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

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 that’s low-carb, Keto, gluten-free, and low-glycemic! Use the Diet-Type Index 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 gluten-free crackers made with almond flour and cheese 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 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 the BlogHer Food 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.

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.

Elana recommends blanched almond flour from Honeyville Food Products, and it’s a Utah company! I bought five pounds of the almond flour and it’s definitely a finer grind than the Bob’s Red Mill Almond Meal I’ve used in the past. For this recipe, start by mixing almond flour, salt, baking soda and cheese.

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!

I doubt you can successfully make Low-Carb and Gluten-Free Cheese Crackers with Almond Flour without parchment paper, which you can buy in any grocery store. You need two sheets, cut to the size of your baking sheet (unless you’re using a toaster oven and baking half at a time like I was, then you’ll need three sheets of parchment.) 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.

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!)

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. Slide the parchment on to the baking sheet and bake at 350F/175C for 12-15 minutes.

I found that in my toaster oven 12-13 minutes was long enough to get these crisp and golden brown. Let them cool on the baking sheet for 30 minutes (unless you have to bake another batch like me!)

I slid the first batch off to a cutting board to cool while I baked the second batch. (Of course I couldn’t resist sampling a few before they were even cool.)

Elana’s recipe says half a batch should be about 30 crackers, which is almost exactly how many I got (they’re not all on that plate!) These were a delicious snack, and they’d be perfect to serve as a nibble for a party.

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

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 (I used extra sharp cheddar and lightly packed it into measuring cup)
  • 1 1/2 T grapeseed oil (or another neutral-flavored oil)
  • 1 large egg

Directions:

  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.) 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.)
  5. Remove top parchment and cut dough into pieces 2 inches square. (A pizza cutter would be perfect for this if you have one.) Slide the parchment with the cut dough onto baking sheet and bake crackers 12-15 minutes, or until lightly browned.
  6. Let crackers cool on the baking sheet for 30 minutes.
  7. Crackers will keep for a few days in a plastic container, if you can manage to keep them around that long!

This recipe from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam.

All images and text ©

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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

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63 comments on “Low-Carb and Gluten-Free Cheese Crackers with Almond Flour”

  1. Donna, do you really think I am that touch to not publish your comment? I don't have an issue with Bob's Red Mill at all, but back in 2009 when I made these crackers they only made almond meal, which was coarser than the almond flour I used. I think they now make a finer ground almond flour, which would probably work great for this.

  2. I don't know what I did wrong. Mine smelled like cooked egg and tasted like egg. I did have to use coconut oil because I don't usually cook with oil. Could that be the problem? Need a good cracker .

    • Hard for me to say how they would turn out with coconut oil, but I think a more neutral-flavored oil will be better. Also the type of cheese you use will make a big difference. Sorry it didn't work for you. Elana might have more crackers on her site.

  3. This site looks awesome and what a lovely recipes. This Cheese Crackers with Almond Flour looks very delicious. I want to serve this for father's birthday special. For sure he will love this. Can't wait to try this recipe. This is also a perfect weekend with my family with your other recipes.Thanks for sharing your delicious recipes as free. Nice post indeed, keep updating Have a nice day!

  4. Glad this recipe is still out there after all this time! I love these crackers & only made a couple tweaks. Made mine in the food processor, skipped the baking soda & doubled the cheese. Yummy!

  5. Have made these three times. Have a batch in the oven right now. This time I've used olive oil and a little dried oregano for an Italian variation. Thanks for a great recipe.

  6. I am making these right now, and just guessed at how thick to roll them out. Are your pictures on a full cookie sheet or toaster oven size? Thanks so much!!

  7. Could you confirm how much oil should be used. It just says “1 1/2 T grapeseed oil”.

    What does the “T” stand for, teaspoon or tablespoon?

    Thank you

  8. If made with the ingredients as suggested in this recipe, does anyone know the carb content? Per serving of how many or of whole batch please!

    • I’m not able to provide nutritional information for the recipes for several reason, 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. That’s all I can do at this time. Hope that is helpful.

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