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 3 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.]
- 2 cups Honeyville 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
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.
For a Parmesan cheese version, check the post for the link to recipe at All Day I Dream About Food.
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