FREE 5-Ingredient Recipe EBook
- Why You’ll Love This Cheese Crackers Recipe
- Ingredients & Substitutions
- How To Make Cheese Crackers
- Tips For The Best Cheese Crackers
- Storage Instructions
- What To Serve With Cheese Crackers
- More Healthy Crunchy Snack Recipes
- Tools For This Recipe
- Cheese Crackers (3 Ingredients) Recipe card
- Recipe Reviews
These cheese crackers are reminiscent of the bright orange crackers you might have grown up eating (Cheez-Its!), but this version is made with nutritious ingredients and real cheese as the base! Crackers may sound like a lot to make from scratch, but I think you’ll be surprised by how easy this cheddar cheese crackers recipe is. In fact, you can make them with just 3 main ingredients (just like my flax seed crackers ) — but I recommend a 4th for extra cheesy-iness!
Why You’ll Love This Cheese Crackers Recipe
- Cheesy cheddar flavor
- Crunchy, buttery texture (without any butter)
- Tastes a lot like Cheez-Its — but better for you!
- Just 3 simple, natural ingredients (no preservatives)
- Easy to make, without any special tools
- Naturally gluten-free, keto cheese crackers — but delicious for everyone!
- Healthy snack for kids and adults alike
Ingredients & Substitutions
Here I explain the best ingredients for homemade cheese crackers, what each one does in the recipe, and substitution options. For measurements, see the recipe card .
- Cheddar Cheese – This is the base of the baked cheddar crackers. It gives them a rich real cheese flavor. I used mild cheddar cheese, but white cheddar or sharp cheddar cheese would work just as well. You can also use any other semi-hard or hard cheese, such as Parmesan or Gruyere, for a different flavor.
- Wholesome Yum Blanched Almond Flour – Some brands are coarse, but this one is super finely ground, for the ideal texture in crackers. Plus, using almond flour means these cheese crackers are protein packed, gluten free, low carb, and healthier than using all-purpose flour! This almond flour is the same one I use for 3-ingredient almond flour crackers , too.
- Egg – This acts as a binder to keep the dough together. I haven’t tried this cheese crackers recipe with egg substitutes , but let me know how it goes if you try one of them.
- Sea Salt
- Nutritional Yeast – This is optional, but just a tablespoon of this secret ingredient adds a cheesier flavor if you can get it. This is my favorite brand .
How To Make Cheese Crackers
This section shows how to make baked cheese crackers, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card .
- Melt the cheese. Using the microwave or double boiler on the stove, heat the cheese until it’s smooth and easy to stir.
- Mix the other ingredients. Stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
- Form the dough. Add the melted cheddar to the bowl with the flour mixture. Use your hands to knead, squeezing between your fingers, until a uniform dough forms. Form the dough into a ball. (You may need to chill it if it’s too sticky.)
- Roll and cut the crackers. Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Use a rolling pin to make a very thin rectangle, then cut into 1-inch squares or rectangles and place onto a baking sheet lined with parchment paper (or a silicone mat). Prick with a fork or toothpick to prevent bubbling.
- Bake. Place the cheese crackers in the oven and bake until golden brown on the edges. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to room temperature — they will crisp up as they cool.
Tips For The Best Cheese Crackers
With just 3 ingredients, these crackers are fairly easy to make, but here are some tips I’ve learned along the way to ensure they come out perfect every time!
- Don’t worry about the oil. You may notice some of the oil separating when you melt the cheese. That’s okay! Just stir it back together as much as you can.
- A food processor is easier if you have one. This will make it easier to incorporate all the dough ingredients, but is not required. I’ve done it both ways, by hand and using the processor.
- Reheat the dough slightly if needed. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Chill the dough if it’s sticky. Chilling the dough in the fridge for 20-30 minutes can make it more manageable to roll out. If it’s still difficult to work with, check my tips in my fathead pizza post .
- Roll the dough thin. The thinner you roll the cracker dough, the crispier your crackers will get! So, try to get it as thin as you can.
- A pizza cutter can come in handy. This is not required (a sharp knife works just fine), but a reader recommended using a pizza cutter and it can be a super quick way to slice the dough into squares. A pastry wheel also works in the same way.
- Don’t waste the dough. You’ll inevitably end up with strips of dough after cutting your squares. Don’t throw them out. Instead, form a ball, roll them out again, and cut more crackers.
- Make them crispier with the oven door trick. If you want them extra crisp, turn the oven off when the cheese crackers are just barely golden. Then, leave them in the oven, with the oven off and door propped open with a wooden spoon to crisp up more.
Storage Instructions
- Store: Cool completely, then store in an airtight container in the pantry for up to 2-3 days. The time can vary depending on the temperature in your kitchen. You can refrigerate them to prolong their shelf life to 1 week, but they will soften in the fridge. If the crackers do become soft (in the fridge or not), you can crisp them up in the oven. Simply place in the oven at 300 degrees F until they are warm, then cool completely. Just be careful to not over-bake!
