These low carb cheddar cheese crackers have a flaky, crispy texture like no other. If you miss the authentic crunch of store bought crackers, these are for you. And, they’re 2 net carbs per 10 crackers! Keto heaven.
With school back in session, I’m always looking for new snacks for my kids; either to put in their lunch boxes or to give to them when they come home. Their little brains are working so hard learning everything we did at that age and more! By the time they get home they need a little snack to help nourish their bodies and re-fuel those brains.
When I was a kid, goldfish crackers were a popular snack cracker. We always had a package in the house. And like every other kid our age, my brother and I thought the cheddar cheese goldfish were the best! My mom, however, much preferred the Parmesan variety and kept that bag for herself I remember sitting on the couch with my bowl of crackers, watching cartoons until it was time for homework. When we were out of goldfish, we resorted to eating oyster or soup crackers or celery with cheese. We didn’t care, all we wanted was an easy, crunchy snack.
Nowadays, my own kids prefer a crispy cracker to almost anything else as their school time or healthy after school snack. Sometimes, I purchase snacks for them from the store, but gluten-free crackers are expensive and grain-free crackers are almost non-existent! Anyway, I’d rather get in my kitchen and make crackers from scratch at home (like these crispy almond sesame crackers). They take no time to put together and the only “fussy” part is the rolling. I’m an old pro now, and it takes me less than 10 minutes to roll and cut the dough. A pizza cutter makes quick work of it. By the time the oven is ready, so am I.
This recipe for low carb cheddar cheese crackers has an ingredient that produces a texture unlike any other low carb cracker – crispy and flaky just like the real thing. Nutritional yeast, affectionately called “nooch”, is full of b vitamins and has a wonderful “cheesy” or umami flavor. It was the secret ingredient in many vegetarian dishes I used to make back in the day. If you are are trying to avoid yeast, you can feel assured knowing that this product is rendered inactive by heat processing. It’s rich cheesy flavor compliments the cheddar nicely.
Every time I make these cheddar cheese crackers my kids beg for more. At 2 net carbs per 10 crackers I don’t mind mind obliging!
[NOTE] If you are looking for a low carb Parmesan cheese goldfish copycat, take a look at this guest post I did for All Day I Dream About Food. The process photos above are of the Parmesan crackers but it’s the same for the cheddar cheese crackers as the recipes are very similar – try the “chive variation”! So. Good.
These Low Carb Cheddar Cheese Crackers are 2 net carbs per 10 crackers!
[This post and recipe contain affiliate links.]
Low Carb Cheddar Cheese Crackers
Ingredients
- 2 cups almond flour (7 ounces/ 198 g)
- 1 1/4 cup good sharp cheddar cheese, grated by hand (4 oz/ 113 g)
- 1/4 cup Bob’s Red Mill Nutritional Yeast (15 g)
- 1 teaspoons paprika, I used smoked
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon celery salt
- 2 large eggs
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350 and place the rack into the middle position. Cut a piece of parchment paper to fit the dimensions of your sheet pan. My pan is 18 by 13 inches (or 46 by 33 cm). Grate the cheese.
- Measure the dry ingredients (the first 9 ingredients) into a medium bowl, stirring thoroughly with a whisk to break up any lumps.
- In a smaller bowl, whisk the eggs and olive with a fork. Add the egg mixture to the bowl with the dry ingredients. With a rubber spatula, work the ingredients together to form a ball of dough.
- Place the parchment on the counter and the ball of dough on top. Flatten the dough slightly with your hands. Cut a piece of waxed paper longer than the parchment and spray one side with baking spray. Place it oil-side-down onto the dough and begin rolling out the crackers. I roll a few times, then lift and reposition the waxed paper. Cut any dough that goes beyond the parchment and patch it to areas that need more. Continue until the dough is even in thickness and just about to the edges of all sides of the parchment.
- With a sharp knife or a pizza cutter, cut a neat edge around the perimeter of the dough, discarding the extra bits. Then, proceed to cut the dough into 1 inch columns and rows, yielding 90 -100 1 inch x 1 inch squares. I like to cut the short side first, leaving the long side for last - and I use a ruler. This whole rolling and cutting process should take about 8 minutes.
