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.
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)
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.
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.
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.
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.
- 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.
Please rate this recipe.
Keto Crackers Recipe (4 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
- +/- salt and pepper to taste
- ½ teaspoon flavourings of choice optional
- 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.
YOUR HOLIDAY PANTRY & GIFT GUIDES
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.
I tried these twice - and followed the suggestions of a few others to get these crispy, like crackers. No luck They are kind of soft. If they are too thin I couldn't transfer them onto the parchment for baking, bake too long and they get too brown, the long slow oven, and dehydrator setting after baking helped, but still, not really crackers.
When you go to roll out the dough, roll it out on the same parchment paper you will cook them on. No reason to moved the rolled out drough onto parchment paper then. This way you can roll out as thin as you want.
6 servings? More like 1 serving because I cannot step away from all that cheesy goodness until the tray is empty.
Hi, Im new to this site. It looks very interesting. Im confused about something though.... why use coconut flour when almond meal/flour is lower in carbs ???. Im sure there is a reason, I just don't know what it is. ha ha.
Lindy (in Australia)
p.s. and why is the pizza base/crackers called "FatHead" ????????????????????????????????????/
Actually coconut flour is way way way lower in net carbs than almond flour/meal. This article will help explain the differences for you. I love cooking with both for various reasons. And why are the crackers called fat Head? It's because of the amazing, incredible Tom Naughton who made the Fat Head movie. He is a healthy journalist and I pay homage to him here and credit him for being the originator of all things Fat Head. If you haven't seen his documentaries already, I urge you to watch them.
Because some people are allergic to tree nuts.
Some people are allergic to nuts like almonds.
What is 1/6?? I cracker?? Please make the servings either in grams or per piece...
The default setting is at 6 servings for that reason.
Just made these for the first time and they are great. I'm so excited for my guacamole and fathead crackers for lunch tomorrow!
that sounds awesome to have them with guacamole 🙂
Forgive me and ignore me. I see the total servings now.
hi -- any guidelines on how to calculate a serving? Was your math based on 1/8th of the recipe or . . .? I recognize that different people rolling to different thicknesses and cutting different size crackers makes it hard to be definitive but if I knew how much of the raw mixture was estimated to be a serving, that would help enormously.
Yes the nutrition is 1/6th of the recipe. Everyone will be making their crackers thinner/thicker/wider/smaller so 1/6th of the recipe is an accurate representation of how much someone may want to enjoy.
Omgosh! These are ?! I did make a few changes...1/4 cup almond flour and 1/2 cup pork rind "flour". I also used 1 and 1/4 cup mozzarella and 1/2 cup parm. I also added some nutritional yeast and topped them with black and white sesame seeds. I used my tortilla press and my pizza cutter to form into crackers. They are a little soft still so I am using the dehydrator on my oven to see if they crisp up. They are still very tasty!
I made these and the pizza crusts with half almond flour and half coconut which comes to 44 grams or 1 1/2 ounces almond flour and 2 Tablespoons coconut flour. It turned out well I'm very pleased since I wanted to lower the carbs a bit and almond flour bites into my very low carb daily intake. Thanks
Jazzy Ann Smith
They are yummy!! Will make again over and over!
Can you freeze them? Then reheat?
Tried... even though I cooked the heck out of them, thoroughly browned them, they were still super soft. I rolled them very thinly too! Followed recipe to the letter. Disappointed.
I tried twice.
170 grams of cheese is 1/2 cup. The U.S. Measurement calls for 1 3/4 cups. That could be the problem.
Just made the crackers and I'm impressed! I followed the directions exactly as I was not confident enough to 'second-guess' the inventor! One thing I did not do, is turn the whole thing over halfway into the cooking. I rotated my cookie sheet several times over the last five minutes and the whole thing browned and crisped nicely. I had made cut marks before baking so just finished these off with a large sharp knife. I can see that this would make a good base for pizza too. I had no trouble with sticking at all.
Mine stuck to the paper any ideas how to fix this?
Did you use parchment paper or wax paper? There's a difference... Just a thought
Mine always sticks tot eh parchment paper 🙁 (yes, parchment, not wax paper)
I made my first batch and substituted cheddar cheese to get the cheezy orange cracker substitute. While the taste was really good, the texture was soft, even after browning them well. They were considerably improved after 24 hours in the dehydrator at 95°F. I may do the same thing with the tortilla chips to get a bit of crunch to them.
On nutrition facts, what's serving size?
Hi Bonnie, the recipe serves 6 so it is 1/6 of the recipe.
Thanks, that was my question too ?
Hi Libby, just wanted to check the calorie content as the recipe says 203kcal but then somewhere else it says 203 calories...is that per serve? Is it kcal or cal?
There has always been confusion between calories and Calories, the difference is the upper and lower case. Most people inadvertently refer/think of kcal and Calories as the same.
Small calorie (cal) is the energy needed to increase 1 gram of water by 1°C at a pressure of 1 atmosphere.
