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!
Other keto snacks you’ll love:
BEST Keto Snacks On the Go & For Traveling
Keto Pepperoni Chips Easy Snack Idea {Low Carb}
New! Perfect Keto Chocolate Snacks
The BEST Chocolate Keto Fat Bombs (with Walnuts & Peanut Butter)
Best No-Bake Keto Peanut Butter Chocolate Bars
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.
Judy says
How long will they last in an airtight some age container.
Do they go bad quickly ?
Kasey says
They don’t stay crisp for long. I generally try make enough for us to enjoy at once or they can be left out in a bowl covered 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.
Debby says
Sounds like a great recipe. I saw that you used the pre cut squares in the package. I also noted the number of servings. But for those of us cutting our own cheese how much should we use to get the same amount that match the macros you gave us?
.Kasey says
I would just cut them into squares about cracker size and about 1/4″ thick, if you can cut them that thin.
Silv says
I’ve been having issues with parchment paper myself. I’ve made these and and other recipes before, but now lately everything is sticking to the parchment. I assume something may have changed in the manufacturing process.
Kasey says
Are you sure you aren’t using wax paper? I haven’t found anything that sticks to parchment paper. Everything I’ve ever made on it slides right off. I even use parchment paper muffin liners.
Kasey says
Are you sure you aren’t using wax paper? It looks similar to parchment but everything sticks to wax paper. Nothing sticks to parchment paper. Everything slides right off.
Kim says
I followed this to a T and they were awesome!!! Perfect crisp, easy to lift off the parchment, great flavor! I’ve made these several times since and always had great results. Even used presliced sandwich cheese that I didn’t have high hopes for, and those were perfect!!! Trying now in a Breville “toaster” oven, but I know enough to watch out for the timing and temp. Fingers crossed!
.Kasey says
How awesome that you really like them and they turned out perfect!
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!
Christine says
I miss Doritos. I want to figure out a nacho cheese Doritos seasoning to go on these. Any idea what seasonings that might be? I
Kasey says
I’m not sure. I haven’t tried making that kind of seasoning but it sounds yummy.
Heather says
Yes, the habanero cheese from cracker barrel works well. I typically use my box grater and do a fine shread and mix it with a good sharp cheddar also finely shredded. Just make little piles on a parchment lined cookie sheet and bake as you would any of cheese cracker. They are fantastic. The sharp cheddar makes it a bit more dry and also cuts the heat just enough while still leaving then very spicy.
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.
Rebecca says
Bought the pre-slices squares from Costco and absolutely love these! They were perfect at 23 minutes and they’re delicious with guacamole!
.Kasey says
That’s awesome!
Barb says
Excellent turned out perfectly! I can’t believe I ate the whole sheet pan. They were savory, crunchy and satisfying!
.Kasey says
That’s awesome!!
ALICE MICKA says
Has anyone tried to store in a tightly closed Mason jar? Will they be ok outside of the fridge or should I refrigerate the jar?
Kasey says
I have not tried storing in a mason jar. I have only tried putting in a bowl on the counter covered by a paper towel. That being said, I do prefer them fresh out of the oven and usually try to make just enough that I am going to eat.
Alice says
I made these on the weekend. I used packaged Sargento slices cut into 4. From reading the other comments, it looks as though you have to watch them closely and every oven does them different. I erred on the side of a cooler oven (325 degrees and used convection oven) and cooked a little longer. All varieties came out perfect (swiss, sharp cheddar, mild cheddar. Muenster burnt to a crisp right on the same pan with swiss that came out perfectly so I would not try that again. I put them in a mason Jar with a tightly sealed lid and they are just as crispy today (Tuesday) as when I made them Saturday. I think they will be fine for at least week.
Kasey says
Thanks so much for the feedback and for posting your experience. I’m glad you enjoyed them.
Alice says
Oh, I used the Artisan Silicone baking sheets from Amazon and had no sticking at all. If you don’t have them they are a great addition to your kitchen.
Kasey says
Yes, those are great! Thanks for the tip.
Katie says
Just made these and made half with Montreal Steak Seasoning (YUM!) and half with Everything Bagel Seasoning. I ended up adding 7 minutes to the bake time. Only the swiss were still just a teeny bit chewy but the rest were great!
Kasey says
Sounds yummy! Thanks so much for sharing. Glad you enjoyed them.