Keto Cheese Crackers are one of the first recipes most try when they embark on a low carb journey. Cutting carbs from your diet seems impossible, but with recipes like this one, it is easy and even fun to do! I know you’ll love this easy recipe just as much as my family does.
Keto Cheese Crackers
Earlier this week I posted a picture of cheese crackers I was making on Facebook in my Easy Keto/Low Carb Recipe Page. I had lots of questions so I decided that next time I made them, I would document the bake time and temperature. I also thought that although the ones I had made were good, they could be even better. So, I started experimenting.
I’ve made them several times at different temperatures and baking times before finally perfecting the recipe. These have to be the most amazing and crispy ones I’ve made, and they are full of flavor thanks to extra seasoning. These Keto 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. I’ve included all the details below.
These are the cheese slices that I used. They are the perfect cracker size, and I love that all of the varieties are in one package. I bought it at Costco, but it may be available at other retailers. 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!
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!
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.
More Keto Recipes
If you loved how easy and delicious these keto cheese crackers are to make, then I know you’ll love all of our keto recipes. Check out my Keto Recipe Index. In this index, you’ll find all of our top recipes, tips, and ideas for making the keto lifestyle easy for you to manage. For more accountability, make sure you are following my Easy Keto/Low Carb Recipe Page on Facebook. You can join here and follow me on Pinterest here.
- Mini Pumpkin Low Carb Cheesecake
- Keto Chocolate Chip Cheesecake Muffins
- 20 Tasty Keto Chocolate Recipes
- Keto Low Carb Pumpkin Crisp
- Keto Easy Strawberry Pie
Don’t forget to pin the recipe for later. Each image has a pin image you can click in the top left-hand corner.
Nancy Isenberg says
Could you use a lite sprinkle of Montreal Steak seasoning? Like everything bagels?
Kasey says
Sure! Use whatever kinds of seasoning you prefer.
Sue says
How do you store these? A baggie ruined the crispness.
Kasey says
You can’t store for long as they will lose their crispness. I put mine in a bowl on the counter and cover with a paper towel.
Jan Pannell says
I spent 8.00 on these precut cheese squares, followed the recipe to a T. They wouldn’t come loose from the parchment.
Kasey says
My guess is that you used wax paper. Nothing sticks to parchment paper but everything sticks to wax paper.
Tish says
I used parchment and mine were big burned blobs in 17 minutes.
Kathy says
8-10 min max I find. Did my first batch at 15 min….burned to an inedible crisp 🙁
Edith Wienken says
with my oven I bake at 325 for 15 mins and 20 secs. and once out of oven they start to get crispy
Mary Trenum says
Everyone’s oven bakes a bit differently. Glad you found what works best for you on the cheese crackers.
Roxann says
How did you get yours to be such perfect little squares? Mine turned looked like melted blobs before I broke them up!
Kasey says
Not sure! LOL! Just make sure to space them far enough apart.
Heather says
These are so tasty! I did spray the parchment paper with a small amount of olive oil so they wouldn’t stick. I also baked them for about 20 minutes. Thanks for the idea!
Kasey says
Glad you enjoyed, Heather!
Rosey says
Very easy very quick. My go-to crackers. Thanks for sharing this recipe.
Kasey says
Hey, Rosey, I love them too! Thanks!!
Christine says
Would habanero cheese (fom cracker barrel)also work? I remember reading somewhere that cheese with high moisture content wont work…the packaging says its got 40% of moisture which definitely more than in cheddar..
TIA!!
Kasey says
Hey Christine, I have used a lot of different types of cheese. The moisture content does cause some of the chips to turn out differently. My hubs still loved them though!
Eloise says
These are the BEST keto chips!!!!! The seasonings make them so flavorful too. When we do keto we make a big batch of these to have around!!
Kasey says
Glad you enjoyed! My whole family loves them too!
Barbara Nicoll says
/can you tell me what the portion size is? Thanks!
Kasey says
Hey, Barbara, all of the nutritional info is on the recipe card.
Barbara Jo J Bird says
I printed out the recipe and there are no nutrient info on it
Nancy J Bixby says
I don’t see nutrition info either.
Mary Trenum says
The nutritional value will depend on the exact cheese you use. There is only one ingredient besides the spices. You can look at the nutritional info on the package of cheese you use to determine the nutritional information.
L says
Mine are stuck and won’t come off. I didn’t have parchment, so used foil. I think I should have sprayed the foil beforehand. Also they are burned at 10 minutes. Should have watched them closer. Maybe do 6-8 minute intervals to be sure your oven doesn’t run hot.
.Kasey says
If you don’t have parchment, you can use nonstick spray. I would certainly suggest watching them closely to make sure they don’t get too done.
Nancy says
Mine just turned into a cheese lake!
.Kasey says
Oh, my! You can break them apart. They should taste the same.