Ultra cheesy and with a killer crunch, think of these keto goldfish crackers as the ultimate crisp snack! Bonus points: expect all staple pantry ingredients!
Homemade Keto Goldfish Crackers
Legit Crisp (& Yuuuuum!!)
These are not your average (i.e. dense) keto crackers. Rather, think loads of buttery flakey goodness and a wonderful crunch!
Feel free to shape them into actual goldfish (I used this cookie cutter), or just trim them into squares with a pastry cutter or knife. Either way, a wonderful addition to your cheese board… or a tasty snack on-the-go!
Looking for more crackers? Don’t miss out on our (40 second!) keto crackers!
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.
Top tip for extra (extra!) crispness: do a double bake (think just like Italian biscotti!). You see, baking them once will give you a lovely soft and airy crunch… but allowing them to cool and baking them again, is what’s going to give you more of that lovely crispness from commercial crackers.
And alternatively, feel free to use a dehydrator (I know many of you use them in our other cracker recipes and even cereals).
I 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.
And For The Cheese Factor
Your regular variety cheddar cheese works the charm here. I personally love to grate it myself (no additives you know!), and you can also get it extra fine.
Otherwise, a lot of the ‘higher quality’ cheddar cheese nowadays (grass fed, raw, etc) are no longer yellow. So with artificial colorings becoming a big no-no (with reason!), I added 1/4 teaspoon of turmeric to get that popping yellow hue that goldfish are known for.
And for extra cheesy-ness I love to add some nutritional yeast. You see, this wonderful ingredient adds that addictive cheese flavor and texture from commercial goods… with absolutely no artificial flavorings and colorings!
Fun fact: nutritional yeast is a powerful source of vitamins, particularly rich in vitamin B12, as well as being a complete protein.
Homemade Keto Goldfish Crackers
- 192 g almond flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 3 tablespoons nutritional yeast totally optional (for extra cheesy-ness!)*
- 3/4 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- 1/8-1/4 teaspoon cayenne pepper to taste
- 1/8 teaspoon onion powder
- 1/4 teaspoon kosher salt to taste
- 80 g grass-fed unsalted butter at room temperature
- 1 egg at room temperature
- 100 g grated cheddar cheese
- goldfish cookie cutter optional (but super cute?!)
- 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, about 5 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 3 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 out goldfish (I used this cookie cutter) or trim into 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 place in the freezer for 10 minutes prior to baking.
- Bake for 8-12 minutes, until fully golden. Note that I 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.
- Top tip for extra (extra!) crispness: do a double bake (think just like Italian biscotti!). So allow your crackers to cool completely after their initial bake (transfer them to a rack and it'll take 15 minutes), and bake them a second time for 7-9 minutes. To avoid overbrowning, bake them until just lightly golden the first time around.
- Store in an airtight container for up to 5 days.