Special Diet - Created Date : 30.8.2019

Low Carb Cheese Crackers Recipe (Keto Friendly)

Low Carb Cheese Crackers Recipe (Keto Friendly)



Low Carb Cheese Crackers Recipe (Keto Friendly)

Low Carb Cheese Crackers Recipe – Keto Friendly

I’m so excited to have a crunchy Low Carb Cheese Crackers Recipe that’s Keto friendly! I’ve started the Keto plan 8 days ago and so far I have lost a pound a day! I hardly want to call it a diet because I can see myself eating this way for the rest of my life and I’ve never said that before with other things I’ve tried. Enjoy this low carb cheese cracker recipe!

Update: I’ve had so many people ask me about the Keto diet that I decided to write a separate post on all of the information I’ve learned about it over the past 2 months. It’s basically a brain dump of all the things the are important to know when you get started. I call it the Simple Way to Start the Ketogenic Diet.

The Best Low Carb Cheese Crackers Recipe

I’m the type of person that loves crunchy snacks. Often find that I snack on nuts or pork rinds but that can get a bit old. Some people need variety, and I have to have a variety. Today I made a batch of Rosemary Sea Salt Cheese Crackers! I don’t think I have ever been this excited about a snack. It was scrumptious! I can’t even compare it to any other cracker I’ve had before. I mean, I really like Cheese Nips and Cheez-Its but these are so much better.

If you have twenty minutes and these few ingredients, you can have one heck of a treat! Seriously, only 20 minutes! Ok, maybe 25 but that’s it!

If you are just starting the keto diet and need a few more recipes, I highly suggest getting this book: Quick & Easy Ketogenic Cooking it has over 350 pages of information from meal plans to recipes to help you get started!

Grab the printable version of this recipe at the very bottom of this post.Oh and if you are looking for even more Low Carb ideas… We just made some Low Carb Biscuits that are keto friendly too! OH MY WORD they were way better than I ever expected!!!

Low Carb Cheese Crackers Recipe Ingredients

2 Cups Cheese of your choice (I used a Parmesan-Romano mix along with some swiss and cheddar)

Low Carb Cheese Crackers Recipe Instructions

Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute. (UPDATE: There some people that prefer not to use a microwave and I certainly understand that. You can heat these ingredients up on the stove top too. You are going to heat them up just enough for the cheese to my melted enough for you to roll out the dough. I would continue stirring it while heating it up on the stove top.)

Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)

Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.

Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.

Mix it together until all the ingredients are fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.

Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.

You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.

Next, use a pizza cutter to cut the crackers into small squares as seen in the photos.

Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in the oven longer (but watch them closely) if you love a very crispy texture. The crispier the better for me!

Allow the crackers to cool for about 5 minutes and they are ready to eat!

Here are a few of the process photos I took along the way on the low carb cheese cracker recipe:

Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.

Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted.

Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.

Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.

Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.

How To Make Keto Cheese Crackers

Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.

You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.

How to Cut Keto Cheese Crackers Easily

Next use a pizza cutter to cut the crackers into small squares as seen in the photos.

How to Bake Low Carb Cheese Crackers

Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side.

I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in there a bit longer (but watch them closely) if you love a very crispy texture. I don’t think I would go over 10 minutes on each side.

Allow the crackers to cool for about 5 minutes and they are ready to eat!

The Best Low Carb Cheese Crackers

I made another batch as snacks for the week. I divided these up into 10 small baggies! This put about 5 to 6 crackers in each baggy! The more I make these the more I roll the dough thinner and thinner. If you roll the dough really think the crackers come out crispier and you will get a bigger quantity!

Here are the nutrition facts for this recipe if you divided them up into 10 servings:

I ended up adding up all these ingredients in a recipe calculator and determined the nutritional ingredients for 10 servings:

If you are looking for more Keto snack ideas, I highly suggest you look at the Top 10 Keto Snacks article here! It’s an excellent list of great ideas.

I invite you to take a minute to add yourself to our special email list so you can be included in lots of good information such as Recipes, Tips, Printables and Meal Plans! We’ve got some amazing information to share and I don’t want you to miss out!

Instructions

Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.

Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)

Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.

Now add the egg, sea salt and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it's a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.

Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it's too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.

Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.

You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.

Next use a pizza cutter to cut the crackers into small squares as seen in the photos.

Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it's really easy to flip it over while it's hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in there a bit longer (but watch them closely) if you love a very crispy texture.

Allow the crackers to cool for about 5 minutes and they are ready to eat!

Thank you for a great recipe Jennifer. Mine also didn’t come out crunchy enough before starting to burn. I was wondering, can one dry them at a very low temperature(100°C) for a few hours? That is how we dry rusks here in South Africa. Regards Ida

Hi everyone. I am new to Keto and tried this recipe yesterday. They were so good and crispy. I stored them in an airtight container but they were chewy this morning. Did I do something wrong.? Thanks so much.

These are very easy to make which I love. I used Monterey Jack cheese and Parmesan. The flavor is great but I can’t get them crisp without burning. Should I try again at a lower temperature? Thank you for the recipe.

These are absolutely fantastic!! I have made them with cheddar and Parmesan, as well as mozzarella and pepper jack and they’ve turned out great. They are the perfect crunchy snack when you’re eating low carb, seriously a life saver when I’m craving crackers!

I used mozzarella and cheddar (was from another recipe, I’m surprised they go well together) and a few teaspoons of Weber Roasted Garlic & Herb seasoning (no salt), and they were amazing! I need to work on the thickness because I can’t seem to get them crispy without burning them. Or maybe a longer time on a lower temp? The taste is fantastic and I plan to modify this to make thin, cheesy “bread” for sandwiches!

I absolutely love these crackers..takes care of my cheeze it cravings!! I have made these 3 times already. I divide it into 2 batches so I can roll them out thinner so they are crunchier. I add garlic powder & paprika to mine. I use extra sharp cheddar, a 3 blend cheddar & cheddar & swiss mix. Gives it that extra cheddar flavor like the real Cheez-Its. Everyone who has tried these, Keto and non Keto, love the flavor, and can’t believe I made them instead of buying them!! Yummilicious!! I let them sit out on my cooling rack overnight then store them in a Ziploc quart bag. They keep for a week..longest they’ve lasted around here!!

Wow is all I can say!! These are fabulous crackers! I made them with old cheddar, mozzarella, and parmesan cheese, rosemary, thyme, garlic and onion powder! Everyone loves them here! More filling then regular crackers like most keto breads, and satisfies that salty cracker craving! Lots of variations are possible I imagine too! Like JJ said they actually look like the pictures in the recipe! Thanks Jennifer!!!

This is the second Keto snack that I’ve made that tastes delicious! Thank you for the recipe! I’m sure I’ll be making these again. They really weren’t hard and they make a decent amount. I used salt and rosemary in my crackers and they were perfect.

I usually end up cheating and derailing because of my love for crunchy crackers. Sad, but true. I have no idea where the obsession with crackers even comes from, lol. This recipe totally kills the craving and the variety of cheeses out there to do this with is endless. Thank you so much!

I used 2 cups of smoked mozzarella and also put in fresh basil, and chives. I made 24 delicious crackers, and ate 5 with tuna mayo, and fresh basil. They tend to get soft in a container but just put them in s toaster oven to get the crunch back. The taste is better than store bought.

I made them and they taste delicious! Instead of Rosemary I used parsley and they legit taste like cheese it’s. But I have a question! Was I supposed to spray the parchment before putting it in the oven?? I lost a lot because it stuck to the parchment when I tried to flip them for the second round in the oven.

I used Cheddar and medium chili powder then sprinkled with kosher salt (didn’t add salt to the dough). They were delicious. You have to roll them out really thin though otherwise they don’t get crisp. Mind didn’t store very well, either. I save those little moisture removing packets from things and put them in containers to keep things crisp. They work for some and not others. Maybe it’s the amount of cheese and the moisture it contains.

I don’t flip them either and they seem to come out fine. I put a piece of plastic wrap that has been sprayed with vegetable spray over the top to roll them out. I also divided the dough in half to roll as thin as possible and baked on two separate cookie sheets.

Omg! These are AMAZING!!!!!!! I used ranch seasoning in mine and ate them with guacamole!!!! So good!!!! They taste like real crackers. I am going to try using taco seasoning next time to make “Doritos” and taco shells! I do have a question though- how do you store them? In the fridge?