- Bake for 15-18 minutes. Remove and let cool for 5 minutes. Carefully break up the crackers, spread them evenly in the pan, and place them back into the warm oven for 10 minutes to complete baking. Cool completely before enjoying. Store in an airtight container on the counter or in the refrigerator if you prefer. Makes 90-100 crackers.
Notes
Nutrition
Thanks for the recipe Kim.
When I’m making these as crackers I use ground almonds. The dough is wetter, but the crackers have a really tender, crumbly texture.
However, when I use extra fine almond powder, I can roll them out thinly, cut them into triangles, fry them and make tortilla chips. I know you already have a recipe for tortilla chips on your website, but these are a good alternative. Honestly one of the best recipes I have found since going low carb. So grateful. Thank you.
That is very interesting, Louise. I will have to try it! -Kim
I love your site. Great recipes. I just
Made the cheese crackers, followed the recipe step by step! I could not work the dough w a lg spoon, I had
To use my hands. And it was very dry and crumbly, I added 1 T
Of water then 2T of olive oil, still slightly crumbly, well i rolled them out as. Written , no p . They are so dry taste like cardboard Please help , they look like yours. Help
Hi Linda. I’m sorry the first attempt with the recipe was dry. Did you forget the eggs? I make these for my family once a month and have never had a problem. Here are some things to think about before trying again.
When working with almond flour make sure that you use a whisk to fluff-it-up and break-up any lumps before measuring. Also, make sure not to compact the almond flour while measuring. If you don’t, then you will end up using much more almond flour than the recipe called for. Also make sure to level the measuring cup with a straight edge – just like you would regular flour.
I used cheddar cheese that I grated myself instead of pre-shredded. When you shred it yourself, it is more moist because the pre-shredded has starchy anti-caking ingredients added to it which changes the texture just a little.
Was your nutritional yeast powdered or flaked? I used flaked in the recipe – it looks like fish-food (like what you would feed fish in a fish tank!). If it was powdered, maybe that threw off the texture?
I use 2 large eggs in the recipe, which I beat before combining with the dry ingredients.
I hope this helps. Have a nice day. -Kim
This is our go to recipe for crackers!! The house smells amazing when these are in the oven. The nutritional yeast is absolutely essential to these! An added plus, nutritional yeast helps calm Restless Legs syndrome!!
I have been searching for the best low keto cracker and finally found it. They had a fantastic crunch and the flavor is not bland nor too strong. I wold eat these even if I were not counting carbs. I think its the nututional yeast that does the trick. These will be a staple in my house now.
I’m thrilled that you are happy with the crackers, Cindy. You are right, the nutritional yeast makes these crackers super flaky and crispy. Thanks for coming back and letting me know your thoughts on the recipe. Have a great day. -Kim
Does using egg whites vs whole eggs make a difference when making these? If I use egg whites only, will it make them crispier? Or are they crispy enough with the use of whole eggs? Gotta have crispy crackers, every other recipe i have made, even using nutritional yeast they arent crispy. Thanks!
Hi Vicki. I tested this recipe manny times and the egg white version was the best. Depending on how thick you get the dough, your crackers may need more baking. If they look done but are still a little soft, let them cool completely, then put them back on a sheet pan and bake in a low oven (250) until they seem done. Remember that they crisp when completely cool. I didn’t realize anyone else had low carb cracker recipes with nutritional yeast since I was the person who invented the recipe. I also have a Parmesan cheese version on All Day I Dream About Food if that one sounds more you. Enjoy the recipe. -Kim
Can I leave out yeast. Don’t have it and wanted to make anyway. Good or bad?
Judy, you may leave out the yeast, but as I’ve mentioned in the post and in comments, the yeast makes these crackers flaky like real crackers as well as adds to the flavor. -Kim
2 years after first trying this recipe and it is still the best low carb cracker recipe in the worlddddd! I finally tried it with a bit of coconut flour coz I ran out of almond flour, it makes the dough super dry so I had to ad more olive oil to keep it pliant enough to roll and shape. Still super yummy though! Even added some chia and sunflower seeds.
