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
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.
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.
I have used silicone baking sheets with great results.
Mine just turned into a cheese lake!
Oh, my! You can break them apart. They should taste the same.
Bought the pre-slices squares from Costco and absolutely love these! They were perfect at 23 minutes and they’re delicious with guacamole!
That’s awesome!
Excellent turned out perfectly! I can’t believe I ate the whole sheet pan. They were savory, crunchy and satisfying!
That’s awesome!!
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?
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.
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.
Thanks so much for the feedback and for posting your experience. I’m glad you enjoyed them.
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.
Yes, those are great! Thanks for the tip.
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!
Sounds yummy! Thanks so much for sharing. Glad you enjoyed them.
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.
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?
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.
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…..
Yes! Wax paper is a nightmare. NOTHING sticks to parchment paper.
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
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.
This was perfect’ Thank you so much!!!!!!
Glad you enjoyed it.
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.
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?
They are best fresh. I have left them on the counter overnight in a bowl or plate covered by a paper towel.