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Your search for the best keto cheese crackers recipe is over! These low carb cheese crackers are reminiscent of the bright orange crackers you might have grown up eating (hint: keto Cheez-Its, anyone?!). 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! These almond flour cheese crackers are made with just 3 ingredients, but there is a fourth ingredient I recommend for extra cheesy-iness. 😉
Eat this keto cheese crackers recipe all on its own, or serve with dips or cured meat, like summer sausage, for an easy cheese & cracker snack. No matter how you eat them, you’ll love these low carb crackers made from cheese! If you need to avoid dairy but still want a crunchy snack, try these flax seed crackers instead.
Low Carb Cheese Crackers Ingredients
There are only 3 simple ingredients in this recipe for keto cheese crackers! Plus an option to add in even more cheesy flavor…
- Cheddar cheese – This is the base of the baked cheddar crackers. It gives them rich and real cheesy flavor.
- Almond flour – Nutritious almond flour takes the place of refined flour in classic cheddar cheese crackers.
- Egg – The binder. This helps keep the low carb cheese cracker recipe stay together.
- Nutritional yeast – Optional, but will help make the no carb cheese crackers recipe taste even cheesier!
How To Make Keto Cheese Crackers
Making your own almond flour cheese crackers may sound like a lot of work, but it really only takes 15 minutes of prep and some time in the oven!
- Melt the cheese. Using the microwave or double boiler, heat the cheese until it’s smooth and easy to stir.
TIP: 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, and you can still incorporate the remaining oil in the recipe. The keto Cheez-Its won’t be oily when they’re done, I promise!
- Mix the almond flour cheese crackers base. Stir together almond flour, sea salt, and nutritional yeast, if you’re using it.
- Mix the keto cheese crackers dough. Add the cheddar to the almond flour mixture and use your hands to knead until a uniform dough forms. It’s normal for it to be a bit oily, so don’t worry about that.
- Form a ball. Chill if necessary to make it less sticky. (This will depend on the temperature in your kitchen.)
TIP: If the cheddar cheese crackers dough is difficult to work with, check my tips in my fathead pizza post.
- Roll out dough. In between two pieces of parchment paper, roll dough out into a rectangle, about 1/16-1/8 inch thick.
TIP: The thinner you roll the keto cracker dough, the crispier your crackers will get! So, try to get it as thin as you can.
- Cut the crackers. Using a ruler to help guide you, cut crackers into squares or rectangles and place onto a lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
- Bake the almond flour cheese crackers. If there is any oil on top of the crackers after baking, lightly blot with paper towel.
TIP: If you want them extra crisp, turn the oven off when they are just barely golden. Then, leave them in the oven, with the oven off and door propped open with a wooden spoon.
How Many Carbs In Keto Cheese Crackers?
These keto cheese crackers have just 3 grams net carbs per serving of 12 crackers! Not only are these low carb cheese crackers keto friendly, but they taste delicious too!
How To Store Keto Cheese Crackers
This homemade cheddar crackers recipe should be stored in an airtight container. If they lose any of their crispness, you can always put them back in a 350 degree F oven for a few minutes, until they are crispy again. Just be careful to not over-bake!
What To Serve With Cheddar Cheese Crackers
There are so many ways to eat these almond flour cheese crackers. They are perfect all on their own, but adding a dip is never a bad idea! 😉 Try some of these favorites:
- Bacon Cream Cheese Ball – Beautiful presentation and TONS of flavor. The cheddar and bacon always go well together.
- Keto Charcuterie Board – Learn how to build one here, and just swap the crackers for these.
- Easy Cold Crab Dip – For the seafood lovers! This dip can easily be made ahead of time, too.
- Warm Ranch Crack Dip – This dip is SO good, and goes well with veggies and low carb cheese crackers alike.
- Dairy-Free Spinach Artichoke Dip – Super easy to through together!
Tools To Make Keto Cheese Crackers
Tap the links below to see the items used to make this recipe.
- Glass Nesting Bowls – The only set of bowls you need. I use one of these bowls every single day.
- Paring Knife – Run a small knife like this one along the edge of a ruler to ensure you have straight lchf cheese crackers.
- Pastry Wheel – This roller cuts no carb cheese crackers in a flash!
Low Carb Keto Cheese Crackers Recipe
Cheese Crackers (3 INGREDIENTS)
This cheese crackers recipe is like making homemade cheez-Its! Made with almond flour and just 3 ingredients its the perfect healthy snack.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
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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.)
