Go Back
4.78 from 22 votes
Keto Crackers

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.

Course: Snack
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
  • 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
  1. First, preheat your oven to 425°F (210°C).

  2. In a large bowl, add cheese, cream cheese then almond flour, taking care to make sure the cheeses are covered with the almond flour.
  3. Cover the bowl with a paper towel then microwave for about 30-60 seconds, or until cheese is melted.
  4. Remove from the microwave and immediately stir the cheese and the almond flour together with a spatula until a dough forms.

  5. 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.
  6. 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.

  7. Peel back the parchment paper and transfer the whole sheet to a large baking tray. Lastly, sprinkle the seeds over the sheet of dough.
  8. Bake the crackers for 8-9 minutes, or until golden brown and crisp.
  9. 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.
  10. Allow the crackers to cool fully before pulling apart the squares.
  11. Cover and store the crackers in an airtight container in the fridge for up to 7 days.

  12. To re-crisp the crackers, remove from the fridge and warm in a low oven for 5-7 minutes.