Keto Cheesy Party Crackers
Martina Slajerova- Ready in 1h
- 1.7 g net carbs
- 169 kcal
- Serves 8
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I love any excuse to make bite-sized party nibbles and the holiday season is the perfect time for them. Party snacks don't have to be unhealthy and fattening and these crispy keto crackers are great for nibbling. You can eat them on their own and they are even better with low-carb dips and sauces such as cheesy bacon dip, salmon paté, guacamole or marinara sauce.
Looking for more? Check out these keto party recipes to find meatballs, crisps, dips and tasty ketogenic treats for those with a sweet tooth :-)
Step-by-step
Mix the dry ingredients: almond flour, flaxmeal, psyllium, salt and pepper.
Just like in low-carb tortillas, whole psyllium husks work better than psyllium husk powder but you can use either. If you have psyllium husk powder, use only 1 tablespoon instead of 2 tablespoons.
Add grated Parmesan cheese and combine well. Pour in the water and...
... using your hands or a spatula, mix well. Let the dough sit for 10-15 minutes. Meanwhile, preheat the oven to 160 °C/ 320 °F. Divide the dough into 2 equal parts.
Place half of the dough on a parchment paper. Place another piece of parchment paper on top and roll out until the dough is about very thin (about 1/4 cm / 1/8 inch). You can use a nonstick silicon covered roller and a silicon mat. To achieve a rectangular shape, use the edges of the parchment paper or silicon mat to fold the dough over from the sides...
... and then roll again to flatten with the rolling pin. Repeat as needed.
Using a pizza cutter, cut the dough into 16 equal pieces. Repeat the process for the other half of the dough that you kept aside.
Place in the oven and bake for 40-45 minutes. Try with cheesy bacon dip, salmon paté, guacamole or marinara sauce.
Tip: If you use parchment paper like I did, the crackers may stick to it. You can avoid it by using a silicon mat instead. If your crackers stick, you can remove the parchment paper by placing a wet kitchen towel on the bottom side over the parchment paper. Leave just for 20-30 seconds and peel it off the crackers carefully.
Store at room temperature for up to 5 days or freeze for up to 3 months.
Enjoy!
Recipe
Keto Cheesy Party Crackers
★★★★★4.9These crispy grain-free and low-carb crackers taste just like the real deal! Serve with healthy high-fat dips.
- Hands on
- 20m
- Overall
- 1h
- Servings
- 8
- 1.7 g
- Net carbs
- 8.4 g
- Protein
- 13.4 g
- Fat
- 169
- kcal
Ingredients makes 8 servings / 32 crackers
Instructions
Mix the dry ingredients: almond flour, flaxmeal, psyllium, salt and pepper.
Just like in low-carb tortillas, whole psyllium husks work better than psyllium husk powder but you can use either. If you have psyllium husk powder, use only 1 tablespoon instead of 2 tablespoons.Add grated Parmesan cheese and combine well. Pour in the water and...
... using your hands or a spatula, mix well. Let the dough sit for 10-15 minutes. Meanwhile, preheat the oven to 160 °C/ 320 °F. Divide the dough into 2 equal parts.
Place half of the dough on a parchment paper. Place another piece of parchment paper on top and roll out until the dough is about very thin (about 1/4 cm / 1/8 inch). You can use a nonstick silicon covered roller and a silicon mat. To achieve a rectangular shape, use the edges of the parchment paper or silicon mat to fold the dough over from the sides...
... and then roll again to flatten with the rolling pin. Repeat as needed.
Using a pizza cutter, cut the dough into 16 equal pieces. Repeat the process for the other half of the dough that you kept aside.
Place in the oven and bake for 40-45 minutes. Try with cheesy bacon dip, salmon paté, guacamole or marinara sauce.
Tip: If you use parchment paper like I did, the crackers may stick to it. You can avoid it by using a silicon mat instead. If your crackers stick, you can remove the parchment paper by placing a wet kitchen towel on the bottom side over the parchment paper. Leave just for 20-30 seconds and peel it off the crackers carefully.
