Keto Cheese Crackers {Low Carb Friendly}
Keto Cheese Crackers are one of the first recipes most try when they embark on a low-carb lifestyle. Cutting carbs from your diet seems impossible, but with recipes like these keto cheez its, it is easy and even fun to do! I know you’ll love these easy low carb cheese crackers just as much as my family does
HOW TO MAKE KETO CHEESE CRACKERS
I’ve made these keto cheese crackers several times at different temperatures and baking times before finally perfecting the recipe. These have to be the most amazing and crispy keto cheese crackers I’ve made, and they are full of flavor thanks to the extra seasoning. These Low Carb Cheese Crackers are so simple to make. The only ingredients are cheese slices and seasoning. You can’t go wrong with a recipe this easy.
One of the foods that I have missed the most since we started following a keto/low carb lifestyle is Cheese-Its. I have finally found a comparable snack that takes care of my “crunchy food” cravings! These are so good!
If you like this low-carb snack idea, make certain to check out this Keto Pepperoni Chips Easy Snack Idea {Low Carb}as well.
Ingredients:
- Deli Cheese Slices – You can use any flavor of cheese that you want. I use the tray from Costco. These are not the thin deli slices.
- Red Pepper Flakes – To add a little bit of heat.
- Paprika – Key ingredient for flavor.
- Garlic powder– Don’t confuse this with garlic salt.
Steps to make Keto Cheese Crackers:
I’ve included a brief step-by-step pictorial below. For the full recipe with a print option make sure to scroll to the bottom of the page.
Step 1: Preheat the oven and cover the cookie sheet with parchment paper. Do not use wax paper. If you do, the cheese will stick and be almost impossible to remove.
Step 2: Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. If they melt together it is no big deal as once they cool, they will break apart easily. I used pre-cut slices, but you can buy larger deli slices and cut them into smaller squares.
Step 4: Sprinkle spices on cheese slices.
Step 5: Bake
The baking time may vary depending on what kind of cheese you use, thickness, and variances in oven temperature.
Step 6: Remove from the oven and allow to cool. Once they cool you can easily break apart any cheese slices that have melted together.
TIPS FOR MAKING KETO CHEESE CRACKERS
If you can’t find cheese slices that are already cracker-sized cuts you can purchase deli slices and cut them into smaller sizes.
Sprinkle the seasoning generously on all the crackers. Using parchment papers makes cleanup so easy! As I mentioned before, don’t confuse parchment paper with wax paper.
Baking time may vary due to variances in ovens and the thickness of cheese. If the cheese isn’t crunchy at 23 minutes, bake a little longer until they are. I would bake in 2-3 minute increments until they reached the desired crispness. You’ll begin to see holes in the cheese as it melts and separates which helps make it crunchy.
HOW DO YOU STORE LOW-CARB CHEESE CRACKERS FOR FRESHNESS?
Once these are baked, store them on the counter in a bowl or a plate covered with a paper towel. This will keep them as crisp as possible, but I prefer to cook just enough to eat at a time for the most crispness. They aren’t as good leftover.
WHAT OTHER SEASONINGS COULD BE USED FOR THESE KETO CHEESE CRACKERS?
Really anything that you want. You could use a chili powder or even one like Everything Bagel to round out the flavor. If your taste buds want something specific, make it happen.
What kind of cheese can you use?
The packet of cheese I purchase from Costco includes the following varieties.
- Aged Cheddar, Jarlsberg (similar to a mix of Gouda & Swiss in taste and texture), Creamy Havarti, Dutch Gouda
- Other varieties you can try: Swiss, Pepper Jack, Colby Jack
FUN WAYS TO ENJOY THESE LOW CARB CRACKERS
While they’re good enough to eat on their own, they can easily be paired up with deli meat, pepperoni slices, bacon, or fresh veggies to create a tasty treat that is hearty as well. We also enjoy them with Keto Chili.
If you like the traditional high-carb cheese and peanut butter crackers, give these a try with a little natural peanut butter.
You can use the crackers as a dipper into salsas or other low-carb dips, too.
MORE LOW CARB SNACK RECIPES:
If you love our simple keto snack crackers, then I know you will enjoy checking out all of my family’s favorite recipes in my Keto Recipes Index. With tons of delicious sweet and savory options all perfect for the keto diet, you will love this tool. I’ve shared a few more favorites below for a quick start to your menu!
Keto-Friendly Cheese Crackers {Low Carb}
Ingredients
- Cracker Sized Deli Cheese Slices - I used Aged Cheddar French-Swiss, DutchGouda, and Havarti
- 3/4 tsp Red Pepper Flakes
- 1/4 tsp paprika
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 325 degrees.
- Cover cookie sheet with parchment paper.
- Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. If they melt together it is no big deal as once they cool they will break apart easily. I used precut slices, but you can buy larger deli slices and cut them into smaller squares.
- Sprinkle spices on cheese slices.
- Bake for 23 minutes.
- Remove from oven and allow to cool for 5 minutes before eating. Once they cool you can easily break apart any cheese slices that have melted together.
- **Note: Baking time may vary due to variances in ovens and thickness of cheese. If the cheese isn't crunchy at 23 minutes, bake a little longer until they are. I would bake in 2-3 minute increments until I reached desired crispness.
Notes
Nutrition
I’ve found Havarti to be my favorite cheese… makes a ‘lacy’ cracker with mild flavor. Also easily done in the microwave, I use a silicone pan… saves on parchment paper!!
Thanks so much for your tips! Havarti is delish!
Great idea!
Glad you enjoyed it!
How are you storing these? When put in air-tight container they get softer?!?
Hey Linda, as the post says, the cheese crackers are not as good as leftovers compared to when they were first cooked. We try to make sure to cook just enough that will be eaten that day. We just leave them on a plate covered by a paper towel so they maintain their crispiness. Hope this helps next time.