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!
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.
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
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!
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.
What to serve these almond flour crackers with:
- Healthier Hot Crab Dip
- Easy Whipped Feta Dip
- Vegan Cashew Ranch Dip
- Roasted Red Pepper Walnut Hemp Dip
- Horseradish Beet Dip
- Poblano Pistachio Dip
- Sesame Tahini Hummus
More low carb snacks:
- Parmesan Jalapeño Zucchini Chips
- Nacho Kale Chips
- Jicama Fries
- Coconut Crusted Avocado Fries
- Coconut Crusted Green Beans + Cashew Dip
20-Min Cheesy Almond Flour Crackers (only 2 ingredients!)
Crisp yet soft-baked cheesy almond flour crackers are made with only 2 INGREDIENTS! This is an easy, gluten free and keto crackers recipe.
Ingredients
- 1 cup blanched almond flour
- 1 cup shredded cheddar cheese
- 1 tablespoon water
- salt and pepper to taste
Instructions
- Preheat oven to 350F.
- Place the almond flour and shredded cheese in the food processor and process for about 30 seconds until the cheese is chopped up and combined with the almond flour.
- Add a tablespoon of water as the mixture is processing to help it come together.
- 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 again into a 1/4 inch thick rectangle.
- Remove the top piece of parchment paper.
- 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.
- Optional: use a chopstick to poke a hole in the center of each cracker. This is just decorative and not necessary to the recipe, but adds a cute touch.
- 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.
- Sprinkle with salt and pepper to taste and enjoy!
Nutrition Info:
- Serving Size: 1 serving
- Calories: 104
- Sugar: 0.1g
- Sodium: 119mg
- Fat: 8.5g
- Saturated Fat: 4.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1.2g
- Fiber: 0.5g
- Protein: 5.7g
- Cholesterol: 20mg
Kat says
Oh my gosh!! These are amazing and so simple to make, which is always better in my opinion. 😁 To amp up the flavor I added a few pinches of crushed thyme and oregano for a flavor punch to go with roasted tomato cream cheese dip I made for a snack board. Thank you for another genius Lindsey recipe! 🤗
Lindsay Grimes Freedman says
Yay!! I’m so happy you loved them!! I’m so obsessed!! xo
Gina Dwyer says
Yum! Just made these, and they’re great, my son loves them too! His only critique was that they should be crispier. I’m not sure how I’d manage that, and he’s still eating them, so…;) I’ll add a few more spices next time, paprika, onion and garlic powder, but otherwise, love this healthy snack!
Joscelene says
Omg!!! Soooo good …And my whole family LOVES them xoxo
Gluten free for the WIN here 🥰
Lindsay Grimes says
Yay!! I’m so happy they were a hit!! xo
Desi says
Hi! This looks like such a delicious recipe! I have to watch my fat because of pancreatitis and was wondering how many crackers is a serving size for this recipe? Thank you sooo much!
Lindsay Grimes says
Hi Desi, I don’t recommend serving sizes because I’m not a dietitian and every body is so different. I calculated nutrition per cracker so you can decide how many crackers you want for your dietary needs.
Deborah says
So good. My teen loved them too. I’ll definitely make these again. I would probably bake a little longer for crispness factor. They are amazing.
Lindsay Grimes says
Yay! I’m so happy you guys loved them! They’re such a fun snack!