Best Easy Keto Cheese Crackers Recipes

LOW CARB KETO CHEESE CRACKERS RECIPE

Steps:

• Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.
• Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
• Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily - this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough - check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook.)
• Form a ball with the dough. If it's too sticky to work with, chill for about 15 minutes.
• Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
• Bake for 8-12 minutes, until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.

EASY KETO CHEESE CRACKERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine mozzarella and cream cheese in a microwaveable bowl. Sprinkle almond flour over top. Cover bowl with a paper towel and microwave until cheese is bubbly, but not burnt, about 1 minute.
• Mix cheeses and almond flour evenly until they form a ball of dough. Let cool, about 10 minutes.
• Add egg to mixture and reform dough ball.
• Roll out dough between 2 sheets of parchment paper to a 1/8-inch thickness; the thinner, the crispier. Cut into small 1-inch squares. Place squares on the prepared baking sheet.
• Bake in the preheated oven for 5 minutes. Flip crackers and bake until golden, about 5 minutes more.

KETO CRACKERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine mozzarella cheese, almond flour, garlic powder, and salt in microwave-safe bowl. Heat in the microwave for 30 seconds.
• Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
• Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until you are ready for a rolling pin. Roll into a very thin rectangle with even sides. Gently poke holes in the dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
• Lay squares on the prepared baking sheet, leaving a little space between them
• Bake in the preheated oven for 5 to 6 minutes. Remove baking sheet from oven and turn crackers over. Bake on the other side until lightly browned and crisp, 2 more minutes. Watch them closely to prevent burning.

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.