The best keto crackers recipe can be made with almond flour or coconut flour and with 6 delicious variations to try.
There is also a printable list of 50 keto snack ideas too.
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If you are an absolute beginner, you may want to see the supreme guide to making keto dough (even without a microwave).
Baking 101 (tips & charts)
Ingredients
You only need 4 simple healthy ingredients to make the keto crackers recipe. The basic dough can be used in a variety of savory recipes and sweet recipes.
- Shredded cheese - shredded mozzarella cheese is the best or Edam/mild, or Colby cheese
- Almond flour - blanched almond flour, almond meal or coconut flour (see recipe card for substitutions and conversions)
- Full fat cream cheese
- Eggs - medium fresh egg
Extra ingredients (optional)
Salt and pepper - add seasoning to taste
Flavourings of choice - optional. See the 6 cracker variations below.
Is almond flour better than coconut flour for low-carb crackers?
Almond flour and coconut flour are both common low-carb flour. Both are grain-free and naturally gluten-free.
Almond flour is easier to bake with for beginners but for those who have a nut allergy or are allergic to almond flour then coconut flour may be better for you.
Coconut flour is cheaper to use and is lower in carbs and has no inflammatory Omega 6 fatty acids. But some people dislike the subtle coconut flavor that it can give to recipes.
How can you substitute coconut flour for almond flour?
There is no direct substitution for coconut flour vs almond flour but as a quick guide, 1 cup of almond flour is considered to be equivalent to ¼ cup of coconut flour PLUS additional eggs and extra liquid.
You can see the conversion chart for coconut flour vs almond flour with the top tips on how to use these low-carb flours.
What is mozzarella dough?
Mozzarella dough (also known as Fat Head dough) is originally attributed to Tom Naughton who is the author of the comedy-documentary of Fat Head - the movie.
It is the most versatile keto dough recipe that is most commonly used to make the best keto pizza crust, keto bagels, and even keto cinnamon scrolls (with a keto vanilla frosting).
If you love Fat Head dough (mozzarella dough) recipes, you'll love these easy 10 easy keto fathead dough recipes.
Read Tom's post on why he loves my recipes (and is embarrassed too).
How to make keto dough
STEP 1: How to make the dough
It's so easy to make keto crackers. You don't need a food processor, just a large microwave-safe mixing bowl and a rolling pin.
Mix the mozzarella cheese with cream cheese and almond flour.
Microwave on HIGH for 1-minute. If you don't have a microwave, cook on low heat in a saucepan until melted.
Microwave again on HIGH for 30 seconds. Mix again.
Add the egg and seasoning and mix until the dough ball forms.
STEP 2: How to roll the dough
Place the almond flour dough between 2 sheets of parchment paper and roll thinly using a rolling pin, wine bottle, or even the side of a coffee mug.
Remove the top piece of parchment paper.
STEP 3: How to cut the crackers
Cut the dough into small bite size pieces. You can either use a sharp knife or a pizza cutter.
Place the piece of parchment paper with all the keto crackers onto the baking sheet.
Expert tip: Do not cut your crackers on the baking sheet, you will make marks and cut lines all over it. Cut on a wooden chopping board on the parchment paper then gently lift this onto the baking sheet ready to bake.
STEP 4: How to cook keto crackers
Bake at 220C/425F for 5 minutes on each side. Use the discarded top piece of parchment paper to easily flip the crackers over. This allows both sides to cook and become crispy.
Once cooked on both sides, snap each individual cracker and place it back into the oven on the baking sheet for another few minutes to make sure the edges of each cracker are crispy too.
Cool on a wire rack and keep in a container in the fridge.
6 variations
The keto crackers recipe is so easy and you can flavor them with anything you like and you can cut them into different shapes too.
Cut the homemade crackers recipe into squares, sticks, triangles, or use a round cookie cutter to make round crackers.
6 keto crackers flavors to try at home:
- Bagel seasoning - add a few tablespoons of everything but the bagel seasoning to your almond flour dough and mix well. Sprinkle the top with a little extra everything but the bagel seasoning to make an extra special crunchy keto cracker.
