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Keto Cheese Crackers made with Coconut Flour, Gluten Free, Low Carb, Almond Flour Free are the perfect snack for the whole family!
A favorite snack I used to love before going sugar free and low carb, Cheez-It crackers! Today friends I give you mu copycat version of a cheddar cheese cracker made without nut flours, no gluten, no grains, keto, easy and all YUM!
These crackers have been on my mind for a long long time. I’ve attempted so many versions to try to get just the right texture and that traditional crunch factor that I almost gave up! But as my kids have seen and watched me over the years, sometimes 3 times isn’t the charm, it’s more like 4 or 5 times is the charm in my house. This 5th attempt equals divine deliciousness.
Crunchy, salty, perfect little zippy flavor of some spices and you’ve got an awesome little snack on your hands, quite literally! It was my kids idea to add coarse salt on top before baking and the hole in them to make them look identical to the classic “Cheez-It” cracker. What do you think?
My youngest son could not wait to get his hands on this dish and run away with them. He happily obliged to holding this little bowl while I snapped some pics.
They’re super simple to make but I’m not going to lie, it’s an arm work out to get the dough rolled out thin enough to make these crisp. Just do it. You’ll thank me later.
Brenda’s Notes:
- My first attempt included almost half of the cheese amount using grated parmesan. They just didn’t look like cheez-its, I wanted that nice color so I went with all cheddar jack on my further attempts.
- If you’re into other spices go ahead and change out what you like, maybe even some chili powder or cayenne.
- If you can’t find Cheddar Jack cheese, regular cheddar is fine and then shred it.
These are worth the trouble in rolling them out, I promise you!
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Coconut Flour Keto Cheese Crackers (Gluten Free, Low Carb)
Ingredients
- 2 cup Cheddar Jack cheese shredded
- 2 oz cream cheese
- 1 egg
- 2 tbsp butter softened
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Instructions
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Preheat the oven to 350 degrees F.
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Place all the ingredients into a food processor and process until well combined.
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Flatten dough onto a parchment lined baking sheet. Cover with another piece of parchment and use a rolling pin to spread out 14 by 9 inches.
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Score with a pizza cutter, 1 inch squares. Total was 126 crackers. Poke a hole in center of each cracker if desired.
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Sprinkle coarse sea salt over crackers if desired.
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Bake 15 minutes then score again and try your best to separate crackers without tearing them. Bake another 5-10 minutes until browned and crisp. Cool completely then store in an air tight container.
Recipe Notes
Net Carbs: 2g
So I can’t use coconut, will almond flour work?
Sorry almond and coconut are not easily swapped without having to change other ingredients in a recipe.
I can’t use coconut either. I have found that if you triple the amount of flour and use almond flour, it usually works. You may have to add just a bit more almond flour to get dough to proper stiffness to roll out and cut. Also have to refrigerate dough for 20-30 minutes to stiffen it up a bit before rolling it out between two sheets parchment paper and again after cutting or shaping right before baking. After rolling and cutting, I leave it on bottom layer of parchment and transfer this to my baking sheet and slide into fridge for 30 minutes. Easy to transfer and doesn’t stick too badly after baking. It takes more time but I use this method for any recipe that calls for coconut flour with success. So, for this recipe that uses half a cup of coconut flour, I would use a cup and a half of almond flour and add maybe another tablespoon or two. You will get a bigger yield too. More crackers!
Oh heaven!!! Cheez-its are my absolute FAVORITE snack (pre Keto that is)….I will be trying out this recipe THIS WEEKEND!!!! Woo hoo!!! Thanks so much!!
I just got these out of the oven. I think it’ll take a little practice on getting the right thickness. The thinner edges burnt, but did get crunchy. I have some of the dough a little thicker in the middle and I don’t think these will be super crunchy, but the flavor is awesome.
How many carbs in these.. It says 2. Is that per cracker or for all of it?
Under the title the servings is 9 @ 14 crackers per serving for the 2 net carbs.
Usually when making crackers, I use my KitchenAid pasta roller (it can be a mess if the dough is too sticky, though). These look fabulous, so I think I’ll try that on these.
Thanks for the recipe!
Will I be able to get a good texture still if I don’t have a food processor?
I think it should still work out for you.
I’ll try it out this week 🙂
How many ounces of cheese did you use to get 2 cups? Or do you suggest using pre-shredded cheese?
I suggest shredding your own. I used an 8 ounce block.
