Looking for an easy snack you can enjoy with your favorite dip? These keto cheese crackers are simple to whip up for an oh-so-satisfying crunch!
I love snacks that pack in a good crunch. They’re a great way to tide me over between meals.
These keto cheese crackers are one of my favorite options when it comes to crispy, delicious little bites! They remind me of Cheez-Its, but with a hint of rosemary that really takes them to the next level.
Best of all, they’re so easy to make! You just melt together the cheese and the flour, add the egg and spices, roll out the dough, cut into squares, and throw it in the oven.
25 minutes later, you’ll have crispy, crunchy, cheesy crackers ready for all your snacking needs! They’re perfect for dipping, making low-carb platters, or enjoying all on their own.
If low-carb, grown-up Cheez-Its sounds like something you’d enjoy, I highly recommend you whip up a batch. You’ll love having them on-hand!
How to make keto cheese crackers
This simple recipe comes together in just 10 easy steps.
Step 1: Preheat the oven to 425°F (220°C) and cut two sheets of baking paper to about 18in x 13in (46cm x 33cm).
Step 2: In a large microwave-safe bowl, add the cream cheese, parmesan, mozzarella, and almond flour.
Step 3: Cook in the microwave in 30-second increments, stirring between each one, until the mixture is melted and very soft. Remove from the microwave and mix until smooth.
Step 4: Add the egg, rosemary, onion powder, garlic powder, and sea salt. Mix well and shape into a rough ball.
Step 5: While the dough is still warm, place it in the middle of one sheet of baking paper. Lay the other sheet on top, then roll out the dough evenly to the edges of the sheet.
Step 6: Remove the top sheet of baking paper and transfer the dough to a large baking sheet. Trim any rough edges or overhanging dough.
Step 7: Using a pie crust cutter, cut the dough into 1in x 1in squares. If using, sprinkle coarse sea salt on top.
Step 8: Bake the crackers for 25 minutes, checking them at 20 minutes to make sure they aren’t getting too dark. If they’re browning too much, cover with a sheet of foil for the rest of the baking time.
Step 9: Remove from the oven and allow to cool for 10 minutes on the baking tray.
Step 10: Use a spatula to transfer the crackers to a wire cooling rack to finish cooling.
That’s it! Once the crackers have reached room temperature, you can break them apart and serve.
What to serve with low-carb crackers
These cheesy bites are great all on their own whenever you’re looking for a crunchy bite. But they’re also wonderful to serve as part of a larger tray or platter!
If you’re a fan of meat and cheese boards, why not include low-carb crackers that are also made of cheese? You can slather on soft cheeses, layer on hard cheeses, and throw in some salami or prosciutto to top it all off.
These crackers are also excellent for dipping. I love serving them with a simple sour cream and onion, but they’d also be great with salsa or guacamole.
Of course, you can always serve them alongside your lunch or dinner when you just want to add some crunch to your meal. They’ll go perfectly with dishes like low-carb beanless chili or keto tuna salad!
Storage
Because these crackers are made with cheese, they are perishable. You’ll want to store them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days.
When you’re ready to enjoy, feel free to let them sit out for 20 minutes or so to come up to room temperature. You can also eat them chilled straight from the fridge.
Other keto-friendly snack recipes
Looking for more low-carb snacks to hold you over between meals? There are so many tasty options! Here are a few of my favorite recipes I know you’ll love:
- Pimento Cream Cheese Fat Bombs
- Low-Carb Baked Zucchini Chips
- Stuffed Celery with Cheese, Bacon, and Herbs
You can also check out my roundup of 10 delicious keto fat bomb recipes for even more low-carb inspiration!
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Cheese Crackers
Ingredients
- 2½ ounces cream cheese, (room temperature)
- ¾ cup Parmesan cheese, (finely grated)
- ½ cup medium-fat mozzarella, (grated)
- 1 cup + 2 tablespoons almond flour
- 2 tablespoons fresh rosemary, (finely chopped)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 1 teaspoon coarse sea salt, (optional)
- 1 large egg, (room temperature)
Instructions
- Preheat the oven to 425°F (220°C) and cut two sheets of baking paper to about 18in x 13in (46cm x 33cm).
- In a large microwave-safe bowl, add the cream cheese, parmesan, mozzarella, and almond flour.
- Cook in the microwave in 30-second increments, stirring between each one, until the mixture is melted and very soft. Remove from the microwave and mix until smooth.
- Add the egg, rosemary, onion powder, garlic powder, and sea salt. Mix well and shape into a rough ball.
- While the dough is still warm, place it in the middle of one sheet of baking paper. Lay the other sheet on top, then roll out the dough evenly to the edges of the sheet.
- Remove the top sheet of baking paper and transfer the dough to a large baking sheet. Trim any rough edges or overhanging dough.
- Using a pie crust cutter, cut the dough into 1in x 1in squares. If using, sprinkle coarse sea salt on top.
- Bake the crackers for 25 minutes, checking them at 20 minutes to make sure they aren’t getting too dark. If they’re browning too much, cover with a sheet of foil for the rest of the baking time.
- Remove from the oven and allow to cool for 10 minutes on the baking tray.
- Use a spatula to transfer the crackers to a wire cooling rack to finish cooling.
