These homemade keto crackers are easy to make, crunchy, and full of flavour. I designed them as an homage to my favourite regular cracker brand, Vinta.
Traditional crackers are no longer on the table, so obviously I had to figure out a keto cracker recipe. The key to maintaining a ketogenic diet, IMHO is to have access to a wide variety of keto snacks.
It’s not cheating if it’s literally NOT cheating, you know?
Anyway - back in the day - my favourite cracker was Vinta. They are full of flavour, with a bunch of different grains and seeds in them.
When it came time to design my first keto crackers recipe, I had Vintas on the brain... so these are heavily themed on that particular crunchy snack!
These keto-friendly crackers aren’t my first foray into homemade crackers.
While none were a low carb crackers recipe, I had developed several gluten free cracker recipes for my Beyond Flour cookbooks, including Gluten Free Cheese Crackers - they’re just like Cheez-its!
Anyway, after some experimentation, this crunchy keto crackers are sure to be among the best keto crackers you’ll come across when making your own keto crackers.
The Nutritional Information
These crispy keto crackers fit very nicely into any low carb diet. As low carb recipes go, though, this one was sort of hard to pinpoint serving size on.
Due to their protein and fat content, they’re quite a bit more filling than most crackers. Also, the number of crackers you get are going to vary wildly based on how thin you roll them, and what size you cut them.
In the end, I decided that 1/10 of the recipe is a good, filling snack.
Looking at 1/10 of this recipe, you’re looking at 3 grams of total carbs per serving, 1 gram of fiber, and 2 gram of net carbs.
The best part? This delicious keto cracker recipe weighs in with whopping 15 grams of protein per serving, as well - and that’s JUST the crackers! Add some cheese and meat, and you’re getting even more!
Note: If you’re including these as a part of charcuterie boards or with something filling, expect to get more servings from it.
Keto Crackers Ingredients
While there are plenty of recipes out there that are more about few and simple ingredients, I wanted these to not only have a great texture, but be packed with flavour as well. You know, just a good cracker in general.
Outside of the main ingredients - which are fairly common ingredients for keto cooking and baking anyway - everything else should be relatively accessible in any grocery store.
These crackers are based on the idea of fat head dough, just with the addition of some more healthy ingredients.
I find that the blend of protein isolate and almond flour most closely resembles the use of wheat flour. I avoided the use of coconut flour, as I didn’t want that flavour/texture involved.
Also, with the use of cheese in this, you avoid the need for Xanthan Gum.
There are a few tools / pieces of equipment that you’ll need to make these, and each come in handy for cooking / baking keto anyway. They are:
A Food Processor
This is how you’ll make your dough. I think you could probably mix it by hand, but it’ll be a lot more work - and mess.
A Rolling Pin
For best results, I HIGHLY recommend using a Rolling pin with adjustable thickness guides.
That link goes to the Amazon listing for the one I have, and I LOVE it!
It comes in super handy in general, but really shines for things like this cracker recipe, where you really want to ensure you’re rolling your dough to an even thickness throughout.
A Pizza Cutter
When I developed this recipe, I was envisioning using my scalloped edge square cookie cutters. It quickly became apparent that that was NOT going to work for this particular dough.
A Pizza Wheel made swift, clean work of cutting the dough into crackers, though!
How to Make Keto Crackers
The full recipe is in the recipe card at the bottom of this post, this is the pictorial walk through, with additional info.
Make the Cracker Dough
Preheat oven to 350 F, line 2 baking sheets with parchment paper.
Measure everything except mozzarella cheese into a food processor, blitz to combine.
(I’ll usually measure these ingredients out into a small bowl first - I can carry it to the cupboard to measure spices directly from it, etc.)
Add melted cheese to the food processor, and pulse until well combined - you don’t want to see any sections of unmixed cheese.
Roll & Bake the Crackers
I use pieces of parchment paper for rolling this dough, it’s the best way to deal with the stickiness of this type of dough. First, lay out a large sheet of parchment paper on your work surface, followed by your cracker dough.
