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

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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
If you enjoy this recipe, 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

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Snack
Cuisine: American
Servings: 28 servings (140 crackers)

Low carb keto gluten free cheesy crackers. These homemade crackers are easy, ready in about 30 minutes, and make a great snack.

Ingredients:

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

Directions:

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.

  2. 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.

  3. Stir mixture until uniform. You should have a smooth dough ball.
  4. Allow mixture to cool a few minutes until it is no longer hot, just warm to the touch.
  5. 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.

  6. 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.
  7. Use a rolling pin to roll out the dough as thinly as possible. (about 1mm thick) The thinner the dough, the crispier the cracker.

  8. Use a pizza cutter to cut dough into 1-inch squares.
  9. 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.

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

Recipe 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 Facts
Keto Crackers
Amount Per Serving (5 cracker)
Calories 52 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 13mg 4%
Sodium 58mg 2%
Potassium 11mg 0%
Total Carbohydrates 1g 0%
Protein 3g 6%
Vitamin A 1.5%
Calcium 7.4%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

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Low Carb Keto Bagels
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Keto Breadsticks
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Low Carb Keto Biscuits

10 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

  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.

    • I have not tried with gluten free flour. Just fyi, I don’t think these taste almond flavored to me. They just taste like cheese crackers.

  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.


  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.

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