Crispy Keto Cheddar Crackers: A Savory 2-Ingredient Snack

Quit the cardboard snacks. These keto cheddar crackers rely on a cheese-almond lattice to create a sturdy, legitimate snap. Baked to a golden crisp without fillers, they deliver a rich, tangy crunch that actually satisfies.

Why This Recipe Becomes a Staple

• Maximum Crunch Factor: The unique combination of almond flour and melting cheese creates a structured lattice that hardens into a legitimate snap as it cools.
• Flavor That Pops: Using real sharp cheddar ensures every bite is infused with a tangy, rich kick—no bland fillers or cardboard textures here.
• Dough That Behaves: Forget sticky, unmanageable messes; this mixture comes together in seconds and rolls out like a dream between sheets of parchment.
• Pantry-Friendly Magic: You likely have these two base ingredients in your kitchen right now, making this the ultimate emergency snack solution.

Smart Snacking for Busy Days

As a “kitchen investigator,” I am always looking for foods that work harder for me. These crackers are dense with healthy fats and protein, making them far more satiating than standard empty-carb snacks. With only 1.8g net carbs per serving, they fit effortlessly into a balanced day. I find that pairing them with a bit of guacamole or sliced turkey makes for a mini-meal that keeps hunger away for hours.

If you are looking for even more crunchy alternatives, you might enjoy experimenting with these 2-Ingredient Wonders for a chip-style experience.

How to Get that Perfect Snap

Making these is less about baking skill and more about technique. You start by pulsing almond flour, shredded cheddar, and a pinch of salt in a food processor until it looks like wet sand. If it doesn’t hold together when pinched, a teaspoon of ice water fixes it instantly.

The secret lies in the rolling. Place the dough between two sheets of parchment paper and roll it as thin as you possibly can—aim for 1/8 inch. The thinner the dough, the crispier the result. Score them into squares with a pizza cutter before baking; this saves you from breaking them unevenly later.

Bake at 350°F until they are a deep golden brown. Here is the most critical step: let them cool completely on the pan. They will feel soft right out of the oven, but the magic happens as they reach room temperature and firm up into a hard, crunchy cracker.

Tips for the Best Batch

• Cheese Matters: Use sharp or extra-sharp cheddar for the best flavor punch. Pre-shredded works fine here, but grating your own block often yields a better melt.
• Flavor Twists: Before baking, sprinkle the tops with Everything Bagel seasoning, garlic powder, or even dried rosemary. Press the toppings gently into the dough so they stick.
• Rescue Mission: If your crackers lose their crunch after a day or two (humidity is the enemy!), pop them back in a 300°F oven for 3-5 minutes to crisp them right back up.

Common Questions

Why are my crackers chewy instead of crispy?

This usually happens for two reasons: either the dough was rolled too thick, or they weren’t baked quite long enough. Next time, try rolling them paper-thin and leaving them in the oven until the edges are distinctively browned.

Can I make these dairy-free?

This specific recipe relies on the melting properties of cheese to bind the almond flour. For a dairy-free crunch, you would likely need a different binder like egg whites or flax, which changes the texture significantly.

How should I store them?

An airtight container at room temperature is best. Avoid the fridge, as the moisture can soften them. They stay fresh for about 3 days, but in my house, they rarely last that long!

Crispy 2-Ingredient Keto Cheddar Crackers

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These savory, crunchy crackers are a low-carb miracle, proving you don’t need grains to get a satisfying snap. By combining rich sharp cheddar with nutty almond flour, you get a sturdy, golden cracker that is perfect for dipping, topping with spreads, or snacking solo.

• Author: Mollie
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 8 servings 1x
• Category: Snack / Appetizer
• Cuisine: American (Keto)

Ingredients

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Base Ingredients

• 1 cup Superfine Almond Flour (approx. 112g) (Blanched almond flour works best for a lighter, crispier texture)
• 1 cup Sharp Cheddar Cheese, shredded (approx. 113g) (Use pre-shredded for convenience or shred a block for better melting)

Pantry Staples

• 1/4 tsp Sea Salt
• 1 tbsp Ice Water (Use only if the dough needs help coming together)

Optional Flavor Boosters

• 1 tsp Everything Bagel Seasoning (Sprinkle on top before baking for a deli-style twist)
• 1/2 tsp Garlic Powder (Mix into the dough for a savory kick)

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Instructions

1. Prep the Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with a sheet of parchment paper to prevent sticking.
2. Process the Dough: In a food processor, combine the almond flour, shredded cheddar cheese, and sea salt (plus any optional dry seasonings like garlic powder). Pulse continuously until the mixture resembles coarse sand.
3. Check Consistency: Pinch the mixture; if it holds together, it is ready. If it is too crumbly, add ice water one teaspoon at a time, pulsing until a firm, cohesive ball of dough forms.
4. Roll Thin: Place the dough ball in the center of a large piece of parchment paper on a flat surface. Top with a second identical sheet of parchment paper. Using a rolling pin, roll the dough out firmly until it is very thin—about 1/8 inch thickness. Note: The thinner the dough, the crispier the final cracker.
5. Score the Crackers: Remove the top parchment layer. Using a pizza cutter or sharp knife, score the dough into 1.5-inch squares. You do not need to separate them yet; they will snap apart easily after baking.
6. Bake: Carefully lift the bottom parchment paper with the scored dough and transfer it onto your baking sheet. Bake on the middle rack for 10-12 minutes. They are done when the surface is golden and the edges are browned.
7. Cool to Crisp: Remove from the oven. Crucial Step: Allow the crackers to cool completely on the baking sheet (at least 20 minutes). They will be soft when hot but will harden into a crisp cracker as they cool. Once cool, snap them along the scored lines.

Notes

• Allergy Alert: This recipe contains Tree Nuts (Almonds) and Dairy (Milk).
• Storage: Store fully cooled crackers in an airtight container at room temperature for up to 3 days. If they lose their crunch due to humidity, reheat in a 300°F oven for 3-5 minutes.
• Freezing: You can freeze the baked crackers for up to 2 months. Thaw at room temperature and crisp them up in the oven before serving.
• Cheese Tip: While sharp cheddar provides the classic “cheese cracker” flavor, you can substitute with Mozzarella for a milder taste or Parmesan for a saltier, tangier bite.

Nutritional Information

(Per Serving – estimates based on 8 servings per batch)

• Calories: 135 kcal
• Total Fat: 11.5g
  • Saturated Fat: 3.5g
• Cholesterol: 15mg
• Sodium: 160mg
• Total Carbohydrates: 3.3g
  • Dietary Fiber: 1.5g
  • Sugars: 0.5g
• Net Carbs: 1.8g
• Protein: 6.5g
• Calcium: 105mg
• Iron: 0.6mg

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.

I hope these crackers bring a little bit of joy and a lot of crunch to your snacking routine. Remember, these are just my kitchen adventures—chat with your doctor or nutritionist for personalized tips!