Place a second sheet of parchment paper of equal size on top of the ball of dough.
Press down a bit, and roll dough out between these sheets of parchment paper.
You want it as thin as humanly possible, 1/16th of an inch or thinner. They will puff up a bit when cooking - trust me, they won’t be as fragile as it seems at that thickness!
Use a pizza cutter to cut your rolled out dough into cracker-sized squares or rectangles, and transfer crackers to the prepared baking sheet, leaving a little room between each of them.
As you finish cutting a round of crackers, gather the trimmings up into a ball, gently knead together, and re-roll it. I reuse the same 2 sheets of parchment paper from the last step.
Bake in preheated oven for about 8-10 minutes, until crispy and golden brown around the edges.
You can place each cookie sheet on a cooling rack as they come out of the oven, to help the crackers cool.
Allow to fully cool to room temperature, serve with sliced cheeses and meats, cream cheese, and/or your favorite dip for a delicious snack.
Store leftovers in an airtight container as soon as possible after fully cooling.
As-is, this is going to end up being one of my favorite keto recipes. The great thing about it, though, is that it is customizable to your tastes!
Here are a few ideas:
While you don’t want to really overwhelm the dough with seeds - it’ll affect the structural integrity when rolled out thin - feel free to add a tablespoon or two of seeds to the dough.
Flax seeds are a great option, I’ll add 2 tablespoon and not have to worry about the carb count.
If sunflower seeds fit into your low-carb diet plan, you can use them. They’re super tasty in this - try 1 tablespoon each of flax and sunflower seeds.
Chia seeds are an OK option to use in very small amounts - they’re super absorbent, so I wouldn’t use more than 1 tsp.
Change up the Cheese
You can swap out up to ½ of the Mozzarella for cheddar cheese, or ¼ cup or so for fresh Parmesan cheese.
Parmesan is a lot drier AND saltier, so you don’t want to swap out a large amount of cheese.
Change up the Seasonings
You can swap out any or all of the sesame, mustard, and poppy seeds for other flavours.
- Try leaving out all of the seeds, and adding 4 teaspoon bagel seasoning in their place.
- Add 1 teaspoon of garlic powder or Italian seasoning to the recipe, with or without changing the seeds used.
More Keto Potluck Foods
Looking for low carb options to serve at your next potluck - or bring to a party? I’ve got you covered!
Keto Cabbage Rolls
Keto Funeral Potatoes
Chicken Bacon Ranch Armadillo Eggs
Keto Stromboli Meatloaf
Low Carb Bacon Cheeseburger Soup
Cauliflower Low Carb Mac and Cheese
Keto Chewy Lemon Bars
Keto Raspberry Coconut Bars
Low Carb Broccoli Salad
Keto Spinach Artichoke Dip
Keto Turkey Meatballs with Cranberry Glaze
Low Carb Creamy Cucumber Salad
Keto Mushroom Turnovers
Halloween Deviled Eggs
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- 2 cups Shredded mozzarella Cheese
- ¾ cup Unflavoured whey protein isolate
- ½ cup Almond flour
- ¼ cup Hemp hearts
- 2 tablespoon Flax meal
- 1 tablespoon Water
- 2 teaspoon Sesame seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Poppy seeds
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ¼ teaspoon Coarse pepper
- Preheat oven to 350 F, line 2 baking sheets with parchment paper.
- Measure mozzarella cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.
- Measure remaining ingredients into a food processor, blitz to combine.
- Add melted cheese to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
- Roll dough out between sheets of parchment paper - you want it as thin as humanly possible, 1/16th of an inch or thinner. They will puff up a bit when cooking.
- Use a sharp knife, cookie cutter, or pizza cutter to cut your rolled out dough into cracker sized rectangles or squares.
- Transfer crackers to the prepared baking sheets, leaving a little room between each of them.
- Make for about 8-10 minutes, until crispy and golden brown.
- Allow to fully cool to room temperature, store in an airtight container.