February 9th, 2020
Keto Cheese Crackers – 5 ingredients
The keto cheese crackers are perfectly crisp, tasty and delicious on their own or paired with your favourite keto dip recipe.
Love Keto Crackers? Grab a copy of our fab Keto Crackers & Cookies eBook. Now at 50% off. View Cookbook
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
These Keto Cheese Crackers are perfectly crisp and delicious. Made with only 5 ingredients they are a super quick and easy keto snack recipe that comes together in under 20 minutes.
You should know by now I love my crackers and have a huge variety of keto crackers. Simple use this keto crackers recipe link to find what we have on the website or grab a copy of our Keto Crackers eBook for just $9.99!
I made this recipe up on the fly this week as I really wanted a new seasoned and salty keto cracker that was really crisp. You know the perfect kind of cracker to team with my new Keto Bacon Ranch Dip. So I did it live on Facebook and made them for the very first time. Damn they are good,
keto cheese crackers ingredients
This a super easy low carb cracker recipe. 5 ingredients and nothing too hard to source.
- 210 g almond meal (2 cups) or use Sesame Flour for a nut-free alternative
- 80 g cheddar cheese, I use Mersey Valley Vintage
- 1 egg
- 1 tablespoon Everything But the Bagel Seasoning Click the link for a recipe
- Salt flakes, to sprinkle over top
how to make keto cheese crackers
I have added both conventional method and a Thermomix keto cracker recipe method for you. But, to be really honest you could just as simply mix together in a bowl before baking. Just grate the cheese.
All our keto snack recipes are meant to be as simple as possible.
The main thing to do with any keto crackers is just check them when baking. Because these crackers have cheese in them a lot of the fat is hot and makes the crackers bubble as the fats release during baking. You can avoid it if you use something like a skewer to poke holes in the crackers or a Dough Puncher. I am super excited to have just ordered one myself to make crackers a little easier to make.
Last tip is always bake until crispy and allow to cool completely before transferring to an airtight jar. The crackers can last up to many month, but they don’t tend to last that long. #tootastyforthat.
megan’s best tips for baking keto crackers
Yes I have made more than my fair share of keto and low carb crackers over the past few years. It is no secret I am a little obsessed with making new varieties. I do have a few tips to make the crackers perfect every time.
- Always make sure the mixture has a bit of moisture and sticks together as a dough. If for whatever reason yours is dry and crumbly add a little sour cream or water to combine to make a good sticky dough.
- Roll dough thin. If you are not using cookie cutters I like to roll my dough really thin (around 2mm). This gives me a perfectly crisp cracker and that is how I love them. This keto cheese cracker recipe gives you a perfect “snap” crisp cracker too.
- Always check the crackers around the 12 minute mark. After approximately 12 minutes I often find with many keto cracker recipes that the crackers cook quicker on the outer edge of the tray. Always test by tapping the cracker with the tip of my fingers to hear (and feel) that they are crispy. I then remove the tray from the oven and just remove those that are already crispy. I spread out the remaining crackers and return the tray to the oven and set the timer for a few more minutes and check again. Baking this way I end up with perfectly cooked low carb recipes without any being overdone.
- Always cool your crackers completely before storing.
what to serve with low carb crackers
Apart from eating these keto cheese crackers or keto everything crackers as I really like to call them, on their own they are fab with a dip.
Here are just a few for you try
- Almond Keto Hummus
- Keto Bacon Ranch Dip
- Keto Bacon and Broccoli Dip
- Chile Con Queso Dip
- Bacon Ranch Cheese Ball
how to store keto crackers
Honestly, keto crackers can store for ages. It is always best to make sure you have baked them long enough to dry out the cracker. Doing this makes the cracker extra crisp and last so much longer.
I always store my crackers in an airtight glass jar. At times I do make in bulk or lots of varieties and just store them all together. The crackers will stay crisp and delicious for at least 3 months. Store in the pantry or in a cool dry position.
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Keto Cheese Crackers
Our 5-ingredient Keto Cheese Crackers are a great tasting keto snack. Seasoned with our Everything But the Bagel spices these crackers will soon be your new favourite.
Calories: 131kcal
Servings: 12 serves
Tap or hover over number to scale ingredientsIngredients
- 210 g almond meal (2 cups)
- 80 g cheddar cheese I use Mersey Valley Vintage
- 1 egg
- 1 tablespoon Everything But the Bagel Seasoning
- Salt flakes to sprinkle over top
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180℃. (fan-forced)
- Place all ingredients, except salt flakes into a food processor and pulse until dough comes together.
- Roll dough out between 2 large pieces of baking paper until 2-3mm thick.
- Using a pizza wheel cut into small crackers. Season with salt flakes and lift onto a large baking tray.
- Bake 13-18 minutes. Some of the crackers on the outside may need to be removed earlier than those in the centre. Tap the crackers with the very tip of your finger to check that they are firm. Remove from oven and allow to cool on tray for 1-2 minutes before transferring to cooling rack. Cool completely before storing in an airtight container.
THERMAL METHOD
- Preheat oven to 180℃. (fan-forced)
- Place cheese into mixer bowl and chop 3 sec/speed 8.
- Add remaining ingredients, except salt flakes into mixer bowl and mix 1 min/speed 5.
- Follow from step 3 above.
Notes
Crackers will store for up to 3 months in an airtight jar.
Roll the dough out thin to get at least 96 small crackers from the mixture. Alternatively to calculate the nutritional on more or less than 96 divide the quantity you make by 12 serves to calculate the macros.
For a nut-free alternative omit almond meal and use Sesame Flour.
Nutrition
Serving: 1serve (8 crackers) | Calories: 131kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 47mg | Potassium: 12mg | Fiber: 2g | Sugar: 1g | Vitamin A: 87IU | Calcium: 87mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!
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10 Comments
Omgoodness Megan these are amazing .. can’t believe how easy the dough is to work with !!! Thank you so much 😊
So glad you like them Lynda x
Made these today….so easy and tasty…….I can see lots of uses for them.
These are my absolute faves and so easy! Thanks for the review Maggie
I made these today and I will be making them again and again and again! Yum!! Quick, easy, and very, very delicious. (I think these are my favourite now too.)
Yay glad you liked them Kym. Just quietly these moved to the lead of my most fave too.
Yum yum my favourite love your keto food 😍
Please tell me if I can use something else instead of……
Everything but Bagel seasoning?
I cannot get this in Cyprus.
Many thanks Veronica.
Hi Veronica, if you use the link within the recipe you will find a recipe for the seasoning so you can make your own.
I love these crackers, the dough is easy to work with and they are equally good on their own or as an accompaniment to a dip or even more cheese because I believe there can never be enough cheese. My only issue with this recipe is that I’ve never been able to get the sesame flour option to work. I have made the recipe with almond meal plenty of times so definitely familiar with the recipe but each time I attempt with sesame flour, it’s really powdery. At first I thought it was the cheese I used so I tried it with Mersey Valley and still got the same result, powdery and dry without any moisture at all. Has anyone made it with sesame flour successfully? Otherwise, I am just happy to make these about 5 times a week with almond meal only as they are so so worth it and a complete winner.