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These cheese crackers are reminiscent of the bright orange crackers you might have grown up eating (Cheez-Its!), but this version is made with nutritious ingredients and real cheese as the base! Crackers may sound like a lot to make from scratch, but I think you’ll be surprised by how easy this cheddar cheese crackers recipe is. In fact, you can make them with just 3 main ingredients (just like my flax seed crackers) — but I recommend a 4th for extra cheesy-iness!
Why You’ll Love This Cheese Crackers Recipe
- Cheesy cheddar flavor
- Crunchy, buttery texture (without any butter)
- Tastes a lot like Cheez-Its — but better for you!
- Just 3 simple, natural ingredients (no preservatives)
- Easy to make, without any special tools
- Naturally gluten-free, keto cheese crackers — but delicious for everyone!
- Healthy snack for kids and adults alike
Ingredients & Substitutions
This section explains how to choose the best ingredients for homemade cheese crackers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cheddar Cheese – This is the base of the baked cheddar crackers. It gives them a rich real cheese flavor. I used mild cheddar cheese, but white cheddar or sharp cheddar cheese would work just as well. You can also use any other semi-hard or hard cheese, such as Parmesan or Gruyere, for a different flavor.
- Wholesome Yum Blanched Almond Flour – Some brands are coarse, but this one is super finely ground, for the ideal texture in crackers. Plus, using almond flour means these cheese crackers are protein packed, gluten free, low carb, and healthier than using all-purpose flour! This almond flour is the same one I use for 3-ingredient almond flour crackers, too.
- Egg – This acts as a binder to keep the dough together. I haven’t tried this cheese crackers recipe with egg substitutes, but let me know how it goes if you try one of them.
- Sea Salt
- Nutritional Yeast – This is optional, but just a tablespoon of this secret ingredient adds a cheesier flavor if you can get it. This is my favorite brand.
How To Make Cheese Crackers
This section shows how to make baked cheese crackers, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt the cheese. Using the microwave or double boiler on the stove, heat the cheese until it’s smooth and easy to stir.
- Mix the other ingredients. Stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
- Form the dough. Add the melted cheddar to the bowl with the flour mixture. Use your hands to knead, squeezing between your fingers, until a uniform dough forms. Form the dough into a ball. (You may need to chill it if it’s too sticky.)
- Roll and cut the crackers. Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Use a rolling pin to make a very thin rectangle, then cut into 1-inch squares or rectangles and place onto a baking sheet lined with parchment paper (or a silicone mat). Prick with a fork or toothpick to prevent bubbling.
- Bake. Place the cheese crackers in the oven and bake until golden brown on the edges. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to room temperature — they will crisp up as they cool.
Tips For The Best Cheese Crackers
With just 3 ingredients, these crackers are fairly easy to make, but here are some tips I’ve learned along the way to ensure they come out perfect every time!
- Don’t worry about the oil. You may notice some of the oil separating when you melt the cheese. That’s okay! Just stir it back together as much as you can.
- A food processor is easier if you have one. This will make it easier to incorporate all the dough ingredients, but is not required. I’ve done it both ways, by hand and using the processor.
- Reheat the dough slightly if needed. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Chill the dough if it’s sticky. Chilling the dough in the fridge for 20-30 minutes can make it more manageable to roll out. If it’s still difficult to work with, check my tips in my fathead pizza post.
- Roll the dough thin. The thinner you roll the cracker dough, the crispier your crackers will get! So, try to get it as thin as you can.
- A pizza cutter can come in handy. This is not required (a sharp knife works just fine), but a reader recommended using a pizza cutter and it can be a super quick way to slice the dough into squares. A pastry wheel also works in the same way.
- Don’t waste the dough. You’ll inevitably end up with strips of dough after cutting your squares. Don’t throw them out. Instead, form a ball, roll them out again, and cut more crackers.
- Make them crispier with the oven door trick. If you want them extra crisp, turn the oven off when the cheese crackers are just barely golden. Then, leave them in the oven, with the oven off and door propped open with a wooden spoon to crisp up more.
- Store: Cool completely, then store in an airtight container in the pantry for up to 2-3 days. The time can vary depending on the temperature in your kitchen. You can refrigerate them to prolong their shelf life to 1 week, but they will soften in the fridge. If the crackers do become soft (in the fridge or not), you can crisp them up in the oven. Simply place in the oven at 300 degrees F until they are warm, then cool completely. Just be careful to not over-bake!
- Freeze: Cool completely, then transfer to a zip lock bag or container and store in the freezer for up to 6 months. Line the layers of crackers with parchment paper, so they don’t stick together.
What To Serve With Cheese Crackers
Homemade cheese crackers are perfect as a snack on their own, but there are other ways to enjoy them:
- Charcuterie Board – Serve these crackers on a board with cheeses, meats, fresh fruits, and veggies for a party appetizer. Check out my charcuterie board for low carb options if you need them.
- Dips – Use them as dippers for spinach artichoke dip (or just plain spinach dip), quick cold crab dip, or even a cheese ball.
- Spreads – Top cheese crackers with nut butter, your favorite jam, or even pate.
- Sandwiches – These even make an easy side to your fave sandwich for lunch! A chicken salad sandwich makes a good combo.
- Soups & Salads – Cheese crackers are perfect for crushing and sprinkling over soups or salads as a crunchy topping.~
More Healthy Crunchy Snack Recipes
Craving more crispy, crunchy snacks? Try these healthy snack recipes you can feel good about eating:
Tools For This Recipe
- Double Boiler – If you prefer not to use the microwave to melt the cheese, use this to do it on the stovetop without burning.
- Rolling Pin – This rolling pin is made from marble, which is naturally cool and prevents the dough from sticking as you roll. It’s also surprisingly cost effective!
- Baking Sheet – My go-to! You can spot it in many of my recipe photos.
Cheese Crackers (3 Ingredients!)
This 3-ingredient cheese crackers recipe is like homemade Cheez-Its, but better for you! They are cheesy, crunchy, and naturally gluten-free.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.
Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily – this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough – check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook.)
Form a ball with the dough. If it's too sticky to work with, chill for about 15 minutes.
Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
Bake for 8-12 minutes, until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.
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Serving size: 12 1-inch crackers, or 1/8 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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