Get ready to change your snacking routine forever with these incredible Low Carb Cheese Crackers! These crackers are ridiculously good, super crunchy, packed with cheesy flavor, and best of all, totally keto-friendly. I love making these because they satisfy that savory, cheesy craving perfectly without the carbs of traditional crackers. Made with almond flour, mozzarella, Parmesan, and cream cheese, these Low Carb Cheese Crackers are surprisingly easy to whip up and perfect for dipping, topping, or just munching on their own.
Why You’ll Love These Low Carb Cheese Crackers
- Keto and Low-Carb: Perfect for anyone following a ketogenic or low-carbohydrate lifestyle.
- Super Crunchy: Baking at a high temperature creates an amazing crispy, crunchy texture.
- Cheesy and Flavorful: Packed with mozzarella and Parmesan cheese, plus garlic and rosemary for flavor.
- Easy to Make: Uses simple ingredients and a straightforward process.
- Versatile Snack: Great for dipping, cheese boards, or enjoying plain.
Ingredients for Low Carb Cheese Crackers
Here’s what you’ll need to make these delicious keto-friendly crackers. The full list with measurements is in the recipe card below.
Main Ingredients
- Shredded Mozzarella (Dairy)
- Grated Parmesan (Dairy)
- Almond flour (Nut Flour)
- Cream cheese (Dairy)
- Egg (Binder)
- Sea salt (Seasoning)
- Chopped fresh Rosemary (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple rosemary flavor in these Low Carb Cheese Crackers, but here are some fun variations:
- Different Herbs: Use dried thyme, oregano, Italian seasoning, or everything bagel seasoning instead of rosemary.
- Make them Spicy: Add a pinch of cayenne pepper or red pepper flakes to the dough.
- Different Cheese: Experiment with sharp cheddar, Gruyere, or pepper jack cheese (ensure they melt well).
- Add Seeds: Mix in some sesame seeds, poppy seeds, or flax seeds into the dough.
- Onion Flavor: Add ½ teaspoon of onion powder along with the garlic powder.
How to Make Low Carb Cheese Crackers
Let me show you how easy it is to make these crunchy Low Carb Cheese Crackers:
Prepare Oven and Cheese Mixture
- First, I preheat my oven to a hot 450ºF (230ºC). This high heat helps make the crackers crispy.
- I combine the shredded mozzarella, grated Parmesan, cream cheese, and almond flour in a microwave-safe bowl.
- I heat this mixture for one minute in the microwave.
- Immediately after heating, I stir the ingredients vigorously using a fork or spatula until the almond flour and cheeses have fully combined. The cheese should be partially melted and the mixture should start coming together.
Make the Dough
- I allow the cheese and almond flour mixture to cool down for a few minutes so it’s not piping hot.
- Then, I add the egg, sea salt, and chopped fresh rosemary to the bowl. It’s important the cheese mixture isn’t too hot, otherwise, it might cook the egg.
- I mix everything together (using my hands often works best at this stage) until all the ingredients are thoroughly combined and form a cohesive dough. If the cheese has gotten too hard or it’s difficult to mix, I pop it back in the microwave for another 20 seconds to soften it again.
Roll and Cut the Crackers
- I place the cracker dough onto a large sheet of parchment paper.
- I place another sheet of parchment paper of equal size on top.
- Using my hands or a rolling pin, I spread and roll the dough out between the parchment sheets into a thin, even layer (the thinner you roll, the crispier the crackers).
- I remove the top sheet of parchment paper and transfer the bottom sheet with the dough onto a baking sheet.
- Using a pizza cutter or a sharp knife, I cut the dough into small squares (or desired cracker shapes).
- Optional: I sprinkle with more grated Parmesan cheese if I like extra cheesy flavor!
Bake
- I bake the Low Carb Cheese Crackers at 450ºF (230ºC) for about 10 minutes.
- Carefully (it will be hot!), I flip the crackers (sometimes easier if I place another parchment sheet on top and flip the whole thing).
- I bake for another 5-10 minutes on the second side (total baking time around 15-20 minutes). If my crackers are rolled very thin, I bake a little less – like 5-7 minutes per side. Keep an eye on them so they don’t burn!
Cool and Serve
- Cool on wire rack
- Serve
Tips and Tricks for the BEST Keto Crackers
Here are my secrets for making these Low Carb Cheese Crackers truly exceptional:
- Mix Cheese While Warm: Stir the cheeses and almond flour together immediately after microwaving while the cheese is melty for easier incorporation.
- Roll Thinly: For the crispiest crackers, roll the dough as thinly and evenly as possible between parchment paper.
- Use Parchment Paper: This is essential for rolling out the sticky dough and preventing sticking during baking.
