Do you want to learn how to make the easiest homemade keto cheese cracker recipe at home? Skip the store-bought crackers and try this crunchy Parmesan cracker recipe. They are totally addictive and the perfect keto snack with only 0.6g of net carbs per bite.
It has become easier to find delicious store-bought keto crackers that taste good and are low in carbs. However, there are many reasons you should make your homemade low-carb crackers.
First, it’s much cheaper. Then, you can create a large variety of flavors with the same recipe, adding herbs or spices to the dough.
Finally, if you crave a quick keto snack and can’t go to the supermarket, as we may all struggle right now, this keto cracker recipe is ready in only 20 minutes!
So it is even faster to make homemade keto cheese crackers than running to the store!
How to make cheese 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. To make keto cheese crackers at home you will need 4 simple ingredients:
Almond flour or almond meal – these are almond flour cheese crackers without eggs. You can’t swap almond flour by coconut flour here or the crackers will crumble apart.
Parmesan cheese or any hard grated cheese like Gouda, Emmental, or cheddar.
How to store keto cheese crackers?
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 air.
This prevents homemade crackers from softening. Another option is ziplock bags. If it’s hot where you live, you may want to store the cheese crackers in the refrigerator.
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Keep in mind that this may soften the crackers and, but if you want them crunchier and lukewarm, place them in the oven at 100C for 3-5 minutes before serving.
Finally, you can freeze your almond flour crackers in a zip bag and defrost 30 minutes before eating.
How to roll the dough?
This is a gluten-free cheese 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. In fact, rolling the dough between two layers will ensure a thin cheese cracker that won’t stick to your roller pin.
Can I make cheddar almond flour crackers with this recipe?
Yes, you can replace the grated Parmesan with hard grated cheddar cheese. Also, Pepper Jack cheese or Emmental for my European followers will work well.
However, Parmesan contains more sodium than most of these other cheese options! So it means that you may want to add a pinch of salt to your dough to keep a great salty cracker flavor.
How many carbs in cheese crackers?
These keto cheese crackers are made with only high-fat, low-carb ingredients. Therefore, the amount of carbs per cracker is very low with only 0.6g of net carbs per crackers. Note that a standard snack serving size is about 6 crackers. So, one serve will brings you 3.6g of net carbs.
How to eat keto cheese crackers?
To create the best keto cheese snacks I recommend pairing the cheese crackers with:
more cheese! yes, cheese on cheese is the best, trust me! These crunchy Parmesan crackers paired well with spreadable cheese like cream cheese or brie
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Preheat oven to 180C (370F).
Bring all the ingredients into a food processor and process on high speed 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 180 C (370F) or until golden on the top and crispy. After 15 minutes, I recommend you check 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 bags.
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Net carb per crackers: 0.6g. Recommended snack serving size 6 crackers: 3.6g net carbs serve with a zero-carb topping like butter or cream cheese.