I am allergic to eggs. Can I substitute a flax egg and how will that affect the cracker?
I’ve not tried it but I do think flax eggs will work in this recipe.
I haven’t made these yet but sooooo glad you use coconut flour. Honestly I’m sick of almond flour for all my gluten free recipes ?? and know that it’s too hard to try and swap it out. I’m glad I’m not the only one who has to make recipes, make again and then yet again to get them just right. Thanks for getting it just right for the rest of us!!
Thanks Teresa!
I need a smaller batch. Could you possibly give me the ingredients for a small batch of these?
First time making them today and they’re perfect. Thanks!
Any possible replacement for cream cheese?
If you need dairy free you could use the Kite brand which make s vegan cream cheese.
I almost, ALMOST gave up Keto after four months last night. I love cheese, I love dips, I love guacamole, but was tired of absolutely no counter balance of salty crunchy to go with them. I found your recipe and i swear, you saved me! my craving was so bad that I made these at 2 in the morning and the taste was SPECTACULAR!! thank you for all the time you have spent perfecting these! And the coconut flour is such a nice change of pace from almond flour. My only question–they had an initial “snap” but no crunch. I am about to make another batch and wonder if that is related to the thin-ness of the dough? Mine seemed about the thickness of cheez-its’ (also my all time favorite snack) but should they be thinner? I did come up with fewer than 126 although I am not sure how many I did make. Thank you again! wow!
So happy you liked that! I think maybe baking them a bit longer will provide that crunch you’re hoping for. Otherwise a good snap isn’t so bad either considering no gluten right?
Oh i have no complaints on a snap! I just want to make sure I am doing it right because they are so close to perfect If you all are getting crunchy then I want crunch too!! baking time was on point so I’ll try a thinner batch in a bit–thank you.
Brenda! It was the thinness! Completely worth doing them again and making them ultra thin. They are perfect AND crispy! Why settle for a snap when you can do it right and crunch away! Thanks again! Fabulous!!
Yeah glad to hear!
i have tried using parmesan cheese.
it is way too salty.
i didnt even put any salt in
GREAT RECIPE!, MAYBE IN THE FUTURE YOU WILL HAVE A CHICKEN IN A BISCUIT KETO/LOW CARB VERSION RECIPE, THAT WOULD AWESOME, LOVE THOSE CRACKERS, BUT NOT GOOD FOR YOU.
Just a thought, you might look for a basic keto cracker recipe, and add dry chicken base as your spices.
Hmmm…as I type, I’m getting a craving for those darned things! Maybe I’ll try it myself!!!
Why aren’t the crackers good for you? Just curious.
These are crazy good. I did a test batch in my oven and they weren’t crisp enough so I turned the heat down to 325 and gave them another 5 minutes. I was cooking them on the bottom of a cookie sheet–like I do for pizza crust. I decided to put another layer of non stick foil over the top, then another cookie sheet and I flipped it over before putting it back in the oven for another 10 minutes. I pulled off the ones getting nicely browned as I was doing all this stuff. I then left the middle ones in the cooling off oven and they all finished nicely crispy. SO, yes, it takes a while to get a nice crunch, but, if you just can’t do store bought–it is worth the time. Thank you!!
you _have_ to tell me you are a christian …why. I come here to get your cooking advice, not your religious beliefs. Do they make any difference to your cooking? You see I would have left out religion. While I can try to ignore your behaviour, you started it and I am off.
Ideology and cooking should not mix
I have made these crackers and they became a big hit, thank you!
However, i need to find an alternative for the cream cheese. Do you think cheese curds might work instead? I have them in 10% fat which is half of what was the cream cheese so i’m not sure….any idea? (i cannot use the cream cheese because of the lactose)
I love it that it is nut free and i can send it to school.
It says to store in an airtight container but I’m assuming they’re to be refrigerated? Any idea how long they last? Thank u!
No not refrigerated
When I saw the title for this recipe I got super excited—finally a cracker recipe using coconut flour. Then I got to the cheese part😥. I need nut free & dairy free for my grandson. Live in Canada & the only dairy free cream cheese I have found is the Daiya brand & I don’t think it is really a “clean” Keto product. Any suggestions? I use many of your delicious recipes & have preordered your newest book. Thanks for your Great work & sharing your recipes & ideas
My cookbook has a sesame cracker, no dairy on that one. Thank you for ordering!