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Hi Bold Bakers!
Sometimes the most simple and surprising ingredients make the best things. These Keto Crackers are one of those recipes that even I was taken-a-back by! Whoever knew that lovely cheese, a bit of cream cheese, and almond meal, could make the crispiest and most delicious savory crackers. Whether you’re Keto or not, once you try this recipe you’ll find yourself making it time and time again.
I know it sounds like it might not work, but the melted cheesed and the almond flour combine perfectly into a pliable dough. The dough is then rolled out into a large thin sheet and baked off to golden brown perfection. Once the sheet is baked is when it gets turned into crackers, using a pizza cutter or a knife you simply score the baked sheet into perfect little bite-size crackers.
These Keto Crackers are so tasty, they add the perfect salty bite to a classic charcuterie board, I love them dipped into soup or honestly all on their own!
What are Keto Crackers?
These Keto Crackers, in particular, are mainly made up of cheese. With a big component being mozzarella and cream cheese these crackers are more than your average cracker. Pair them to a keto dip or certain veg and you will have a meal in itself.
[ Make your own with my Homemade Cream Cheese recipe! ]
How do I Store Keto Crackers?
These contain fresh cheese so they should be stored in an airtight container in the fridge. To re-crisp the crackers, remove from the fridge and warm in a low oven for 5-7 minutes.
How Long do Keto Crackers Last?
Try one then tell me how long they will last in your house… but seriously up to 7 days in the fridge. I don’t recommend freezing as they will go soft.
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Try Other Keto Recipes!
Keto Crackers
Ingredients
- 2 cups (6oz/170g) shredded mozzarella cheese
- 1 cup (4oz/115g) almond flour
- ¼ cup (2oz/57g) cream cheese
- 1 egg
- 2 tablespoons mixed seeds , I used sesame and black caraway seeds
Instructions
- First, preheat your oven to 425°F (210°C).
- In a large bowl, add cheese, cream cheese then almond flour, taking care to make sure the cheeses are covered with the almond flour.
- Cover the bowl with a paper towel then microwave for about 30-60 seconds, or until cheese is melted.
- Remove from the microwave and immediately stir the cheese and the almond flour together with a spatula until a dough forms.
- Allow the mixture to cool a few minutes. When warm to the touch, add in the egg, quickly mixing and bringing the dough into a uniform ball.
- Transfer the dough to a large piece of parchment paper. Fold the parchment paper over the ball of dough and gently press down, flattening the ball. Next using a rolling pin, roll the dough out to about a 1/8 of an inch thick sheet.
- Peel back the parchment paper and transfer the whole sheet to a large baking tray. Lastly, sprinkle the seeds over the sheet of dough.
- Bake the crackers for 8-9 minutes, or until golden brown and crisp.
- Remove the baking tray from the oven and allow to cool for 1-2 minutes. Using a pizza cutter or sharp knife cut the sheet into 1 1/2 inch square crackers.
- Allow the crackers to cool fully before pulling apart the squares.
- Cover and store the crackers in an airtight container in the fridge for up to 7 days.
- To re-crisp the crackers, remove from the fridge and warm in a low oven for 5-7 minutes.
Is there a keto crackers Video?
Nutritional information please?
So glad you have Keto recipes. Am enjoying your cookbook!
can i use coconut flour in this recipe?
I can’t eat almond flour can you use something else?
Hi Gemma,
We tried this recipe today and it was easy to follow and delicious. We followed the recipe exactly and added an extra 30 seconds in the microwave to fully melt the cheeses. We’ll need to buy sesame seeds for our next batch but we are loving the Caraway seeds alone. Thank you!
Can you use a substitute for cream cheese, even if it doesnt mean the recipie is KETO?
So I’m not quite sure what I did wrong. I’m thinking I didn’t roll them thin enough. They did not get crispy more like flat bread. But still very tasty. I used everything bagel seasoning.
Oh my goodness!!! These are amazing thankyou. I added some pepitas and sesame on top. If you don’t roll as thin they are more bread like but the cream cheese takes away any almondy taste which I don’t always like. Will make these regularly. Well done!!!!
Hi Gemma,
Happy New Year! Thank you for this recipe and all the others you post. They never disappoint.
I made a batch tonight. Set the oven temp at 425° f for 9 min on middle rack. They puffed and were soft. They did not crisp up. Despite that, it was delicious. I did sprinkle with a bit of salt, but I’m not sure what went wrong.