Ultra Addictive Cheddar Cheese Crackers 🧀 gluten free & keto

32 comments

  1. Cat says:

    These crackers are the bomb! I made the dough last night and rolled them out this morning. Since the humidity is high right now thanks to two days of rain, I double baked them. The first bake was for 13 minutes at 350, cool the crackers completely, then bake for 8 or 9 minutes at 325. I used a 1 1/2″ scallop edged round cookie cutter because I can’t cut a straight line to save my life. I ended up doing two large sheet pans and had more than 40 crackers (sorry, I didn’t count them but I think it was around 60). I discovered you do have to put the dough back in the fridge to chill after the second roll out and cut if you use a cutter. These are gonna be awesome with my homemade, ketofied French onion dip! I have searched high and low for a chip replacement and voila! here it is!!!!! 🙌🏻

  2. Cat says:

    I am looking forward to making these. I miss cheesy crackers since going low carb. I used to eat cheese its and cheese nips whenever I got cheesy cracker cravings (say that three times fast :). What size cutter did you use for your round crackers? They look like they’re about 1/2 inch and 1 inch but it’s hard to tell from the photos. And do you bake them the same length of time as the squares? I can’t cut a straight line with a pizza cutter or bench scraper to save my life so I think a cookie cutter might be the best solution for me 🙂 Thanks so much!

  3. Emma says:

    these are sooooo incredibly addictive!!!! I don’t have xanthan gum on hand and used one tablespoon of corn starch instead, turned out fab as well! thank you for such amazing recipe!

  4. Cice says:

    Hi! I made these this weekend and I love them! I find the crunch to be a little too soft, if that makes sense? Is there a way to get a more crunch, than crisp? more xanthan gum maybe? Any suggestions would be great. Thanks!

    • Paola says:

      Hi Cice that’s awesome! More than xanthan gum, you can try and lower the butter even more. Alternatively, you can do a double bake. So treat them like Italian biscotti and bake them a first round as you did, let them cool, and bake them again (you’ll need to check on them so they don’t burn). THey’ll be extra crisp xo!

  5. No Junk says:

    I’ve looked on the recipe in metric and in US and you don’t give a measurement for the nutritional yeast. You tell all about it, but you don’t have an amount indicated.

  6. Lydia D. says:

    I would imagine Kernel Season’s popcorn flavoring powders would go a long way in further boosting the cheese flavor, giving that “dust effect” you just can’t stop licking off your fingertips!

  7. Jess says:

    Paola, I tried about a dozen of your recipes and these crackers are my absolute favorite! Finding a satisfying salty, crunchy snack on Keto has always been difficult for me, but this recipe checks all the boxes. I roll these to about 1/6th an inch (4mm) and use a tiny cookie cutter. I end up with 175 little crackers per batch. They are an excellent Cheez-It’s/Goldfish replacement, but better! Next time I want to try them thinner (1/16th inch) but they’re hard enough to handle at the thicker size, so I’m not confident I’ll be successful. (There are a lot of rounds of freezing, and rolling, stamping, and freezing again).

    • Paola says:

      Hi Jess! Sorry to have missed your lovely comment earlier! I’m so happy you enjoyed them so much 🙂 xo!!

  8. Janice says:

    do you have a measurement on the thickness of the cracker that you did? I understand that time/crispiness will vary based on thickness. I’m looking for a crispy cracker and didn’t want to “waste” a batch if it wasn’t thin enough. Thanks a bunch for all your recipes.

    • Paola says:

      Hi Janice! Sorry to have missed your comment! In all honesty I didn’t measure them, but they were roughly 3mm thick off the top of my head. But my suggestion is that if you’ve got a little that that you play around with the thickness that you like best. Don’t need to do a whole batch, but just pinch off and flatten a bit of dough to different thickness and see what you like best.xo

    • Paola says:

      Hi Essie! Number of servings is always at the top of the recipe card and nutrition info is per serving xo

      • MoonLightOnWater says:

        Hi! Clarify please: 40 crackers is 52 calories or one cracker is 52 calories? These crackers are delicious so I want to manage my intake properly.

        • Paola says:

          1 cracker! I mean they would be magical crackers otherwise 😜

          Obviously depends on how many YOU get batch xo!

    • Paola says:

      Hi Sharon! Unfortunately I have yet to be successful on a dairy free cracker (the butter gives them a nice crunch while coconut oil makes them just plain weird…). But have you checked out our keto tortilla chips? Those are dairy free and I know a bunch of readers make them as crackers? xo!

      • Sharon says:

        Yes, I have tried them and Yes they are very tasty But they still use almond flour in the recipe. Our school is Nut Free so I cannot use any nut flours–here lies the problem in making Dairy Free & Nut Free items for school lunches. I really enjoy your recipes . Thanks for all your hard work and sharing them with your readers.

        • Paola says:

          Hi Sharon! It’s my absolute pleasure! Have you tried substituting the almond flour for sunflower seed flour? I had a couple readers report back that it works as a straight sub to almond because of the similar fat content etc. Maybe worth a try? xo!

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