Crackers are such an easy and satisfying late-night snack. Although, traditional crackers are normally pretty high in carbs and empty calories. High-carb crackers are not typical in a Keto diet, but it’s so hard to give up that satisfying crunch of a cracker.
This Keto Cheese Cracker recipe is perfect if you’re someone who likes to snack but doesn’t want to break their diet. These crackers have a high fat count, so they will also help keep you full, unlike traditional crackers. In addition to that, these crackers are also gluten-free!
Not only are these crackers delicious, but they can also be made in under 30 minutes with pantry staples. You can have yummy crackers ready to snack on in no time.
These crackers will keep in an air-tight container for up to a week, so this recipe is perfect for meal prepping. You can make a batch of these keto cheese crackers and snack on them throughout the week.
How to prepare Keto Cheese Crackers:
The ingredients you’re going to need to prepare Keto Cheese Crackers:
2 cups grated Parmesan-Romano cheese blend – This is the base of your cheese crackers. Cheese has a high-fat content and a low number of carbs. This is going to keep you full while also allowing you to stay on track with your keto diet.
2 ounces cream cheese – Similarly, cream cheese also has a high-fat content and a low number of carbs. Cream cheese is going to make these chips creamier while still allowing for that “crunch.”
1 cup almond flour – Almond flour is a low-carb and gluten-free flour that’s commonly found in keto recipes. Almond flour has a very fine texture, so it’s important that you let your chips cool completely before snacking. If you don’t allow your chips to cool, they may be very crumbly.
1 large egg – Eggs are a staple in almost all baking recipes. Eggs not only add color and texture, but they help hold the rest of the ingredients together.
1 teaspoon chopped fresh rosemary – Rosemary is such a great spice for these chips. Rosemary has hints of evergreen, sage, mint, pine, citrus, pepper, lavender, and sage.
1/2 teaspoon salt – Salt adds a hint of flavor itself, but it does a great job of enhancing the other flavors. Salt is a must in any recipe that has savory ingredients. It only takes a small amount, so be careful not to overdo it!
The instructions for how to make Keto Cheese Crackers:
Step 1:
Preheat the oven to 450º Line a baking sheet with parchment paper or a silicone mat. Have a sheet of parchment paper ready.
Step 2:
Mix the grated cheese, cream cheese, and almond flour together in a microwave-safe bowl. Heat in the microwave oven for 1 minute. Stir until the mixture forms a dough. Alternatively, you can combine the ingredients in a saucepan and cook over medium heat just until the cheese melts, and you can stir the mixture into a dough. Let cool for 5 to 10 minutes, so when you add the egg, it won’t start to cook.
Step 3:
- Add the egg, rosemary, and salt to the cheese mixture and combine until fully incorporated. If the cheese isn’t melted, enough or the dough is hard to mix, microwave for another 20 seconds and mix again.
Step 4:
- Place the ball of dough on the prepared baking sheet and cover with the sheet of parchment paper. Using a rolling pin, roll out the dough until it’s about 1/4 inch thick. The thinner the dough, the crispier the crackers. The dough spreads easily, so you can also press it out with your hands. Set aside the top sheet of parchment paper.
Step 5:
- Using a pizza cutter or a sharp knife to cut the dough into 1-inch squares.
Step 6:
Bake for 5 minutes, remove from the oven, cover with the sheet of parchment paper, and carefully flip over the dough. Continue to bake for another 5 to 6 minutes until the crackers are crispy. Thicker dough may need to bake for 7 to 9 minutes. These can burn quickly, so watch them.
Step 7:
Let the crackers cool for at least 5 minutes and serve with some guacamole or sour cream.
Tips and notes for making Keto Cheese Crackers:
Try changing up the herbs – Substitute 1 teaspoon dried basil, chives, garlic, dill weed, thyme, oregano, or a mix of several herbs instead of the rosemary.
Use Chili Powder – Chili powder gives the crackers a little kick. Use only 1/2 teaspoon unless you like things extra spicy.
Use a different cheese – This recipe works with almost any hard cheese; Swiss or cheddar cheese are particularly good.
Use blanched almond flour – You can use blanched almond flour (we used Bob’s Red Mill Natural Almond Flour). It’s important that you make sure that you are using almond flour and not almond meal. Almond meal is packaged very similarly but has a completely different texture and will not produce the tastiest crackers.
More keto recipes you might enjoy:
- Oven Baked Zucchini Fries
- Keto Stuffed Mushrooms with Sausage
- Keto Egg Muffins
- Keto Cheesy Garlic Bread
If you end up trying this recipe, make sure to leave us a comment down below! We love hearing from you guys!
Cheese Crackers
Crackers are such an easy and satisfying late-night snack. Although, traditional crackers are normally pretty high in carbs and empty calories. High-carb crackers are not typical in a Keto diet but it’s so hard to give up that satisfying crunch of a cracker.
Ingredients
- 2 cups grated Parmesan-Romano cheese blend
- 2 ounces cream cheese
- 1 cup almond flour
- 1 large egg
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 450º Line a baking sheet with parchment paper or a silicone mat. Have a sheet of parchment paper ready.
- Mix the grated cheese, cream cheese, and almond flour together in a microwave-safe bowl. Heat in the microwave oven for 1 minute. Stir until the mixture forms a dough. Alternatively, you can combine the ingredients in a saucepan and cook over medium heat just until the cheese melts and you can stir the mixture into a dough. Let cool for 5 to 10 minutes so when you add the egg, it won’t start to cook.
- Add the egg, rosemary, and salt to the cheese mixture and combine until fully incorporated. If the cheese isn’t melted enough or the dough is hard to mix, microwave for another 20 seconds and mix again.
- Place the ball of dough on the prepared baking sheet and cover with the sheet of parchment paper. Using a rolling pin, roll out the dough until it’s about 1/4 inch thick. The thinner the dough, the crispier the crackers. The dough spreads easily so you can also press it out with your hands. Set aside the top sheet of parchment paper.
- Using a pizza cutter or a sharp knife to cut the dough into 1-inch squares.
- Bake for 5 minutes, remove from the oven, cover with the sheet of parchment paper, and carefully flip over the dough. Continue to bake for another 5 to 6 minutes, until the crackers are crispy. Thicker dough may need to bake for 7 to 9 minutes. These can burn quickly so watch them
- Let the crackers cool for at least 5 minutes and serve with some guacamole or sour cream.
Nutrition Information:
Yield: 100 Serving Size: 1Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 49mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.
