Easy Baked Cheddar Cheese Crackers Recipe [Keto & Gluten Free]
Looking for a tasty and healthy snack to munch on while on the keto diet? Look no further than Keto Cheese Crackers! These crunchy, savory cheddar cheese crackers are incredibly easy to make with just 4 ingredients and take only 30 minutes from start to finish! Perfect for the keto diet, they’re gluten-free, low-carb, and highly customizable – they’re an excellent option for anyone looking for a healthy snack!
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 crackers I’ve made, and they have an excellent savory taste, 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.
If you like this low-carb snack idea, check out this Keto Pepperoni Chips Easy Snack Idea {Low Carb} as well.
Ingredients For Keto Cheddar Cheese Crackers:
- Deli Cheese Slices: You can use any flavor of cheese that you want (I typically use the variety tray from Costco).
- Red Pepper Flakes: Gives a little bit of heat.
- Paprika: Key ingredient for flavor.
- Garlic powder Adds flavor – don’t confuse this with garlic salt!
Step-By-Step Instructions:
*** I’ve included a brief step-by-step pictorial below. For the full recipe with a print option, scroll to the bottom of the page.
Step 1: Preheat oven & line pan
Preheat the oven and cover the cookie sheet with parchment paper. Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. I used precut slices, but you can buy larger deli slices and cut them into smaller squares.
Step 2: Arrange cheese slices and Sprinkle with spices
Lay your deli cheese slices evenly across the sheet, spacing them about 1 inch apart. You want enough room that the melted cheese doesn’t all run together into one giant cracker, but some merging is fine.
Next, sprinkle the spices evenly over the arranged cheese slices. The spices I recommend are red pepper flakes, paprika, garlic powder, and optional salt. Get good coverage across all the cheese slices with the spices. A light, even coating on each slice is what you’re aiming for. The spices will bake right into the melted cheese and provide tons of extra flavor!
Step 4: Bake at 325°F for 23 minutes
Place the cookie sheet with seasoned cheese slices in the preheated 325°F oven. Bake for approximately 23 minutes, keeping an eye on them near the end. Baking time can vary based on the thickness of your cheese and oven calibration.
The cheese crackers are done when the edges are lightly browned and crispy. Centers may still look soft. That’s okay! They’ll firm up while cooling. Remove from oven and let cool completely before serving. Cooling allows them to further crisp and makes breaking apart any melted slices easy.
Once cooled, enjoy the gluten-free, crunchy, and savory cheese crackers! Tweak bake time as needed for your desired crispness.
Air Fryer Instructions
Step 1: Cut parchment paper to fit the air fryer basket. I recommend a basket size of at least 5 quarts to allow enough room.
Step 2: Arrange cheese slices in a single layer in the basket, leaving some space in between to prevent sticking as they melt. You may have to work in batches depending on the size of your air fryer.
Step 3: Sprinkle a moderate, even layer of your desired spices over the cheese. I suggest red pepper flakes, garlic powder, paprika, salt, and pepper.
Step 4: Cook the keto cheese crackers at 350°F for 7-8 minutes. Flipping the crackers halfway through is also recommended for even crispness.
Step 5: Check frequently throughout cooking until edges brown and cheese releases easily from parchment. Additional baking time can vary based on the thickness of the cheese and the air fryer model.
Step 6: Transfer finished crisps immediately to a cooling rack to avoid excess cooking and help retain crispiness. Let fully cool before serving or storing.
Working in Smaller Batches: I recommend working in batches for even cooking results, allowing the air fryer to preheat back to temperature fully between each round.
The air fryer cuts down total prep and cook time with delicious crispiness! Adjust time as needed to taste.
Pro Tips For Crispy Cheese Crackers
Allow Sheet to Cool Between Batches
Letting the cookie sheet cool completely before adding more cheese ensures the crackers get crispy instead of sticking. Rotate between 2 pans.
Rotate Sheet Midway
Rotate the sheet 180 degrees halfway through bake time. The back of the oven bakes hotter, so this evens it out.
Freeze Cheese First
Very cold cheese holds its shape better before melting – less chance of slices spreading together.
Track Bake Time
Ovens vary – watch closely near the estimated time and continue baking if needed.
Use Moderate Seasoning
The spices add lots of flavor! Apply an even layer across slices. Too much can make cheese soft.