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Form a ball with the dough. If it's too sticky to work with, chill for about 15 minutes.
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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.)
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
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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.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
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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57 Comments
Marcella
0I make this 1-2 times a week. Awesome recipe!
Kim
0I can’t have dairy, can I skip the shredded cheese?
Wholesome Yum M
0Hi Kim, Not for this recipe. If you would like a cracker recipe without cheese, check out this one for Almond Flour Crackers.
Nicole
0have made these 3 times now.., perfect every time. I use sunflowerseed flour instead of almond and need to bake for 15 mins loungers. They are so crispy and delicious and keep crunchy in an airtight container in the fridge … not that they ever last long enough … thanks so much for this amazing recipe
Mary Walters
0We really like them!
April
0Made these but used Mexican shredded cheese, doubled the recipe, and added bagel seasoning. I love them.. probably way more than my toddler who they were intended for. They were super easy to make. I almost shredded my own cheddar but then thought it might be too sticky to work with. I think I made the right choice. It worked out. They were thicker than they needed to be because of the recipe size, but still good. I’d recommend doing two sheets if you double (if you want crispy crackers).
I will try making them again with just cheddar for her next time. I think this is a good substitute for the store bought super processed cheese crackers. Nice work, and thank you for yet another awesome recipe! I keep coming back to this site for recipes.
al
0I want to make this but i can’t find the measurements anywhere. Can anyone help?
Wholesome Yum M
0Hi Al, The measurements are located in the recipe card. If you cannot see the card, then please make sure you are not viewing the website in ‘Reader Mode.’
Becky L. McFarland
0These are keepers! Almost like indulging in a bag of goldfish. I didn’t have nutritional yeast but found in an article you can sub parm cheese so I did and they were great! Next time, I may add a bit of cayenne powder to just boost the flavor.
Margaret Walsh
0What can I use in place of almond flour for these? We have a peanut/tree nut allergy. Would sunflower seed meal work? Thank you!
Wholesome Yum M
0Hi Margaret, Yes, sunflower seed meal should work fine.
Niloufar
0Hi, I’m going to try this recipe right now. But I have a question about freezing them, can we store them in freezer longer?
Wholesome Yum M
0Hi Niloufar, I have not tried freezing these. I’m not sure they would still be crispy once they returned to room temperature.
Rita
0Even though I do not care for almond flour at all. I am cutting back on carbs and love cheese crackers and these right here were very goodn(despite the almond flour). I will be making these again. Thanks for the recipe.
Jo
0Delicious and soooo easy!!
Karla Alder
0This is probably a silly question; is regular Almond Flour (mine says Gluten Free) the same as Blanched Almond Flour? And if not, can I use the regular Almond Flour?
Wholesome Yum M
0Hi Karla, If your almond flour has brown specs in it, then it will include the skins from the almonds. Blanched almond flour does not include the almond skins. The skins are very bitter and can bring that flavor into recipes. The recipe will still work if your almond flour isn’t blanched but know that your crackers may have a bit of a bitterness to them. I think it would work best in a savory recipe (like cheese crackers) over a dessert recipe. Best wishes!
Sarah
0So I LOVED your regular flour sesame cracker recipe and was excited to try these but unfortunately, they were not as fun to make and they simply weren’t worth the effort. I followed your suggestions about putting them on a cooling rack and then storing on an airtight container but the evening I made them I went to snack on a few and they had already turned a bit stale and chewy. The next day they were almost inedible so I reheated for a few minutes at 350 like you suggested and now they are just warm and stale and chewy. Also, the process of making them was so messy because of the oil from the melted cheese. It was dripping all down my arms and all over my kitchen. It was just not a good time. I saw someone’s comment about adding the cheese on dry and I think that would work much better. If I ever make them again, I’ll try adding dry cheese and only make them if I have plans to eat them in the same day. All of your other recipes I’ve tried have been great! The pop ups and ads are incredibly annoying though and made it very difficult for me to even leave a comment. I know you are going to have an ad free option soon, but I personally would never consider paying for something like that…that’s just me though.
Rosalia Bahena
0Perhaps because I’m used to the taste of almond flour but these taste just like the actual cheez-its. Which I love by the way. I love the taste of these. Thank you for sharing. They are delicious and crunchy.
Jacki
0I can’ wait to try these but i can’t have hard cheeses, and i was wondering if mozzerella would work as a replacement.
thanks in advance,
Wholesome Yum M
0Hi Jacki, I have this recipe for Fathead Crackers that are made specifically with mozzarella cheese.
