Easy Baked Cheddar Cheese Crackers Recipe [Keto & Gluten Free]

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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!

Hero image of diy keto cheese crackers with blue banner and yellow and white lettering

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!

image of baking sheet during process for easy keto cheese crackers

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.

process picture of cheese slices arranged evenly

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!

process image of finished keto baked cheese crackers

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:

Keto Cheese Crackers
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4.73 from 48 votes

Easy 4-Ingredient Baked Cheddar Cheese Crackers [Keto & Gluten-Free]

These crunchy, savory gluten-free cheddar cheese crackers are made with just 4 easy ingredients. They're the perfect keto-friendly, low-carb snack
Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Course: Snack
Cuisine: American
Keyword: Keto Cheese Crackers
Servings: 4
Calories: 112kcal
Author: Kasey Trenum

Ingredients

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!

Notes

Pro Tips:
  • 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

Serving: 4slices | Calories: 112kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 6mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

Collage image of keto cheese crackers using cheese slices

194 Comments

  1. 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.

    1. 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.

  2. 5 stars
    Bought the pre-slices squares from Costco and absolutely love these! They were perfect at 23 minutes and they’re delicious with guacamole!

  3. 5 stars
    Excellent turned out perfectly! I can’t believe I ate the whole sheet pan. They were savory, crunchy and satisfying!

  4. 5 stars
    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?

    1. 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.

  5. 5 stars
    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.

    1. Thanks so much for the feedback and for posting your experience. I’m glad you enjoyed them.

  6. 5 stars
    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.

  7. 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!

  8. I haven’t tried these yet, but I’m a huge chili fan, and I’ve always eaten Keebler toasted onion crackers with my chili. I’ve been hesitant to make keto chili because I didn’t want it w/o those crackers. These look like they would be a perfect replacement for the onion crackers. I can’t wait to try. Thanks for the recipe.

  9. I have hunted everywhere and I can not find the nutritional info or what constitutes a serving. I know the nutritional info would vary depending on the type of cheese you use but is 35 servings one cracker each or 2, or three, or four crackers? If I only want to make a serving to two to eat right away how many crackers do I need to make?

    1. Yes, the nutritional value will vary depending on what cheese you use. As far as serving size, it’s up to you to determine based on your hunger level and goals. I don’t personally eat by serving size instead I listen to my body. If the servings size is 4, but I’m satisfied after 2 I don’t keep eating. I would take a look at the nutritional info on the cheese you are using to make that determination based on your hunger level.

  10. I made this and used wax paper. The cheese stuck to it and could not be peeled off, was a complete disaster and waste. I guess you can only use parchment paper…..

  11. 5 stars
    I made these I added a little bit of garlic salt and red pepper and Mrs. Dash they were really good but you need to cook them till they’re dark brown on the edges and had a little trouble with getting them off the parchment paper. They were super easy to make but they were hard to store for more than a day. Thanks

    1. You must have used wax paper because they literally slide right off of parchment paper. They always stick to wax paper. Glad you enjoyed them! Those spices sound delish.

  12. I make these regularly. I use the small 2×2 square cheese slices and quarter them. Makes great bite size chips. Don’t really like all the different spices suggested but do uses different cheeses. I just slightly salt prior to baking and bake at 400 for approx 7-10 min. I transfer from the parchment paper to paper towels to soak up the excess grease then put in container and leave on the kitchen counter. That way they are easily accessible whenever I want a bite.

  13. I want to use these as school snacks. Planning on baking in bulk. How can I store the crackers so they will not loose crispness? Would refrigeration help?

    1. They are best fresh. I have left them on the counter overnight in a bowl or plate covered by a paper towel.

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