Keto-Friendly Cheddar Crackers
If you’ve been wanting to make homemade keto crackers but have been intimidated to try them, this keto-friendly cheddar cracker recipe is perfect for you! Making a workable cracker dough from almond flour and Cabot Seriously Sharp Cheddar Cheese is surprisingly easy! It comes together quickly in the food processor and is then simply rolled out between sheets of parchment, cut into squares, and baked. Once done, you’ll be able to enjoy a perfectly crispy keto snack!
Prep Time
25 minutes
Cook Time
15 minutes
Yield
52 servings
Ingredients
- 1-1/2 cups almond flour
- 1 tsp. paprika
- 1/2 tsp. dry mustard
- 1/4 tsp. salt, plus more for sprinkling on top
- 1-1/2 cups (6 oz.) Cabot Seriously Sharp Cheddar Cheese or Cabot 2 Year Cheddar Cheese, shredded
- 1 egg yolk
Directions
- Combine almond flour, paprika, mustard and salt in a food processor fitted with a steel blade attachment. Pulse several times to combine.
- Add in the Cabot cheddar cheese and pulse several times.
- Drizzle the yolk over the flour cheese mixture. Pulse several times, then run the motor continuously for 30 seconds or until a dough comes together.
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Roll dough between two sheets of parchment, to 1/8-inch thick. Cut into one-inch squares. Transfer to the prepared baking sheet. Re-roll any scraps and repeat cutting process.
- Press tines of fork into the crackers to make docking holes, if desired. Sprinkle with additional salt if desired.
- Bake until the crackers are crispy and browned, rotating the baking sheet from top to bottom and front to back once, 14 to 16 minutes.
- Cool crackers completely. Store in an air-tight container at room temperature for up to 3 days.
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