I have not made these yet but plan to. I am on Keto and I get hungry in the evening. I am keeping my carbs to 10 or under so every one counts. I plan on taking the crackers and counting out 10 and store in small ziplocs so they are ready for me. Thank you for this recipe.
I made these and am very happy with the result. They are crisp and flavorful. For my own taste I will reduce the yeast to 1/8 cup. I also need to roll them a bit thinner. By the way my little dog loves them. Thanks for posting this recipe.
Lynda
Heating the Yeast above 100oc kills its nutritional value…what could you recommend using instead please?
Hi Jenny. The yeast isn’t used for its nutritional value, it gives these crackers a phenomenal flaky texture. You can make the crackers without the yeast, but you will probably add a little more almond flour and your crackers will be crispy, but very dense. This recipe as written is very flaky and almost like a real cracker. -Kim
why yeast… it reacts with sugar … what isnthe desired effect here
Hi Jo. Did you read the post? Nutritional yeast is inactive, so it won’t work to make this recipe rise. It has a cheesy flavor and for some strange reason gives these crackers a flaky texture just like real crackers. That’s why I’m using it. -Kim
sorry missed that one thanks for responding
Do you bake the crackers on the parchment paper?
Yes, Karen. Enjoy. -Kim
I made these with Tillamook sharp cheddar, but I only had garlic salt so I used that as the only spice. Texture is good, however they have an odd aftertaste like sort of fishy. I will have to use them as a vector for a dip or something and see if that fishiness goes away
Hi Jenn, was this with the nutritional yeast? -Kim
Hi Kim,
Just spent the last 20min trying to find “low carb maiden cheese crackers” on Google ha ha. I’ve been making this recipe for a really long time, thank you for creating it! It’s our favorite.
I’m happy you like these crackers, Jolene. They are a family favorite. Thank you so much for taking the time to let me know! Have a nice weekend. -Kim
Just made these yummy crackers! I substituted regular (plain) nutritional yeast for Pop Zest’s Artisan cheese nutritional yeast flavor! Sooooo good!!
Hi there,
Do you use the large flake nutritional yeast? Also, for the seasonings, is powder okay to use or do i need to buy granulated?
Thanks so much!
This recipe looks amazing, cant wait to try it and curb my crunchy craving haha.
Hi Andrea, great question. I guess what I had wasn’t large flake. It was Bob’s Red Mill brand and there were some large flakes and some very small. I guess you can use powdered seasoning. I just have granulated. Enjoy the recipe. -Kim
Thank you Kim. I am still in the learning process when it comes to cooking these types of low carb foods. I appreciate it!
Absolutely my pleasure, Andrea. -Kim
Did you try the powder?
The crackers are amazing but i put them in a baggie now they’re soft?
Put them back in the oven at 325 until they crisp up again, Sharon. That should do the trick. -Kim
This looks great and I’m going to try them. Question for clarification – when you put the crackers “into the warm oven” for the second bake, is the oven still on, or turned off and just using the residual heat?
Also, what would you think of a sprinkle of additional salt on top before baking? Either extra, or cutting back a bit on what is in the recipe to balance. I loooooove that salty crunch! I’m planning to take these to a crossfit comp this weekend to replenish electrolytes!
Hi Laura, great question. Since so many people responded that their crackers did not dry out completely upon putting them back into the warm oven (warm from residual heat fro the first time baking), I would suggest turning the oven back on for a second bake at a lower temperature. Make sure to watch them so that they don’t over-brown. I over-browned one time and they lost their cheesy taste. I also have a really nice sesame cracker recipe. I think that you could omit the salt and add it to the top. I hope you and your fellow crossfitters enjoy the crackers. The nutritional yeast will be a nice healthy pick-me-up. -Kim
Hey thanks for the fast response! I did my inital bake at 350 for 15 minutes, then I did my second bake for the same, and I think they came out pretty well! I was not at all careful when cutting them – I am baking with a toddler handicap – and I think if I had been a little more uniform they would have re-baked a bit more evenly. But I am not complaining!
