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Cheesy Keto Crackers

5 from 1 vote

One thing that ketoers tend to miss most is crunch, but with these Cheesy Keto Crackers, you can indulge in something crispy while staying true to keto! Follow me, Chef Jenn, along and I’ll show you all my chef tips and tricks to make this keto seafood dip fabulous every time!

crispy keto cheesy crackers in a dish
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This recipe is a variation of everyone’s favorite Fathead Dough, but with a few modifications to get it really crispy and really crunchy. So, pay attention to the technique and you too can munch happily on something with some texture.

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How to Make Cheesy Keto Crackers

Like all Fathead dough, this recipe is made by combining cheese and almond flour, and adding an egg.

But, you can get seriously derailed if you make a few missteps, so follow along and you’ll be nibbling on crispy keto crackers in no time. Oh, and parchment paper is a MUST for this recipe, so make sure you have some!

Microwave the mozzarella cheese and almond flour for about a minute first to warm everything up.

Give it a good mix, and hit 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.

If your dough is too warm, it’ll be a mess to roll out. Let it come to room temperature or pop it into the fridge for a minute or two first.

Roll it thin, but not paper-thin, between two sheets of parchment paper, and BAKE it on the bottom sheet of parchment paper after transferring it to a baking sheet.

Sprinkle it 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 sheet pan 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!

Chef’s Tips

  • Use superfine ground almond flour. If you can’t find the superfine flour, pulse it in a food processor to try to get it a bit more finely ground. This way your crackers will have a better texture.
  • Whisk the egg before adding it to the cheese and almond mixture. It’ll blend in more easily.
  • Use the palm of your hand to press (gently) the seasoning to your crackers so it doesn’t fall off!

What to Serve With Cheesy Keto Crackers

Of course, the crackers go amazing with just about anything, or you can just nibble on them as a keto snack. I’ve got a Crab Rangoon Dip coming shortly that these crackers are a PERFECT fit with. Or, try it with this tasty Green Goddess Dip.

How To Store Keto Cheesy Crackers

I keep my keto Cheesy Crackers in an air-tight bag in the fridge. They’re fine there for a week. You may need to re-crisp them in the oven.

How Many Carbs Are in Keto Crackers?

I calculated the macros on 1/6 of the dough, so depending on how big you make your crackers, 1/6 of the total works out to 6 grams of carbs in total, 2 grams of fiber, and so that’s a total of 4 net carbs for 1/6 of the whole batch, which is quite a few crackers.

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crispy keto cheesy crackers in a dish
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5 from 1 vote

Keto Cheesy Crackers

Crispy, golden-brown, and perfectly delicious, these are the perfect Cheesy Keto Cracker!
Course Appetizers
Cuisine American
Keyword almond flour, broccoli cheese soup, crackers, keto crackers, keto snacks
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 dozen crackers
Calories 489kcal
Author Chef Jenn

Ingredients

  • 1 cup almond flour
  • 2 cups mozzarella cheese
  • 2 tbsp cream cheese
  • 1 egg
  • 1 tbsp 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!

Nutrition

Serving: 6crackers | Calories: 489kcal | Carbohydrates: 10g | Protein: 27g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 783mg | Potassium: 90mg | Fiber: 4g | Sugar: 2g | Vitamin A: 714IU | Calcium: 473mg | Iron: 2mg | Net Carbohydrates: 6g

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.

By Chef Jenn

9 thoughts on “Cheesy Keto Crackers”

  1. 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. 🙂

    Reply
    • 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!

      Reply
  2. 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

    Reply

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