Kalyn's Kitchen

Almond Flour Cheese Crackers

These Almond Flour Cheese Crackers are amazing, and this is a perfect cracker to make for a holiday treat, although they’re delicious any time of year! 

PIN Almond Flour Cheese Crackers to try them later!

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

These Almond Flour Cheese Crackers were so addictive it turned out to be a good thing I only made half the recipe when I first tried them! But this is the time of year when you want more treats and nibbles, so I’m reminding you about these delicious crackers for my Friday Favorites suggestion this week! The use of almond flour that makes the cheese crackers low-carb and Keto also makes them gluten-free as well.

The crackers are not terribly difficult to make, but starting with freshly-grated cheese is important here. Pre-grated cheese has a coating that keeps the cheese from sticking together in the package, and that makes the crackers not hold together as well too. So use and old fashioned grater and grate some cheese! And then make these delicious cheese crackers for a treat! Or check out Low-Carb and Gluten-Free Cheddar Pecan Almond Crisps if you’d like a slightly fancier idea for a nibble made with cheese. You can also find more appetizers for the holidays in my round-up of 50+ Low-Carb and Keto Appetizer Recipes.

What ingredients do you need for this recipe?

  • almond flour
  • salt
  • baking soda
  • cheddar cheese 
  • oil
  • egg

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

How to Make Almond Flour Cheese Crackers :

(Scroll down for complete recipe with nutritional information.)

  1. Another reminder that it’s important to use freshly grated cheese for this recipe (not cheese in a package that comes already grated.) I used extra sharp cheddar for the crackers in these photos.
  2. You need  Almond Flour (affiliate link), and it’s fairly available; even Costco has it now.
  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:

Sugar-Free Flourless Cookies with Almond and Flaxseed 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 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 found on KalynsKitchen.com

Almond Flour Cheese Crackers

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

Almond Flour Cheese Crackers were amazing, and this tasty recipe is also gluten-free.


  • 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


  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!


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. I received a review copy of the book.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 43Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 8mgSodium: 35mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Almond Flour Cheese Crackers would be approved for most low-carb and Keto eating plans. They would be a personal choice for the original South Beach Diet, due to the amount of fat, but they’re certainly healthier than a lot of foods that you get tempted by during the holidays!

Find More Recipes Like This One:
Use Appetizers to 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.

Pinterest image of Almond Flour Cheese Crackers

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    86 Comments on “Almond Flour Cheese Crackers”

  1. Thank you for this recipe!! The crackers are delicious and I put a sprinkle of garlic salt instead of the salt, they are so good! I found out that the humidity has an effect on the crunchiness even in an air tight container. I brought them to a party and they went faster than the regular crackers… my friends couldn’t believe I actually made crackers! lol 

    • How fun! So glad you enjoyed them. I live in Utah where there is hardly any humidity, so I didn’t realize that.

  2. So good!! I used packaged shredded cheese and it worked well. I definitely will make these again.

  3. Good receipe! I’ve tried different cheeses and have not been disappointed. My sister made bread crumbs with it and almond flour using mayonnaise instead of an egg. Used some everything bagel for different taste. Thanks

  4. I just made these tonight and they came out amazing! Thank you so much for the recipe!

  5. I have an easy fix for rolling out crackers or anything for that matter. In order to keep parchment paper from slipping around use your Silpat. You can either roll directly on the Silpat or put a piece of parchment on top and roll out your dough. I have found that it works wonders and keeps your dough in front of you instead of you chasing it around the table top. I don’t know why more people don’t think of this. I found this suggestion in one of Pinterest recipe tips and it’s the beast, easiest and cheapest idea  for a dough rollng solution. 

  6. Would love to make these. Is there any reason I can’t use shredded cheese that comes in packets from the store. (Yes I’m that lazy)

    • I use shredded cheese in a package all the time. But for this recipe, the shredded cheese has a coating that keeps the cheese from sticking together and that makes it not as great for a recipe like this, where you *want* it to stick together. I haven’t tried it with pre-shredded cheese so I don’t know if it’s that big of a difference though. Try it and let us know how it goes!

  7. 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.  

  8. 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.

    • Sheila, so glad you liked it! You can send me a photo at kalynskitchen (at) comcast (dot) net. Convert to regular e-mail format. Thanks!

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

  10. 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.

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