Keto Cheese Crackers
Crispy, golden cheese crackers made with almond flour and sharp cheddar that snap like the real thing. At just 1.3g net carbs per serving and ready in 35 minutes total, they're the perfect crunchy keto snack for dipping, topping, or eating straight off the tray.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These crunchy almond flour cheese crackers deliver all the sharp, savory snap of the boxed kind with none of the carbs. Roll them thin, bake until golden, and let them cool for the ultimate keto-friendly crackle.
Ingredients
- 1 cup almond flour (96g), finely ground
- 1 cup sharp cheddar cheese (113g), finely shredded
- 2 tablespoons cream cheese, softened
- 1 large egg white
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon baking powder
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- 2
In a medium bowl, combine the almond flour, garlic powder, onion powder, salt, smoked paprika, and baking powder. Stir in the shredded cheddar until evenly coated.
- 3
Add the softened cream cheese and egg white, then mix and knead with your hands until a firm, cohesive dough forms. If it feels sticky, chill it for 10 minutes.
- 4
Place the dough between two sheets of parchment and roll out to about 1/8-inch thickness. The thinner you roll, the crispier the crackers.
- 5
Remove the top parchment and cut the dough into 1-inch squares with a knife or pizza cutter. Prick each square once with a fork and transfer the parchment to the baking sheet, spacing the crackers slightly apart.
- 6
Bake for 16 to 20 minutes, until the edges are deep golden brown. Watch closely in the final minutes, as the thin edges brown fast.
- 7
Cool completely on the tray for at least 15 minutes; the crackers crisp up dramatically as they cool.
Tips & notes
- For maximum crunch, roll the dough as thin as possible and let the crackers cool fully before tasting. They soften slightly if eaten warm.
- Store in an airtight container at room temperature for up to 5 days. Re-crisp in a 300°F oven for 3 to 4 minutes if they lose their snap.
- Swap the smoked paprika for everything bagel seasoning or a pinch of cayenne to change up the flavor without adding carbs.
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Frequently asked questions
- How many carbs are in keto cheese crackers?
- Each serving has just 1.3g net carbs (3.3g total carbs minus 2g fiber), along with 198 calories, 8g protein, and 17g fat. This recipe makes 6 servings of roughly 8 to 10 crackers each.
- Why aren't my cheese crackers crispy?
- The two biggest culprits are rolling the dough too thick and eating them before they cool. Roll to 1/8-inch or thinner, bake until the edges are deeply golden, and let them cool completely on the tray to crisp up.
- Can I make these dairy-free?
- Cheese is the backbone of this recipe, so a fully dairy-free version won't have the same texture or flavor. You can experiment with a firm dairy-free cheddar-style shred and dairy-free cream cheese, but results will vary in crispness.
