3-Ingredient Keto Crackers
By Carine Claudepierre
Published on 03/01/2022 - Last updated on 02/09/2024
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These Keto Crackers are simple, healthy cheese crackers made with only 3 ingredients for a grain-free and gluten-free crispy appetizer with less than 1 gram of net carbs per serving!
No need to buy expensive and carb-loaded crackers, these crunchy Parmesan crackers will do the trick in less than 30 minutes.
What Are Keto Crackers?
While you can find some delicious store-bought keto crackers that taste good and are low in carbs most of them are loaded with additives and preservatives.
They are also much more expensive than homemade keto crackers. For the price of one box of twelve commercial low-carb crackers, you can easily make 60 crackers!
Plus if you make them yourselves, you can create a large variety of flavors by adding herbs or spices to the dough.
Finally, if you crave a quick keto snack and can’t go to the supermarket, this keto cracker recipe is ready in only 20 minutes!
So it is faster, healthier, cheaper, and tastier to make your own keto crackers than running to the store!
How To Make Keto Crackers
Not all cheese crackers are keto-friendly. In fact, most cheese crackers are made of wheat flour, a high-carb flour that won’t be suitable for you on a keto diet.
Ingredients
To make keto cheese crackers at home, you will need 3 simple ingredients:
- Almond Flour or almond meal – almond flour is a low-carb flour and the use of cheese makes it possible to not use eggs. You can’t swap the almond flour for coconut flour, or the crackers would crumble apart.
- Parmesan Cheese – Parmesan is my favorite for the flavor, but you can use any hard grated cheese like Gouda, Emmental, or Cheddar. Learn why most cheese varieties are keto-friendly.
- Butter – prefer unsalted grass-fed butter. Did you know butter is very low in carbs?
- Water
Instructions
Making these keto crackers is seriously simple. The dough is ready in a matter of minutes and the baking takes only 20 minutes.
Making The Dough
Take your butter to room temperature so it softens a bit to make it easier to measure it.
Then, measure all your ingredients and combine them in the bowl of your food processor.
Use the high-speed setting of your processor to combine the dough. It should make a crumble-like texture in the bowl.
Rolling The Dough
This is a gluten-free cracker recipe. Since gluten-free flours are more fragile and stick to your roller pin quite a bit more than ordinary flour, you’ll need to take some precautions.
In order to roll your cheese crackers easily, you’ll need either 2 pieces of parchment paper or 2 silicone mats.
Rolling the dough between two layers will ensure a thin cheese cracker that won’t stick to your rolling pin.
So, place a large piece of parchment paper on the benchtop and transfer all the dough from the food processor.
Gather it with your hands into a ball at first before placing the second sheet of parchment paper on top.
Then flatten it into a thick disc. My secret trick is to then freeze the dough for 5 minutes. It allows it to set completely and will make it both tastier and easier to roll.
Take it out of the freezer and roll it with a rolling pin to the desired thickness – about 0.2 inches.
Shape it into a rectangle to make it easier to cut keto crackers of a similar size.
Baking
Slide the parchment paper onto a baking sheet and use a pizza cutter or sharp knife to cut out the crackers.
With that amount of dough, you should aim for about 32 to 36 crackers (8 by 4 or 6 by 6).
Bake the keto crackers for 18 to 22 minutes in an oven preheated to 350°F (180°C).
The crackers are ready when the top is golden and you can see that they are crisp.
Let them cool down on a cooling rack when they are baked!
Flavor Options
To make flavored Keto Crackers, you can add to the batter any of the following:
- Garlic Powder
- Onion Powder
- Italian Herbs
- Paprika
- Basil
- Poppy Seeds
Serving Suggestions
To create the best keto cheese snacks, I recommend pairing the crackers with:
- More cheese! Yes, cheese on cheese is the best, trust me! These crunchy Parmesan crackers pair well with spreadable cheese like cream cheese or brie.
- Avocado dip – or keto-friendly guacamole
- Pizza Dip, Taco Dip Recipe, or Pumpkin Cream Cheese Dip
- Eggplant dip
- Cured meat like ham, salami, or Italian ham
- Keto Salsa
Storage Instructions
You should store your baked cheese crackers in an airtight container for up to 3-4 days in the pantry. I recommend a glass container or cookie jar from which you can remove as much air as possible.
This prevents homemade crackers from softening.
Another option is to use zip-lock bags. If it’s hot where you live, you may want to store the keto crackers in the fridge.
Keep in mind that this may soften the crackers. To make them crisp and crunch again, place them in the oven at 210F (100°C) for 3 to 5 minutes before serving.
Finally, you can freeze your almond flour crackers in zip-lock bags and defrost them for 30 minutes before placing them in the oven or in an air fryer.
Frequently Asked Questions
Yes, you can replace the grated Parmesan with hard-grated cheddar cheese, Pepper Jack cheese, hard mozzarella cheese, or Emmental.
However, since Parmesan contains more sodium than most of these other cheese options, you may want to add a pinch of salt to your dough to keep a great salty cracker flavor.
These keto crackers are made with only high-fat, low-carb ingredients. Therefore, the amount of carbs per cracker is very low, with only 0.6 grams of net carbs.
