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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!

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: 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. Have you tried freezing these? I can’t eat dairy but my daughter loves cheese crackers she just won’t go through a whole batch very fast. I’d also like to bake a large batch at once when I have time.

  2. Is it 1 & 1/4 cups flour my dough is just dry not enough wet ingredients???

    • Yes, 1 and 1/4 cup almond flour (not regular flour!)

      If you have added the almond flour, grated cheese, oil, and egg I might add another teaspoon or two of oil (or maybe water would work, I can’t say for sure.) If you’re using low-fat cheese that might be why it’s dry. Hope that helps; this has never happened to me. The dough is stiff, but sticks together well.

  3. 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.

  4. 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

  5. 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!!

  6. 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.

  7. 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!

  8. 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!

  9. 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.

  10. 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.

  11. My name is Donna Peterson and myy comment will probably not make your approved list but here it goes anyway. I'm not sure what the big issue is about Bob's almond flour but since that was the only one I had in my kitchen that was the one I used today to make the cheese crackers. Not only were they NOT an absolute mess but they were absolutely delicious! Besides using Bob's almond flour the only variation I made was I used a sharp cheddar with jalapenos…Fantastic!

  12. I made these yesterday and they were deelish:) Instead of salt I used a little Cajun seasoning and garlic powder…yum.

  13. If they taste good I wouldn't worry about the color. It might have just been the light on the day I took those photos!

  14. Really like these, & have made em several times, but they DON'T look like yours! (Probably don't taste like yours either) Yours look actually like cheezits. They're so orange & cheese colored! I've already added more cheddar than the recipe calls for, a lil parm, powdered sun dried tomato, & basil at times. When tomato is added they're darker, but they're not orange even w/out the tomato. Am I doing something wrong??

  15. Anonymous, sorry but I don't really know what happened. It might be the cheese, but also I live in Utah where it's very dry so that might make a difference.

  16. I too loved the taste and texture of this sinfully good cheese IT gf cracker. Couldn't quit nibbling on the first batch. They dried to a nice crisp snap for me. Let them all dry for hours actually, then placed them in an air tight container. The next day when time to serve…they all got chewy or almost rubbery. Moist and limp. HELP! What did I do wrong…and how to I keep that fabutabulous snippy little snap? Thanks PS. used everything as you did. The cheese was raw non animal rennet cheese do you think that was the culprit?

  17. I love the sound of this with rye flour!

  18. The recipe is great. I substituted 1/3 cup of rye flour, which does add to the carb count but worth it if you love rye (with onion and liedrkranz cheese!)

    I used a mild cheddar because I wanted the rye to stand out.

  19. These are really addicting, but I used mild cheddar so it wasn't as good as I expected. Also a little on the grainy side, and a strange after taste. Thanks for the recipe!

  20. So glad you enjoyed the crackers.