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Crunchy Low Carb Cheese Crackers

Indulge in some extra crunchy low carb cheese crackers in no time with this epic recipe that is made with a few simple ingredients.

Bowl of low carb cheese crackers, next to a baking dish of hot bean and cheese dip.

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CRACKERS! 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.

I bring you hot beanie cheesy goodness in the form of a Low Carb Hot Bean and Cheese Dip, perfect for those low carb crackers or cheese crisps! YUM!
Hot Bean & Cheesy Goodness

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! P.S. No, there is no such thing as TOO excited when it comes to these Low Carb Cheese Crackers! 🤩

Why it works

  1. You won’t need a lot to make these little crunchy bunches of love! Besides the spices, there are only 4 other ingredients, and I bet you have them on hand!
  2. At 1.7 g net carbs for every 6 crackers, these beauties are super low in carbs, making them the perfect new best food friend.
  3. They are sooo crunchy! Plus these low carb cheese crackers hold up super well, making them excellent for all your dipping needs.
  4. The salt to crunch ratio couldn’t be more perfect. I can’t wait for you to try them, and let me know what you think!
Low carb cheese crackers next to a bowl of tuna and some sliced cucumber.

Ingredients

  • almond flour
  • garlic powder
  • baking powder
  • coarse ground grey sea salt
  • cheddar cheese
  • egg white
  • unsalted butter

Coarse Ground Grey Sea 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.

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, then mix well. Using the small size cheese grater, or a zester, finely grate some cheddar cheese.

Making the dough.

Mix well 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 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.

Dough rolled out into a rectangle.

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 try to separate the crackers and sprinkle the surface with the extra sea salt.

Cracker dough cut into 24 squares.

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 until lightly golden brown.

Cooling crackers.

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.

Watch how these Crunchy Low Carb Cheese Crackers are made:

Expert Tips

  1. Don’t have a sifter? Use a fork to break up all the flour clumps.
  2. 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.
  3. 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.
  4. After the dough has cut into squares, do not try to separate them at this point! They will just mush on you.
  5. 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 addition 3 minutes or so, until they are golden brown.
Low Carb Cheese Crackers with cream cheese, salami and pickles.

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:

Giant stack of low carb cheese crackers.

Here are some other low carb appetizers you might like:

Avocado Fries with Chipotle Mayo

Crispy Chicken Nuggets

Bacon Wrapped Avocado Fries

Mini BBQ Meatballs

Pepperoni Pizza Bites

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Bowl of low carb cheese crackers, next to a baking dish of hot bean and cheese dip.
Print Pin
5 from 10 votes

Crunchy Low Carb Cheese 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!
Course Appetizer, Snacks
Cuisine Canadian, Low Carb
Keyword low carb cheese crackers, low carb snacks
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 24 crackers
Calories 212kcal
Author Aleta

Ingredients

  • 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

Instructions

Equipment Needed

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

Directions

  • 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, then 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 longer, 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! Store in an air tight container at room temperature. These beauties will be in their prime for up to 7 days.

Notes

Store in an air tight container at room temperature. 

Expert Tips

  1. Don’t have a sifter? Use a fork to break up all the flour clumps.
  2. 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.
  3. 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.
  4. After the dough has cut into squares, do not try to separate them at this point! They will just mush on you.
  5. 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 addition 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

30 Comments

  1. 5 stars
    I’ve never made my own crackers from scratch but what a great idea! Hubby and I often have meat and cheese boards on the weekend and these crackers would be a lovely addition 🙂

  2. 5 stars
    I need to give this recipe a try. I am a cracker addict…and the more low carb in my life…the better. These sound so delicious and look easy to make too.

  3. 5 stars
    Even though it’s a little more time consuming than buying them, I love making my own crackers. They always taste so much better!

  4. 5 stars
    I would love to try this recipe! I’ve never made crackers before, but it looks like it’s time)

  5. 5 stars
    This is such a fun and healthy alternative to regular crackers! I need to whip these up stat for my gluten-free bestie! I hate when I don’t have good alternatives for her 🙁 This one is perfect!

  6. 5 stars
    I can’t wait to make these! Such a great recipe to have on hand when on Keto…pinning! <3

  7. 5 stars
    I’ll be hosting a football party next weekend and I was asked to provide low carb snacks in addition to wings. I’m going to stock up on the ingredients this week and make these for the party!

  8. 5 stars
    I love easy and healthy cracker snacks. And this recipe is just that – perfect for healthy snacking. Love the addition of cheddar cheese. It’s my favorite. I must give this a try. Saving this.

  9. Omg – what a perfect vessel for literally anything! Cheesy crackers that are also low carb?! Girl, you nailed it. I would love to eat these with spinach and artichoke dip or prosciutto!

  10. 5 stars
    A) I really love making crackers from scratch but haven’t tried adding cheese so thumbs up! Definitely trying that! B) Love gray salt but forget to use it. But now I know what I’m making for the Super Bowl party. Thanks!

  11. Crispy cheese crackers are my downfall — I cannot stop eating them once I open a box. I love that these are a healthier twist… can’t wait to give them a try!

  12. 5 stars
    I am so loving these low carb cheese crackers, I need to find out where can I find gray salt. This recipe is a keeper.

  13. You totally had me at lo-carb! What a great low carb party food. Love how easy the recipe sounds and you totally nailed it. I wish I could eat a few right now!

  14. Your nutrition says 1.7 net carbs per serving. How many crackers make up 1 serving…….just one cracker? Thanks

  15. I am allergic to almonds…could I sub the almond flour for coconut flour?

    • I have never tried with coconut flour. I know that you need less coconut flour and more eggs when subbing but unfortunately I don’t know what the ratio would be. Sorry I wish I could be helpful!

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