Store at room temperature for up to 5 days or freeze for up to 3 months.
Enjoy!
Nutrition per serving, 4 crackers
Carbs 4%Protein 21%Fat 75% of calories
- Net carbs
- 1.7 g
- Total carbs
- 6.3 g
- Fiber
- 4.5 g
- Sugars
- 0.8 g
- Protein
- 8.4 g
- Fat
- 13.4 g
- Saturated fat
- 2.7 g
- Calories
- 169 kcal
- Sodium
- 474 mg · 20.6% RDA
- Magnesium
- 77 mg · 19.2% RDA
- Potassium
- 198 mg · 9.9% EMR
Nutrition by ingredient
| Per 4 crackers | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.7 g | 6.6 g | 74 |
| Flaxmeal (flax meal), ground flaxseed | 0.1 g | 1.7 g | 4 g | 50 |
| Psyllium husks, whole | 0.1 g | 0 g | 0 g | 1 |
| Parmesan cheese | 0.4 g | 4 g | 2.9 g | 44 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Total | 1.7 g | 8.4 g | 13.4 g | 169 |
Serving size 4 crackers
- Gluten free
- Egg free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Pescatarian
- Low FODMAP
- Vegetarian
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Comments & ratings (38)
Hi I buy psyllium husk online which is like little fibres. Is that what you’re referring to when you say powdered?
Thanks
Vanda
Yes that is correct. Whole husks look like small flakes. What you want is to powder them in a food processor or a coffee grinder.
Is there a substitute I can use for whole psyllium husks?
Hi Heidi, you can use more flax meal or use ground chia seeds instead. I hope this helps!
I have just made my 3rd batch of these now and I love them! I have to freeze them in small quantities otherwise I would just keep eating them!
Thank you so much for your lovely feedback! ❤️
I love these crackers and are so grateful for Keto Friendly foods that meet my eating habits. I am a picker and grazer. These are so tastey and with some cheese....I am able to have snacks that are great mid day. So easy to make...and they keep for a long time in storage bags.
Thank you for your lovely feedback! ❤️
Have these in the oven as I type! I’ve tried crackers only once, 2 months this ago. Wasn’t too happy with them. While being stored in the kitchen they softened & weren’t like crackers at all. I threw them out. What is the best way to store them? Not time wise, but in what type of container?
Thank you, Martina, for all you do!
I'm sorry for the delayed response! You can store them in an airtight container for up to about a week (I just kept them in a ziploc bag) - this will prevent them from getting soft. Make sure they are completely cooled before storing.
Ziplock bags are permeable. I have good success with OXO Pop top containers amazon.com/OXO-Good-Grips-POP-Container/dp/B000UH…
This is so delicious. It came out really crisp. Added a few chilli flakes instead of pepper. It's really nice to find a recipe that doesn't have egg in it for a change. Can't stop eating it. Thanks for another great recipe.
Thank you for your kind words, I'm glad you liked them!
You've done it again! I was looking for a crispy cracker recipe and decided to try this to serve with a dip at our New Year's Eve party. It was an absolute hit and I heard so many compliments! I've told my friends where I got the recipe from and they immediatelly bookmarked your blog on their phones.
Since I started my keto journey two years ago, your recipes are the only ones I can trust... they have a 100% success rate!
Thank you, thank you, thank you!
Thank you so much, I'm glad they were a hit! 😊 These crackers can be rolled out into tortillas too! Similar recipe: The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
I am from Australia and every recipe that has flaxmeal or almond meal i try to make exactly how the recipes say but i always end up with more carbs than your recipes, am I missing something? i mean Australian almonds can't possibly contain more carbs than overseas. Do i have to buy a specific brand that isn't available in Australia? He ultimate keto buns i make identical but mine have a whooping 10grams of carbs than on here and look smaller. I am basing this on the nutritional content of the packets of food i buy. Every different brand i come across is about the same. Am I calculating incorrectly? The fibre is already dedicated on Australian products the carbs is exactly the carbs i need to count. Our coconut flour is 26.2 carbs per 100 grams. Almond meal 19.9 g carbs per 100 grams. Are yours lower than ours? Australia is so ancient and behind the times. I have to do this because of allergies and i am so sensitive i get kicked out if i go over 15 grams.
