Gluten Free/ Low Carb/ Snacks

Keto Garlic Cheese Crackers

An easy low carb and gluten free cracker made with coconut flour and cheese.  So simple that the Chief Taster could even muster up a batch.  Well, he could if he knew his way around the kitchen!

Cheese crackers

These are a nice quick cracker full of fibre and could be flavoured to your own taste.  I used dried Oregano and garlic powder but you could use something else…perhaps chilli and cheese? Yum.. As ever, the wonderful coconut flour is used here keeping it low carb, gluten free and full of fibre! 



Cheese crackers

 The Mozzarella keeps the cracker moist but you could try to cook them for a bit longer to get a more crispier cracker.  I find that when they get a dark brown, they are ideally crispy.  However, if they are stored in the fridge overnight they firm up.   The only drawback is that they may not last long enough to store overnight.


Cheese crackers

4.38 from 8 votes
Garlic Cheese Crackers
Servings: 12 Crackers
Author: Angela Coleby
  • 3 Tablespoons (21g) Coconut flour
  • 2 Tablespoons (28g) Butter soft
  • 1/2 Cup (56g) Mozzarella cheese grated
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Baking powder
  1. Preheat the oven to 200C/400F degrees.

  2. Mix the coconut flour, salt, garlic, oregano and baking powder.

  3. Mix in the butter and blend well.

  4. Add the cheese and water until a dough forms.

  5. Lay the dough out in between two sheets of parchment paper and roll out to about 1/4 inch thick (thinner if you want it crispier).

  6. Cut into squares and poke with a fork.

  7. Place the bottom sheet of parchment paper with the cracker biscuit on it, on a baking tray.

  8. Bake for 13- 16 minutes until golden and firm.

  9. Eat and enjoy!

Recipe Notes

Makes 12 Crackers

Nutritional Info per cracker : 42 Calories, 3g Fat, 1g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs

cheese crackers

garlic cheese crackers

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  • Reply
    December 7, 2018 at 3:33 pm

    Thank you – I will be trying this. Coconut flour makes it low/free oxalate cracker — what i’m looking for.

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  • Reply
    May 25, 2018 at 12:24 am

    Can you make the dough ahead of time and freeze it?

    • Reply
      Angela Coleby
      May 29, 2018 at 8:29 am

      Yes you could.

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  • Reply
    January 21, 2018 at 5:57 pm

    I just made these. I used sharp cheddar, and threw in a pinch of dry basil, parsley, and tomato. My batter didn’t come out in a dough like substance so I flattened it out as thin as possible, poked holes in it and baked it more like a flat bread. At 16 minutes I took it out and then cut it into squares. Then I put it back in the oven turned the oven on broil and cooked until I could visually see that they were crispy. They came out amazing! Thank you so much for sharing this recipe!

    • Reply
      Angela Coleby
      January 21, 2018 at 6:33 pm

      Thanks for posting your thoughts on this recipe Mary. I’m glad you enjoyed them!

  • Reply
    December 6, 2017 at 5:40 pm

    Hello Angela,
    Many thanks for the recipe. These looks good. I will try making the crackers this evening


    • Reply
      Angela Coleby
      December 6, 2017 at 5:54 pm

      Hope you enjoy them!

  • Reply
    by Annie Peters
    October 30, 2017 at 10:08 am

    Can I use cheddar instead of mozzarella?

    • Reply
      Angela Coleby
      October 30, 2017 at 11:41 am

      Yes you can. I use cheddar in some other cracker recipes and they are all delicious!

  • Reply
    October 2, 2017 at 6:39 am

    Not really a fan of coconut flour. Can I use almond flour?

    • Reply
      Angela Coleby
      October 2, 2017 at 8:35 am

      I haven’t tried it but can’t see why not. I make a cheese biscuit with a similar recipe both for almond flour and coconut flour and that works. You will need more almond flour though.

      • Reply
        Lorie Blesi
        January 6, 2019 at 3:37 pm

        How much more almond flour?

        • Reply
          Angela Coleby
          January 7, 2019 at 7:51 am

          Try 3-4 tablespoons.

  • Reply
    September 25, 2017 at 6:43 pm

    I figured out my problem with the nutritional information and your number s are correct. Whew I am glad as I had eaten several today. My macros are now back in the proper place.

    • Reply
      Angela Coleby
      September 25, 2017 at 6:46 pm

      Great! I use a nutritional tool that I was given when doing a nutritional course so it should be fairly accurate. Glad you have enjoyed them!

  • Reply
    eliza pasha
    July 16, 2017 at 7:53 am

    Hi Angela,
    made these today again and love them…..thank ever so much for all your recipes!

    • Reply
      Angela Coleby
      July 16, 2017 at 8:33 am

      Yah! You’ve made my day. Glad you enjoyed them.

  • Reply
    March 30, 2017 at 3:53 pm

    Most recipes I have come across call for the cheese to be melted. You recipe does not mention this. So just mix in the shredded cheese without melting?

    • Reply
      Angela Coleby
      March 30, 2017 at 4:12 pm

      Hi! Yes, just add and bake. None of my recipes call for the cheese to be melted before baking. The Fathead dough has melted cheese before baking.

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    March 8, 2017 at 7:24 pm

    They burnt at the bottom and stayed very soft at the top even after they cooled.
    I did exactly as the he recipe said.
    Can you tell me what could have gone wrong?

    • Reply
      Angela Coleby
      March 8, 2017 at 7:32 pm

      I often think that ovens vary more than they should. Sounds like it may have been a bit hotter than mine. Perhaps a bit lower in temperature and baked longer?

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