Keto Cheese Crackers

This is the beauty of this recipe! You will only need ONE ingredient to make these crackers - sharp cheddar.

You can either use four tablespoons of shredded cheese, or you can take a slice of cheddar and cut it into four squares. Both options work equally well.

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 that I tried and liked include red pepper flakes, garlic powder, and/or onion powder.

Making these crackers is SO EASY. Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:

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, so it's really up to you.

• You simply place four mounds of shredded cheese on parchment paper. (Photo 1).
• Microwave them on high for 1 ½ - 2 minutes. (Photos 2-3).
• Slightly cool, then peel them off the parchment paper. (Photo 4).
• Serve immediately. (Photo 5).

Alternatively, cut a slice of cheese into four squares, space them apart on parchment paper, then microwave them until crispy.

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.

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, crab salad, 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.

These crackers are also great with soups and chilis.  I often serve them as a side when I make cream of broccoli soup, tomato soup, or no-bean chili.

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 so many of them that I have leftovers.