Kirbie's Cravings

Keto Low Carb Crackers

Low carb, keto, gluten free cheese crackers. These homemade crackers are easy to make and ready in about 30 minutes. Perfect for snacking!
overhead photo of keto crackers on a board

These crispy cheesy crackers are delicious and easy. I’ve already made them twice this week. The recipe starts with the fathead pizza dough that I used for my low carb keto bagels.

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.
    prep photo of keto cracker dough
  • 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 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.
    prep photo of rolled out cracker dough
  • 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

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 chili pepper, ground pepper, for a little spice.

close-up of keto crackers
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.
photo of keto crackers in a bowl
I’ve also have an even easier keto cheese cracker recipe with just two ingredients! 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.
4.6 from 10 votes

Ingredients

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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 5cracker, Calories: 52kcal, Carbohydrates: 1g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 58mg, Potassium: 11mg, NET CARBS: 1g

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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65 comments on “Keto Low Carb Crackers”

  1. 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!

  2. 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!

  3. 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!!

  4. 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!

  5. 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.

  6. 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.

  7. 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?

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

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