- Garlic - add 2 teaspoons of freshly crushed garlic cloves or garlic powder to the homemade keto crackers. Brush with garlic butter before baking.
- Parmesan crackers - swap one-third of your cheese for shredded parmesan cheese in the dough. Sprinkle additional parmesan over the top for a crunchy cheese crust.
- Onion - add 1 tablespoon of onion powder to the dough mixture. Before baking, sprinkle a few dried onion flakes, poppy seeds, or sesame seeds over the top.
- Chili - add 1 teaspoon of dried chili powder to the mix. For an extra spicy flavor, sprinkle a small amount of extra chili powder over the crackers before baking.
- Taco seasoning - add 1-2 tablespoons of homemade keto taco seasoning if you want homemade keto nacho chips.
Other topping suggestions are chia seeds, Italian seasoning, garlic powder, sesame seeds, poppy seeds, or dried onion flakes.
Serving & storage
Keto crackers are great for low-carb snacks, served at parties, or kept in a zip lock bag when traveling.
Allow the keto crackers to cool completely on a wire rack then store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Serve with pate, use to dip in keto guacamole, another favorite dip, or serve with smoked salmon, cream cheese, or a variety of cheese such as brie, camembert, and cheddar cheese.
Recipe FAQ
You only need 4 ingredients - shredded cheese, cream cheese, an egg, and almond flour. But you can add flavors such as garlic powder, onion powder, parmesan cheese, and everything bagel seasoning.
Always cook the cracker dough on both sides to make extra crispy keto crackers. Cook until golden brown and flip the keto crackers over at the mid-way cooking time.
Serve your homemade keto crackers with a creamy dip, smoked salmon, artichoke dip, cold deli meat, brie, camembert, olives, and cheddar cheese. You can even serve them Mediterranean style dipped in extra virgin olive oil and salt.
It is a good idea to poke holes all over your rolled cracker dough to allow the cheese crackers to cook evenly and become crispy crackers. The perfect crunchy snack.
Store keto crackers in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Most store-bought crackers are not keto. Store crackers are made with wheat, flour, and other high-carb baking ingredients.
Use the keto cracker recipe card below, but use shredded cheddar cheese instead of mozzarella.
Yes, they can be frozen and stored in an airtight container in the freezer for up to 2 months.
Always check the labels of store-bought keto crackers, but this keto crackers recipe is naturally gluten-free.
There are 6 variations of the basic low-carb crackers recipe - garlic onion, parmesan, taco, chili, and bagel seasoning.
The lowest net carb keto cracker has to be baked parmesan cheese. Place small handfuls of shredded parmesan cheese on a lined baking sheet and bake until golden brown then allow to cool. These are zero-carb keto cheese crackers.
No, Ritz crackers have 59.8 g of net carbs per 100g so are avoided on the keto diet or low-carb diet.
If you want a cheese cracker that's simple and easy to prepare, you can use slices of cucumber, cheese slices, or even oven-baked (or microwaved) pepperoni slices.
These low-carb keto crackers taste cheesy with a slightly sweet almond flour taste but you can flavor the basic almond flour crackers any way you like.
It depends on whether you cut the cheese crackers into small squares, large sticks, or round circles. The nutrition facts show the recipe will serve 6 people.
Yes, but the appearance may change and you may need to add a little more or less because brands vary considerably in how much moisture alternative low-carb flours have.
More keto cracker recipes
If you love these low-carb keto crackers, you can try my other keto snacks that are all gluten-free keto recipes.
The most popular keto-friendly crackers recipes are keto cheese crackers, wheat-free crackers, and low-carb chili crackers recipe.
These keto recipes only need a few ingredients, all have low net carbs per serving, and are perfect for meal prep ideas if you want to make a double or triple batch.
If you want to try a cheat version, use cucumber slices. It's an easy way to eat more vegetables, with virtually no preparation and you still get that delightful crunch when you bite into it.
