. If you think pink Himalayan salt is the best, you can absolutely use it instead.
Love this recipe? Try these low carb appetizers next:
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What how these Crunchy Low Carb Cheese Crackers are made:
Crunchy Low Carb Cheese Crackers
- ¾ cup almond flour
- ¼ cup cheddar cheese
- ½ tsp baking powder
- ¼ tsp garlic powder
- ½ tsp coarse ground grey sea salt divided. * do not use finely ground salt
- 1 egg white
- 2 tbsp butter
- Heat oven to 300°
- Cut a piece of parchment the size of a cookie sheet and spray with avocado or olive oil. Melt the butter and set aside.
- In a medium bowl sift in almond flour, baking powder, garlic powder, 1/4 tsp coarse ground sea salt and mix well.
- Using the small size cheese grater, or a zester, finely grate the cheddar cheese. Mix well into the flour then knead in the egg white and melted butter until fully combined.
- Dump onto the oiled parchment paper. Spray a sheet of wax paper with the oil and place over top of the dough. Roll out into a rectangle as best you can, until the dough is about 3-4mm in thickness. Patch where necessary. The rectangle should be about 20cms by 30cms.
- Remove and discard the wax paper. Cut the dough into squares using a fondant cutter, knife or pizza wheel. Do not separate the crackers. Sprinkle a pinch or two of coarse ground sea salt evenly over the surface of the crackers.
- Slide the parchment onto a baking sheet and bake on the middle rack, in the preheated oven, for 10 minutes.
- Remove the baking sheet from the oven slice the crackers along the cut edges. Separate the crackers, flip them over and space them out evenly throughout the baking sheet. Bake for 5-10 minutes, depending on how thick the crackers are, until lightly golden brown. You may need to remove some then bake the rest for longer until each is lightly golden brown.
- Cool completely and enjoy!