My guess would be that you may be using an app or website that uses a "shared" database? Most apps and website collect their data from their users which helps them grow the list of available foods but results in duplicates and inaccurate entries.
Another common issue is total vs net carbs. In countries like Australia and UK, "total carbs" exclude fibre, while in other countries, like the US, "total carbs" include fibre - I've seen apps and food databases that don't distinguish between them.
Also, beware that not all products label correct nutrition facts - unfortunately, in my experience, this happens quite often.
To calculate nutrition facts, we use a verified database, mostly the USDA (also used in our app).
Just wondering if the flaxseeds you use in your recipes are the dark brown or golden variety?
I mostly use golden (like in this recipe) but you can use either.
Can it be done without the cheese? Thanks for the recipe.
I think you could use some extra flax or almond flour instead.
I'd love to have crackers again but cannot do nuts or seeds. Any chance we could see a cracker recipe with no almond flour, no psyllium, no flax? You are so accommodating on the no nut recipes (THANK YOU) so I just thought I'd up the ante with no seed thing since lots of folks who can't do nuts also can't do seeds well. In any case, thank you for all that you do!
Thank you Susan I will work on that 😊 I think I'll try to play with coconut flour + parmesan cheese, add some eggs (coconut flour is very absorbent and will need more moisture). I also started using tigernut flour which free of nuts and seeds but I'm just getting used to it. It's quite sweet so I'm not sure about using it in savoury recipes.
I just made these and they're wonderful! We used to make cracker sandwiches when we were kids and I'm doing it again. Simply put some delicious butter between two crackers and you've got yourself a yummy snack. 😜 Thank you for the wonderful recipe.
Thank you Liina!! 😊
Hi! I am new to keto. My partner is doing it and I'm the cook in the house so your website has been great. I had a question with these crackers, I have a dehydrator-could I use this instead of the oven and any clue how long/temp? I'm new to the dehydrating world too so experimenting on even ground!! Thank you
Thank you! I would think so. Since there are no eggs, a dehydrator should work too. I'm just not sure about the time & temperature, I haven't used a dehydrator - let me know if you try it 😊
Keto newbie,
How did the crackers work out in the dehydrator? I am curious as I would also like to use mine to make these. By the same token, If the crackers are frozen ('cause who would/could possibly eat them all???) they can be crisped up in the dehydrator I imagine.
I made these last night and was very pleased with the results. I did find that they crisped up by this morning and were more like crackers. Thanks for sharing!
Thank you Kathy, I'm glad you liked them!
Hi, I started low carb eating a few months ago, and have tried heaps of recipes to keep life as simple as possible. And so far, you have the best recipes! I love these crackers, your bread recipe, and your ice cream as well!!
I just wanted to say well done! And THANK YOU!
Thank you so much Gina! 😊
Hi,
These look good, but I have a question. Where does the water need to be added? Thanks!
Thanks for spotting that Christy! It's in step 3.
The temprature of the oven?
Sorry found it!
Hi,
Have just watched your tutorial. Had no idea there was so much else I could do. Have been using Myfitnesspal for over a year very successfully but will experiment with gradually transferring to your app. Seems like I can search for my own recipes etc.
But one request. I have noticed that when I clck on an ingredient link it goes to amazon.com - and no quick way to switch to .co.uk for same ingredient. Any way to default to that rather than .com?
Thanks again. Just tried your cream cheese crepes (more omelette really?). Very good.
Lynda
Hi Lynda, thank you! We are planning to implement a way to determine where our users are connecting from and default to the right Amazon store. We have so many items on our to-do list now but will do our best to implement that soon. Thank you! 😊