Kirbie's Cravings

Keto Low Carb Crackers

Low carb, keto-friendly, gluten-free cheese crackers. These homemade crackers are easy to make and ready in about 30 minutes. If you’re looking for low carb snacks, this is a great recipe to try.

overhead photo of keto crackers on a board

These crispy cheesy keto crackers are delicious and easy. I’ve already made them twice this week. These are almond flour crackers using the fathead pizza dough I used for my low carb keto bagels.

What I love about this recipe is that you can easily switch it up. You can make plain keto cheese crackers or add different seasonings and spices. You can enjoy them just as they are or pair them with a dip like guacamole, salsa, or another keto-friendly dip.


  • Low-fat mozzarella cheese
  • Superfine almond flour
  • Cream cheese
  • Large egg

prep photo of keto cracker dough

How to Make the Cracker Dough

  • The dough is made of shredded mozzarella cheese, cream cheese, superfine almond flour and egg.
  • The cheeses and almond flour are melted together in the microwave. You do need to be careful to not melt too long or the cheeses may burn.
  • Once the melted cheeses and almond flour are stirred together, they should be able to form a smooth ball.
  • Let the dough ball cool slightly before adding the egg, otherwise, the egg will get cooked if the dough is still too hot.
  • Evenly blend the egg into the dough. The dough will be quite sticky.

finished crackers on baking sheet

How to Roll Out and Cut the Cracker Dough

To roll out the dough, you will need two pieces of parchment paper. The dough should be placed on top of one and then another sheet of parchment paper goes on top of the dough. This will prevent the dough from sticking to the rolling pin.prep photo of rolled out cracker dough

Roll your dough out as thinly as possible. The thinner your dough is, the crispier your crackers will be. If you prefer something puffier and not as crispy, you can make your dough a little thicker.

Use a pizza cutter to cut dough into 1-inch squares. I found a pizza cutter works much better than a knife.prep photo of cut up cracker dough

How to Bake Them

Place squares on a baking sheet lined with parchment. Bake the crackers for 5 minutes and then flip them over and bake for another 5 minutes or until crackers are golden and crispy.

Storage Tips

Once the crackers are cooled you can store them in an airtight container. I recommend storing them in the refrigerator although keep in mind they won’t keep long given the ingredients they’re made with.

They will soften so it’s best to reheat them to crisp them up. I do this in the oven but some readers who have tried this recipe have reheated them in an air fryer with good results.

close-up of keto crackers

Can you use other types of cheese?

I have only tested this recipe with low-fat mozzarella cheese and cream cheese. I don’t recommend using whole milk mozzarella cheese because it has too much moisture.

Some readers have subbed the mozzarella cheese with cheddar cheese and Monterey jack cheese with success, but I haven’t tried it myself.

Allow crackers to cool slightly before eating. Keep uneaten crackers stored in airtight container in fridge. Reheat in oven to re-crisp crackers.

Can you use coconut flour?

I haven’t tried coconut flour in this recipe. A reader has tried it and suggests using half the amount – coconut flour is very absorbent so you don’t need as much. Please let me know in the comments if you try this sub and how it worked for you!

photo of keto crackers in a bowl

Cracker Variations

The recipe below is for the basic cheese cracker. However, you can also add herbs and spices to make different flavors.

  • For example, dried herbs like rosemary, parsley, oregano, can be added directly into the dough.
  • You can also add salt, ground black pepper, or chili pepper for some spice.

I like my crackers thin and crispy but if you make the dough a little thicker, the crackers have a puffy soft center and crispy edges and it tastes pretty good that way as well.

If you’re following a keto diet, these low carb crackers are a great way to satisfy a snack craving. I hope you try them!

More Recipes You Might Like

Or, If you want more keto recipe ideas, you can check out all my keto recipes here.

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.

Keto Crackers

Servings: 28 servings (140 crackers)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Snack
Cuisine: American
Low carb keto gluten free cheesy crackers. These homemade crackers are easy, ready in about 30 minutes, and make a great snack.
4.60 from 10 votes


  • 2 cups shredded low fat mozzarella cheese
  • 1 cup superfine almond flour
  • 2 oz cream cheese
  • 1 large egg


