Finally—an easy low-carb cracker perfect for dipping, dunking, and scooping your favorite spreads. These simple Cheese Crackers deliver cheesy, savory flavor in a versatile cracker that you can season however you like. Roll the dough thicker for a softer, chip-like cracker that holds up to hearty dips, or roll it thinner for a crispier bite.
Making these crackers is straightforward, though getting an even thickness when rolling takes a little practice. I find it easiest to roll the dough, cut it into squares, and pick up each square to transfer it individually to the baking sheet. That way you can judge thickness as you work and avoid pieces that are too thin or too thick. Re-roll any scraps and cut them to match the rest so the pan bakes uniformly. With a few batches you’ll quickly get the hang of it.
These crackers were rolled a bit thicker for a more substantial, bread-like chip that stands up to thicker dips—and they delivered. They pair beautifully with spinach dip, taco dip, ranch, or a dill dip. They’re great for game day, parties, or a simple snack plate.
Happy low-carbing!
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Cheese Crackers
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- Prep Time
- 10 minutes
- Cook Time
- 9 minutes
- Total Time
- 19 minutes
- Course
- Snack
- Servings
- 60
- Author
- Karami Urbanoski
Ingredients
- 2 cups Old Cheddar Cheese (8 oz / 250 g) Not pre-grated
- 1 cup Almond flour
- 2 oz Cream cheese
- 1/4 tsp Salt sprinkle on top before baking
- 1 tsp Seasoning of choice (chives, rosemary, oregano, sweet chili, etc.) (optional)
- 1 Egg
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a deep bowl, combine the cheese, almond flour, and cream cheese (reserve the egg for later). Stir to mix evenly.
- Microwave the mixture for 55–65 seconds to soften the cheeses.
- If available, use a stand mixer with a flat beater to mix until everything is well incorporated.
- Let the mixture cool for about 5 minutes, then add the egg and mix until a dough forms. Divide the dough into two equal balls to make rolling easier.
- Place one ball between two large sheets of parchment paper and roll to about 1/8″ thickness. If the dough is sticky, let it cool a few more minutes—this makes it far easier to work with.
- Using a knife or pizza cutter, cut the dough into roughly 1-inch squares. Keep sizes uniform for even baking. Re-roll scraps and cut to match.
- Lift each square and arrange on the prepared baking sheet. Sprinkle with salt or your chosen seasoning.
- Bake a full large pan for about 5 minutes, then remove and flip each cracker. Return to the oven and bake an additional 4 minutes. If baking a half pan, bake 3 minutes, flip, then bake another 3 minutes. Flip when the tops start to brown.
- Remove crackers from the oven and let cool on a plate or wire rack.
- Tip: For thinner, crispier crackers, roll the dough thinner and reduce baking time since they will brown faster.
All nutrition and calorie information are estimates from a third-party calculator. Actual values vary with ingredients, brands, serving sizes, and measuring methods.
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