- Freeze: Cool completely, then transfer to a zip lock bag or container and store in the freezer for up to 6 months. Line the layers of crackers with parchment paper, so they don’t stick together.
What To Serve With Cheese Crackers
Homemade cheese crackers are perfect as a snack on their own, but there are other ways to enjoy them:
- Charcuterie Board – Serve these crackers on a board with cheeses, meats, fresh fruits, and veggies for a party appetizer. Check out my charcuterie board for low carb options if you need them.
- Dips – Use them as dippers for spinach artichoke dip (or just plain spinach dip ), quick cold crab dip , or even a cheese ball .
- Spreads – Top cheese crackers with nut butter, your favorite jam, or even pate .
- Sandwiches – These even make an easy side to your fave sandwich for lunch! A chicken salad sandwich makes a good combo.
- Soups & Salads – Cheese crackers are perfect for crushing and sprinkling over soups or salads as a crunchy topping.
- Trail Mix – These little crackers are small enough to blend well into my healthy trail mix .
More Healthy Crunchy Snack Recipes
Craving more crispy, crunchy snacks? Try these healthy snack recipes you can feel good about eating:
Apple Chips
Almond Flour Tortilla Chips
Baked Cheese Crisps
Low Carb Cereal
Tools For This Recipe
- Double Boiler – If you prefer not to use the microwave to melt the cheese, use this to do it on the stovetop without burning.
- Rolling Pin – This rolling pin is made from marble, which is naturally cool and prevents the dough from sticking as you roll. It’s also surprisingly cost effective!
- Baking Sheet – My go-to! You can spot it in many of my recipe photos.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 3/4 cup Cheddar cheese (shredded) ▢
- 1 1/2 cup Wholesome Yum Blanched Almond Flour ▢
- 1 large Egg ▢
- 1/4 tsp Sea salt ▢
- 1 tbsp Nutritional yeast (optional, for cheesier flavor) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.
- Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
- Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily – this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough – check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook .)
- Form a ball with the dough. If it’s too sticky to work with, chill for about 15 minutes .
- Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
- Bake for 8-12 minutes , until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 12 1-inch crackers, or 1/8 entire recipe
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Cheese Crackers
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Cheese Crackers (3 Ingredients)
This 3-ingredient cheese crackers recipe is like homemade Cheez-Its, but better for you! They are cheesy, crunchy, and naturally gluten-free.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/cheese-crackers/
Ingredients
- 3/4 cup Cheddar cheese (shredded)
- 1 1/2 cup Wholesome Yum Blanched Almond Flour
- 1 large Egg
- 1/4 tsp Sea salt
- 1 tbsp Nutritional yeast (optional, for cheesier flavor)
Instructions
- Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.
- Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
- Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily - this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough - check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook .)
- Form a ball with the dough. If it’s too sticky to work with, chill for about 15 minutes .
- Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
- Bake for 8-12 minutes , until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.
Maya’s Recipe Notes
Serving size: 12 1-inch crackers, or 1/8 entire recipe
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- Why You’ll Love This Cheese Crackers Recipe
- Ingredients & Substitutions
- How To Make Cheese Crackers
- Tips For The Best Cheese Crackers
- Storage Instructions
- What To Serve With Cheese Crackers
- More Healthy Crunchy Snack Recipes
- Tools For This Recipe
- Cheese Crackers (3 Ingredients) Recipe card
- Recipe Reviews
These cheese crackers are reminiscent of the bright orange crackers you might have grown up eating (Cheez-Its!), but this version is made with nutritious ingredients and real cheese as the base! Crackers may sound like a lot to make from scratch, but I think you’ll be surprised by how easy this cheddar cheese crackers recipe is. In fact, you can make them with just 3 main ingredients (just like my flax seed crackers ) — but I recommend a 4th for extra cheesy-iness!
Why You’ll Love This Cheese Crackers Recipe
- Cheesy cheddar flavor
- Crunchy, buttery texture (without any butter)
- Tastes a lot like Cheez-Its — but better for you!
- Just 3 simple, natural ingredients (no preservatives)
- Easy to make, without any special tools
- Naturally gluten-free, keto cheese crackers — but delicious for everyone!
- Healthy snack for kids and adults alike
Ingredients & Substitutions
Here I explain the best ingredients for homemade cheese crackers, what each one does in the recipe, and substitution options. For measurements, see the recipe card .
- Cheddar Cheese – This is the base of the baked cheddar crackers. It gives them a rich real cheese flavor. I used mild cheddar cheese, but white cheddar or sharp cheddar cheese would work just as well. You can also use any other semi-hard or hard cheese, such as Parmesan or Gruyere, for a different flavor.
- Wholesome Yum Blanched Almond Flour – Some brands are coarse, but this one is super finely ground, for the ideal texture in crackers. Plus, using almond flour means these cheese crackers are protein packed, gluten free, low carb, and healthier than using all-purpose flour! This almond flour is the same one I use for 3-ingredient almond flour crackers , too.
- Egg – This acts as a binder to keep the dough together. I haven’t tried this cheese crackers recipe with egg substitutes , but let me know how it goes if you try one of them.