  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • In a large bowl, add cheeses and then almond flour. Make sure the almond flour covers the cream cheese. Place a paper towel over the bowl and microwave for about 30 seconds or until cheese is bubbly. Be careful to not heat the cheese too long or it will start to burn.
  • Stir mixture until uniform. You should have a smooth dough ball.
  • Allow mixture to cool a few minutes until it is no longer hot, just warm to the touch.
  • Add in egg. If you add in the egg while the dough is hot, it will cook the egg, which is why you need to let the dough cool slightly. Stir in egg until it is evenly blended into the dough.
  • Place a sheet of parchment paper on pastry board or flat surface you will be using to roll out your dough. Place dough ball on top of parchment paper. Place another sheet of parchment paper on top of the dough.
  • Use a rolling pin to roll out the dough as thinly as possible. (about 1mm thick) The thinner the dough, the crispier the cracker.
  • Use a pizza cutter to cut dough into 1-inch squares.
  • Place squares on prepared baking sheet. Bake for 5 minutes. The dough will still be very pale, this is okay. Flip crackers over and bake another 5 minutes or until crackers are golden and crispy.
  • Allow crackers to cool slightly before eating. Keep uneaten crackers stored in airtight container in fridge. Reheat in oven to re-crisp crackers.



  • To roll out the dough, you will need two sheets of parchment paper. The dough should be placed on top of one and then another sheet of parchment paper goes on top of the dough. This will prevent the dough from sticking to the rolling pin.
  • Roll your dough out as thinly as possible. The thinner your dough is, the crispier your crackers will be. If you prefer something more puffy and not as crispy, you can make your dough a little thicker (around 2mm).
  • Use a pizza cutter to cut dough into 1 inch squares. I found a pizza cutter works much better than a knife.
  • The recipe below is for the basic cheese cracker. However, you can also add herbs and spices to make different flavors. For example, dried herbs like rosemary, parsley, oregano, can be added directly into the dough. You can also add chili pepper, ground pepper, for a little spice.


Serving: 5cracker, Calories: 52kcal, Carbohydrates: 1g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Sodium: 58mg, NET CARBS: 1

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!



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Recipe Rating

65 comments on “Keto Low Carb Crackers”

  1. Can you use whole milk Mozzarella?  Or would they not get crispy?

  2. The recipe calls for 2 cups shredded “low fat mozzarella cheese”. Can you use Part Skim Mozzarella or does this work best with the reduced fat mozzarella?

  3. I’ve made these often and I put them in the oven on the parchment I used to roll them out.

    • yes you can definitely do that! I just find the original parchment paper to be a bit greasy from the dough and I run out of room when cutting the crackers, which is why I put it onto another sheet.

  4. I love the recipe, followed it exactly, but dough very sticky and difficult to roll thin…?… I had to sprinkle my parchment paper with a little extra flour while rolling the dough,  and it helped a little. Not really cheesy flavored enough for me, so I may change the cheese out for sharp cheddar….but I love the quickness of it. Thank you.

  5. Wanted to add but forgot in last comment.. gonna roll some out the shape of a piece of bread to have with things like bacon and eggs. For those commenting not cripsy I just baked a little longer – get in my belly you little mouth watering morsels!

  6. I literally just made these. I am a carbaholic and was very dubious to say the least.

    They are THE BOMB!! I love love love them. Thank you for making my low carb journey bearable!!

  7. If I wanted to add cheddar cheese to make it more like a cheez-it, would I do half cheddar half mozzarella? I can’t wait to try them!

  8. If I wanted to add cheddar cheese to make it more like a cheez-it, would I do half cheddar half mozzarella? I am assuming bc fathead dough uses mozzarella, I can’t just substitute 100% cheddar? I can’t wait to try them!

  9. Taste good, but mine aren’t crispy. Maybe I made them too thick?

  10. I made these awesome looking crackers today. Once they cooled they were not crunchy in the least. They were paper-thin, so I know that can’t be the problem. I am not sure what I did wrong. Followed directions to the letter. I could try them in the dehydrator for a while like another commenter. Also, I was wondering how to transfer them to the baking sheet once they are cut. I will toast them before I eat them and I am sure that will fix the crunch factor. I love your ideas. Love your photo’s. Thank you for sharing.

    • You may need to bake them a bit longer. Also make sure to use low moisture cheese as that makes a big difference in how crispy the crackers will stay.

  11. After cutting, Can you leave the cracker dough on the same parchment that it is rolled on, without picking each piece up and placing on a new parchment to bake? I mean, without separating each piece?

    • I found the original parchment paper got quite oily once I was done rolling and cutting which is why I placed them on a new sheet.

  12. I use White Cheddar in these and after baking I pot them into my dehydrator for a couple hours. They taste like ‘Reduced Fat Cheese It’s’ which are my favorite because they are more dense. They get crazy crispy this way… also do this with my almond flour cookies… thanks for the idea!

  13. These turned out great! I used Monteray Jack cheese and they were delicious! Made two types, one with sea salt and pepper and one with everything bagel seasoning. Both were great but family tho got sea salt and pepper were best. Better than Cheese It’s and healthier!  