Nutrition facts
The low-carb keto crackers recipe card suggests this will serve enough for 6 people. It's up to you whether they are large or small crackers, the net carbs per serving will remain the same.
Nutrition facts for the entire recipe = 21.6 g total carbs with 9 g fiber = 12.6 g net carbs.
Nutrition facts per serving (⅙ of the recipe): 3.6 g total carbs, 1.5 g fiber, 2.1 g net carbs, 11.3 g protein, 18.8g fat, 221 calories.
Nutrition serving: Everyone will make differently sized keto crackers. To calculate how many carbs are in YOUR batch, simply divide the 24g total (or 14.4g net) carbs by how many keto crackers you make.
Expert tips
- If the cracker dough mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again (but not too long or you will cook the egg).
- Make sure to roll your dough thin enough with your rolling pin and parchment paper to make thin crispy crackers when baked.
- If your almond flour crackers are soft and not crispy, bake them for another few minutes, flip them over then bake again.
- Allow your keto crackers to cool completely on a cooling rack before eating. This will help them be even more crunchy.
- To make keto crackers crispy again after defrosting, allow to come to room temperature then reheat in the air fryer for up to 5 minutes on medium heat.
📖 Recipe
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Keto Crackers Recipe (4 ingredients)
Recipe Video
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Ingredients
Basic keto cracker dough recipe
- 170 g (1 ¾ cups) shredded/grated cheese mozzarella is the best or Edam/mild cheese
- 85 g (¾ cups) almond meal/flour
- 2 tablespoon cream cheese
- 1 eggs - medium
Optional flavors
- +/- salt and pepper to taste
- ½ teaspoon flavourings of choice optional
Instructions
- Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds.
- Add the egg, salt, and flavorings, and mix gently.
- Place in between 2 pieces of parchment paper and roll thinly. Remove the top parchment paper. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
- Cut the dough into small bite size pieces. Place each one on a lined baking tray as shown.
- Bake at 220C/425F for 5 minutes on each side, or until browned on both sides and crisp. Separate each cracker then bake again for 1-2 minutes.
- Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container in your pantry for up to 3 days.
Notes
5-INGREDIENTS COOKBOOK
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YOUR HOLIDAY PANTRY & GIFT GUIDES
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Julie
Oh god, I've done it too!. Please ignore my question as I have read it again and can see that you clearly stated 1/2 tsp. So sorry. Going to make theses for the grandkids for afternoon treat instead of packages rubbish. Thanks
Julie
I just read through 4 years of comments on this recipe and have to say, Libby you have the patience of a saint! If I could test that patience a wee bit more ....would you say a tsp each of salt and rosemary would be a good amount to add without being too much?
Libby www.ditchthecarbs.com
Ahhhhh .... I do have to bite my tongue almost on a daily basis. Thank you for your kind words 🙂 Back to your salt and rosemary question, yes those quantities would be great. Once they are cooked, why not taste one cracker then if they are not salty enough, you could spray with oil and add more salt and rosemary on top? Yummo!
A
When to add the almond flour??
I hate how these recipes have a life story then don’t even contain the whole recipe.
Libby www.ditchthecarbs.com
Step 1: "Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl." Sorry for the life story (aka helpful hints to make the recipe a success and a few tips on how low-carb is so advantageous).
tamarque
In case you still answer question, what can be used instead of cream cheese? I only use organic products and find organic cream cheese a bit questionable. Can you use yogurt cheese? I make my own from organic raw milk.
If it is the fat content that the cc provides, can a bit of oil, like coconut or avocado work?
Libby www.ditchthecarbs.com
I can't advise on your homemade products because I don't know how they would "behave" in a recipe but you could try omitting the cream cheese altogether. It is there to make the Fat Head/mozzarella dough a little lighter.
Candy
How in the world do I turn these crackers over? They are on an 11x17 cookie sheet. Tell me I don’t have to turn every little hot cracker! Delicious. Will make them again. Just want them a bit crispier!
Libby www.ditchthecarbs.com
I use a wide spatula and flip a few at a time.
