Low-carb cheese crackers are a tasty snack for whenever a salty craving hits. They are crispy, cheesy and salty – as any good cracker should be! Gluten-free, grain-free, vegetarian.

Mmmm cheese crackers, who doesn’t love them?

It’s hard to believe, but it’s actually been over three years since I posted these crispy keto butter crackers. They are a huge hit around here, and I know so many of you love them as well.

I thought it was time to experiment a little, to see how I could add a little extra flair to them. I had ordered powdered cheese recently, to use in really quick mac and cheese recipes (I sometimes enjoy eating like a 5 year old), and thought it would also be great in this recipe.

I was basically striving for a cheez-it sort of cracker, and I think I got pretty darn close here. Yes, these are made with almond flour, so they do have a nutty taste, but the cheese is the star of the show here.

Aren’t cheese crackers filled with carbs? How can you make them low-carb?

To make these delicious crackers, you will need the following ingredients:

1-3/4 cup almond flour
1/4 cup powdered cheese, plus 1 tablespoon for sprinkling on top of the crackers
2 tablespoons salted butter or ghee, room temperature
1 egg, room temperature
1/4 teaspoon salt

Preheat the oven to 350F. Start by mixing the almond flour and powdered cheese together in a bowl. Mix in room temperature butter or ghee and room temperature egg.

Place dough onto a sheet of parchment paper. Press dough down and cover with a second sheet of parchment paper. Using a rolling pin, roll dough out until it reaches a thickness of appoximately 1/6″ to 1/8″ (3 mm to 4 mm). For a crispier cracker, thin dough out a little extra.

Remove top sheet of parchment paper, and use a pizza cutter to slice dough into approximately 1″x1″ squares (25 mm x 25 mm).

Sprinkle salt and 1 tablespoon of powdered cheese on top of the dough, and gently press into surface of dough.

Use the top sheet of parchment paper to line a baking sheet. Move squares to the baking sheet, ensuring that there is a little space between each square. Bake dough for 12-14 minutes, or until edges begin to brown. For crispier crackers, you can bake an additional minute or two.

NOTE: Cook time varies greatly depending on your oven and the thickness. It’s best to watch the crackers so they do not burn.

Remove from the oven and allow to cool fully before handling, as they will be soft while still warm. Store in an air-tight container for 4-5 days at room temperature. They are best enjoyed in the first few days, when they are the crispiest.

I don’t have powdered cheese, how can I still make these crackers?

Not to worry. You can use regular shredded cheese instead. I would recommend using a food processor to blend the shredded cheese up into as fine of a powder as you can. If you don’t have a food processor, a blender may work. I don’t recommend using shredded cheese without first blending it. The dough will not still together well.

You could also use powdered parmesan cheese, if you don’t have any other way to blend it up. Make sure there are no clumps of parmesan in your mixture, otherwise it may affect the texture of the crackers.

Can I use another flour, instead of almond flour?

This recipe has only been tested on almond flour, so I cannot recommend any others. Almond flour has a different consistency and liquid absorbance compared to a lot of other flours, so it likely would not be a 1-to-1 substitution. If there is a specific flour you are curious about, please leave a comment and I will experiment with it.

If you give these low-carb cheese crackers a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!