3-Ingredient Keto Crackers
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.
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?
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.
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!
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
Can I Make Cheddar Crackers With This Recipe?
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.
Can I Make Different Flavors?
To make flavored Keto Crackers, you can add to the batter any of the following:
- Garlic Powder
- Onion Powder
- Italian Herbs
- Poppy Seeds
How Many Carbs In Keto Crackers?
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.
How To Eat Keto Crackers?
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
More Keto Cracker Recipes
If you love to make homemade keto crackers, I recommend you also try my:
Have you made this keto crackers recipe yet? Share a picture with me on Instagram! I love to see your creation and connect with you.
Want My Kitchen Equipment?
- 1 cup Shredded Parmesan
- 1 cup Almond Flour
- 1 tablespoon Unsalted Butter or coconut oil
- 2 tablespoon Water
- 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.
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Category:AppetizersChips & CrackersSnacks
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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
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.