  14. Is there any other cheese I can use? I only have pepper jack right now but I want to make these! lol

  15. These are great. Just started Keto and was missing a bread made them to eat with my soup they are so easy and very tasty can’t wait to try more dishes 

  16. I’ve made it twice and both times it was super sticky but still delicious. The second time I rolled it cooked it for the 5 min then cut and flipped for the next 5. Perfect!

  17. After baking them, I tossed them in the air fryer at 250 for 15 minutes and tossed every 5 minutes. They got super crispy, slightly golden, and stayed crispy stored in Tupperware. 

  18. You say 28 servings & each serving is 3g protein -> whichi s 84g protein. Are you sure this recipe gets you 84g? Two cups of the cheese you mentioned is about 56 g of protein + 1 egg is 6g = 62g protein. Where’s the remaining 22 g of protein coming from? 

    • The remaining protein comes from the remaining 2 ingredients. Both contain protein and almond flour especially packs a lot of protein.

  19. Can I use greek yogurt or cottage cheese (strained) if I don’t have cream cheese?

    • I have not tried it with either but my guess would be no. Even strained, both those substitutions have too much moisture compared to cream cheese.

  20. I’m about to go make these right now. I’m sure it wouldn’t be a problem re-crisping them especially with an air fryer. Thanks for the recipe.

  21. What is your best method to store the crackers?  I put them in Tupperware, and they were chewy the next day.

    • Hi there, unfortunately, the crackers do lose their crispness when stored. As noted in step 10 of the recipe, it’s best to keep them stored in an airtight container in the fridge and then re-crisp then in the oven or toaster oven.

  22. I dont want to rate the recipe yet. I made these today and for some reason the rolled dough kept sticking to the parchment paper. I used a spatula to lift the cut out crackers but the dough ketp rolling and not staying in shape. Any suggestions?

    • Hi sorry to hear that. It sounds like your dough may be a little too wet. Make sure you are using low moisture cheese otherwise the dough will be too sticky. You can also try adding a little more almond flour to make the dough less sticky. Or try refrigerating the dough for about 10 minutes to let it cool more before using. I hope this helps.

    • you can also try just spreading a thin layer of olive oil (use your hands to spread it) on the parchment paper and on the dough roll before you roll it out. i use it on my fathead pizza dough and it helps to keep the dough from sticking. just don’t use too much or it gets soggy/gooey.

    • Mine were also too sticky too separate onto the pan. I just cut them but left them in a block. Then I put them in the oven for the first 5 min. I then re-cut them and separated them when I flipped them over!

      • I’m glad you got the dough to work even though it was sticky. I’m not sure why your dough was too sticky though

  23. What if you don’t have a microwave or use one?

  24. These are delicious and crisp when freshly baked. Make sure to roll them nice and thin (thinner than you think – literally 1mm as suggested) otherwise they will be more doughy than crisp. They don’t keep super well, even in tupperware, so plan to enjoy them the day of rather than packing and storing them.

  25. Can I use cheddar cheese instead of mozzarella ? I am lactose and mozzarella does not agree with me. Thankyou 

    • I have not tried making fathead dough with mozzarella. My guess is that it won’t work as well because mozzarella is more elastic and pliable.

      • My apologies if someone already ask about serving size but how many crackers are the nutritional info you provided based on? This looks super yummy!! 🙂

      • Hi Ashley. At the top of the nutrition box it states how much one serving is. In this case, it is 5 crackers.

    • I used habanero cheese and that gave a nice little zip to the flavor.

    • I tried it out with Cheddar Cheese. I would suggest using half the amount of cheese as I had to add a lot more almond flour to make it more of dough and less like a batter. I then rolled it out and cut it as suggested but I did not separate it to put it on the pan as it was very sticky and would not have kept its shape. Instead, I left it in the block and put it in the oven for the first 5 minutes. Then I recut them and separated them when I flipped them. Soooo good. Almost like a chez-it!

  26. Looks great! Do you think using a gluten free flour would work? Im not a fan of almond flavored anything-except for almonds in their natural form.And as a Celiac I’m tired of paying high dollar for a gf cracker.

  27. This is a great recipe! I use it to make some crackers, and I also add a tsp. of baking powder and make biscuits too. 

  28. This looks like a yummy snack. I was wondering if you know of a substitute for the Almond Flour? My son has a peanut and tree nut allergy.

    • there is most likely a way to make these with coconut flour but without testing it, I don’t know what the measurements would be

    • I made them with coconut flour. I just used 1/2 as much coconut flour as almond flour. They turned out good.