These keto crackers are crispy, crunchy, and chock-full of cheese flavor! They’re also incredibly easy and quick to make. Honestly, when you taste these you’ll never believe they’re low carb crackers. Dare I say they’re better than store bought crackers? Well, I’m definitely confident saying that these will be the best keto crackers you ever make from scratch. That’s for sure.
EASY LOW CARB KETO CRACKERS MADE WITH CHEESE AND ALMOND FLOUR
Simple and easy is an understatement when it comes to this recipe. And that’s because these keto crackers require just 2 simple keto-friendly ingredients, and only 2 minutes to make.Speaking of ingredients, the only ones you’ll need are freshly grated parmesan cheese and some almond flour! Which, if you’ve been doing the keto diet for a while now, you probably have both of those ingredients at home already.
And, maybe the best thing about this cheese cracker recipe is that there’s portion control built right into it. The recipe makes almost 100 crackers, and every 25 crackers has just 1 net carb.
So, you can literally eat the entire batch of crackers – which is a ton by the way – and still, only have eaten 4 net carbs!
As always, I’ve made a YouTube video with step-by-step instructions for you on how to make these low carb keto cheese crackers. But, I’ll also give you the cliff notes version below.
First things first, you’ll want to add the grated parmesan cheese and the almond flour to your food processor and just pulse those together quick.
Next, you’ll want to add some water, but the amount you’ll need will change depending on the moisture in your parmesan cheese.
That said, I recommend adding a teaspoon of water at a time, and pulsing the ingredients together after every time you add some. You’ll know you’ve added enough water when thicker clumps of dough – the size of BB’s – start to form in the food processor. In my experience, 2 teaspoons of water is enough to make this happen.
As a lot of you know I love to use almond flour in a lot of my recipes. And today’s keto cracker recipe is no different.
My favorite to use is this Almond Flour From Kirkland’s. It’s relatively inexpensive, and it has just 2g net carbs per serving.
And that’s certainly the lowest carb count that I’ve come across for almond flour
THE SECRET TO CRISPY KETO CRACKERS
In my opinion, the number one requirement for a good cracker is that it’s crispy and crunchy.
If it’s not that, I’m not wasting my calories on it.
That said, the secret to making these keto crackers crispy is cooking them in the microwave. Seriously, using the microwave really crisps these up. And the crackers end up having an unbelievable crunch to them.
The reason this happens is that microwaves warm up the water molecules in food. And with recipes like this, the water evaporates, and almost “dehydrates” the dough. And the result of this cooking method is a crispy keto cracker.
COOKING THESE LOW CARB CHEESE CRACKERS IN THE OVEN
Well, I tried this.
And I’m going to be honest with you, it’s not as good as cooking them in the microwave.
The edges cook too quickly, and the middle doesn’t cook enough. Which means you have to constantly keep an eye on them, and continually remove the “cooked” crackers from the baking sheet.
That said, you can totally cook them in there, but I don’t recommend it.
If anything, try using your air-fryer if you’ve got one!