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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 found on KalynsKitchen.com

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!


  • 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.

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:
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. Anonymous, I don't count carbs or calories, that's one reason I chose South Beach for my way of eating. I know there are some places online where you can type in ingredients and it will calculate that for you, but I don't have that information.

  2. Dear Kalyn, Is there a carb and calorie count for these wonderful looking goodies? I am on restricted carbs and do not want to tempt myself if I can't go there. Thank you, Karen

  3. Dara, thanks for the thumbs up! You and Maria were my taste testers.

    Joelen, thanks. Loved them (maybe a bit too much!)

    Italian Dish, I remember your wonderful pistachio cookies with almond flour (which I think I made with almond meal back then.) I bet you'll love these.

    Johanna, I don't know anything about corn flour so not sure. The almond flour is high in fat, so you might need to add more oil. Let us know if you try it (although corn flour wouldn't be good for South Beach, so I'll have to stick to this version!)

    DeAnn, my first time ordering from them so I look forward to getting a coupon! Will definitely be buying this almond flour again.

    Cheri, do be sure to say hi if you see me. I'm so excited about meeting so many new bloggers I haven't met.

  4. I love cheese crackers and have several friends that are gluten free. I will have to try these.

    I am looking forward to meeting you at BlogHer Food this weekend!

  5. Honeyville also does $4.49 shipping for orders and sends out coupons codes now and then.

    I love ordering from them.

  6. wow these sound great – I was wondering if I could do these with corn flour (not corn starch) – I am yet to come across almond flour – have only recently discovered that it is not the same as almond meal

  7. Hey Kalyn – I can eat wheat, but I love anything with almond flour. I didn't know there was a cookbook about baking with almond flour! And thanks for all the almond flour links. It's one of my favorite ingredients. These crackers look great.

  8. I love the use of almond flour in these and they are so easy to make! Great job!

  9. Maria, how fun. That must have been a VERY big zucchini! Glad you liked the recipe.

  10. A quick note… I googled stuffed zucchini and found your blog… I was thinking I'd end up cutting the zucchini (the size of my husband's arm!) the long way… then I saw your recipe! I tried it that way and it was FABULOUS!
    I made it on the light side, using lean 90% ground turkey breast…
    It also looked as good as it tasted!
    Thanks so much! ~Maria

  11. I will attest to the fact that these crackers are delicious! They are light and full of flavor. They would be perfect to dip into a bowl of soup.

  12. Lydia, first time I ever made crackers too, but these were so delicious. Really loved the texture especially.

    Emily, LOVE that idea. I also like the idea of having round crackers. Will definitely try it.

  13. Kalyn, I have an idea/suggestion from another rolling pin challenged person – what if you formed the mix into a log, refrigerated it a bit to firm up, and sliced it thin? Obviously they would be round instead of thin, but even as knife challenged as I am, I'm even more rolling pin challenged!

  14. I doubt that I would have any self-control with these crackers in the house — they look delicious, and I love almost anything baked with cheese. I've never tried to make crackers, but now I'm tempted.

  15. Alisa, I'm thinking there are a lot of variations that could be good. (Not sure why your comment came after mine above?? Hate it when that happens.)

    Heather, thanks! Likewise, please be sure to say hi if you see me.

  16. These sound really tasty, I'm going to look for almond flour and bake some. I'm always on the hunt for something great to go with wine! I hope to meet you at BlogHerFood!

  17. Karina, I wish you were going to be there! You know I'll be thinking of you, and yes, next time for sure!

    Nupur, thanks. I really love that almond flour Elana recommends (and what fun that it's a Utah product!)

  18. Those came out great! I am going to have to try this sans dairy.

  19. Kalyn- they look beautiful, all crunchy and golden.

    I have been using almond flour to sub for some of the regular flour in baked goods, and this is a nice new way to use it.

  20. These crackers look delicious. I love the big flavor you get with almond flour and shredded cheese. Wish I could meet you and Elana at BlogHer. Maybe next time! xox