Ljiljana Juric
Hi, thank you for this website!
You definitely saved me! I recently went NSNG and I was beginning to be a little bit depressed because I LOVE to eat and bake and I felt the NSNG world a little bit limited...
Anyway I made these crackers but they were more chewy than crunchy... Are they supposed to be crunchy?
Libby www.ditchthecarbs.com
You can make them crunchy by cooking them on both sides until they are brown and crisp, and ensure you roll them out thin enough os they will crisp nicely.
Gloria Gautier
I made this recipe last night. The cracker were cooked on both side. The were roll very thin. Last night the cracker salad were some crisp but in the morning the are chewy OT kind of still. I waited until they were cold to storage them in an airtight container. What did I do wrong?
tanya
Hi can you make these without a microwave - anyone tried?
Debbie Lewis
I haven’t made the crackers yet, but make the pizza crust about once a month. Yes you don’t have to use a microwave (in my opinion). Just make sure your cream cheese is softened at room temperature. That binds everything together. We like the texture of the mozzarella in the crust is why I don’t microwave it.
bonbon
Has anyone tried this with the cream cheese that has herbs in it or vegetables? Do you think it will work?
Miriam
I haven't made these crackers with herbed cream cheese but I have made the pizza base with it. It's delicious!
Madeline
So if I yielded 80 crackers from this recipe, divided by 6, or 1/8 the recipe yield, I would get 14 crackers per serving roughly? 2 carbs per serving?
Sorry if this is a dumb question but math isn’t my strong suit.
Libby www.ditchthecarbs.com
Madeline, I doubt you will get 80 crackers out if this recipe, but if you were to cut them teeny weeny tiny, then this is how I would calculate the nutrition. The total carb count for the entire recipe (I am multiplying the nutrition panel for the entire 6 servings as shown) is 24g total, 9.6g fibre = 14.4g net carbs. Then simply divide the carbs by how many crackers you make, so if you were lucky enough to make 80, 24g divided by 80 = 0.3g total carbs.
mary ann petkus
Can you make a low carb cracker using dehydrator?
Gary
Hi, I found the crackers stuck to the parchment paper, I greased the second batch with oil but they still stuck. Any tips for this?
Laura Carter
I didn't use parchment paper; just a non-stick cookie sheet.They didn't stick! 🙂
Rachael Wadsworth
Keep kneeding the mixture a little longer till it comes together. Maybe a little more almond flour. Are you using baking paper?
Stephanie
I used my pizza pan that has air holes. No dtick and not have to turn them over
Robin
Hi-I found the same problem as the dough is still a little warm it sticks to the paper. I found out after it was rolled out. I placed the whole thing on my baking sheet and refrigerated for 10 minutes and it peeled off much easier. Next time I will cool the dough before rolling
Laura K
I just made these and they came out awesome! I used a shredded cheese blend, and warmed up all up in a nonstick pan on the cooktop. Then I put the dough ball on a baking sheet covered in baking paper. I took a second piece of baking paper and put it on top, then using my hands I smoothed the ball into a thin layer across the sheet and carefully cut into squares with a spatula --it was falling apart a bit but I just reshaped once I put them on the papered baking sheet I was putting in the oven. I sprinkled garlic powder, chili flakes and salt on them (from one of those combo spice grinders) and baked them on 200 degrees (I'm in Australia) for about 10-11 minutes until they were brown. Then I moved them to a cooling rack. Even my 2 teenage boys were gobbling them up!
Elizabeth
Thank you for the idea of working the dough with the parchment already on the baking sheet.
The last time I tried this kind of recipe, I was moving the cut pieces from one parchment to the other.
(It was another low carb chip recipe.)
That's why I love the Internet. 🙂
An Australian gave me the heads up to make the keto crackers.
I live in Georgia. (Southeast USA)
Australia is on my bucket list.
Libby www.ditchthecarbs.com
Come to NZ too, that's where I live. I think it is the most beautiful country on the planet (but then again, I could be biased 😉 )
Sarah Casarez
These crackers are SOOOOO good! Thank you I desperately needed a different snack like this! The thinner you roll them the crunchier they are I love it! Great recipe I didn't even have to adjust anything I followed it exactly as stated.