- Watch Baking Time: Oven temperatures vary, and cracker thickness affects timing. Keep a close eye during the last few minutes to prevent burning. They should be golden brown.
- Cool Completely: Let the crackers cool completely on a wire rack; they will crisp up significantly as they cool.
How to Serve
These Low Carb Cheese Crackers are fantastic served:
- Plain: A delicious, crunchy, cheesy snack on their own.
- With Dips: Perfect with guacamole, salsa, spinach artichoke dip, onion dip, or your favorite keto-friendly dip.
- On Cheese Boards: A great low-carb addition to a cheese or charcuterie platter.
- With Soup: Use them instead of traditional crackers alongside soup or chili.
Serve at room temperature.
Make Ahead and Storage
These crackers are great for making ahead! Once completely cooled, store the Low Carb Cheese Crackers in an airtight container at room temperature for up to a week. If they lose some crispness, you can briefly reheat them in a low oven or toaster oven.
FAQs about Low Carb Cheese Crackers
- Can I use different types of cheese?
- Yes, but ensure you use cheeses that melt well. A combination of mozzarella (for stretch/melt) and a harder, flavorful cheese like Parmesan or cheddar works best.
- Can I make these without almond flour?
- Almond flour is key for the low-carb aspect and texture. You could potentially experiment with other low-carb flours like coconut flour, but adjustments to liquid/egg would likely be needed.
- Can I add other seasonings?
- Absolutely! Everything bagel seasoning, garlic powder, onion powder, paprika, or other herbs would be delicious additions to the dough.
Enjoy these crunchy, cheesy, and incredibly easy Low Carb Cheese Crackers! They’re a perfect guilt-free snack.
Print
Low Carb Cheese Crackers
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 25–30 crackers 1x
- Category: Snack, Appetizer, Keto, Low Carb
- Cuisine: American
Description
These low-carb cheese crackers are so good and crunchy – They will change your snacking routine forever! Made with almond flour, mozzarella, Parmesan, and cream cheese, they are a perfect keto-friendly snack.
Ingredients
Scale
- 1 cup shredded Mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup superfine almond flour
- 2 ounces cream cheese, softened slightly
- 1 large egg
- 1/2 teaspoon sea salt
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Combine and Heat Cheeses/Flour: Combine the shredded mozzarella, grated Parmesan, softened cream cheese, and almond flour in a large microwave-safe bowl. Heat in the microwave for 1 minute.
- Mix Dough Base: Immediately stir the heated ingredients vigorously with a fork or spatula until the almond flour and cheeses are fully combined. The cheese should be partially melted, and the mixture should start coming together.
- Cool Slightly and Add Egg/Seasoning: Let the cheese mixture cool for a few minutes so it’s not hot enough to cook the egg. Add the egg, sea salt, and chopped rosemary. Mix everything thoroughly until a cohesive dough forms. If the cheese hardens too much and makes mixing difficult, microwave the dough for another 20 seconds to soften it again.
- Roll Out Dough: Place the dough ball onto a large sheet of parchment paper. Place another sheet of parchment paper of equal size on top of the dough. Use a rolling pin to roll the dough out into a thin, even layer (about 1/8 inch thick or less for crispier crackers).
- Cut Crackers: Remove the top sheet of parchment paper. Use a pizza cutter or a sharp knife to cut the rolled-out dough into small squares (about 1×1 inch or your desired size). You can prick the crackers with a fork if desired.
- Transfer and Bake: Carefully slide the parchment paper with the cut crackers onto a baking sheet. Sprinkle with extra Parmesan cheese if you like. Bake at 450°F (230°C) for 5-7 minutes on the first side.
- Flip and Finish Baking: Carefully flip the crackers (you might need to flip the whole sheet of parchment onto another baking sheet or carefully flip individual crackers with a spatula). Bake for another 5-7 minutes, or until golden brown and crispy. Total baking time is about 10-14 minutes, but watch closely as thinner crackers bake faster.
- Cool and Serve: Allow the crackers to cool completely on a wire rack (they will crisp up more as they cool). Serve immediately or store.
Notes
- Cheeses: Using a combination of mozzarella and Parmesan gives a good melt and flavor. Ensure Parmesan is finely grated.
- Almond Flour: Use superfine, blanched almond flour for the best texture.
- Dough Consistency: The dough relies on melted cheese. If it becomes hard while mixing in the egg, a short reheat helps.
- Rolling Thin: Roll the dough as thinly and evenly as possible for the crispiest crackers.
- Baking Time: Watch the crackers carefully as baking time depends heavily on thickness. They can go from golden to burnt quickly at the high temperature.
- Storage: Store cooled crackers in an airtight container at room temperature for up to a week.