These flavorful cheese crackers prove once and for all that even on the keto diet you can enjoy tasty crunchy snacks.
Made in the microwave, they're ready in less than five minutes, so you can whip them up anytime you crave something crunchy.
Many people on the keto diet complain that they miss crunchy snacks. But with these tasty crackers and with pork rinds, there's really no reason to complain. In fact, these crackers are so good, that even if you don't need to avoid wheat or gluten, you should give them a try!
I love these keto cheese crackers because they're ready in five minutes, and the only ingredient you need is cheese 🧀. They are delightfully crispy and they have this wonderfully concentrated cheesy flavor, not diluted by other ingredients.
This is the beauty of this recipe! You will only need ONE ingredient to make this tasty keto snack - sharp cheddar cheese.
You can either use four tablespoons of shredded cheese, or you can take a slice of cheddar and cut it into four squares.
Making these keto cheese crackers is SO EASY. Scroll down to the recipe card for detailed instructions.
To make these crackers, as explained above, you can either use a standard 1-oz cheese slice and cut it into four squares, or you can use shredded cheese and measure one tablespoon per cracker. Both methods work equally well.
You simply place four mounds of shredded cheese on parchment paper. Microwave them on high for 1 ½ - 2 minutes. Slightly cool, then peel them off the parchment paper. That's it!
Microwave ovens vary, so you'll likely need to experiment a few times until you find what works in your microwave. As a general rule, for crispy crackers, you'll want to start with 1 minute and 30 seconds for 4 crackers.
If you can see that the middle of the crackers is still soft, you can add 30 more seconds.
Frequently asked questions
Yes. You can bake them in the oven (350 degrees F, 12 minutes), which is just as easy but a bit more time-consuming. I usually use the microwave, especially when I'm making just a few crackers.
There's no need for almond flour - you truly only need some cheese and a microwave! I do have this great recipe for keto almond flour crackers that you can check out if you'd like.
There's no need for added salt because the cheese has plenty of it. As discussed below, you could add seasonings if you wish.
I especially love sharp cheddar, but other cheeses work well too. You can try gouda, gruyere, provolone, or even mozzarella.
You can also add seasonings to the cheese before microwaving - simply sprinkle them on. A few options include red pepper flakes, garlic powder, and/or onion powder.
These crackers are great on their own. They truly are a wonderful keto snack. And this is how I usually eat them - I quickly microwave them, then munch away.
But you can also use them to scoop up guacamole, salsa, or Greek yogurt dip. Needless to say, they are perfect for game day! I like to make a big platter with these crackers, salami chips, pork rinds, fresh-cut veggies, and a selection of dips.
Once completely cool, you can store these crackers in an airtight container. If you store them for just a few hours, you can keep them outside of the fridge. For longer than that, and up to 4 days, store them in the fridge.
Although I have to say that they're much better when freshly made - they lose their crispness fast. And since it's so easy to make them, especially in the microwave, I rarely make enough for leftovers.
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Keto Cheese Crackers
- 4 tablespoons shredded cheddar OR one (1 oz) slice of sharp cheddar, cut into four squares
- 2 tablespoons dip such as guacamole, salsa, or Greek yogurt dip.
- Place the four mounds (or squares) of cheese on parchment (not wax) paper. Slightly flatten. Make sure they are 1-2 inches apart.
- Place the parchment paper directly on the microwave glass tray.
- Microwave the pieces on high for 1:30-2 minutes, until lacy and lightly browned. In my microwave, it takes 1:30 minutes.
- Allow the crackers to cool for a few seconds.
- Blot the excess oil with a paper towel and serve, alone or with a dip such as guacamole, salsa, or Greek yogurt dip.