
Homemade Keto Cheese Crackers
As you may guess, I am always making my own snacks, and these keto cheese crackers are such a win! They’re way cheaper than the overpriced store stuff, and they are so tasty too!
Once you make your own homemade keto crackers, you’ll wonder why you ever settled for store-bought. They’re super crunchy and cheesy—perfect for munching on their own or serving up with a cheese platter. Trust me, your friends will be impressed when you whip these out!



The Ingredients
How To Make Keto Cheese Crackers
Step 1. Preheat oven to 180℃ fan/200°C static/400°F.
Step 2. Place all ingredients, except salt flakes into a food processor and pulse until dough comes together.
Step 3. Roll dough out between 2 large pieces of baking paper until 2-3mm thick.
Step 4. Using a pizza wheel cut into small crackers. Season with salt flakes and lift onto a large baking tray.
Step 5. 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.
Flavour Variations
- Spicy Kick: Add chilli powder, smoked paprika, or cayenne pepper to the dough for a spicy twist.
- Herb-Infused: Incorporate dried herbs like rosemary, thyme, or Italian seasoning for an earthy flavour.
- Garlic Parmesan: Mix in garlic powder and extra Parmesan cheese for a cheesy, garlicky bite.
Serving Suggestions
- Dips: Pair these crackers with your favourite keto-friendly dips like guacamole, Ranch Cottage Cheese Dip, or a Pesto Rosso.
- Cheese Boards: They make a great addition to a low-carb cheese board with assorted cheeses, olives, and cured meats.
- Soup Toppers: Crumble them over soups or salads for added crunch and flavour.
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Best Ways to Store
Store these keto cheese crackers in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge for up to two weeks, or freeze them for up to a month. Just be sure they’re fully cooled before storing to maintain their crispiness.
Frequently Asked Questions
Yes, you can substitute almond meal with sunflower seed flour if you’re allergic to nuts. However, this may slightly alter the taste and texture.
You can try using a flaxseed meal mixed with water as an egg replacement, though the crackers may not be as crisp. Avocado can also be used in place of egg. Add only enough to bring the dough tightly together.
A sharp cheddar works best, but you can experiment with Parmesan, gouda, or any firm cheese you like.

What To Serve With Keto Crackers
- Almond Keto Hummus
- Keto Bacon Ranch Dip
- Keto Pesto Recipe
- Chile Con Queso Dip
- Ranch Cottage Cheese Dip
You should know by now I love my crackers and have a huge variety of keto crackers. Simply use this keto crackers recipe link to find what we have on the website or grab our Keto Crackers eBook.
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Keto Cheese Crackers
Equipment
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Ingredients
- 240 g (2 cups) almond meal (2 cups)
- 80 g (3 oz) cheddar cheese I use Vintage
- 1 large (1) egg
- 1 tablespoon (1 tablespoon) Everything But the Bagel Seasoning
- Salt flakes to sprinkle over top
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180℃ fan/200°C static/400°F.
- 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/200°C static/400°F.
- Place cheese into mixer bowl; chop 3 sec/speed 8.
- Add remaining ingredients, except salt flakes into mixer; mix 1 min/speed 5. Follow from step 3 above.
Notes
- Storage: Store the crackers in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze for a month. Ensure they’re fully cooled before storing.
- Ingredients: Use finely ground almond meal for the best texture. A sharp cheddar like Mersey Valley Vintage adds intense flavour, but feel free to experiment with other hard cheeses.
- Substitutions: Sunflower seed flour can replace almond meal if you have nut allergies. Flaxseed meal mixed with water can work as an egg substitute, though the texture might be softer.
- Cooking Tips: Roll the dough evenly to ensure consistent baking. If baking, watch the edges as they may cook faster than the centre pieces. For air fryer cooking, check them frequently to avoid burning. Enjoy your crackers fresh for the best crunch!
Your Own Notes
Nutrition
16 responses to “Easy Keto Cheese Crackers”
Oh My Goodness – these are sooo easy to make and satisfies my savoury biscuit need. The dough is very forgiving – rolled too thin or thick? Just reroll!Glad you enjoyed them Fiona
Just made these absolutely delicious, used Mil Lel Extra Sharp Parmesan & Pecorino instead because that’s what I had, will be making these again, & again. I’ve tried other recipes but they weren’t crunchy. Keto or not you’ll love these, can’t wait to have the family over and make some for them. Thanks for the recipe!yay! They are so easy and delicious aren’t they Loraine.
Just made the today, for the first time. I used Sesame Flour. Found it quite dry, so added approx 30mls of water – the dough came together perfectly. Everyone loved my little crisps! Great with salami!I am so happy you enjoyed it Fiona.
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.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.
Yum yum my favourite love your keto food ๐
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.
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
Omgoodness Megan these are amazing .. canโt believe how easy the dough is to work with !!! Thank you so much ๐
So glad you like them Lynda x
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