Cut Uniform Cheese
Use a pizza cutter to get neat, consistent squares of deli cheese.
Frequently Asked Questions
What Kind Of Cheese Works Best?
Sharp cheddar cheese and other semi-hard cheeses work well. Soft cheeses may not crisp up.
Can I Use Shredded Cheese Instead?
Yes, use shredded cheese in small piles instead of slices.
How Much Space Should I Leave Between Cheese Pieces?
Leave about 1 inch so they can melt without completely merging.
What If My Cheese Slices Merge Together?
They should easily break apart once cooled.
Should The Cookie Sheet Be Greased Or Lined?
Line with parchment paper (not to be confused with wax paper) so the cheese won’t stick.
How Do I Know When It’s Done Baking?
Look for lightly browned, crispy edges. Soft spots can bake longer.
What if my cheese isn’t crisping up?
Bake in 2-3 minute intervals until crispy.
How To Make Ahead & Store
Let cheese crackers fully cool after baking. For best results preserving crispness, transfer the cooled crackers to a plate or baking sheet and cover loosely with plastic wrap or foil—store at room temperature for up to 5 days. Avoid sealed containers or bags, as condensation can make them soggy.
Recipe Variations
- Use different cheese slices such as cheddar, Swiss, provolone, pepper jack, or a cheese blend.
- Add other spices or herbs like oregano, rosemary, garlic powder, and onion powder.
- Use a preheated stone baking sheet instead of a cookie sheet for crispier results.
- Bake at 300°F for a chewier texture or 350°F for extra crispy.
- Add toppings like sesame seeds, poppy seeds, everything bagel seasoning.
More Keto Snack Recipes:
- Cheesy Keto Sausage Balls Recipe
- Keto Buffalo Wings
- Hot Ham Roll Ups With Cheese
- Peanut Butter Balls
Easy 4-Ingredient Baked Cheddar Cheese Crackers [Keto & Gluten-Free]
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
Oven Instructions
- Preheat oven to 325°F.
- Cover cookie sheet with parchment paper.
- Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. It is no big deal if they melt together; they will break apart easily once they cool. 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 they reach the desired crispness.
Air Fryer Instructions
- Cut parchment paper to fit the air fryer basket. I recommend a basket size of at least 5 quarts to allow enough room.
- Arrange cheese slices in a single layer in the basket, leaving some space in between to prevent sticking as they melt. You may have to work in batches depending on the size of your air fryer.
- Sprinkle a moderate, even layer of your desired spices over the cheese. I suggest red pepper flakes, garlic powder, paprika, salt, and pepper
- Cook the keto cheese crackers at 350°F for 7-8 minutes. Flipping the crackers halfway through is also recommended for even crispness.
- Check frequently throughout cooking until edges brown and cheese releases easily from parchment. Additional baking time can vary based on the thickness of the cheese and the air fryer model.
- Transfer finished crisps immediately to a cooling rack to avoid excess cooking and help retain crispiness. Let fully cool before serving or storing.
- Working in Smaller Batches: I recommend working in batches for even cooking results, allowing the air fryer to preheat back to temperature fully between each round.The air fryer really cuts down total prep and cook time with delicious crispiness! Adjust time as needed for your optimal texture. Enjoy your easy microwave cheese crackers!
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Notes
- Allow cookie sheet to cool in between batches. Rotating halfway evens out the cooking.
- Freeze cheese before baking. Less risk of cheese spreading together.
- Adjust bake time as you go - Oven temps can vary.
- Watch closely near the end of bake time and continue cooking if not done.
- Add toppings very sparingly. Sprinkle lightly with seasoning.
- Use a pizza cutter to neatly cut slices of deli cheese.
Nutrition
Just made these and they were fabulous! Great way to use up some cheese. The package from Costco is huge!
Yes! It is huge and exactly why I tried making these the first time. Glad you loved them.
These are amazing! Just the crunch I have been missing for the past 3 months on Keto. I topped mine with some pineapple poblano guacamole and bacon pieces. Oh my, it was so delicious! Thank you for the recipe!
Awesome! I was missing crunch too. Glad you loved them.
I would suggest NOT using parchment or wax paper. Just a well oiled sheet pan. The cheese melted to the paper and could not be removed. Waste of cheese.
Parchment paper has worked perfectly for me every single time and I’ve made these lots. Wax paper, on the other hand, creates a hot mess.
