My Keto Low Carb Crackers are made with just a couple of ingredients and not only that, they taste terrific!
This recipe uses the classic low carb Fathead Dough which is so simple to throw together that even my kids can make it.
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This recipe comes in at around 2g net carbs for three small crackers, they are perfect for your next party!
Tips for making Keto Low Carb Crackers
It’s always better to grate your own cheese, this avoids the starches and preservatives that are added to ready shredded cheese and it will melt better.
The cook time given in the recipe card below for melting the cheese in your microwave will vary depending on the wattage of your microwave, so you’ll just need to check yours and see how long it takes.
Add the salt and garlic powder to the almond flour before you mix it in with the cheese so the flavors will be distributed better.
It’s much easier to cut the cookies while they are on the parchment on the cookie sheet. And do make sure you use parchment and not waxed paper, they are not the same!
Related Keto Low Carb Appetizers
Low Carb Crackers
It couldn’t be simpler to make these keto low carb crackers!
Preheat oven to 390F
Add almond flour, garlic powder, and salt, to a bowl and mix well.
Melt grated mozzarella cheese in a separate microwave safe bowl until just melted which will take about 60- 90 seconds depending on your microwave.
Add the seasoned almond flour and mix thoroughly with a spatula while the cheese is still warm and until the flour is fully incorporated and you have a dough like consistency.
Roll out the dough to around 1/8 inch thick between two pieces of parchment paper. The thinner you make them the crisper they will be, but if they are too thin they will cook (and burn!) quicker so just be aware of that.
Remove the top parchment paper and transfer the bottom paper with rolled out dough onto a sheet pan.
Cut into even sized squares using a pizza cutter or pretty crimper wheel, and then poke holes in each cracker with a fork to prevent bubbles forming on top.
Bake for 9- 12 minutes until golden on top.
Once baked remove from oven and let them fully cool before eating. Store in an airtight container with kitchen paper towels on the bottom of the container.
Makes approximately 36 small crackers, 2g net carbs for 3 crackers.
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