I reduced the salt in the dough a bit, then after I had rolled it out, I dusted it with a fine koher salt and gave it one more gentle roll to fix the salt on there. I definitely get that good salty experience when I eat one!
Some people were asking about using a food processor – I used one and I think it was a very efficient method. I put in the grater to do the cheese, then just switched to the blade and put in all the dry ingredients. I buzzed them to combine, then in went the eggs/oil and it pulled together easily. Since this is my first time making them I can’t compare to the manual way, but I can tell you it was easy and yummy.
These crackers passed the toddler test – he’s already been back asking for “mo” – and I’m looking forward to having them for crossfit fuel tomorrow. Definitely on the make-again list!
Oh good, Laura. I’m glad they turned out. I had to laugh at the “toddler handicap”. I’ve been there and done that! Have a nice time. -Kim
Just made these, followed recipe as is and OH MY GOSH are they amazing! Thank you!
Best cracker recipe I’ve tried! Easy too!!
!st parafraph states 2 net carbs per 10 crackers. 6th paragraph states 3 net carbs per 10 crackers, Then, back to 2 again in the bolded statement just above the recipe. Just wondering which is correct, not so much for me but for a Keto friend I’m making this for. Thanks! They look great BTW. I’ll re-post after trying them.
Judy, the 3 was a typo. I’m sorry. I’ve corrected it. Enjoy the recipe. -Kim
What did you use to punch center holes? Seems like it would be very tedious.
I just used the flat end of a bamboo skewer. It just took a minute or so. -Kim
Do you think brewers yeast would have the same effect?
That’s a great question! Nutritional yeast and Brewer’s yeast are different strains of the same yeast and both are inactive forms. I would think that it would work, but I haven’t tried. I don’t know if they will be as flaky, but they might be the same. In any case, the crackers taste great and would have a little bump of nutrition from the Brewer’s yeast. -Kim
Can you use store bought sharp shredded cheese?
Hi Crystal. I just made these crackers this past weekend with store bought pre-shredded cheddar and they didn’t turn out as well. The cheese wasn’t incorporated as well and it did affect texture just a little. -Kim
Delicious! I had to stop myself eating all of them fresh out of the oven. The flavourings are amazing. I used 1/4 cup Parmesan and 1 cup tasty (cheddar) cheese. I’d make these even if I wasn’t doing low carb.
Thanks Crystal! You know, we’re are on vacation just now and my kids got some Cheese-its for the car. I had one and I think these crackers taste sooooo much better! Thanks for taking the time to leave a comment enjoy your day. -Kim
I love crackers! Especially these! My kids would LOVE them! These look YUMMY!
I don’t have the yeast. Is it just for nutritional value? Can I make these with success without the yeast?
Oops finished reading through the comments and my question was answered. Thanks
Crackers are the thing I miss most! I would so love to know if this recipe works with coconut flour? Fiance is has a severe nut allergy so I prefer to avoid making anything with disguised nuts that he may inadvertently eat. I have visions of him eating an entire tin of these on a walk through the kitchen!
Hello, Zaza. I like crackers, too! I haven’t tried these with coconut flour. Honestly, I haven’t tried any cracker recipes with coconut flour. I would have no idea how to sub it in this recipe. I suggest looking for a recipe for coconut flour crackers, OR you might be able to used ground sunflower seeds. The sunflower seeds may turn the crackers green (the chlorophyll reacts with baking ingredients), but it may be a good sub? I hope this helps. -Kim
I just tried a part coconut flour part almond flour cheeze it cracker & it was really gross. I altered minimalist baker cheez-it recipe which I love!!!! to try to make it Keto friendly & I don’t recomment coconut flour cheez-its. However, this recipe is vastly different in that it uses real cheeze. Perhaps that would mask the coconut taste better? Try a quarter batch so not to waste the expensive ingredients. Good luck!