Large calorie (Cal) is the energy needed to increase 1 kg of water by 1°C at a pressure of 1 atmosphere.
Large calorie is also called food calorie and is used as a unit of food energy.
Kcal stands for kilocalorie, which equals 1000 calories. Those are scientific terms. The Calorie that applies to food is actually a kilocalorie. So from a food standpoint, it's the same thing. 1 kilocalorie = 1000 calories = 1 Calorie
Thank you for this recipe! I've really missed crackers and these are so tasty and easy.
I used Paprika, Coriander, Pepper (and salt) as my spices. Yum!!
i'm allergic to almonds. What can I use in place of the almond flour?
Yes, great question. I've just updated all my Fat Head recipes in the recipe notes to say "Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour."
You should put the coconut flour substitute info up higher in the post or put an* near the almond flour part. We tried your fat head pizza recipe and had put way too much coconut flour in it and ruined it!
That's a shame. It is also in bold in the recipe notes too.
Just letting you know you can replace the almond flour with equal amounts pork rind dust. Works fabulously, and beings the carb count down very low!!!
So these are obviously awesome... but if you want a bit more crunch... Deep fry them after cutting! We had some fry oil available when we made these, and tried a few. AWESOME! A little crispier texture, and some more Umami from the super fried skin and edges.
But beware... they go fast! 15-20 seconds, and they will brown a bit more one out... so be FAST!
What a superb tip Chris. Brilliant idea.
I love the frying idea. I put a little spin on mine did not roll them out. I made them small balls and put a piece of mushroom inside and fried. Wow just like mozzarella sticks. I am now trying other things inside the ball and frying.
Did you just put a mushroom in the middle? No cheese or anything?
Hi all ! I think I just went even crazier with this recipe than my previous post. I have now tried making them into balls and frying. Then a bowl waiting with Splenda and Cinnamon. Rolled around in that they have turned into a wonderful low carb dessert !
Hi. I love these but they don't stay crisp even if I put in air tight container in fridge. Any ideas?
I line the container with baking paper, that seems to do the trick. If you need to crisp them up again, you can microwave them for a few seconds then let them cool again, or pop them in the oven for a couple of minutes.
Do what my mom did with 3-month old tortills chips. Heat them back up to get rid of the moisture before you use them again... like brand new!
can almond flour be subbed with coconut flour?
Yes, I made Fat Head pizza at the weekend and instead of using almond flour/meal, I used 1/4 cup of coconut flour and it worked a treat.
Hi all,i struggle to get almond flour,so could i use ground almonds instead ?
Absolutely. I generally use almond meal (ground almonds) in most of my recipes anyway as it is so much cheaper. I find they are pretty interchangeable.
yes, I make almond flour by grinding almonds super fine.
Libby, these are great. Cucumber slices are great. At my house we also love to make diakon radish sliced very thin like a potato chip. They are quite satisfying while playing cards or board games. Crunchy and hydrating.
I don't have a microwave...any suggestions... could I just heat in toaster oven
You can heat the cheese and other stuff in the top of a double boiler, start with the shredded cheese, then add the cream cheese, add the dry ingredients last and knead it all together as usual.
Thank you for this. I don't own a microwave either but I'm dying to make these!
We did it last night in the double boiler and it worked perfectly!
I made a batch of these today as an alternative to cheez-its for my grandson. They are so good, I keep eating them! I used 1 c mozzarella + 3/4 c parmesan and added a bit of garlic powder and plenty of Real Salt on top. The thinner, browner ones are crunchier - to remember for the next batch.
After cooking my crackers like a lot of others found them them delicious but not overly crispy. Put them back in the oven on a low heat (about 50 C) and left them for 30-60 mins. Super crispy now.
Seriously the BEST cracker! Such a simple recipient, super quick to make and the easiest snack to go! I've made them 3 times (followed directions exactly) already and every batch has turned out perfect!
Sabrina Ferretti Meade
Please how many crackers is 1 serving?
That really depends on how you cut your crackers. As every one will cut their crackers to a different size and roll a different thickness, it is impossible for the author to tell anyone how many crackers is a serving. Each batch yeilds 6 servings. Take your total cracker count and divided by 6; that will be your personal serving size for that batch.
Thanks so much for all the great recipes!
I just made these in my food processor with Bob's Paleo baking flour, added 1t olive oil, and cooked them in my Cuisinart crepe maker. I tried it with both the crepe side and the pizzelle side. The crepe side made them much thinner and crispier, but both were good. It made it so much easier since it did the rolling and baking for me, and I didn't need parchment. I just wanted to let you and your readers know about how well they turned out with the crepe maker. I'll be using it for tortillas, taco shells, nachos, and maybe even the pizza. Already tried your keto crepes and they were great.
Served them with a delicious baked ricotta. I am so full, and I only had a few crackers!
Thank you so much MacGhil. I love it when someone gives additional tips to make things easier! ?
