These cheddar cheese crackers are just as delicious are regular cheese crackers you get from the store. Made with just a few ingredients, these crispy keto crackers are a perfect make-ahead snack. You’ll make crispy and crunchy crackers in less than 30 minutes. 2 grams net carbs per serving!
Alright, let’s talk snacks – because I’m all about that snack life. When those cravings hit (and they hit often), you know I’m reaching for keto cheese chips, seeds crackers, or my favorite keto graham crackers.
But guess what? There’s this one snack I made that takes the cake – or should I say, the cracker? These low carb cheddar cheese crackers are like long-lost siblings to my beloved keto tortilla chips. Crunchy, cheesy, and oh-so-satisfying – they’re a snack lover’s dream come true.
Picture this: one day, my keto snacks stash had seen better days. It was a snack crisis, my friends. All I wanted was something savory to munch on. So, there I was, staring into the fridge, and voila – a block of cheddar cheese stepped up to save the day.
With a burst of inspiration, I gathered the usual suspects – spices, almond flour, and that star, cheddar cheese. I worked my magic, and before I knew it, a ball of dough was taking shape. The kitchen smelled like a cozy haven as the aroma of spices mingled with cheesy goodness.
So here’s the deal. If you’ve ever found yourself staring at an empty snack drawer with a hankering for something savory and delicious, I feel you.
And if there’s cheddar cheese in your fridge, friend, you’re about to be a snacking hero. Whip up these homemade cheddar cheese crackers and make a Chicken Bacon Ranch Casserole, born from a snack emergency, and watch them become your snack-time champions.
Why Are You Going To Love These Low Carb Crackers
- taste just like the famous Cheez-Its
- easy to make in just 30 minutes
- stay crispy and crunchy for days
- made with almond flour and cheddar cheese
You can make perfectly crispy almond flour crackers with fabulous cheddar flavor using just a simple combo of eggs, cheese, almond flour, and spices.
- Almond Flour – Make sure that you use blanched superfine almond flour. This isn’t the time to swap in coconut flour – trust me on this one.
- Cheddar Cheese – Now, I know it’s tempting to grab pre-shredded cheese from the store, but hold on a second. Those sneaky anti-caking ingredients in pre-shredded cheese can mess with our dough goals. Grab a block of cheddar and get your grater ready – freshly grated cheese is where it’s at.
- Paprika – Here’s a pro tip: go for smoked paprika. It’s like adding a touch of smoky goodness that takes these crackers to a whole new level. Trust me, your taste buds will thank you.
- Garlic & onion powder – Time to kick things up a notch with these flavor powerhouses. Garlic and onion powder bring that savory punch that we all secretly (or not-so-secretly) crave.
- Eggs – Used to bind all the ingredients together.
- Olive Oil – It’s that secret ingredient that adds that special something to your crackers, making them downright irresistible.
How to Make Keto Cheddar Cheese Crackers?
You might think that making homemade cheddar crackers it’s super complicated. So this recipe might sound a little tricky, but make sure to watch the step-by-step video to see exactly how to make these keto cheddar cheese crackers.
Start by preheating your oven and grating the cheddar cheese.
Making the Cheddar Crackers Dough
In a large mixing bowl, add almond flour, grated cheddar cheese, eggs, olive oil, spices, salt, and pepper.
Use your hands to knead the dough for about one minute until a dough forms.
Spread out a sheet of parchment paper on a flat, clean surface. Transfer your dough to this sheet, gently pressing it down to flatten. Place another parchment sheet atop the dough. With the help of a rolling pin, gently roll out the dough between the parchment layers to create a large rectangle, about 1/8 inch in thickness. For crispier, even crackers, consider trimming the edges for a more precise rectangle.
Utilizing a sharp knife or a pizza cutter, carve the dough into 1-inch squares. For accuracy and consistency, a ruler might come in handy.
Use a skewer or large toothpick to poke a neat hole through the center of each square. This not only gives the crackers a classic look but can also prevent them from puffing up excessively during baking.
Bake for about 20 minutes or until golden brown.
Cool and break into crackers.
Tips For The Best Low Carb Cheddar Cheese Crackers
- Chill the dough for about 20 minutes to make it easier to roll and cut into your preferred shape.
- Use sharp cheddar cheese that has been freshly shredded.
- If you want a strong garlicky flavor, use fresh garlic minced instead of garlic powder.
- Make sure the crackers aren’t too thick, or else they on crisp up while baking.
- Use your favorite herbs and spices, such as everything but bagel seasoning, rosemary, or taco seasoning.
Why is My Dough Crumbly?
The moisture content of some cheeses is lower than that of others. If your dough is crumbly after combining all of the ingredients together, add a tablespoon of water at a time until it comes together. Also, make sure you’re using blanched superfine almond flour rather than an almond meal. Coconut flour won’t work!
- Finely chopped nuts, such as pecans or walnuts, can be incorporated into the dough.
- Seeds such as sesame, poppy, or crushed sunflower seeds can be spread over the no carb crackers.
- If you want a little heat, you can add some red pepper chili flakes.
How To Store Cheddar Crackers
- Once they’ve cooled fully, place them in an airtight container at room temperature for up to 7 days.
- Freezer: You can freeze the dough and bake some crackers whenever you want. Just roll the dough in plastic wrap and freeze it for up to three months.
Can I Make Gluten-Free Crackers in My Air Fryer?
Yes, you can make air fryer cheddar crackers. Just make the crackers dough as instructed, then arrange them in your air fryer basket and bake at 350F/ 180C for 8 minutes. Flip them halfway.
More Easy Snacks Recipes
- Easy Seed Crackers Recipe
- Everything But the Bagel Cream Cheese Stuffed Mini Peppers
- The Best Flaxseed Crackers
- Crispy Parmesan Baked Zucchini Fries
- Turnip au Gratin – Better than Potatoes
- Low Carb Nachos
Low Carb Cheddar Cheese Crackers
- Preheat the oven to 350°F/180°C.
- In a large mixing bowl, combine the almond flour, eggs, grated cheddar cheese, paprika, garlic powder, onion powder, salt, baking powder, celery salt, and olive oil. Mix well until a ball of dough forms. If the dough appears too dry, add cold water gradually, a tablespoon at a time, until the dough reaches the right consistency.
- Place a sheet of parchment paper on your work surface. Place the dough ball on top and slightly flatten it with your hands. Cover with another sheet of parchment paper.
- Using a rolling pin, roll out the dough between the parchment paper sheets into a large rectangle, aiming for a uniform 1/8-inch thickness. If needed, trim the edges for neater squares.
- With a knife or pizza cutter, cut the rolled-out dough into 1-inch squares. You can use a ruler as a guide to ensure uniform squares. Use a skewer or large toothpick to poke a neat hole through the center of each square.
- Transfer the cut cheddar crackers to a baking tray, spacing them slightly apart.
- Bake in the preheated oven for 18-20 minutes, or until the crackers are crispy and have turned golden. Keep a close eye on them, and consider flipping them halfway through baking for even browning.
- Once baked, remove the tray from the oven and allow the crackers to cool completely on the tray. They will become more firm as they cool.
- Once cooled, carefully break the crackers along the pre-cut lines into individual pieces.
- Store the cheddar crackers in an airtight container at room temperature. They should stay fresh for up to one week.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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