I made these recently and they are THE best cracker recipe I’ve made so far! I didn’t have cheddar so I used the Colby/Jack mix in its place. Kudos!!!!!
Great, Jane! We really love these crackers, too. I love your sub. I’ll have to try it next time. Thanks for taking the time to come back and comment. Enjoy the weekend. -Kim
I just tried a part coconut flour part almond flour cheeze it cracker & it was really gross. I altered minimalist baker cheez-it recipe which I love!!!! to try to make it Keto friendly & I don’t recomment coconut flour cheez-its. However, this recipe is vastly different in that it uses real cheeze. Perhaps that would mask the coconut taste better? Try a quarter batch so not to waste the expensive ingredients. Good luck!
Hi, they look awesome! Can I use just cheddar cheese instead of parmesan and omit the yeast ( since I don’t have it) like another person in the comments left it out and they were still good. One more thing, how long will they last and do the stay crunchy if refrigerated? Tk you so much.
Hi, Sharon. I worked on this recipe for a while to get the taste and texture just right. You can make any subs you wish, but I don’t guarantee the same results. As the post explains, the yeast is what made the crackers flaky. Without the yeast they still taste good, but the taste is a little different and texture is that of a regular low carb cracker. I just wanted you to know so you weren’t disappointed if they didn’t look like the picture.
They last for 2 weeks on the counter in an airtight tin. There is no need to refrigerate. If you think they’ve gone stale, pop them in the oven for a few minutes and let them cool completely before storing again. Enjoy the crackers. -Kim
The nutritional yeast is what gives them their incredible cheesy flavor!
Yes! And the flaky texture, too. It’s awesome!
Hi Kim!
I’m so excited to make these – they look delish! I don’t have any almond flour on hand. Do you think it will still work with coconut flour? If so, are there any substitutions I should make to reconcile the dryness of the flour?
Thank You!
Gretchen, I excited that you are excited to make these. however, I have never tested the recipe with coconut flour. In fact, I have never made crackers with coconut flour. Gasp! I wouldn’t even know where to begin. I would wait until you had the almond flour for best results. I’m sorry. Let me know what you think of the recipe when you try it with the almond flour. -Kim
Thanks for your feedback. I agree – not going to risk it. I’ll wait til the next shopping trip and make them according to your proven specs. Thank you!
I made these today. So good! I replaced half of the almond flour with flaxseed meal because I didn’t have enough almond flour. I mixed the dry ingredients in my cuisinart, then added the eggs and oil. I used MCT oil btw. They turned out pretty good! Thank you for the recipe!
Great! I’m glad you liked the recipe with your sub. It’s good to know that it worked. I’ll have to try using my food processor next time, I don’t use it that much because I hate to clean it. Enjoy your day and you crackers! -Kim
I can’t wait to try these. Coild we leave out the seasonings except for the salt?
Also can this dough fit into a cookie press to make cheese straws? Thank you.
Hi Michelle. You can leave out the seasonings, but not the nutritional yeast, that is what makes it flaky just like a real cracker. I’m going to say “no” for the cookie press (I could be wrong), simply because the dough needs to be thin enough to dry out to be crispy and flaky. I don’t know if the edges would burn if you tried to make cheese straws. I’m thinking of the ridged ones my mother used to make. If you try and it works, will you let me know? Have a great week. Oh! I also make a Parmesan Cheese version for Carolyn at All Day I Dream About Food. It’s linked in the post. -Kim
So sad we don’t have that kind of yeast where I am. Should I just leave it out or substitute with regular baking yeast? Please let me know, I’m so excited to try this
I’m sorry Cria. No, regular yeast doesn’t work. Perhaps it’s know by another name where you live? You can make the crackers without the yeast and they will taste good, they just won’t be flaky. -Kim
It turned out yummyyyyyyyyyy even without the yeast, so happt to have something to nibble on! Thank youuuuuu :D
I’m so happy you are enjoying your crackers, Cria! -Kim
Hey Kim! I made these crackers today and they are fabulous! I could not stop eating them! My kids loved them and my daughter said OMG mon you got cheese its? Ha ha she didnt even know the difference! I can not believe how crunchy they yet flaky too! So glad I made these!
