Delicious, 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!
They’re ready in five minutes, and the only ingredient you need is cheese. 🧀They are crispy and delicious and obviously a better choice than ultra-processed store-bought snacks.
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 1/2 – 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.
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.
Why not just buy them?
It’s true that these days you can buy keto cheese crackers – Moon Cheese, for example, is delicious. But these specialized low carb snacks are expensive. It’s much cheaper to make these crackers at home. And I happen to think the homemade crackers also taste better.
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Keto Cheese Crackers
- 4 tablespoons shredded cheddar, OR one (1 oz) slice sharp cheddar
- Place the four mounds of cheese on parchment (not wax) paper. Slightly flatten. Make sure they are 1-2 inches apart. If using a cheese slice, cut it into four squares.
- Place the parchment paper directly on the microwave glass tray and microwave 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 enjoy.