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Easy keto cheese crackers made with almond flour. The texture is firm with a slight crunch and a great cheese flavor. Perfect for a low carb & gluten free snack or appetizer and great with dips.
These crackers are made with Cheddar cheese and almond flour. I’ve added garlic powder for a slight flavor but also like to use cayenne pepper. Depending on the type of Cheddar cheese that you are using, you may need to add a couple of teaspoons of water to help bind the dough.
HOW TO MAKE KETO CHEESE CRACKERS
The cracker dough is made with a food processor to blend the ingredients into a dough quickly. I’ve made this by hand a few times too which took a strong arm but memories of pounding a bread dough. A blender could be used too.
The heat of the processor will warm the cheese and the mixture will turn from a breadcrumb like mixture into a dough. The dough is rolled out, cut into squares and baked.
Other Low Carb Crackers to Enjoy
Goats Cheese Rosemary Crackers
Keto Almond Flour Cheese Crackers
Ingredients
- 1 cup cheddar cheese grated
- 1 cup almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder optional
- 2 tablespoons water optional to bind dough
Instructions
- Preheat the oven to 180C/350F degrees
- Grate the cheese. It's best to use block Cheddar rather than ready shredded.
- Place the cheese, almond flour and seasonings in a food processor.
- Blitz until the mixture goes from breadcrumbs into a dough. Add water to bind if necessary.
- Roll out the dough in between two layers of parchment paper. The thinner the dough, the crispier the cracker will be. I roll mine out to about 1 cm thick.
- Cut the dough into squares (I use a pizza cutter). The size can vary.
- Place the squares on a baking tray lined with parchment paper.
- Bake for 15 minutes and then turn the squares over to cook for a further 5 minutes.
- Remove to cool. As they cool they will harden.
Nutrition
This recipe was originally posted in August 2011. I've updated the photos and recipe card. The ingredients are still the same!
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Thanks for this recipe. When you flipitover do you remove the grease proof paper which had been on the bottom?
Glad you like the recipe Jenny. I normally replace the bottom sheet with a fresh one. But you could always flip over the paper too!