Keto Baked Cheese Crackers
These Keto Baked Cheese Crackers are crispy, savory, and completely satisfying with just a handful of low-carb ingredients. Perfect for snacking, dipping, or replacing traditional crackers, they’re made with almond flour, cheese, and seasonings to keep your carb count low without sacrificing flavor.
Prep Time: 10 minutes
Chill Time: 20 minutes
Bake Time: 15 minutes
Total Time: 45 minutes
Servings: About 6
Yield: ~60–70 crackers
Ingredients:
1 ½ cups shredded sharp cheddar cheese (or mix cheddar & mozzarella)
¾ cup almond flour
2 tablespoons cream cheese, softened
½ teaspoon garlic powder (optional)
¼ teaspoon paprika or smoked paprika
¼ teaspoon salt
1 egg yolk (for binding)
Optional: coarse sea salt for topping
Instructions:
1. Preheat Oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Melt Cheese: In a microwave-safe bowl, combine shredded cheddar and cream cheese. Microwave for 30 seconds, stir, then heat another 20-30 seconds until melted and combined.
3. Mix Dough: Add almond flour, garlic powder, paprika, salt, and egg yolk to the melted cheese. Stir and knead until a dough forms. If too sticky, chill for 10–15 minutes.
4. Roll Out: Place the dough between two sheets of parchment paper. Roll it out evenly to about 1/8-inch thickness.
5. Cut Crackers: Use a pizza cutter or knife to cut dough into 1-inch squares. Pierce the center of each square with a fork for that classic cracker look.
6. Bake: Transfer to the baking sheet and bake for 12–15 minutes, or until edges are golden brown.
7. Cool Completely: Let crackers cool on a wire rack to crisp up. Store in an airtight container once fully cooled.
Notes:
Dough Texture: If the dough gets too firm while working, microwave for 10 seconds to soften.
Crispier Crackers: Roll thinner and bake slightly longer, watching carefully to avoid burning.
Spice Variations: Add cayenne, Italian seasoning, or everything bagel seasoning for variety.
Cheese Options: Try Monterey Jack, Pepper Jack, or a cheddar-parmesan mix.
Tips for Success:
Don’t skip the fork holes—they help prevent puffing.
Use parchment paper or silicone baking mats to avoid sticking and promote even baking.
Keep crackers spaced slightly apart for best browning.
Watch bake time carefully—they can go from perfect to burnt quickly.
Frequently Asked Questions (FAQs)
Q: Can I use coconut flour instead of almond flour?
A: Not directly. Coconut flour is much more absorbent, so you’d need to reduce the amount drastically and possibly add another egg.
Q: Are these crackers crunchy or chewy?
A: They’re crisp and crunchy, especially when fully cooled and rolled thin.
Q: How do I store them?
A: Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for a month.
Q: Can I make them dairy-free?
A: Since cheese is the main ingredient, a dairy-free version would require completely different ingredients like nutritional yeast and dairy-free cheese alternatives.
Nutritional Information
(Per Serving-10–12 Crackers)
Calories 170 kcal
Protein 10 g
Fat 13 g
Saturated Fat 7 g
Total Carbs 3 g
Fiber 1.5 g
Net Carbs 1.5 g
Cholesterol 40 mg
Sodium 250 mg