4-Ingredient Keto Cheese Crackers

They’re cheesy, buttery, slightly crisp on the edges, and ready in about 25 minutes total. Perfect for tea time, lunchboxes, or dipping in guacamole or hummus.

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Cooling Time: 10 minutes

Total Time: 40 minutes

Recipe Intensity: Easy (Beginner-Friendly)

Yield: Approximately 40-50 crackers

Dietary Tags: Keto, Low-Carb, Gluten-Free, Grain-Free, Sugar-Free

Ingredients

2 cups (8 oz / 225g) finely shredded sharp cheddar cheese (Pre-shredded works, but block cheese you shred yourself melts more evenly)

1 cup (4 oz / 115g) finely shredded Parmesan cheese

1 large egg, lightly beaten

1/4 teaspoon garlic powder (optional, for flavor)

Pinch of salt (optional, taste cheese first as Parmesan is salty)

Step-by-Step Instructions

Prep & Preheat

Preheat your oven to 350°F (175°C). Line a large baking sheet with a piece of parchment paper.

Combine the Dough

In a medium mixing bowl, combine the shredded cheddar, Parmesan, and optional garlic powder. Pour the lightly beaten egg over the cheese mixture. Use a spatula or your hands to mix thoroughly until a crumbly, cohesive dough forms. It should hold together when pinched.

Shape the Crackers

Method A (Sheet Crackers): Place the dough in the center of the parchment-lined baking sheet. Place a second sheet of parchment paper on top. Using a rolling pin, roll the dough into a large, very thin, and even rectangle, about 1/8-inch (3mm) thick. The thinner you roll, the crispier the crackers.

Method B (Cut-Out Crackers): For round crackers, roll the dough between parchment as above, then use a small round cutter (like a bottle cap) to cut out shapes. Carefully transfer the shapes to the prepared sheet, leaving a small gap between them.

Score & Bake

Remove the top layer of parchment. Using a pizza cutter or sharp knife, score the entire rolled-out dough into 1-inch squares or rectangles. This makes breaking them apart after baking effortless.

Bake on the center rack for 15-20 minutes, or until the entire sheet is a deep, golden brown and no longer looks wet or soft. Watch closely near the end to prevent burning.

Cool to Crisp

This is the most crucial step! Remove the baking sheet from the oven. Immediately re-cut along the scored lines. Let the crackers cool completely on the baking sheet for at least 10 minutes. As they cool, they will transform from pliable to incredibly crisp.

Break & Serve

Once completely cool, break the crackers apart along the scored lines. Transfer to a serving bowl or an airtight container.

Notes & Variations

Cheese Variations: Try a blend of Monterey Jack for mildness, pepper jack for spice, or Gruyère for a sophisticated twist. Always use well-aged, dry cheeses for best results.

Flavor Boosters: Add 1/2 teaspoon of everything bagel seasoning, smoked paprika, rosemary, or a pinch of cayenne pepper to the dough.

Storage: Store in an airtight container at room temperature for up to 1 week. If they lose a little crunch, re-crisp them in a 300°F (150°C) oven for 3-5 minutes.

Troubleshooting: If your crackers are chewy, the dough was rolled too thick or they need to bake longer/cool completely. If they burn, your oven may run hot—try reducing temperature to 325°F (160°C).

Nutrition Information (Per Serving)

Serving Size: 10 crackers (approx. 1/4 of the batch)

Calories: 215 kcal

Total Fat: 17g

Saturated Fat: 10g

Protein: 14g

Total Carbohydrates: 1g

Dietary Fiber: 0g

Net Carbs: 1g

Cholesterol: 85mg

Sodium: 380mg