These low carb 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 gram net carbs per serving!
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.
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Notes
This recipe yields 90-100 cheddar cheese crackers, and the serving size is about 5-6 keto crackers.