Gluten Free & Keto Cheddar Cheese Crackers

These gluten free and keto cheddar cheese crackers are ultra delicious and a breeze to whip up. Lightly spiced and with a killer soft (and airy!) crunch, these are an ultimate keto crunchy snack!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Appetizer, Cookies

Cuisine Gluten Free, Keto

Prep Time 20

Cook Time 15

Total Time 35

Servings crackers

Calories 52kcal

Ingredients

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

Serving suggestions

sour cream

Metric - US Cups

Instructions

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.

Notes

*Nutritional yeast adds that addictive cheese flavor and texture from commercial chips. With absolutely no artificial flavorings and colorings! Though you can always replace it with more cheddar if non is at hand.

Fun fact: nutritional yeast is a powerful source of vitamins, particularly rich in vitamin B12, as well as being a complete protein.

The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that nutrition facts were estimated per (roughly) 2-inch cracker. And we found one batch to yield about 40.

Nutrition