Name: 20-Min Cheesy Almond Flour Crackers (only 2 ingredients!)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: crackers
Ingredients: 1 cup blanched almond flour; 1 cup shredded cheddar cheese; 1 tablespoon water; salt and pepper to taste

This is a closeup of fingers holding a square cheese cracker. More orange crackers are blurred on the counter in the background. Some crackers are in a small green bowl blurred in the background. — Crisp yet soft-baked cheesy almond flour crackers are made with only 2 INGREDIENTS! This is an easy, gluten free and keto crackers recipe.

You can’t trust me with a box of cheez-its. The box will be gone in one day 🤣 I thought maybe it would be a good idea to make a homemade cheesy cracker option with better for you ingredients.

The best part about this recipe (I mean, aside from the sheer deliciousness) if how easy they are! Only two ingredients to make these cheesy keto crackers!

They are crisp around the edges, soft-baked in the center, and sprinkled with some salt and pepper. I can’t wait to hear what you think about these almond flour crackers!

If you love using almond flour in your recipes check out my Ultimate List of Almond Flour Recipes and my tutorial for How to Make Almond Flour!

Ingredients for low carb crackers:

Blanched Almond Flour: It’s just ground up almonds! The almond flour makes the crackers not only low carb but packed with protein!

Cheddar Cheese: My favorite way to make these crackers is with cheddar cheese. You can use white cheddar, Parmesan, or even Gruyere would be delicious! I used shredded cheese, but you can use grated cheese as well!

Salt & Pepper: The sprinkle these on at the very end.

This is an overhead image of blanched almond flour in a measuring cup and shredded cheese in a bowl. The ingredients sit on a white counter.

This is an overhead image looking into a food processor with the raw crumbly cracker mixture. The food processor sits on a white counter.

How to make keto crackers:

Food Processor. It’s so simple to make these low carb, keto crackers! Place the almond flour and shredded cheese in the food processor and process for about 30 seconds until the cheese is ground up and combined with the almond flour. Add a tablespoon of water as the mixture is processing to help it come together.

Roll out. Transfer the almond flour/cheese mixture in between two pieces of parchment paper. Use a rolling pin to roll the mixture into about 1/4 inch thickness. Remove the top layer of parchment paper. Fold in the edges to make a square or rectangle. Place the parchment paper on top again and roll into a 1/4 inch thick rectangle.

Cut. Use a pizza cutter to cut 1 inch squares. You can also use a knife, but I found a pizza cutter to be super efficient and easy.

Poke. This is optional, but really cute. I used a chopstick to poke a hole in the center of the cracker. This is just decorative and not necessary to the recipe.

Bake. Separate the squares and place them on a baking sheet lined with parchment paper. Try to keep the crackers from touching, but if they do touch a little, that’s fine! Bake in the oven for 10 minutes until the edges are golden.

Optional add-ins for almond flour crackers:

toasted sesame seeds or poppy seeds
chopped herbs
chopped sun-dried tomatoes

This is an overhead image os square orange crackers on a white piece of parchment paper. The crackers are sprinkled with salt and pepper.

Tools to make these cheesy crackers:

Food Processor: This blends the almond flour and cheese together to create the mixture.

Rolling Pin: You’ll need this to roll the crackers out in a 1/4 inch thickness. I find it easiest to put the mixture in between two pieces of parchment paper.

Pizza Cutter: This makes it super easy for cutting the crackers into even squares.

Parchment Paper: You need this for two purposes. You’ll sandwich the cracker mixture between two pieces fo parchment paper in order to roll it out. You’ll also use a piece of parchment paper to line your baking sheet to bake it.

Baking Sheets: You want enough space to bake the crackers with spaces in between them so a baking sheet works great!

This is an overhead image of a small green bowl filled with square orange crackers. More cheese crackers are scattered on the white counter around the green bowl.

How to store these cheesy almond flour crackers:

Store the crackers at room temperature in an air tight container for 2 – 3 days. After 3 days, place the air tight container in the fridge.

To freeze the crackers, place in an air-tight container. Freeze for about 3 months. To reheat, thaw in the fridge overnight and then reheat in the oven.

Reheat the crackers in the oven or a toaster oven until warm and crisp on the edges.

Tips for this almond flour cracker recipe:

If you want crispy crackers instead of soft-baked crackers, place them back in the oven for about 5 minutes to toast them until they are golden brown.
The thinner you roll out the dough, the crispier the crackers will be. Personally, I love it when the edges are crisp but the center is soft-baked.

This is a side image of a small green bowl filled with orange square cheese crackers. The bowl is on a white piece of parchment paper with more crackers scattered around. Salt and pepper is sprinkled on top of the crackers.

What to serve these almond flour crackers with:

More low carb snacks:

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian EF Egg-Free