I’m thrilled that you and your family like the crackers, Allison. I fooled my kids, with these, too. Good thing the recipe makes a lot. Thanks for taking the time to share your thoughts about this recipe. Have a wonderful weekend. -Kim
I love these crackers! I have made them numerous times and they always turn out great. My variation is to use Monterey Jack cheese (because it is so bland) and butter flavoring to achieve a substitute for Club Crackers. I also bake them on a Silpat and you are correct that they take longer to bake. I can’t turn the oven off for the second baking or they never crisp up. Love your recipes Kim. Thank you!
Thank you Audrey. This is my favorite recipe. I was just thinking of using Monterey Jack cheese this morning and I love the addition of butter flavoring. I will have to try that for sure. Thank you for taking the time to leave a comment. Enjoy the rest of your week. -Kim
Could I use 3 egg whites, don’t like eggs.
Thank you
Adna
I don’t see why it wouldn’t work. It’s the nutritional yeast that makes it flaky. Would you let me know when you try? Have a nice week. -Kim
Will flaxseed flour work for these? I’m allergic to tree nuts and coconut :(.
No, Jordynn, I don’t think it will. You could try sunflower flour. The crackers may turn green (a reaction between the leavening agent and the chlorophyll in the seeds), but it may work. I haven’t tried the sunflower seeds flower in this recipe. -Kim
I tried it. I was really nice
I’m glad you liked them, Tima. Thank you. -Kim
Can I cut them smaller to “get more”?
Yes, Gabrielle, but it makes 90 crackers at 1 inch. You can also roll out half of the dough at a time to get it thin as possible and then cut, too. You will have to watch the baking time to make sure that they don’t burn if you do that. Enjoy the crackers. -Kim
When you say place back into warm oven does that mean you shut oven off when you remove them the first time
Yes, Mary. Some people, however, needed to turn their ovens back on to get the frackers to finish crisping up. It depends on how thin you roll the dough and your oven. -Kim
Kim, you are a genius. I have made these crackers a couple of times and they are the closest I have ever found to wheat crackers. Flaky, crisp, very tasty. How did you ever come up with using nutritional yeast to make them flaky? Brilliant.
Thank you Audrey. I just wanted to make a cheese cracker and added it. It was a happy accident. -Kim
Should I use shredded cheese? My dough looks lumpy and not smooth from the cheese.
I grated the cheese myself, Shannon. It should have smoothed out when you rolled it out. Did the crackers turn out? I’ll make sure to add that information to the recipe. -Kim
I can’t wait to try this recipe for Crackers. It sounds so good …
Question: How do you prepare the cheese? Is it finely grated or what? Thanks so much. I’m so excited to try these!
Hi Susan, great question. I just used the large holes on a box grater. I find that I use my box grater more often than any other grater I own. You may need to pop these crackers back into the oven if they don’t dry all of the way through. Once, completely cooked they are magical. I know you will love them. -Kim
I just made these crackers and they turned out amazing! Thanks for the recipe!
So glad you were happy with the recipe, Angie. Have a super weekend.
I can’t wait to make these, but alas! Must wait until Amazon delivers Bob’s Nutritional yeast, Friday – the brand I bought locally has twice as many carbs, tsk, tsk. I have some low carb friends, and these will make adorable Christmas presents! I love baking on Silpats, and will let you know the results. I always wash mine well with hot soapy water, and suspect their perennial slightly “greasey” feel is inherent to their engineered releasing qualities.
I think you’ll like the recipe Elise. I’m going to guess that the crackers will have to cook longer on the silpat to get crispy. Yes, I would very much like to know how it works out. If you have kids, I put the nutritional yeast on their buttered popcorn and they loved it. Have a great day. -Kim
I’ve made these twice now and I love them! Super crispy if you leave them in the warm oven for a little longer! These are a very flavourful cracker good to eat on it’s own. The flavour is a bit too overpowering when using it as a vehicle for cheese or dips. The second time I made them I used mozzarella and no paprika, this made a more subtle flavoured cracker which was nice.