I found the recipe to be quite large so I halved it, I added salt, pepper, dried basil, freeze dried parsley flakes, a dash of garlic powder and 2 tbs of white sesame seeds. They were fantastic. I still had to cut some of the dough and use a second pan as my oven only fits half sheet pans. the first pan I rolled really thin and those were awesome but the second pan I rolled a bit thicker and they made a heftier cracker that I can dip guacamole with! I’m so excited, I haven’t purchased any guac because I had nothing to dip it with, now I do. Thank You! oh and my husband ate them like candy! cheers!

Made these today – they’re great! I had a little trouble getting the thickness right, so the crackers on the edges started burning a bit. Took ’em out of the oven and popped ’em onto my dehydrator, now they’re amazing and crispy.

Finally got around to trying this; unfortunately, my workspace was less than optimal, so I didn’t get a good even thickness and had to do them in two batches. But they aren’t going into the trash, so I consider that a win! Was going for a Cheez-It type thing, and nailed the flavors pretty well – used a good, sharp cheddar and used a bit of paprika and some cayenne. Planning on adding some baking powder next time to see if it will help them get some air and flakiness while baking.

These are amazing! Made mine with sharp cheddar and fresh rosemary. I did omit the salt due to the amount of sodium in the cheese and did not miss it. Some other people who posted seemed confused about the ‘flipping over’ part. I followed the instructions and allowed them to bake around 5 minutes. Took them out of the oven and re-scored them with the pizza cutter (I did not flip them) and popped them back in the oven for another few minutes until lightly browned. Took them out of the oven and re-scored them again. The only problem I am having is I want to eat the entire batch!! Well done Jennifer!!

Hi Jennifer, Thanks for sharing this awesome recipe. I followed the recipe exactly with no changes , and the taste is really good . What I like , is that they actually taste like cheese crackers and not almond biscuits :-). The only thing that went wrong for me, was that some of my crackers got totally burnt. I think my oven temperature of 230C ( 450F) may have been too high. I might try 200C next time , and then they will hopefully look as good as the ones you make. This recipe is a keeper.

This is basically fat head pizza crust dough so yes it works awesome for pizza crust, you may want to just use mozzarella cheese though. you can search fat head dough, it is super versatile and easy and even can makr pastries

I made these for the first time and I really like the flavor. I will roll thinner next time so the middle crackers are as crunchy as the outside. I let them cool completely, then put them in a storage container. When I opened the next day, they are soft, with absolutely no crunch left. How do you keep them crunchy while storing?

You can substitute 1 TB ground flax seed + 3 TB water for an egg. I have not tried it in this particular recipe, but it’s worked for me in others. Stir it up & let it sit for about 15 minutes, preferably in the fridge, & it will get sticky & egg-ish!

I just made these for the first time and they’re pretty good. I did make a mistake and used almond meal rather than almond flour so the texture isn’t right (next time!) but the flavor is still good. Also, I increased the sea salt to 1 tsp because my boyfriend always complains that I don’t use enough salt. And I used about 1 tsp garlic powder and only cheddar cheese making the flavor very close to cheez-it’s. One tip – be sure to use a baking sheet with a lip – I lost a couple to the bottom of the oven!

Question about flipping the crackers, start with crackers on top, parchment on bottom then when you flip are the crackers against the pan with the parchment on top or do you lay another piece of parch down?

I’ve baked them with flipping them over once or not flipping them at all. After doing this recipe many times, I find that I don’t need to flip them anymore. I might move them to the top rack instead so save me the trouble.

These are awesome!!!! I just made them and it’s the first recipe that my results looked like the pictures and they are super yummy!!!!. I didn’t have parchment paper so it was a little challenging but they turn out great and delicious ?. Thank you!!!!

Rachel, You could be the ingredients in a sauce pan and keep stirring it just enough for the cheeses to melt. I’m certain that would work. It would be a lot of extra time but worth it if you are not wanting to use the microwave.

If you use coconut flour instead of almond flour, a good rule of thumb is 1/4 C coconut flour per cup of almond flour plus an extra egg for each 1/4 C coconut flour used. Sounds crazy, but it really is very absorbent. I substitute almond flour with coconut flour all the time using this rule, and it’s never let me down. For certain things like cookies it can be useful to add extra moisture (I add lots of cream cheese to my coconut flour cookies)

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Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"


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