These one-ingredient keto cheese crackers prove once and for all that you can enjoy delicious, crunchy snacks even on a low-carb diet.
Made in the microwave, they're ready in less than five minutes, so you can whip them up anytime you crave something crunchy.
I love these cheese crackers because they're ready in five minutes, and the only ingredient you need is cheese.
They are delightfully crispy and have this wonderfully concentrated cheesy flavor, not diluted by other ingredients.
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Ingredients
This is the beauty of this recipe! To make these crackers, you only need one ingredient: sharp cheddar.
You can use four tablespoons of shredded cheese or cut a slice of cheddar into four squares. Both options work equally well.
Variations
I especially love sharp cheddar, but other cheeses work well, too. You can use gouda, gruyere, provolone, or mozzarella.
You can also add seasonings to the cheese before microwaving - simply sprinkle them on top. A few options that I tried and liked include red pepper flakes, garlic powder, and/or onion powder. Use a generous pinch of any of these spices.
Instructions
It's super easy to make these cheese crackers! The detailed instructions are listed in the recipe card below. Here's an overview of the steps.
You can use a standard one-ounce cheese slice and cut it into four squares like this:
Or use shredded cheese and measure one tablespoon per cracker. Both methods work, so it's up to you. Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:
Place four mounds of shredded cheese (or four squares cut from a standard cheese slice) on parchment paper in the microwave.
Microwave them on high for 1 ½ - 2 minutes until browned and crispy.
Slightly cool the crackers for just a few seconds, then peel them off the parchment paper and serve.
Expert Tip
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 four crackers. If the middle of the crackers is still soft, you can add 30 more seconds.
Recipe FAQs
Yes. You can bake them in a 350°F oven for 12 minutes. It's almost as easy as microwaving, albeit more time-consuming.
I usually use the microwave, especially when making just a few crackers. The oven is useful when making a larger batch.
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 above, you can add seasonings if you wish.
Serving Suggestions
These crackers are perfect on their own. They truly are an excellent 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, sour cream dip, 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 such as pizza dip, spinach artichoke dip, and cream cheese dip.
These crackers are also excellent with soups and chilis. I often serve them as a side when I make cream of broccoli soup, tomato soup, or no-bean chili.
Storing Leftovers
Once completely cool, store these crackers in an airtight container. You can keep them on the counter if you store them for just a few hours. Store them in the fridge for longer storage and up to four days.
They are much better when freshly made, though, as they lose their crispness quickly. And since they are so easy to make, especially in the microwave, I rarely make enough that I have leftovers.
More Cheesy Crackers
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Recipe Card
Keto Cheese Crackers
Ingredients
- 4 tablespoons shredded cheddar
Instructions
- Place four mounds 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, this takes 1:30 minutes.
- Allow the crackers to cool for a few seconds, then peel them off the parchment.
- Blot the excess oil with a paper towel and serve alone or with a dip such as guacamole, salsa, or Greek yogurt dip.
Video
Notes
- Microwave ovens vary, so you'll need to experiment a few times until you find what works in your microwave. As a general rule, for crispy crackers, start with 1 minute and 30 seconds for four crackers. If the middle of the crackers is still soft, add 30 more seconds.
- You can use four tablespoons of shredded cheese or cut a 1-ounce slice of cheddar into four squares. Both options work equally well.
- Once completely cool, store these crackers in an airtight container. You can keep them on the counter if you store them for just a few hours. Store them in the fridge for longer storage and up to four days. They are much better when freshly made, though, as they lose their crispness quickly. And since they are so easy to make, especially in the microwave, I rarely make enough that I have leftovers.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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. 
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