Some tips:
• The first time I made them too thick and they weren’t as nice. Roll out as thin as you can.
• It’s hard to break them apart after baking. Carefully place the parchment with the baked crackers on a cutting board to cut along the lines to break them apart.
• leave them in the slightly warm oven for longer than it says here to really dry them out for a crispy cracker. They will last longer if they are crisp all the way through.
Erin, I’m thrilled you like the crackers. I agree with all of your comments and thanks so much for the tips. I know they will help someone who is on the fence. Yes, rolling the dough thin is the trick – you can see the picture of my dough in the post. I, too, put crackers that seemed like the were still a little moist back in the oven for longer. When they are dry – the texture is just amazing. Thanks for taking the time to leave such a nicely written and detailed comment. Enjoy the rest of your week. -Kim
This is excellent advice. I realized all of these things after making them once but I highly recommend any readers to follow the recommendation listed as you will have a perfect cracker each time!
I finally got around to making these today. Thank you for the recipe, they are gorgeous! It wasn’t cake etc I was going to miss for my 1st low carb Christmas, it was crackers and savouries as I have a ‘cheese tooth’ rather than a sweet one…. Guess what I’ll be making on Christmas Eve ? (if I make them sooner there won’t be any left as everyone seems to think my ‘weird’ food is delicious all of a sudden)
Hooray! Carol, I’m so glad you liked these crackers – they really are amazing. So glad your family and friends are enjoying your ‘weird’ food. Lol. Thanks for taking the time to leave a comment. Have a great weekend. -Kim
Can I use regular yeast?
No, Jill. It’s a completely different product. Nutritional yeast is rendered inactive and is sold in flakes – that resemble fish food flakes in appearance. Not only do they add a savory and cheese-like flavor to the crackers, it’s what gives the crackers their fantastic flaky texture. I buy mine on-line through Amazon, but it can be found at health food stores in the bulk section or in the Bob’s Red Mill section. -Kim
Looking forward to having this crunch!
LOVE these!
So glad, Breanna. We think they’re awesome – and they were a happy accident! -Kim
These look yummy!
Thank you, Laura!
What a great snack idea!
Thanks, Stephanie! -Kim
Thanks for the give away opportunity!
Oh my! I rarely comment on recipes, but this is one recipe that is definitely worthy of 10 stars! Best crackers ever, and so flaky! The only change up that I did was add a teaspoon of celery seed (because we like the flavor), and upped the salt a little since I did not use celery salt. I also burnt my 1st batch, but got much better at making them since then. After the initial bake, and after separating them, I turn my oven down to 200 and just keep checking them until done since some seem to take a little longer than others to reach that crunchy cracker stage.
Oh, Mari, I’m so glad you like the recipe as much as we do. You are right in saying that some of the crackers crisp up faster than others. I have found that those on the edges cook faster and it’s the crackers from the center that need a little more time. I love hearing how readers tweak recipes to make them their own. Thanks for sharing and thank you so much for the wonderful comment. Have a super week! -Kim
What else could I use in place of nutritional yeast?
Hi Emilie. You don’t have to use the nutritional yeast, but it’s what gives the crackers their flaky texture. Without it they would just be like other nut bases crackers in texture but would still taste great. – Kim
2 questions: are granulated onion and granulated garlic onion/garlic salt? Or onion/garlic powder? And have you ever tried these using a silpat instead of parchment ? I can’t wait to make these!
Hi Kelli. Granulated garlic and granulated onion are very like onion or garlic powder, but not quite as fine in texture. They are not the same as onion salt or garlic salt. Use garlic powder and onion powder instead if that’s what you have but, because the powders are finer in texture, you may find that you want to decrease the amount a bit. I haven’t used a silpat in a long time simply because it never felt clean after washing. I do not know how the recipe bakes on a silpat but would be interested to hear how it does. If using the sitpat, I would bake until the edges on the crackers began to turn golden, leave the oven on while the crackers cool, break up the crackers and then put them back into the hot oven watching them every few minutes to make sure that they don’t burn. Let me know if you have any more questions. -Kim
Hi Kim – I only have one question. At the end you say to put back in warm oven for 10 minutes. I’m thinking that must mean I turn oven off after initial baking, and after the 5 minute cool, and breaking crackers, they go back in oven that is still warm from initial baking, for 10 more minutes? Just wanted to clarify. Thanks so much for all your hard work developing recipes!
