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Keto Crackers

Crunchy, low-carb crackers made with almond flour and cheddar for a quick keto snack.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 8 servings

Ingredients

  • 1 cup almond flour
  • 1 cup shredded cheddar cheese see notes
  • 1/4 teaspoon salt
  • 1-2 tablespoon water only if dough is too dry

Instructions

  • Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
  • Combine the almond flour, shredded cheddar cheese, and salt in a food processor or high-speed blender and pulse until the mixture forms a cohesive dough.
  • If the dough is too crumbly, add 1 tablespoon of water and pulse again; add a second tablespoon only if needed so the dough holds together.
  • Place a sheet of parchment on a flat surface, transfer the dough onto it, and top with a second sheet of parchment. Press the dough flat, then roll it out to about 1/4 inch thickness.
  • Use a pizza cutter or sharp knife to cut the rolled dough into square crackers.
  • Transfer the cut crackers to the prepared baking sheet and bake for about 10–12 minutes, flipping halfway through, until golden and set.
  • Remove from the oven and let the crackers cool completely on the baking sheet before serving.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • food processor or high-speed blender
  • Rolling Pin
  • pizza cutter or sharp knife
  • Spatula

Notes

  • For cheese-less crackers, replace the cheese with 1 egg and 1 tablespoon melted coconut oil.
  • Only add water if the dough isn’t forming easily.
  • Store crackers at room temperature in a sealed container for up to 3 days.
  • To freeze, place crackers in a zip-top bag for up to 2 months and thaw overnight before reheating.
  • Reheat refrigerated or frozen crackers in the oven or toaster oven to crisp them up.