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.
4.41 from 5 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, Vitamin A: 75IU, Calcium: 74mg, Iron: 0.2mg, 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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Keto Breadsticks
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Low Carb Keto Biscuits

31 comments on “Keto Low Carb Crackers”

  1. 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.

  2. 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. 

  3. 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.

  4. 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.

  5. 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.

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

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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. 

  13. 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!

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