Libby www.ditchthecarbs.com
Brilliant!
Jennifer
Hi, I have just found your site and barely got past the fat head pizzas. I have just started LCHF and badly needed snacks type food. I have just taken mine (with paprika) out of the oven and whoops, devoured several of them. They look just like your picture, were super easy to make and will definitely become a pizza. Looking forward to taking them to work with lumps of cheese or t2iggy sticks.
Carolyn
I made these today and had two questions:
1. The dough is really soft and hard to roll. Should it be refrigerated some first.
2. 425 deg burned my crackers so I dropped it to 400 deg for five minutes and turned them and three minutes on other side. They turned out nicely then.
Am I the only one that had these issues.
Fannie
No you aren’t. Sometimes it is the heat in kitchen, difference in microwave and etc. my question. One cracker a serving?
Kevin
I believe it makes 6 servings. Just divid the amount of crackers by 6 to figure how many crackers make a serving. I usually make around 30 crackers.. so 5 per serving. It up to you on the cut size
Aileen
I’ve noticed that too! The only issue I had was that when I tried to transfer them onto a pan (I rolled the dough between two parchment papers like the recipe stated, beforehand) and tried cutting them into pieces, they would break easily. It also could’ve been I added a dash of sesame oil (for flavor) but my dough never got hardened. I chilled them for about 10-15mins in the fridge and it did work for me. I treated the dough as if I was making cookies. Chill, before bake. Hope that helps.
2. I did at 400°F and checked every 5-10 mins, and took them out til they were golden brown. Since I was worried about mine breaking if I tried to flip it over, I did not flip mine. It became a little chewy but I kinda liked it
Leslie C
I actually omitted the egg altogether and substituted half of the mozzarella for Parmesan. They turned out crispier than the last time, and easier to work with. I used garlic and onion powders and they were fantastic!
Kristy Schaefer
Hi! Wondering what the serving size is, is this per cracker? Thank you!
Crystal K
I’m wondering this too! Thank you!
Daniel
6 servings so, 1/6th of the total apparently.
Pamela Hill
I just noticed that you can change the number of servings you want to make! How great! It was set at 6 but when I changed it to 8 - everything was automatically adjusted. Thank you - a great feature!
Libby www.ditchthecarbs.com
I'm so glad you love this feature, handy huh? Throw away your calculators 😉
Elizabeth
I am also grateful for the USA/Metric (or known as the rest of the world!) feature.
Libby www.ditchthecarbs.com
YAY 🙂 🙂 🙂
Julia
If I replace almond flour with coconut flour is it an even swap? Do measurements for any other ingredients need to be adjusted?
Libby www.ditchthecarbs.com
The substitution is in the recipe notes. Coconut flour and almond flour cannot be substituted 1:1
Annie
I'd love to peruse your site for more ideas. But the auto-play video ads make me CRAZY. Unfortunately I will not be visiting again. 🙁
Theresa
If you go into your app settings you can turn autoplay off.
Mary
These crackers are so good! I used Mrs Dash salt free garlic and herb seasoning with one batch and Dill seasoning in another batch. I know you wrote that they keep 3 days in a freezer but I’m hoping 5 days will be ok (since I will be bringing those to work).
Question - If I make an roll out dough, and then roll it up in the two sheets of parchment paper, wrap lightly and freeze, do you think that would be OK for a week or so? I need to make these for work for snacking. Some weekends coming up are busy for us, and I won’t have time to make and bake the dough. If I freeze, take it out and let it defrost in the fridge in the morning and then slice and bake in the evening you reckon they’ll be fine?
I also love that you are still answering comments after a year of posting the recipe. That is what keeps me coming back to this blog. Thanks for all your recipes and posts.
Sincerely,
Mary C.