Jane
0First time I made these I added the grated cheese straight into the dry mix. This time I followed the recipe exactly and melted the cheese. Big mistake. They come out much better, less sticky dough if you add the cheese dry. Personal preference I guess and could be uk ingredients come out different. Lovely just the same and great with butter
mike blaze
0I cannot see where you get the carb count. 1.5 cups of almond flour is 12 carbs net, cheese is zero, egg 0.8.
Wholesome Yum M
0Hi Mike, The nutrition facts listed are per serving of cheese crackers, not for the whole recipe. The recipe makes 8 servings. I hope this helps!
Eda
0Simple and yummm
Jennie
0For some reason, at night I’ve been craving cheese crackers and I’ve been demolishing packages of carb-laden gluten-free “Cheese-its”. I decided to find a recipe to make my own.
I JUST made these and wow. They are amazing! I used nutritional yeast and it lends an interesting (in a good way) flavor. These are most definitely on my “to make again” list.
Misty
0These were wonderful!! I’ve had a hard time finding a crispy cracker recipe and have tried a few… they always came out chewy and not crispy. I followed this recipe exactly except that I used one more tablespoon of nutritional yeast (because I like the cheesy taste) and baked them at 300f until they were browned (they came out extra crispy that way and just how I like them). The cheese was MESSY and greasy… I thought for sure they wouldn’t turn out but they did! I’m on my way to make some more for my work week.
Tessa Kendrick
0These are soooo good!! I put a little cajun spice on half of them just because I love the seasoning and I LOVE IT!! Thanks for the super simple and easy recipe!
Allison M Gardella
0Oh wow, these are the yummiest EVER!!
Autumn
0I love the flavor, but mine came out more chewy than crispy. Any suggestions?
Wholesome Yum M
0Hi Autumn, Letting your crackers sit out on a drying rack for several hours will help to achieve the crispy texture you are looking for.
Nora
0Can’t wait to try these!
ERod
0Love your website! Thank you! In your keto crackers notes you say to bake 8 mins. In the recipe you say 8-12. I would remove that. Anything over 8 and the crackers are ruined.
Wholesome Yum M
0Hi ERod, Thanks for your input!
Janna
0Excited to try these, love the simple recipe!!
Sarah
0These are perfect! I’m eating them as I type. Lol
My kids love them, too!
ray
0Absolutely Amazing taste! Used Sharp Cheddar, skipped the optional nutritional yeast, and added garlic, parsley and pink salt seasoning. Turned out fantastic!
April
0These are amazing! Perfect snack and great with a dip. Thank you!
Sylvia L Ives
0I made the mistake of using sharp cheddar cheese since that’s what I usually buy. The crackers are very sour and odd tasting!
Lise May
0Hi there, Could I sub out almond for coconut flour, if I added an extra egg? Thanks
Wholesome Yum A
0Hi Lise, coconut flour isn’t generally interchangeable with almond flour. You might like these fathead dough crackers instead, which only use coconut flour.
Lise May
0Thanks Maya! I’ll give both a try!
Cookilicious
0Just what I needed! Saving this and making this for sure soon!
Michele
0This is my new go to recipe, know it by heart. Only changes I made was adding some parmesan cheese and garlic and onion powder. Maybe some paprika if I’m feeling spicy Thank you for this.
Pam Greer
0These are the best low carb cheese crackers! I love them and I love all your tips!
Sara
0Yum! Cheez-its are my obsession so these were perfect for that craving. I was even able to add hot sauce (like I do to my cheez-its) and was in heaven.
Ashley F
0These turned out so great! We can’t stop snacking on them! Just delicious!
Kelly Anthony
0You had me at 3 ingredients. These will be a great alternative cracker without sacrificing flavor.
Whitney
0I love the almond flour swap! Great idea!
wessel
0These crackers satisfied my crunchy, carby snack craving! Delicious!
Sara Welch
0What a fun and perfectly crispy snack! I will have to make these for my kids for after school! Yum!
wilhelmina
0These crackers came out fantastic! Perfect for snacking!
Taylor
0These look just like Cheez-Its! I can’t wait to try out this recipe!
Jamie
0I love how simple and easy this was to make! Tasted delicious!
Krissy Allori
0Yay! These were great. I’m so glad to have a good cracker that is Keto friendly.
Dahn @savorthebest
0Wow! what a great recipe for low carb crackers. Cheese makes everything taste better 🙂
Lisa Bryan
0Love the idea of healthier, keto-friendly Cheeze Its!