Belenda. That is exactly what I mean. The crackers can burn easily once they get to a certain point – you can keep the oven on if you want, but make sure to keep an eye on them. If they aren’t absolutely crispy when they cool completely, then I would put them in oven back at 350 again for a few more minutes. That’s also how to crisp them up if they are accidentally left uncovered and get a little stale. I hope you like these crackers as much as we did. Have a great Sunday. -Kim
These look amazing!
Thanks, Taryn. -Kim
Wow! Crackers made with almond flour, I don’t think I have ever seen a similar recipe. They look amazing, I think I will try them.
Thanks, Adina. They are sooooo good. Enjoy! -Kim
I made these today and they are fantastic. I don’t usually have much luck cooking recipes from online food blogs, but so far every single recipe I’ve made from your website is a hit! Is there a way to go back and see your older recipes without sifting through the index by category? I don’t see a button to go back to older posts? Thanks!
Hi, Courtney. I’m thrilled that you liked the recipe as much as we did and that the recipes are turning out for you. I test each recipe at least three times before I post, so the chances of it turning out are pretty good. Yes, there is an Archive box sandwiched between an ad and a Pinterest thingy on my home page on desktop. On mobile, you will have to scroll until you see it. Warning, some of the very first months of recipes need to be updated (some already have been) and or need new photos. Thanks for taking the time to tell me how you liked the crackers. Have a wonderful week. -Kim
Is there any way to make it eggless?
I’m sure you could with an egg replacer, but I wonder how it would impact the texture? Also, I guess you could try flax or chia eggs, but again, the flaky texture may be lost. What about eggless mayo? That may be the best option. Let me know what you used and if your crackers turned out flaky with your sub. Have a great day. -Kim
I love cheesy crackers! With the addition of garlic, onion and nutritional yeast they sound super tasty. Will definitely have to try them.
Katrin, these surprised me. I was so surprised at the texture. They were amazing. Hope you enjoy. -Kim
These look delicious. The little hole in the middle question. How? Without it, does it affect the baking time? Thanks.
Thank you Maria. I did the little hole with the end of my hand beaters purely for decoration. I thought it might bring more interest in photos. No, it does not affect baking time. Great question. Have a nice day. -Kim
These look so good! My son and husband often munch Goldfish as a snack – I’d love to have something like this so I can snack too!
Georgina, I was so surprised with the texture. I think you’ll love them. Thanks for commenting. -Kim
Hi – can this be made without the nutritional yeast as we don’t get it in our country. Or can it be substituted by something else. Regards Ria
Hi Ria. Yes, you can make them without the nutritional yeast, but the texture will be like a regular low carb cracker – crisp, but not flaky. They will still taste great. You may get a smaller yield from the recipe, too. I hope this helps. -Kim
Thanks Kim! I’m from South Africa and unfortunately there are quite a lot of low carb stuff that we don’t get here. I will for sure try the recipe and let you know how it works out!
Thanks for letting me know, Ria. The yeast is a bi-product from molasses production. I just didn’t realize that it wouldn’t be available most places. I think the taste will be good even with out the extra oomph of the nutritional yeast. I look forward to you thoughts on how the recipe is without it. Enjoy the rest of your day. -Kim
i made the crackers also and they are very tasty. You can buy the yeast on Amazon if your having a hard time finding it like I was.
Cheryl, I’m so glad you like the crackers. We are all out and I will be making more this weekend! Thanks for the tip for buying the nutritional yeast on Amazon. That’s just what I did. I will make sure to mention this in the post. Thanks for popping back to leave a comment and for your helpful tip. Have a great weekend! -Kim