Libby www.ditchthecarbs.com
Aw, thank you Mary. Yes I still answer all the questions, and I love it that you keep coming back to my website 🙂 As for your question about the dough, yes that should be fine freezing the dough once it has been rolled out. That's a superb idea!
twingles
Made these and they are delicious, my advice to anyone reading is roll them out as thin as you can and they will come out nice and crispy. I rolled them to 1/4 inch. still too thick but they taste good. will make again.
Becky
After reading the comments I made this recipe 2 ways. The first time was as written. I think the dough was too thick for the crackers to really crisp up before they burned and I used a large 11x17 baking sheet with silpat. The crackers were good but not crispy enough for me and after a day in the fridge, they were still firm but they weren’t crispy at all.
The 2nd time I made the recipe I changed a few things: I used ½ mozzarella and ½ Colby jack cheese, no egg, and added Everything But the Bagel seasoning. I also rolled this out between 2 baking sheets to get the dough thinner and baked in 2 batches at 400F instead of 425F. Both batches were done in about 8 minutes and I didn’t flip them (I did rotate my pan half way through though). I took them out of the oven and let the oven cool off. Then I set the oven to 170F and put the crackers back in for 2 hours. After a day in the fridge – WOW!!! They were even crispier than when I put them in there. They are crunchy, crunchy. I was soooooo happy!!
I have gotten so many wonderful recipes from your site and I’m so grateful for this recipe because these crackers are so easy to make and they ‘re bringing the crunch back into my life. I know I tweaked it a bit and I hope that doesn’t offend you because I truly appreciate all of the hard work that goes into creating recipes. Without your recipe, I never would have even known where to start. Thanks so much!!
Libby www.ditchthecarbs.com
Awesome Becky, and no, I am never offended if people offer their suggestions to make a recipe even better. I love it!
Chris
That's for the tip Becky. I made these before and wondered if the egg was really needed. I'm going to make a batch now and omit the egg.
I'll also try the extra oven baking, as last time they were not crispy after sitting. BUT - I'd just pop a few on a plate and toss them in the microwave for 20-30 seconds, let them sit a minute and ta-da they were crispy again.
Julia
I used the microwave on week old refrigerated crackers too and they got very crispy!
Great tip!
Debbie Gibson
I really don't like using the microwave, can this be made on top of the stove?
OldGuyNN
OK. I did it. I am not a cook/baker. My crackers are not crisp. They are more like squares of pizza crust. After 5 minutes on a side they had not turned golden at all so I added several minutes baking to each side. Perhaps I did not roll the dough thin enough. I worried that If I rolled thinner, I would not be able to pick up the cut dough. Any suggestions??
Libby www.ditchthecarbs.com
I roll mine quite thin, cook on both sides as one piece, then use a pizza cutter or scissors to cut into triangles. Or if my children make it, they tend to break it into pieces. You can always twice bake it, once the triangle shapes have been cut, just to make sure they are crispy enough 🙂
Mary
Yes. When yo go to roll out the drough, put it on one piece of parchment paper and use a 2nd piece on top of the dough, and roll the rolling pin over that 2nd top piece of parchment. Roll it really thin and cut it into the squares but you do not need to move the dough off the bottom parchment paper. Move the bottom parchment with dough on it onto a cookie sheet and then bake. I think the thinner you go the crispier they will get. Good luck!
Mary
Could I use thm baking blend instead of almond flower also how will that change the nutrition facts
Thanks
Libby www.ditchthecarbs.com
Personally I don't like baking blends as they are all so completely different so I can't advise everyone here can access them in their local store, and why just not use regular almond meal/flour or coconut flour as per recipe. It's easy, it's simple and it's cheaper. Baking blends also come and go with time, so stick to the basics and you'll never go wrong.
Salote
Hi 🙂 what is the best way to store these crackers?
Libby www.ditchthecarbs.com
In an airtight container. If the weather is hot, keep them in a cool place or in the fridge.
Daniela
What about freezing the crackers after they are already baked? Have you tried that? Which would be the best way to re-heat them after freezing? Don’t have much time for cooking so would love to have my “storage” almost ready to eat. Thanks in advance!