These gluten free and keto cheddar cheese crackers are absolutely delicious and a breeze to whip up. Lightly spiced and with a killer soft (and airy!) crunch, these are an ultimate keto crunchy snack!
Keto Cheddar Cheese Crackers 🧀
Ultra Addictive 🙋🏿
These keto cheesy crackers, like any good cracker of its kind, are ultra addictive and make for an awesome snack. Plus, they’re are not your average (i.e. dense) grain free crackers. Rather, think loads of buttery flakey goodness and a wonderful soft crunch.
They’re seriously ridiculously tasty and can hold up solo. Though we do love to serve them up with some sour cream, as the tanginess contrasts beautifully with all the cheesy goodness.
Looking for more crackers? Check out our almond crackers and our grain free cream cheese crackers!
The Deets 🔍
Creaming the butter properly is paramount here to build a nice structure for the crackers. Think some crunch and a beautiful flakey texture. So start with the butter at room temp and don’t stop beating until it’s soft and airy.
The other indispensable thing, is that the dough be thoroughly chilled before baking. Why? The butter in the dough has to have solidified once again before you can roll it out and cut it up.
We found that for these keto crackers, super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.
Gluten Free & Keto Cheddar Cheese Crackers
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
- 192 g almond flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 2 tablespoons nutritional yeast optional*
- 3/4 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- 1/8-1/4 teaspoon cayenne pepper to taste
- 1/8 teaspoon onion powder
- 1/8-1/4 teaspoon kosher salt to taste
- 80 g grass-fed butter at room temperature
- 1 egg at room temperature
- 80 g grated cheddar cheese
- sour cream
- Add almond flour, xanthan gum, baking soda, nutritional yeast (optional, see notes), paprika, garlic powder, cayenne pepper, onion powder and salt to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer until light and fluffy, 2-3 minutes. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest and mix in the cheddar cheese.
- Wrap cracker dough with cling film (saran wrap) and refrigerate for at least an hour (up to a few days).
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
- Roll out the dough between two pieces of parchment paper and cut squares with a pastry wheel or knife. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.
- Place shaped cookies on the prepared baking tray and sprinkle toppings of choice (optional). Place in the freezer for 10 minutes prior to baking.
- Bake for 10-20 minutes, until fully golden. Note that we found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them the first time around.
- Allow to cool for ten minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days.
By far the best cracker recipe I’ve tried. Thank you so much!!
The nutrition facts say 1 gm carbs per cracker
But there is also .5 fiber .So if you are doing net carbs you subtract that to get .5 net carbs.
This is the fourth time i have made these…they are insanely delicious! If i was not baking them in a toaster oven,i wold double or triple the recipe. They are amazing as written but add 1/4 cup dried parmesan…wow!.. It accentuates the cheddar flavor! I love this website..i belong to a clean keto group and make everything from scratch..very few things i can’t find here!
Marilyn that’s such a brilliant idea! I bet you’re right and these would be so much better with the Parmesan (can’t wait to try!) and super happy to hear you’ve enjoyed the recipes! Xo!
This must be illegal! Warning: They are addictive… from dough to final product. Another home run!!!
Can we use ground flaxseeds to bind, instead of the xanthan gum? I want to use something natural. I think I would have to use some type of liquid, though, if using ground flaxseeds, right? Just wondering if you or anyone here has made them this way.
I’m new to keto. Actually doing the research for my wife and older teenaged son. I’m sorry to be so dense, but it’s 52 calories and .5 carbs per cracker?
These are the best keto crackers I’ve ever found a recipe for. We’ll be eating them tonight with chili. (Keto chili, of course.) Tomorrow I’m going to try maknig the graham crackers, which I’ll be using to make keto chocolate biscuit cake. Very exciting. Thanks for the great recipes!
is there another substitute for xantan gum?
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!!!!! 🙌🏻
Cat this is wonderful to hear!!! So happy you enjoyed them so much!
I also discovered if you omit the egg and mix in half a pound of sausage (the breakfast kind without the casing) you get Keto Bisquick sausage balls! I was sooooo doing the happy dance! That is one of the Christmas, Super Bowl, New Year’s snacks I was thinking I would have to live without.
Thanks for the information on getting them really crisp. I am in a very humid environment right now and that just did it!
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!
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!
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!
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!
Is the nutrional panel details for just one cracker?
Is the nutrional panel details for just one Cracker!
It says serving size is 40
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.
It’s there (just checked on both)! The measurement is 2 TBSP xo!
These are absolutely wonderful! And you’re right in calling them “addictive.”
Lol! That’s so awesome to hear Martha! 😉
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!
So you can only eat 1 cracker?
You can eat as many as your macros allow Sarah 😉 xo
Please I do not see a serving size…it says it makes 40 crackers but I doubt that is the serving size? Please advise as to how many crackers I can eat that would equalt the carbs and other nutritional value listed here…thank you!
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).
Hi Jess! Sorry to have missed your lovely comment earlier! I’m so happy you enjoyed them so much 🙂 xo!!
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.
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
Can you please convert the gram ingredients to cups, teas, tbls, etc.
Just click on US Cups below the ingredients Christi! xo
Is the butter unsalted?
I used unsalted yes, but you could use salted and just leave out the salt. xo!
Hi, can you tell me the serving size for these crackers? Thanks!
Hi Essie! Number of servings is always at the top of the recipe card and nutrition info is per serving xo
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.
1 cracker! I mean they would be magical crackers otherwise 😜
Obviously depends on how many YOU get batch xo!
I am looking or nut free & dairy free cracker recipes–Any suggestions. Thanks Sharon
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!
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.
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!