Cheddar Crackers recipe

Something Craig really misses from our carby-days is a good cracker, so I thought I’d give it a shot. How does cheesy-cheddary-golden-brown-crunchy goodness sound? I based these on a recipe over at hulk-smash Testosterone Nation, and while it won’t put hair on your chest (I think) it makes a damn fine low-carb cracker.

Combine the wet ingredients and any spices that float your boat. Do you see my secret ingredient nestled there in the olive oil? That’s cubes of frozen crushed garlic by Dorot – I get it at Trader Joe’s and it is so handy!

Add this mixture to the dry ingredients (except seeds) and mix really well with your hands. Form it into a ball and flatten it out.

Sprinkle on seeds like sesame or sunflower, and toss it into the oven.

Beware, if you added garlic like I do the aroma will be amazing – try not to claw your way into the oven while it bakes.

Let cool and break into cracker-shapes. Enjoy!

Cheddar Crackers recipe
A tasty, customizable, low-carb cracker recipe.
Recipe type: snack
  • 2 cups almond flour
  • 2 eggs
  • 1 cup shredded cheese
  • your selection of garlic, herbs, spices
  • pinch salt
  • 1 TB olive oil
  • approximately ¼ cup seeds to sprinkle on top (sesame, sunflower...)
  • parchment paper
  1. Preheat oven to 350 degrees.
  2. Mix eggs, spices, salt and olive oil - whisk to combine.
  3. Place remaining ingredients (except seeds) in bowl and add egg mixture. Mix thoroughly with your hands.
  4. Form dough into a ball, then place on a parchment-lined cookie sheet. Put another sheet of parchment on top and roll it out nice and thin. It doesn't have to be in any particular shape unless you're a perfectionist.
  5. Sprinkle the seeds on top and put the parchment back on - use the rolling pin to embed the seeds into the dough so they don't fall off.
  6. At this point you can lightly mark the dough with a knife to make breaking into regular shapes easier later.
  7. Bake for 15-30 minutes. Cooking time depends on the thickness of your crackers and how crispy brown you like them to be.
  8. Admire how the cheese has bubbled-up through to the top of the cracker.
  9. Cool on the parchment on a wire rack. Carefully turn the giant cracker over and peel off the paper. Break into cracker-shaped pieces. Store in the fridge in an air-tight container.
Tip: for extra crunch, slide the dough right out onto your oven rack to bake. The parchment paper should keep it from falling through the gaps, and you'll get a crispier cracker.



  1. The only thing that could make your recipes better, the Carb count…lol

  2. I was also looking for the carb content…If you put shredded parmasan cheese by spoonfulls on parchment paper…spread each scoop out..brown them in the oven…they also make good “crackers” for low carb. Very simple…and delicious. Cool completely before removing from paper.

  3. i wonder if you could sub all the cheese for nutritional yeast for a dairy free version? crackers look good!


  1. […] is so simple that you just have to try it. I know I’ve made low-carb crackers before, but these are super-low because their only ingredient is […]

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