By far the easiest cheese cracker recipe for Keto folks…EVER!!! I used cayenne pepper instead of the pepper flakes and I sprinkled Parmesan cheese on them also. I baked them for 28 minutes because I wanted to make sure they were crispy and, Oh my goodness!!!…so, so delicious! My husband loved them too. THANK YOU so much for posting this recipe. I will be making these with different varieties of cheeses. (I love that there is no need for almond/coconut flour, eggs, baking powder, etc.)
Awesome! So glad you loved them. I’ll have to try sprinkling parmesan cheese on top. Great idea.
Just made these for the first time and they are delicious!!! Great idea to get the variety pack of cheese from Costco – they seem to be the perfect thickness too. This first batch came out a little chewy which was actually very yummy but I’ll try to cook them longer next time so they get crispy.
I was recently referred to your website and have loved the few things I’ve made. Thanks for taking the time to post them – can’t wait to try more!
Awesome, Lisa! So glad you found my page. I hope you enjoy other recipes that you try is well.
Thank you so much for posting this recipe! I have a Costco around the corner and I buy that same pack of cheese quite often!! I de used to use homemade everything bagel seasoning and they turned out ah-ma-zing! Thank you again!
Yum! That sounds delish!
how do you store them?
I cover them loosely on the counter if I have any left, but we usually eat them all.
How long do they stay fresh leaving them on counter? I just made a big batch and am not sure if I should refrigerate any. I have them in a glass Pyrex covered with lid on counter.
Not very long. I leave them on the counter in a bowl loosely covered with a paper towel.
Made them and they are great. Used Tonys seasoning. The only thing is they are chewy? Any suggestions?
You prob needed to cook a little longer. Also, some kinds of cheese are crunchier than others.
I made these without any spices using mild cheddar and spicy pepper jack cheeses on my flat stoneware pan with no parchment paper. I did spray lightly with oil first. I cooked the first batch at 325 but they turned dark brown before the 23 minutes. I made a second batch at 320 for 18 minutes.. They also turned dark brown and had a slight burnt taste. I think the stoneware pan cooked them faster so I need to reduce the temp and the time.
Yes, the stoneware pan could bake them faster. And, if you aren’t using the same cheese your cheese may be thinner as well.
My husband is a diabetic so have decided to try the keto diet, but right now I am trying to find recipes that can take the place of some of our staple foods like crackers. I was a little unsure about cheese crackers but decided to try this recipe. I did exactly as said, even the 23 minutes. Wow,they are fantastic. My husband can’t stop eating them. Can’t wait to pass this recipe on to my friend
Awesome! So glad you enjoyed them.
I used thin sliced Sorrento brand and cooked on 275 degrees. They got very crispy and delicious.
Glad you enjoyed them.
Thank you. Followed exactly and mine came out perfect. Lifesaver.
Yay! Glad you enjoyed them.
These turned out just perfect! I baked them on parchment paper. No sticking at all. I also kept an eye on them since I saw various times in the comment section. For me, I just kept baking them until the extracted grease basically just disappeared! They were the perfect “crunch factor” I wanted. I’m sure all ovens vary, so just watch them the first time you make these. Thank you for such an awesome recipe Ü
Awesome! So glad you loved them.
I just had to say thank you, thank you, THANK YOU for this fantastic, deceptively simple recipe! I’ve been eating store bought cheese crisps, which just never quite hit the spot, or were filled with carby additives. These are exactly what I wanted, and so easy to make. For data points with other people’s comments, I’ve found that jack cheese (pepper jack or colby jack) often turns dark and burnt (but I love burnt cheese so that’s not a problem!) Harder cheeses like sharp cheddar or asiago work brilliantly. I’m having a great time experimenting with different spices on top–endless flavor profile variety! Thanks again!
Yay! So glad you loved them. They are a favorite around here as well.
I made these twice! First batch (not this recipe) was chewy and didn’t turn out cruchy, I cooked those at 200 degrees for about 10 minutes, cause my oven usually cooks fast. But then I found your recipe and they turned out perfect. Actually I cooked a few minutes shorter than recipe calls for cause I know my oven cooks fast. These are a winner. I was wondering if you had to store in fridge cause it’s cheese? They may turn soft in the fridge huh? Oh well we’ll just have to eat them all. Thanks for posting.
Awesome! I store mine on the counter loosely covered with a paper towel.