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Keto Cheese Crackers Recipe

When you’re watching your carbs, you probably think that crackers are out of the question. But what if you could make a delicious cracker snack without the carbs? This keto cheese crackers recipe is made with low carb almond flour and coconut flour, making them the perfect gluten free treat to enjoy when you’re watching your carb intake.

Keto Cheese Crackers Pin

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What Do I Need to Make Keto Cheese Crackers?

Unlike traditional cheese crackers, these keto snacks aren’t made with wheat flour. That makes them perfect for anyone on a gluten free diet or someone watching their carbs. To make your own keto cheese crackers at home, you’ll need:

Keto Cheese Crackers on a green plate on top of a cutting board.

Looking for more delicious Keto recipes to try? Give these reader favorites a try:

Keto Blueberry Pancakes Recipe | Cheesy Keto Breadstick Recipe | Keto Ground Beef Casserole with Cabbage | How to Make Keto Strawberry Bread

How Do I Make Keto Cheese Crackers?

To help make preparing your keto crackers quick and easy, make sure to have all your ingredients on hand and ready to go. That way, you can work quickly to prepare the low carb dough for your crackers. Follow these simple instructions to make this recipe for keto cheese crackers:

Step One: Melt the Cheese

Heat a heavy sauce pan over low heat and add the butter. When the butter is melted, stir in the cheese. Continue cooking the cheese mixture over low heat until smooth, then remove the pan from heat. Beat together the egg and Tabasco sauce in a small bowl until well mixed. Add the egg mixture to the sauce pan and stir to blend.

Step Two: Combine the Dry Ingredients 

Whisk together the almond flour, coconut flour, garlic salt, and seasoned salt in a medium bowl. Stir until well combined, then add the flour mixture to the cheese sauce. Stir immediately to combine all the ingredients into a dough.

Step Three: Make the Cheese Crackers

Spread a large piece of parchment paper on the countertop and coat with a thin layer of coconut flour. Turn the cheese dough out onto the paper and top with more coconut flour. Put a piece of parchment paper on top of the dough and use a rolling pin to roll the dough out as thinly as possible, around 1/8th inch thick.

Remove the top piece of parchment paper from the dough and use a knife or pastry wheel to cut the dough into one to two inch squares. Use a fork to prick the top of each cracker. Then, brush the crackers with melted butter. Top each cracker with coarse garlic salt, pressing the salt down into the dough.

Step Four: Bake the Keto Crackers

Transfer the parchment paper with the crackers on top to a baking sheet and bake in a 350 degree oven for 20 to 25 minutes, until the crackers are golden brown around the edges. When the crackers are finished cooking, remove the pan from the oven and allow the crackers to cool on the pan. Do not remove the crackers from the parchment paper until they’re completely cool, then serve and enjoy.

Keto Cheese Crackers on a green plate on a cutting board.

Keto Cheese Cracker Tips and Tricks

Making your own keto Cheez-its at home may seem like more work than it’s worth. But trust me when I say that you’ll be happy you took the time to bake up these delicious treats! As you’re making this cracker recipe, you have questions along the way. Follow these simple tips and tricks while you’re baking to ensure your recipe turns out amazing:

  • Don’t worry about the cheese separating: As you’re melting your shredded cheese to make the dough for your crackers, you may notice the oil starting to separate from the cheese. This is common and nothing to worry about. Just continue stirring as the cheese melts to re-mix the oil back into the cheese.
  • Knead the dough, if needed: Sometimes, the dough for these crackers doesn’t seem to want to come together. If you’re having issues with your cracker dough sticking, take a few minutes to knead the dough with your hands until a ball begins to from. This will make it easier to roll out the dough, especially if your cracker dough seems to be too crumbly.
  • Chill the dough to prevent sticking:Another common issue when making keto cheese crackers is sticky dough. If you find your dough sticking too much to the parchment paper, place it in the refrigerator for a little while. This will help the dough set up and make it less oily, which can help keep it from sticking as you roll it out.
  • Roll the dough as thin as possible for crispy crackers: The key to getting super crispy cheese crackers is thin dough. Make sure to roll out your dough as thinly as possible to get the best texture.
  • Store in an airtight container:To keep your keto cheese crackers fresh, make sure to store leftovers in an airtight container at room temperature. If you cheese crackers begin to lose their crispiness, place them back in the oven to bake for a few minutes before eating them.

Low Carb Cheese Crackers on a green plate on a cutting board with crackers surrounding it.

Keto Cheese Crackers Recipe

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Servings: 8
Calories: 306kcal

Ingredients

  • 8 ounces pepper Jack cheese shredded
  • 2 Tablespoons of butter
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon seasoned salt such as Lawry's
  • 1/8 teaspoon of Tabasco sauce
  • 1 egg
  • 2 Tablespoons melted butter
  • Garlic salt and dried parsley to sprinkle on top of crackers

Instructions

  • Preheat oven to 350 degrees Fahrenheit.

Prepare Wet Ingredients:

  • Heat a heavy sauce pan over low heat and add the butter.
  • When the butter is melted, stir in the cheese. Continue cooking the cheese mixture over low heat until smooth, then remove the pan from heat.
  • Beat together the egg and Tabasco sauce in a small bowl until well mixed. Add the egg mixture to the sauce pan and stir to blend.

Prepare Dry Ingredients:

  • Whisk together the almond flour, coconut flour, garlic salt, and seasoned salt in a medium bowl.

Make the Cheese Crackers:

  • Stir until well combined, then add the flour mixture to the cheese sauce. Stir immediately to combine all the ingredients into a dough.
  • Spread a large piece of parchment paper on the countertop and coat with a thin layer of coconut flour.
  • Turn the cheese dough out onto the paper and top with more coconut flour.
  • Put a piece of parchment paper on top of the dough and use a rolling pin to roll the dough out as thinly as possible, around 1/8th inch thick.
  • Remove the top piece of parchment paper from the dough and use a knife or pastry wheel to cut the dough into 1 1/2 inch squares.
  • Use a fork to prick the top of each cracker. Then, brush the crackers with melted butter.
  • Top each cracker with a sprinkle of garlic salt and dried parsley, pressing the salt down into the dough.

Bake the Crackers:

  • Transfer the parchment paper with the crackers on top of a baking sheet and bake in a 350 degree oven for 20 to 25 minutes, until the crackers are golden brown around the edges.
  • When the crackers are finished cooking, remove the pan from the oven and allow the crackers to cool on the pan. Do not remove the crackers from the parchment paper until they are completely cool, then serve and enjoy.

Nutrition

Serving: 9crackers | Calories: 306kcal | Carbohydrates: 12g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 532mg | Potassium: 32mg | Fiber: 7g | Sugar: 2g | Vitamin A: 423IU | Calcium: 246mg | Iron: 1mg
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