Ultra Addictive Cheddar Cheese Crackers 🧀 gluten free & keto

26 comments

    • 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!

    • Paola says:

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

  1. 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

  2. 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!!

  3. 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!

  4. 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.

  5. 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!

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