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Kalyn's Kitchen

Low-Carb and Gluten-Free Cheese Crackers with Almond Flour

These Low-Carb and Gluten-Free Cheese Crackers with Almond Flour are amazing, and this is a perfect cracker to make for a party appetizer! Use Appetizers to find more recipes like this one.

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Low-Carb and Gluten-Free Cheese Crackers with Almond Flour found on KalynsKitchen.com

These Low-Carb and Gluten-Free Cheese Crackers with Almond Flour were so addictive it turned out to be a good thing I only made half the recipe when I tried them! They’re from The Gluten-Free Almond Flour Cookbook (affiliate link) by fellow food blogger Elana Amsterdam from Elana’s Pantry. I received a review copy of the book, and although I don’t need to eat gluten-free foods, I found a lot of recipes that look interesting. I’m looking forward to meeting Elena next weekend when we’re both on a panel about Food Blogging Best Practices at a conference in San Francisco.

Interestingly, the use of almond flour that makes the cheese crackers gluten-free makes them low-carb, low-glycemic, and Keto as well. And I’d say these tasty cheese crackers are South Beach Diet friendly for an occasional treat as well. The crackers don’t have a huge amount of cheese, and although the crackers are certainly not low in fat, most of it would be considered “good fat” under South Beach guidelines.

Low-Carb and Gluten-Free Cheese Crackers with Almond Flour process shots collage

How to Make Low-Carb and Gluten-Free Cheese Crackers with Almond Flour:

(Scroll down for complete printable recipe.)

  1. It’s important to use freshly grated cheese for this recipe (not cheese in a package that comes already grated.) The already grated cheese has something added to prevent clumping, and for this recipe, you want the ingredients to clump! I used extra sharp cheddar for the crackers in these photos.
  2. Elana recommends  Almond Flour (affiliate link) for this recipe, and it’s fairly available; even Costco has it.
  3. For this recipe, start by mixing almond flour, salt, baking soda and cheese.
  4. In a different bowl, whisk together the oil and egg, then stir that into the almond flour mixture. Here is where you want that clumping action I mentioned!
  5. I doubt you can successfully make Low-Carb and Gluten-Free Cheese Crackers with Almond Flour without parchment paper sheets (affiliate link), which you can buy in any grocery store. You need two sheets, cut to the size of your baking sheet.
  6. My rolling pin skills leave a lot to be desired, so I started out with half the dough, roughly in the shape of the parchment.
  7. Put the second sheet of parchment on top of the dough, then roll out so the dough exactly covers the parchment. (Or if you’re rolling pin impaired like me, do the best you can!)
  8. Remove the parchment and cut crackers into pieces about 2 inches square. I did a messy job of cutting them, a pizza wheel would have been good for this but I don’t have one.
  9. Slide the parchment on to the baking sheet and bake at 350F/175C for 12-15 minutes.
  10. Let them cool on the baking sheet for 30 minutes. 
  11. These were a delicious snack, and they’d be perfect to serve as a nibble for a party.

Low-Carb and Gluten-Free Cheese Crackers with Almond Flour found on KalynsKitchen.com

More Gluten-Free Baking with Almond Flour or Almond Meal:
Sugar-Free and Gluten-Free Cookies with Almond and Flax Seed Meal from Kalyn’s Kitchen
Grain-Free Almond Flour Bread ~ Texanerin Baking
Low-Carb and Gluten-Free Cheddar Pecan Almond Crisps ~ Kalyn’s Kitchen
Grain Free German Pancakes ~ Barefeet in the Kitchen
Sugar-Free and Gluten-Free Triple Almond Cookies from Kalyn’s Kitchen
Cream Cheese Almond Pound Cake ~ My Gluten-Free Kitchen

Low-Carb and Gluten-Free Cheese Crackers with Almond Flour

Low-Carb and Gluten-Free Cheese Crackers with Almond Flour

Yield 30 crackers
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

These Low-Carb and Gluten-Free Cheese Crackers with Almond Flour were amazing, and this is a perfect cracker to make for a party appetizer!

Ingredients

  • 1 1/4 cup blanched almond flour (not the same as almond meal)
  • 1/8 tsp. salt (I used fine grind sea salt)
  • 1/4 tsp. baking soda
  • 1/2 cup freshly grated cheddar cheese (see notes)
  • 1 1/2 T neutral-flavored oil
  • 1 large egg

Instructions

  1. If you store your almond flour in the freezer like I do, you'll need to take it out and let come to room temperature for a few minutes before using in the recipe. Preheat oven to 350F/175C.
  2. Grate 1/2 cup cheddar cheese. In a medium-sized bowl, combine almond flour, salt, baking soda and cheese.
  3. In a smaller bowl, whisk together the egg and oil. Pour the egg mixture into the dry ingredients and stir until well-combined.
  4. Cut two pieces of parchment paper the size of your baking sheet. Put one piece of parchment on cutting board and put dough on top, or half the dough if baking on small baking sheet. (I made the dough into the shape of the parchment.)
  5. Put second piece of parchment on top of the dough and roll out with rolling pin until dough covers the parchment sheet. (It's fairly important to roll it out the same thickness or the thinner pieces will burn, a lesson I learned the hard way.)
  6. Remove top parchment and cut dough into pieces 2 inches square. (A pizza cutter would be perfect for this if you have one.)
  7. Slide the parchment with the cut dough onto baking sheet and bake crackers 12-15 minutes, or until lightly browned.
  8. Let crackers cool on the baking sheet for 30 minutes.
  9. Crackers will keep for a few days in a plastic container, if you can manage to keep them around that long!

Notes

I used extra sharp cheddar for this and lightly packed it into measuring cup. This recipe from The Gluten-Free Almond Flour Cookbook (affiliate link) by Elena Amsterdam.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 43 Total Fat: 4g Saturated Fat: 1g Unsaturated Fat: 3g Cholesterol: 8mg Sodium: 35mg Carbohydrates: 1g Fiber: 1g Sugar: 0g Protein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb and Gluten-Free Cheese Crackers with Almond Flour should be approved for most low-carb and Keto eating plans. Even though I used full fat cheddar cheese in my crackers, there isn’t a large amount of cheese and the fat from the almond flour and oil is what the South Beach Diet considers to be “good fat.” However, nut flours are limited to Phase two or three for South Beach, and these are calorie dense and should probably be a “once in a while treat” for active South Beach dieters.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    75 Comments on “Low-Carb and Gluten-Free Cheese Crackers with Almond Flour”

  1. These are really good.  I didn’t make any alterations.  I took them out after 12 minutes and let them cool but felt they could be just a little crispier so put them back in for about 3 more minutes and they crisped up perfectly. If I figured corrected there is a total of 26 carbs so with 30 crackers that is .86 carbs each, or about one carb per cracker. Not something you can eat a lot of and stay in ketosis but a couple are nice to have.  

  2. P.S. how can I send you a picture of my fabulous crackers thanks again for your recipe… I also added one tablespoon of flax meal.

  3. I just made these crackers and they are to die for! This is an awesome recipe!

  4. wheres the nutritional info on the cheese crackers?

    • I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding.

  5. I did see at what degrees to bake the crackers..