Crunch is one of the things people miss most on keto, and these are my answer to that. Keto cheesy crackers use a modified fathead dough, tweaked specifically to get real crispiness instead of the usual soft, bready result.
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A few small missteps can derail this recipe, so the technique matters more than usual here. Parchment paper is non-negotiable, do not attempt this without it.
I used Everything Bagel seasoning here, but any seasoning blend you like works just as well on top.
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Chef Jenn’s Take on Cheesy Keto Crackers
Waiting until the crackers are fully cooled to cut them apart is a common mistake. Score the dough into squares before baking, then finish cutting right after, while it’s still warm. Cutting cold, fully baked dough tends to shatter it instead of leaving clean squares.
Use superfine almond flour if you can find it. If not, pulse regular almond flour in a food processor to get it a bit finer, it makes a real difference in texture. Whisk the egg before adding it to the cheese mixture too, it blends in far more easily.
The two-stage bake matters for real crispness. Ten minutes at 425 degrees gets it golden, then the heat comes down to 325 for 5 minutes before you flip the sheet and bake another 5 to 10 minutes until deep golden brown on both sides.
Press any seasoning into the dough gently with your palm before baking, or it falls off once done. If the dough feels too warm and sticky to roll, let it cool on the counter or in the fridge first.
What You’ll Love About Cheesy Keto Crackers
- Keeps well for a week, so a batch covers snacking for days.
- Real crunch, something most keto snacks struggle to pull off.
- Works with almost any topping or seasoning you like, not just Everything Bagel.
Ingredients
- Almond flour – Superfine ground gives the best texture. Pulse regular almond flour in a food processor if that’s what you have.
- Mozzarella cheese – Shredded.
- Cream cheese – Full fat, softened.
- Egg – Whisked before adding, for easier blending.
- Everything Bagel seasoning – Or any seasoning blend you prefer.
How to Make Cheesy Keto Crackers
Scroll down for the full recipe card with exact measurements and printable instructions.
Combine the mozzarella, almond flour, and cream cheese in a microwave-safe bowl. Microwave for about a minute to warm everything up.
Mix well, then microwave for about 30 more seconds, until no shreds of cheese remain and the mixture is melty and smooth. Add the whisked egg, mixing well with a spoon to combine.
Roll the dough thin, but not paper-thin, between two sheets of parchment paper. Remove the top sheet before baking.
Transfer the dough on its parchment to a baking sheet. Score into squares with a sharp knife and sprinkle with seasoning, pressing it gently into the dough with your palm.
Bake at 425°F for about 10 minutes, until golden. Reduce heat to 325°F and bake 5 more minutes. Flip the sheet and bake another 5 to 10 minutes, until deep golden brown.
Remove from the oven and finish cutting along the scored lines while still warm. Let cool completely.
Make It A Meal
These are built for dipping. Crab Rangoon Dip is a natural match, and Bacon, Cheese & Onion Dip or Blue Cheese Dip both work well too.
Storage
Store in an airtight container or bag in the fridge for up to a week. If they lose some crispness over time, a few minutes back in the oven brings it right back.
Frequently Asked Questions
This recipe runs about 6 net carbs per 6-cracker serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Score the dough before baking, then finish cutting the rest of the way right after it comes out of the oven, while it’s still warm. Cold, fully baked dough tends to shatter instead of cutting cleanly.
Yes, pulse it in a food processor first to get it a bit finer. It won’t be exactly the same, but it improves the texture.
Yes, this works with any seasoning blend you like. Everything Bagel seasoning is just one option.
Add Preferred SourceKeto Cheesy Crackers
Ingredients
- 1 cup almond flour
- 2 cups mozzarella cheese
- 2 tablespoons cream cheese
- 1 egg
- 1 tablespoon Everything Bagel seasoning
Instructions
- Combine the mozzarella, almond flour, and cream cheese in a microwave safe bowl. Microwave it for about a minute first to warm everything up.
- Give it a good mix, and put it in the microwave for about 30 more seconds until you no longer see any defined shreds of cheese. It should be all melty and gooey.
- Add the egg, mixing very well to combine. No need to get messy with hands; a good spoon will work.
- Roll it thin, but not paper-thin, between two sheets of parchment paper, and BAKE it on the bottom sheet of parchment paper (remove the top sheet before baking).
- Transfer the parchment paper with the rolled dough to a sheet pan. Score the dough with a sharp knife creating squares. Sprinkle the top with your favorite seasoning. I used Everything Bagel seasoning.
- Bake it for about 10 minutes at 425-F until golden brown. Then turn down the heat and cook it for 5 minutes at 325-F. Pull the sheet pan out, and carefully lift off the dough from the parchment paper and flip it over. Bake it for another 5-10 minutes at 325-F until it is dark golden brown.
- Remove it from the oven and let cool. That’s it! Start dipping those Cheesy Keto Crackers!
Notes
Recipe Card Tips
- Score the dough before baking, and finish cutting right after, while it’s still warm. Cold, fully baked dough shatters instead of cutting cleanly.
- Use superfine almond flour, or pulse regular almond flour in a food processor for a better texture.
- Don’t skip the two-stage bake and flip. That’s what gets even crispness on both sides.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
These healthy crackers are a must to make. They sound easy and delicious! A great snack, too:)
These crackers sound really lovely. And it’s very easy to prepare the dough with a microwave, and then rolling between two sheets of parchment paper. 🙂
Yes, and if the dough is too sticky, cool it in the fridge for 10 minutes.
Finally a cracker I can enjoy on my keto diet.
This was really good! I loved it! Thanks for the recipe!
They are so easy to make and very flavorful. I love that you add everything bagel seasoning to them too.
These sound tasty. At what point do you cut them into crackers? Thanks.
Hi Anne,
Great question! I score then before baking them so they’re easier to cut, and then once they’ve baked – and before they’ve cooled – then I cut them the rest of the way.
Hope this helps!
Thank you, Jenn!!
I read, and reread the instructions, and kept thinking I missed something.
I bought an updated 2019 Version Adjustable Rolling Pin, FIREOR Stainless Steel Dough/Fondant Roller with Thickness Rings and Silicone Non Slip Pastry Mat for Baking (from Amazon). It helps me keep anything that needs rolling out an even thickness. The crackers are now next on my “make next” list!
Anne