- Sea Salt
- Nutritional Yeast – This is optional, but just a tablespoon of this secret ingredient adds a cheesier flavor if you can get it. This is my favorite brand .
How To Make Cheese Crackers
This section shows how to make baked cheese crackers, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card .
- Melt the cheese. Using the microwave or double boiler on the stove, heat the cheese until it’s smooth and easy to stir.
- Mix the other ingredients. Stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
- Form the dough. Add the melted cheddar to the bowl with the flour mixture. Use your hands to knead, squeezing between your fingers, until a uniform dough forms. Form the dough into a ball. (You may need to chill it if it’s too sticky.)
- Roll and cut the crackers. Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Use a rolling pin to make a very thin rectangle, then cut into 1-inch squares or rectangles and place onto a baking sheet lined with parchment paper (or a silicone mat). Prick with a fork or toothpick to prevent bubbling.
- Bake. Place the cheese crackers in the oven and bake until golden brown on the edges. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to room temperature — they will crisp up as they cool.
Tips For The Best Cheese Crackers
With just 3 ingredients, these crackers are fairly easy to make, but here are some tips I’ve learned along the way to ensure they come out perfect every time!
- Don’t worry about the oil. You may notice some of the oil separating when you melt the cheese. That’s okay! Just stir it back together as much as you can.
- A food processor is easier if you have one. This will make it easier to incorporate all the dough ingredients, but is not required. I’ve done it both ways, by hand and using the processor.
- Reheat the dough slightly if needed. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Chill the dough if it’s sticky. Chilling the dough in the fridge for 20-30 minutes can make it more manageable to roll out. If it’s still difficult to work with, check my tips in my fathead pizza post .
- Roll the dough thin. The thinner you roll the cracker dough, the crispier your crackers will get! So, try to get it as thin as you can.
- A pizza cutter can come in handy. This is not required (a sharp knife works just fine), but a reader recommended using a pizza cutter and it can be a super quick way to slice the dough into squares. A pastry wheel also works in the same way.
- Don’t waste the dough. You’ll inevitably end up with strips of dough after cutting your squares. Don’t throw them out. Instead, form a ball, roll them out again, and cut more crackers.
- Make them crispier with the oven door trick. If you want them extra crisp, turn the oven off when the cheese crackers are just barely golden. Then, leave them in the oven, with the oven off and door propped open with a wooden spoon to crisp up more.
Storage Instructions
- Store: Cool completely, then store in an airtight container in the pantry for up to 2-3 days. The time can vary depending on the temperature in your kitchen. You can refrigerate them to prolong their shelf life to 1 week, but they will soften in the fridge. If the crackers do become soft (in the fridge or not), you can crisp them up in the oven. Simply place in the oven at 300 degrees F until they are warm, then cool completely. Just be careful to not over-bake!
- Freeze: Cool completely, then transfer to a zip lock bag or container and store in the freezer for up to 6 months. Line the layers of crackers with parchment paper, so they don’t stick together.
What To Serve With Cheese Crackers
Homemade cheese crackers are perfect as a snack on their own, but there are other ways to enjoy them:
- Charcuterie Board – Serve these crackers on a board with cheeses, meats, fresh fruits, and veggies for a party appetizer. Check out my charcuterie board for low carb options if you need them.
- Dips – Use them as dippers for spinach artichoke dip (or just plain spinach dip ), quick cold crab dip , or even a cheese ball .
- Spreads – Top cheese crackers with nut butter, your favorite jam, or even pate .
- Sandwiches – These even make an easy side to your fave sandwich for lunch! A chicken salad sandwich makes a good combo.
- Soups & Salads – Cheese crackers are perfect for crushing and sprinkling over soups or salads as a crunchy topping.
- Trail Mix – These little crackers are small enough to blend well into my healthy trail mix .
More Healthy Crunchy Snack Recipes
Craving more crispy, crunchy snacks? Try these healthy snack recipes you can feel good about eating:
Apple Chips
Almond Flour Tortilla Chips
Baked Cheese Crisps
Low Carb Cereal
Tools For This Recipe
- Double Boiler – If you prefer not to use the microwave to melt the cheese, use this to do it on the stovetop without burning.
- Rolling Pin – This rolling pin is made from marble, which is naturally cool and prevents the dough from sticking as you roll. It’s also surprisingly cost effective!
- Baking Sheet – My go-to! You can spot it in many of my recipe photos.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 3/4 cup Cheddar cheese (shredded) ▢
- 1 1/2 cup Wholesome Yum Blanched Almond Flour ▢
- 1 large Egg ▢
- 1/4 tsp Sea salt ▢
- 1 tbsp Nutritional yeast (optional, for cheesier flavor) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.
- Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
- Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily – this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough – check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook .)
- Form a ball with the dough. If it’s too sticky to work with, chill for about 15 minutes .
- Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
- Bake for 8-12 minutes , until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 12 1-inch crackers, or 1/8 entire recipe
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Cheese Crackers
