Flavorful, crispy keto cheese crackers prove once and for all that even on the keto diet you can enjoy tasty crunchy snacks.
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.
The ingredients you'll need
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.
How to make keto cheese crackers
Scroll down to the recipe card for the detailed instructions. 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.
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!
How to eat these tasty crackers
They're 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, plus salami chips, pork rinds, fresh-cut veggies and a selection of dips.
These crackers are also great with soups and chilis. I often serve them as a side when I make cream of broccoli soup or no-bean chili.
Can I use different cheeses?
Yes! 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.
How to store keto cheese crackers
Once completely cool, store them 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
INGREDIENTS
- 4 tablespoons shredded cheddar, OR one (1 oz) slice of sharp cheddar, cut into four squares
Optional:
- 2 tablespoons dip such as guacamole, salsa, or Greek yogurt dip.
INSTRUCTIONS
- 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.
WATCH THE VIDEO:
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 