Keto Cheese Cracker – Crisp, Savory, and Low-Carb

If you’ve been missing the crunch of a good cracker on keto, this recipe brings it back in the best way. These Keto Cheese Crackers are crisp, salty, and full of flavor, perfect for dipping, snacking, or serving with a charcuterie board. They take simple ingredients and turn them into something that feels special.

No complicated steps, no odd textures—just a satisfying crunch and a rich, cheesy taste. You’ll want to make a double batch, because they tend to disappear fast.

What Makes This Special

This recipe leans on a classic combo: almond flour and cheese. Together, they create a cracker that bakes up golden and crunchy without the carbs you’d get from wheat flour.

The dough is easy to work with and rolls thin for a delicate crisp. You can flavor them simply with salt, or add herbs and spices to change things up. Best of all, they’re made with pantry basics and ready in under 30 minutes.

Shopping List

• Almond flour (super-fine works best)
• Shredded cheddar cheese (or a blend of cheddar and parmesan)
• Parmesan cheese (finely grated, optional but great for extra crisp)
• Egg (1 large)
• Butter (unsalted), melted and slightly cooled
• Salt (fine sea salt or kosher salt)
• Garlic powder (optional)
• Onion powder (optional)
• Smoked paprika or cayenne (optional, for heat)
• Everything bagel seasoning or dried herbs like rosemary or thyme (optional toppings)
• Parchment paper (for rolling and baking)

Step-by-Step Instructions

1. Preheat your oven. Set it to 350°F (175°C).
   

   Line a baking sheet with parchment paper for easy cleanup and even browning.

2. Make the dry mix. In a medium bowl, stir together 1 1/2 cups almond flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. If you like heat, add a pinch of cayenne or 1/4 teaspoon smoked paprika.
3. Add the cheese. Mix in 1 cup shredded cheddar and 2 tablespoons finely grated parmesan. Toss to coat the cheese with the dry ingredients.
4. Bind the dough. Add 1 beaten egg and 2 tablespoons melted butter.
   

   Stir until a soft dough forms. It should hold together and feel slightly tacky, not wet.

5. Divide and prep for rolling. Split the dough into two portions. Place one portion between two sheets of parchment paper.
6. Roll it thin. Use a rolling pin to roll the dough to about 1/16–1/8 inch thickness.
   

   Thinner dough yields a crisper cracker. Peel back the top parchment and slide the bottom sheet with the dough onto the baking tray.

7. Score the crackers. Using a pizza cutter or a sharp knife, lightly score the dough into 1-inch squares. No need to separate them now; they’ll break apart easily after baking.
8. Season the top. Sprinkle lightly with extra salt, everything seasoning, or dried herbs.
   

   Press gently so toppings stick.

9. Bake. Bake for 10–14 minutes, rotating the tray once. Look for edges turning deep golden and centers set. If some areas brown faster, you can remove those pieces early and return the rest to finish.
10. Cool for crispness. Let the sheet cool on a rack for 10–15 minutes.
    

    As they cool, they firm up and get crunchier. Break along the score lines.

11. Repeat. Roll and bake the second portion the same way. For extra crunch, you can return cooled crackers to a 300°F (150°C) oven for 5 minutes to dry them further.

Keeping It Fresh

Store fully cooled crackers in an airtight container at room temperature for 3–4 days.

If your kitchen is humid, they might soften slightly. A quick 3–5 minutes in a 300°F (150°C) oven will revive the crunch. For longer storage, keep them in the fridge for up to a week or freeze for up to a month.

Always cool completely before sealing to prevent trapped steam from softening the texture.

Why This is Good for You

• Low in carbs: Almond flour replaces wheat flour, keeping net carbs low and supporting ketosis.
• Satisfying fats: Cheese and butter add fat for energy and satiety, which helps curb snack cravings.
• Protein boost: Cheese and egg provide protein to balance your macros and keep you fuller for longer.
• Clean ingredients: No seed oils or artificial additives—just real, recognizable foods.

What Not to Do

• Don’t roll too thick. Thick dough leads to soft, bready crackers instead of a crisp, snappy bite.
• Don’t skip cooling. The cool-down is when the crackers firm up. If you store them warm, they’ll steam and turn limp.
• Don’t over-salt. Cheese is already salty. Taste the dough or go light with the salt on top until you know your preference.
• Don’t use coarse almond meal. You’ll get a gritty texture.
  

  Super-fine almond flour is key for a smooth, crisp finish.

• Don’t leave them unattended. They go from golden to too dark fast. Watch closely in the final minutes.

Alternatives

• Cheese swaps: Try pepper jack for a spicy kick, gouda for a mild sweetness, or parmesan-only for ultra-crispy, lace-like chips.
• Herb blends: Mix in dried rosemary, thyme, or Italian seasoning. A little cracked black pepper adds a classic cheese-cracker vibe.
• Seeded crunch: Press sesame or poppy seeds onto the top before baking for texture and flavor.
• Coconut flour version: Not a 1:1 swap.
  

  If you must use coconut flour, start with 1/3 cup coconut flour, add an extra egg, and adjust with 1–2 teaspoons water as needed. Expect a slightly drier texture.

• Dairy-light option: Reduce cheese by half and add 1–2 tablespoons nutritional yeast for flavor. Texture will be less rich but still crisp if rolled thin.
• Spice blends: Ranch seasoning, chili-lime, or curry powder can change the mood.
  

  Start small and adjust to taste.

FAQ

How do I make them extra crispy?

Roll the dough as thin as you can without tearing, and bake until the edges are well browned. After cooling, pop them back into a 300°F (150°C) oven for 5 minutes to drive off moisture. Let them cool again before storing.

Can I make them without eggs?

Yes.

Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit 5 minutes to gel, then mix into the dough. Texture will be slightly more delicate but still crisp.

What if my dough is crumbly?

Add 1–2 teaspoons of water or another teaspoon of melted butter and mix again.

Give it a minute to hydrate. It should press together smoothly without cracking.

Are these gluten-free?

Yes, they are naturally gluten-free if you use almond flour and gluten-free seasonings. Always check labels on spice blends to be sure.

How many carbs are in a serving?

It varies by size and toppings, but a typical serving of about 10 small crackers usually has around 2–3 grams net carbs.

Use your specific ingredient labels for exact macros.

Can I use a food processor?

Absolutely. Pulse the dry ingredients, add cheese, then the egg and butter. Process just until a dough forms.

It makes for an even mix and quick prep.

Do they work in an air fryer?

Yes. Air fry at 320°F (160°C) for 6–9 minutes, watching closely. You may need smaller batches and a perforated parchment to prevent sticking.

Why did mine burn around the edges?

Edges are thinner and brown faster.

Trim the edges even before baking, or pull the tray midway and remove the browned outer pieces. Return the rest to finish.

Can I flavor them sweet?

You can make a lightly sweet version by skipping garlic and onion, adding a keto-friendly sweetener and a pinch of cinnamon. Keep in mind the cheese flavor will still come through, so aim for a sweet-and-salty vibe.

What dips pair well with these?

Try whipped herb cream cheese, guacamole, buffalo chicken dip, spinach artichoke dip, or a simple olive tapenade.

They also shine with cured meats and olives on a snack board.

In Conclusion

Keto Cheese Crackers are simple to make, endlessly customizable, and genuinely crunchy. With a short ingredient list and quick bake time, they’re perfect for meal prep, party boards, or late-night snacking. Keep a batch on hand, and you’ll always have a low-carb crunch ready to go. Once you make them, they’ll become a staple in your rotation.