Note that a standard snack serving size is about 6 crackers. So, one serving will bring you 3.6 grams of net carbs.
More Keto Cracker Recipes
If you love to make homemade keto crackers, I recommend you also try my:
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Keto Crackers
Ingredients
- 1 cup Shredded Parmesan
- 1 cup Almond Flour
- 1 tablespoon Unsalted Butter or coconut oil
- 2 tablespoon Water
Instructions
- Preheat oven to 350°F (180°C).
- Bring all the ingredients into a food processor and process on the high-speed setting until it forms a crumbly batter. It should take about 1 minute.
- Transfer the pieces of dough onto a piece of parchment paper.
- Gather all the pieces and squeeze them to shape a ball.
- Place the ball of dough onto a piece of parchment paper. Press another piece of parchment paper on top of the ball to roughly flatten into a thick disk.
- Freeze the dough for 5 minutes to set.
- Remove from the freezer, and start rolling.
- Shape a rectangle of dough size 9.5 inches x 7 inches (24 cm x 18.5 cm). Watch the recipe video to see my easy technique to roll a perfect rectangle.
- Remove the top piece of parchment paper and cut out the dough into 32 crackers.
- Slide the parchment paper piece (with the crackers on it) onto a baking sheet.
- Bake for 18-22 minutes at 350°F (180°C) or until golden on the top and crispy. After 15 minutes, I recommend checking the crackers on the border. They cook way faster, and they might be crispy already. If so, remove them from the oven before the rest of the batch and cool on a rack. It is also a good time to cut out the crackers again (following the cut you did before) to spread the crackers a bit more on the tray (leaving 0.2 inches/0.5 cm) between each cracker. This will ensure that the borders of all crackers come out crispy. If they touch each other too long, they stay a bit softer.
- Remove the baking sheet from the oven and cool the crackers on a rack.
- You can sprinkle some dried oregano or rosemary on top. Make sure you try them before adding salt, as parmesan adds a very salty flavor to the crackers.
- Store at room temperature in an airtight jar for up to 4 days or freeze in zip lock bags.
Notes
Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Just made these Keto Crackers and they’re FABULOUS — Irresistible! Thank you also for the various tips. I put the dough into a strong plastic bag and shaped it into a rectangle before freezing for 5 min. Then good to have the approx. size to roll out the finished rectangle between the sheets of parchment paper — that made them just the right thickness. Brava! & Thanks!
Hello! So excited to try this. You wrote: “Watch the recipe video to see my easy technique to roll a perfect rectangle.” Thought I’d watch it before starting, but I can’t find that video! Might you post a link? Thanks from a forever-keto fan!
The video might not display if you have an adblocker unfortunately. They tend to block videos!
Ah ha! Will try again. thanks
Excellent
I do this recipe vegan with “cheezly”. Perfect im in love!
This recipe is a real find and makes a crisp and tasty accompaniment for cheese, pâtés and dips
Excellent recipes!!!!👍👌
love the recipes on your website. these came out great. the ads are quite enjoying on mobile
So what’s the best way to make them vegan. Earth balance “butter”,need to think of the replacement a cheese I suppose
You can’t make this recipe vegan since the two main ingredients are butter and cheese. However I have two other keto vegan crackers recipes for you to try, the almond flour crackers or flaxseed crackers, Enjoy the recipes on the blog, XOXO Carine
I don’t have a food processor can I mix by hand?
I didnt try that option, I guess it can work with you use powder parmesan but not grated or the dough wont stick and hold together. Enjoy, xoxo Carine
Amazing crackers.Just added some salt and cumin seeds..came out very well
Added some olive oil and therefore could not roll it that much..struggled a bit
Also the crackers were not very crispy.
Can I put it in the oven or what am I missing?
Thank you for all your good recipes
I want to try out everything but need to do some shopping????????
Cumin sounds delicious in these crackers. Olive oil explain why the batter is softer. I really recommend butter or coconut oil hre because both are hard at room temperature and provde a better crispy texture to the crackers. Also, if they don’t crisp simply place them back on a tray, spread well to make sure they don’t overlap and bake 5-10 minutes more until it crisp! You can even use this technique few days later if the crackers soften with air humidity. It should work just fine. Enjoy the recipes on the blog, XOXO Carine.
Amazing page i love it
Thank you ! Enjoy the recipes around here. XOXO Carine
These were very good. I used sharp/old cheddar and the taste reminded me of the cheddar crackers I grew up with. I will cook a little longer next time as I really liked the darker, crunchier ones around the edges.
Thanks for the feedback! I also like them crispier, so usually after 15 minutes baking I spread them on the tray, as they are touching each others they bake better on all the sides and crisp very well. Enjoy the recipes around here, XOXO Carine
Awesome recipes????????. love love????????
Thank you for trying my recipes. XOXO Carine
Could I use whole wheat or white flour in this recipe? Thanks in advance!
I am not sure if this will work, I didn’t try I am sorry
Thank you for putting the suggested serving size. I don’t always know how to calculate that so I probably end up eat way to much.
My pleasure ! Enjoy the crackers. XOXO Carine
What temperature do you set the oven??
Sorry for that, I upate the recipe. I bake the crackers at 180C (370F). Enjoy, XOXO Carine.