Healthy Baking

How to Make Keto Crackers

4.61 from 41 votes
Crisp, savory, and perfect as a snack, in dips, or even soups, my Keto Crackers recipe will be one you make over and over again.

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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?

A close up of the Keto Crackers, baked, and topped with sesame seeds, showing texture and color.

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.

Don’t forget to follow Bigger Bolder Baking on Pinterest!

 

Keto Crackers

4.61 from 41 votes
Crisp, savory, and perfect as a snack, in dips, or even soups, my Keto Crackers recipe will be one you make over and over again.
Author: Gemma Stafford
Servings: 8 people
Crisp, savory, and perfect as a snack, in dips, or even soups, my Keto Crackers recipe will be one you make over and over again.
Author: Gemma Stafford
Servings: 8 people

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.
4.61 from 41 votes (30 ratings without comment)
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Kay Crete
Kay Crete
2 years ago

Nutritional information please?

Nuzhat Jenner
Nuzhat Jenner
3 years ago

Is there a keto crackers Video?

Lore Melius
Lore Melius
4 years ago

So glad you have Keto recipes. Am enjoying your cookbook!

hend
hend
4 years ago

can i use coconut flour in this recipe?

Jane
Jane
2 years ago

I can’t eat almond flour can you use something else?

Cynthia Martinez
4 years ago

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!

Stephanie
Stephanie
4 years ago

Can you use a substitute for cream cheese, even if it doesnt mean the recipie is KETO?

Holly
Holly
1 month ago

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.

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Tara
Tara
1 year ago

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!!!!

Andrea Campanile
Andrea Campanile
1 year ago

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.

Last edited 1 year ago by Lena6868

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook