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Keto Garlic Cheese Crackers

Published: Jul 5, 2012 · Updated: Jun 18, 2019 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow Carb

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.

DAIRY FREE CRACKERS

The main binding ingredient in these keto crackers is cheese but if you are in need of a dairy free cracker and want a crispy keto chip then try a dairy free crispy keto cracker. They are as simple to make and easier to eat too!

OTHER KETO CRACKERS TO TRY:

Cheese Jalapeno Cracker

Flaxseed & Chia Crackers

Chia & Coconut Flour Crackers

Zucchini Crackers

WATCH THE VIDEO

Cheese crackers
garlic cheese crackers

Garlic Cheese Crackers

Angela Coleby
Easy keto crackers with garlic and cheese.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Servings 12 Crackers
Calories 42 kcal

Ingredients
 
 

  • 3 Tablespoons Coconut flour
  • 2 Tablespoons Butter soft
  • 1/2 Cup 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

Instructions
 

  • Preheat the oven to 200C/400F degrees.
  • Mix the coconut flour, salt, garlic, oregano and baking powder.
  • Mix in the butter and blend well.
  • Add the cheese and water until a dough forms.
  • 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).
  • Cut into squares and poke with a fork.
  • Place the bottom sheet of parchment paper with the cracker biscuit on it, on a baking tray.
  • Bake for 10-15 minutes until golden and firm.
  • Eat and enjoy!

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1crackerCalories: 42kcalCarbohydrates: 2gProtein: 1gFat: 3gFiber: 1g
Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
cheese crackers
garlic cheese crackers

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Reader Interactions

Comments

  1. Shelley

    January 04, 2021 at 2:21 pm

    Store...in the fridge? Thanks.

    Reply
    • Angela Coleby

      January 06, 2021 at 11:50 am

      Yes, in a sealed container.

      Reply
  2. Sonia

    April 19, 2019 at 12:21 pm

    Loved them ... really delicious.

    Reply
    • Angela Coleby

      April 20, 2019 at 6:56 am

      Thank you!

      Reply
  3. Beth

    December 07, 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.

    Reply
  4. Maria

    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.

      Reply
  5. Mary

    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
  6. MONINA

    December 06, 2017 at 5:40 pm

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

    Monina

    Reply
    • Angela Coleby

      December 06, 2017 at 5:54 pm

      Hope you enjoy them!

      Reply
  7. 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
  8. bd233

    October 02, 2017 at 6:39 am

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

    Reply
    • Angela Coleby

      October 02, 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 06, 2019 at 3:37 pm

        How much more almond flour?

        Reply
        • Angela Coleby

          January 07, 2019 at 7:51 am

          Try 3-4 tablespoons.

          Reply
  9. Joy

    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
  10. 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
  11. Mongo

    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.

      Reply
  12. Joy

    March 08, 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 08, 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?

      Reply

Trackbacks

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    August 14, 2019 at 8:24 am

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