Crispy 2-Ingredient Keto Cheddar Crackers
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.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 8 servings 1x
- Category: Snack / Appetizer
- Cuisine: American (Keto)
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts (per serving, 8 servings): Calories: 135 kcal | Total Fat: 11.5 g (Saturated Fat: 3.5 g) | Cholesterol: 15 mg | Sodium: 160 mg | Total Carbs: 3.3 g (Fiber: 1.5 g, Sugars: 0.5 g, Net Carbs: 1.8 g) | Protein: 6.5 g | Calcium: 105 mg | Iron: 0.6 mg
These values are approximate and may vary based on ingredients and preparation.