I apologize if someone has already asked this question, but I didn't have time to read thru every single one of the comments. My question is: Do you think I can double the recipe without it causing any problem with the outcome? Thanks very much for the recipe. The crackers look delicious but I don't want to make such a small amount.
Yes, I double this recipe all the time and it's superb. Enjoy 🙂
I just found this recipe tonight and whipped them right up. So super simple. I would like to note for first time makers, keep and eye on them, mine turned really quick. My second pan turned out great tho! Will be making these many many times! I thought I had rolled my dough thin enough (which is very easy to work with btw) but next time will go even thinner! Thanks for such a great low carb cracker!
Awesome treat! I tried a different (softer) cheese and had fine almond flour which made the dough very wet. Not a problem - I just smoothed the dough over the parchment paper with the back of a spatula and put the parchment paper on the baking sheet into the oven. Cooked for the first half of time then was able to flip it onto the cookie sheet & pull off the paper. Cut it into squares and continued baking until crispy. Everyone loved the taste and texture! Used a little salt, pepper, and garlic powder in the dough and will definitely get more creative next time!
Thank you for the great recipes - I've definitely been missing crackers since going LCHF!!
I don't have or use a microwave. How could I adapt this (and other) recipes to an oven?
Many others have left comments how they use a pan on the stove top and gently warm the cheese so they melt together as they don't have a microwave either. It can easily be done with success so give it a go and enjoy FatHead pizza tonight 🙂
Hello 🙂 I've just made these and they came out delicious, BUT they are not crunchy at all ;( the flavour is amazing (I addedd garlic granules and sprinkled them with some parmesan) however they are quite soft. Do you have any idea what I may need to adjust? I used the grated mozarella in a bag as per your recommendation. I can't make them any thinner and if I bake them any longer, they will burn... Thank youu!
You could try baking at a lower temperature, but for a little longer. That would crisp them up nicely.
These crackers are fabulous! I need to roll my dough thinner next time so they are crunchy, but they turned out so good. I added no carb ranch popcorn seasoning and oh my goodness! WONDERFUL!
Do you know if coconut flour would work as well as the almond flour?
Coconut flour and almond flours are not directly interchangeable, you may want to read this post - The ultimate guide to low carb flours.
Hi. Just discovered these and they're amazing. However, your dough looks nice and pliable. Mine comes out very wet and I basically have to spread it around the barking sheet rather than roll and cut. Any ideas why? Thx
Are you buy-in the correct mozzarella? Not the wet mozzarella balls but the pre-shredded in a bag. Quite dry. That works every time.
My dough came out very wet too and so sticky I had to use the parchment paper on top so I could push the dough down so as to get it to spread. I used almond meal though, but also dry shredded mozerella. I wonder if almond flour (vs meal) would absorb more making the whole thing sticky ? It tasted fine though ?
I meant to say I wonder if using almond FLOUR would make it LESS sticky.
Definitely the best low carb cracker I've come across! Even family members who aren't LCHF thought these tasted better than a lot of store bought crackers. And they are so filling! I used to be able to demolish a whole box of crackers easily but these filled me up after only maybe two small handfuls. I've been missing crackers so much and these certainly satisfy the craving, thank you so much! Can't wait to try the Fathead Pizza too 🙂
I just made these! kids are going nuts for them! so happy as my little boy is allergic to gluten and need to keep him on a wholefood diet as much as possible but he's so fussy! going make them again later in the week 🙂 thank you. xxx
Rebecca this is fabulous. Say hi to your little boy for me, he will find lots of things here he can enjoy. All my recipes are grain free so also gluten free, and all whole food. I'm so glad you found my website 🙂
I think the crackers are awesome! I followed the directions and added 1 oz of shredded sharp cheddar cheese, a sprinkle of granulated garlic and sea salt... Holy cow!
Holy cow indeed, that would have been incredible. Thanks for taking the time to give us your tips 🙂
I am new to this group and have searched and searched for the fathead pizza and cracker recipe you all are talking about but can't find it. It sounds delicious and would love to try it if someone can let me know where to find the recipe. Thank you
The recipe is in the post above.
I must be doing something wrong but can't fathom what. Each time I make these the cheese comes out like a liquid. I followed the recipie to the letter the first time. Then had to add double the quantity of almond flour for the mixture to resemble a dough. Second time, I didn't put the cheese in for as long but had the same result and again I had to add double.the quantity of almond flour. This makes the crackers really grainy although the flavour is superb.
Help, please! I really want to get these right as they are so tasty!
Ok let's figure this out. Are you using mozzarella that isn't in a ball sitting in water but the firmer one? I buy the pre-grated mozzarella, then microwave for 1 minute, it should be almost runny but not quite (maybe your microwave is too powerful, check and adjust the time). If you are finding it grainy, are you using almond meal/flour or something coarser? If you use the pre-grated cheese you can even add the almond meal in with the cheese and mix before you microwave it. That really makes it so easy. It really sounds like there is a problem with the cheese.