Crunchy cheese crackers that are just two ingredients and super easy to make. They are low carb and keto-friendly, but you don’t need to be on a low carb diet to enjoy them!
This is my new favorite homemade cheese cracker and I am so excited to share it with you today. I previously made low carb keto crackers using fathead pizza dough and while they were tasty, they did require more work and the crackers didn’t stay crisp when stored.
Why these are the best and easiest keto cheese crackers
Here are a few reasons why I love this recipe
- It’s just 2 ingredients.
- It’s really hard to mess up this dough. If you make a mistake, you can easily fix it. No need to start over!
- These crackers stay super crunchy and store well. No need to re-crisp them.
- They taste like regular cheese crackers. I bet your friends and family won’t even guess they are low carb crackers.
So, have I convinced to make these crackers yet?
Cheese Cracker Dough Ingredients
These crackers are made with parmesan cheese and almond flour. You may also need to add a touch of water to get enough moisture in the dough depending on the parmesan cheese you are using.
How to Make Keto Cheese Crackers
- The dough is made with a food processor. You can also try a blender if you don’t own a food processor.
- The cheese and almond flour are mixed together until the cheese starts to stick to the almond flour. You’ll see large crumb-sized clumps form. When you squeeze the crumbs between your fingers, it should stick together to form a dough.
- The dough is then rolled out thinly between two sheets of parchment paper and then cut into squares.
- The crackers are baked for about 13-15 minutes until they are completely crunchy.
You can try adding in some spices or dry herbs to make more flavors. I like adding some dried rosemary or thyme for an herb cheese version. Or adding some cayenne pepper for a spicy version.
I’ve also made crackers with almond flour if you want to try them.
More Keto Snacks
2 Ingredient Keto Cheese Crackers
- 1/2 cup grated parmesan cheese
- 1/2 cup superfine almond flour
- 1 tbsp water (if needed)
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Add cheese and almond flour into a food processor and pulse until the cheese begins to stick to the almond flour and forms large crumbs. When you squeeze the crumbs between your hands, they should stick together like a dough. If your dough is too crumbly, add 1 tbsp of water and pulse again.
- Roll dough out between two sheets of parchment paper until it is 1/8 inch thick. Cut dough into 1-inch squares.
- Place crackers onto baking sheet, making sure none of them touch.
- Bake crackers for 10 minutes. Remove baking sheet from oven briefly and flip crackers over. Place baking sheet back into the oven and bake crackers an additional 3-5 minutes or until crackers are lightly browned and the tops feel firm and crunchy to the touch. Let crackers cool before eating. Store uneaten crackers in an airtight container at room temperature for up to 2-3 days.
- Recipe slightly adapted from Creative Healthy Family
- If you are freshly grating parmesan cheese, your cheese will likely be more moist and you may not need any water or only a few drops.
- I used pre-shredded parmesan cheese, which is more dry, and had to add 1 tbsp of water.
- Avoid using shelf stable parmesan cheese. (Like the one that comes in the green canisters)
- If your dough is too dry, you can add a few more drops of water. Be careful to only add a little at a time (about 1/2 tsp), otherwise the dough can easily get too wet.
- If you find your dough is too wet, you can add a little more cheese and almond flour (in equal portions) until your dough reaches the correct consistency.
- Make sure to roll the dough out between two sheets of parchment paper, otherwise it will be too sticky.
- The dough needs to be no more than 1/8 inch thick otherwise the crackers will not crisp up entirely.
- If your cracker dough is thinner, you may need to reduce baking time.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Exceptional! These crackers are addicting. Just tried the basic recipe. Can’t wait to play around with seasonings and other cheeses. So simple and easy – my favorite type of recipe. Thank you!
We’re so glad you loved them!
Can you use a cheddar cheese? If si what kind would you recommend?
You might like our Keto Cheddar Crackers.
I’ve made them with extra sharp cheddar following your recipe with no water and they are amazing!
So glad you enjoyed them!
Excellent recipe. Thanks so much for sharing it!!!
You’re welcome! We’re glad you enjoyed it.
Fast, easy and most importantly TASTY!
Mine took about 8 mins to cook, I cooked them on a silicon sheet as some reviews said it stuck to the baking paper.
I also minced 1 garlic clove and added it to the food processor(+ little salt and pepper) and it wasn’t over powering but complimented the crackers.
I also lightly pressed some poppy seeds and sea salt on each cracker before baking.
Will make again,
Thanks alot !
I’m glad they worked out for you!
easy & delicious! thanks for helping me out with my craving……..
I’m so glad you liked them!
The nutritional info states 1 carb per cracker, is that accurate? Seems very high …10 carbs for 10 crackers. That is 50% for daily allowance on keto
You need to subtract the fiber from the total carb count which gives you 0 net carbs for 1 cracker
Can these crackers be frozen?
I have not tried freezing them
I don’t have a food processor, will it work with a blender?
it should work in a high powered blender
Very tasty! Made two batches. First one as written on unlined baking sheet. They stuck but were crispy as promised. Used rosemary in 2nd batch – not as good IMHO. No sticking but not as crisp either due to parchment. Lesson learned. Unlined sheet is the way to go on this one. Thank you for the recipe!
I’m glad you got them to work for you
So easy and so yummy! I will make these often.
I shard the recipe with friends an family. Thank you!
I’m so glad you liked it and shared it!
can you use other cheese instead of parmesan? I have Parm but would like a variety.
I’m not sure. It may work with others but they would have to be very dry cheeses like Parmesan
What’s the best kind of Parmesan cheese to use?
Just found it. ?????
What is the best parmesan cheese to buy? Or use? Thanks
It should work with any brand.
I only have the shelf type parm. Is this a definite no to use ? I know you said try to avoid but I’m not sure if it’s a deal breaker
Hi, the cracker dough doesn’t turn out well with the shelf stable parm
Fantastic and so easy…thank you for the recipe!!!!
I’m so glad you enjoyed!
What is the oven heat?
400F. it is stated in the very first step of the recipe
These are terrific! I did have to pull them out at around 7 minutes because they were browning too much. My oven runs hot though so I was watching for something like that. I flipped them and then put them back in for just a minute. Perfect.
I added a touch of garlic powder and sprinkled them with dried red chili. My husband said these are his favorite thing I’ve made so far since we started Keto a week ago. We’ve tried keto tortillas, Chaffles, etc. All very good but these are the best. I’m going to try your keto tortilla chips next! Thanks again.
I’m so glad you and your husband and enjoyed! This is one of my favorite recipes too