Description
These easy keto crackers are crispy, cheesy, and perfectly crunchy while staying low in carbs and naturally gluten-free. Made with simple pantry ingredients, they are ideal for snacking, dipping, or adding to a low-carb cheese board.
Ingredients
1 cup almond flour, blanched super fine
1 cup cheddar cheese, shredded
1/4 teaspoon sea salt
1–2 tablespoons water, or more as needed
1/2 teaspoon Italian seasoning, optional
Instructions
- Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
- Add the almond flour, shredded cheddar cheese, sea salt, water, and optional Italian seasoning to a food processor. Pulse until a dough forms.
- If the dough appears too crumbly, add a little more water until it comes together into a ball.
- Place the dough between two sheets of parchment paper and roll it into a thin rectangle about 1/8-inch thick.
- Cut the dough into 1-inch squares using a sharp knife or pizza cutter.
- Transfer the crackers to the prepared baking sheet and bake for 10–12 minutes until golden and crispy.
- Allow the crackers to cool slightly before serving so they become extra crunchy.
Notes
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
Roll the dough thinly for the crispiest crackers.
Add garlic powder, smoked paprika, or chili flakes for extra flavor.
Store in an airtight container at room temperature for up to 5 days.
Reheat softened crackers in a 300F oven for a few minutes to restore crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
