If you find yourself missing that satisfying salty crunch of chips or popcorn on movie night, these crunchy keto cheese crackers are a must-try!
This post was created by my fellow low-carb blogger Erin from My Flourless Kitchen.
I love to make these cheese crackers to crunch on during movie night (and to sneak into the movie theater on date night!) but they are also a great addition to a cheese tray or an appetizer tray with olives, macadamia nuts, cured meats, and cherry tomatoes. Yum! And they are awesome in place of croutons in a Ceasar salad.
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Which Cheese to Use for Crunchy Keto Cheese Crackers
I recommend a mild cheddar cheese for these crackers, as the cheese flavor intensifies and they taste quite cheesy (like sharp cheddar). You can also use marble cheese, pepper jack or gouda- experiment with whatever firm cheese you would like, just remember that the flavor will intensify as it dries out, so it is best to use a mild-tasting cheese.
How to Make Crunchy Keto Cheese Crackers
These crunchy cheese crackers begin with 8 thin slices of cheddar cheese. Not paper-thin slices, but as thin as you can get with a regular knife. I sometimes cheat and use the pre-sliced cheese from the deli counter as they are the perfect thickness.
Put the cheese slices on a parchment-lined cookie sheet. Then slice them into small squares or use a small cookie cutter to cut them into whatever shape you would like. (Goldfish, perhaps?) I wanted to make round crackers so I used a large pastry tip to cut my cheese into circles.
The Secret to Making Super Crunchy Cheese Crackers
The secret to making super crunchy cheese crackers is to get rid of all of the moisture in the cheese. You can use a dehydrator for this if you have one, or what I usually do is just leave the tray out on the counter to dry out for a couple of days. If they sweat out some moisture, I dab it off with a paper towel so they can get nice and dry. You want the crackers to make a tapping sound when you tap them on the counter, which usually takes 2-3 days on the counter (depending on the humidity level of your house).
How long to bake Keto Cheese Crackers
Once your cheese is all dried out and hard, bake them for 5 minutes in a hot oven (400 degrees). They will get little air pockets that pop and give your crackers a nice, crispy texture. They taste almost like moon cheese crackers, if you are familiar with those, but these are crunchier and more cracker-like.
Different flavors for Cheese Crackers
Once your crackers come out of the oven, dry them on a paper towel and let them cool. If you would like to flavor them, you can sprinkle them with some seasoning- chili powder or garlic powder are both good choices.
More Delicious Keto Snacks:
3 Ingredient Stovetop Glazed Pecans
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Ingredients
- 8 slices mild cheddar cheese
Instructions
- Cut your cheese slices into circles or squares, about 1" across.
- Spread out cheese onto a parchment-lined cookie sheet and let sit on the counter for 2-3 days until it dries out completely. (You want them to make a little tap sound when you tap them on the counter.)
- If they sweat out some moisture, periodically dab them dry with a paper towel.
- Once your cheese is hard and dry, bake them in a 400-degree oven for 5 minutes.
- Place on a paper towel to cool.
Valerie says
I can't leave food out on the counter, I have a cat. What do you suggest to let it dry out?
Taryn says
You can leave it in the oven with the door shut and the heat off. Personally, I'd put a sticky note on the front to remind myself not to turn the oven on with the trays inside.
Sarah says
You are ingenious!!!! These are amazing! Seriously!! These are going to be great to take to a Mexican restaurant to have with salsa. I made my first batch with thin sliced cheese and it only took about 30hrs to dry. I'm going to try with other cheeses. You are a lifesaver!!
Tracey says
I have tried and failed many recipes in search of a keto cracker! This hit ALL the marks! Thankyou so much!
Tracey says
Great! Desperate for a good cracker! Thanks so much for the info!
SHELLEY says
THE CHEESE WON'T SPOIL SITTING OUT LIKE THIS?
Taryn says
Not quickly. I store in the fridge if we don't eat them within a day.
Tracey says
I think she means while they are sitting out on counter before you cook.
Taryn says
Ahhh. Right. According to the USDA (https://ask.usda.gov/s/article/Does-all-cheese-need-to-be-refrigerated)
"As a general rule, hard cheeses such as cheddar, processed cheeses (American), and both block and grated Parmesan do not require refrigeration for safety, but they will last longer if kept refrigerated."