An easy 2 ingredient keto cheese crackers recipe that'll become your new favorite low carb crispy snack! You won't believe how simple this recipe is and yet, they taste so close to Cheez-its! This is a cheese crackers with sliced cheese recipe, just brilliant!
The zero carb crackers are also low carb, gluten-free, and vegetarian too. Serve them plain, add hot sauce, or dip them in your favorite sauce.
Keto Cheese Crackers
Finding easy keto crackers hasn't been easy, it's one of the items readers say they miss the most and my keto husband agrees.
There's just something about a crisp and salty snack that hits every spot. Whether you eat them on their own or dip them in your favorite sauce like our crockpot buffalo chicken dip, these are so simple yet taste amazing.
Why You'll Love This Recipe!
- They're the closest snack to Cheez-its you can have on a keto diet
- No complicated mixing or cooking, these simply make crackers from baked cheese slices
- Even your non-keto friends will love these!
- They cook in only 15 minutes, so hit the spot when a snack craving strikes
Ingredients for Keto Baked Cheese Crackers
You literally just need cheese to make these easy keto cheese crackers with cheese slices. While you can cut your own cheese, buying pre-sliced pieces makes it even easier and helps to make sure your pieces are a uniform size.
- 8 oz sharp cheddar cheese slices
- garlic salt, any seasoning or a dab of hot sauce (optional)
The cheese slices we used were ¼" thick, if you're slicing your own cheese it might be hard to get it exactly that thickness. The large sandwich-sized slices also work great in this recipe, we've also made keto crackers by cutting up the large squares by trimming them into 9 small squares per slice.
Using sharp cheddar cheese is what gives that strong Cheez-its taste with this easy keto cheese crackers recipe. You can use any of your favorite cheese slices, medium cheddar, Havarti, Monterey Jack, Colby, etc. Any type of cheese that you would commonly eat as a slice will work for the recipe.
That being said, it's "possible" some types of cheese could also cook faster than the sharp cheddar snack slices we bought? We've only tried this recipe with sharp cheddar cheese and a Colby-Jack blend (which cooked faster than the cheddar). Again, just keep an eye on the cheese a few minutes before you think it'll be done so they aren't cooking too fast or burning.
How to Make Keto Cheese Crackers
Turn the oven to 350 F to preheat and make sure the oven rack is in the center position.
Put a sheet of parchment paper on a baking sheet to prevent the cheese from sticking.
Lay the cheese slice squares onto the parchment paper, making sure to spread them out to try and prevent them from melting into each other. We ended up putting 24 cheese slices on our baking pan.
Bake the keto cheese crackers for 15 minutes, remove them from the oven and let them cool for 5 minutes.
The crackers will harden as they cool.
Enjoy! Serve with your favorite dip, as is, or add them t0 a healthy charcuterie board.
Cheese Crackers Recipe Tips
Be sure to use parchment paper, the cheese will stick to either wax paper, foil, or a plain baking sheet.
The cheese will get even crisper as it cools. If by some chance your cheese doesn't seem to be crisp and cooked through (maybe it's thicker than the cheese used in this recipe or a different type of cheese?), simply pop it back in the oven for another minute or two, keeping a close eye on the cheese crackers so they don't burn.
Likewise, some types of cheese you use will alter the color of the low carb cheese crackers when they're finished. When I cooked a batch with sharp cheddar they turned out orange, but when I made a batch with a Colby Jack blend they came out light brown--at first, I wondered if I accidentally overcooked that batch, but they tasted delicious! Brown is just the color the cheese turned after baking.
Sometimes the outer pieces are done and crisp but the inside pieces on the pan aren't quite done. If this happens to you, simply remove the crispy pieces, spread the remaining keto cheese crackers on the pan and bake for a couple more minutes or so.
Depending on how close together the cheese is on the pan, the cheese will most likely spread a bit as it melts. If the cheese melts into the other cheese squares, don't worry, they'll still turn out amazing! After the keto cheese crackers cool enough to handle, use a pizza cutter, kitchen shears, or knife to cut the pieces into cracker size.
Sometimes the keto cheese cracker "squares" come out as rounds, but they'll still taste the same. We trimmed the cooked cheese crackers into cute little squares to resemble Cheez-its.
How to Store Cheese Crackers
This is one of those recipes that works best when you eat them right away. While the keto crackers harden after they cool, you can pretty much just keep them out for that day. Otherwise, since they're dairy they need to be stored in the fridge--which softens the cheese a tiny bit. They're still super tasty even if they're a little softer after refrigeration.
If you make more of the keto cheese crackers recipe than you or others can eat at one time, just either eat them a little softer (they're still tasty!), or pop them back in a 350F oven for 5 minutes to briefly crisp them up again.
More Keto Snacks
- microwave pepperoni chips
- 6-minute parmesan crisps
- Healthy charcuterie plate
- Zucchini parmesan chips
And be sure to pin the recipe for later on Pinterest so you can easily get back to it!
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