These Low-Carb Cheez-Its have always been one of my all-time favorite snacks. Cheesy, salty, crunchy all in one bite?! Um yeah- SIGN ME UP.
Since following a more primal low-carb diet lifestyle, I have missed my nighttime salty snacks. Well, no more! Between these Low-Carb Cheez-Its and my Low-Carb Crackers, I have all the options I need for when I want to sit on the couch and binge watch episodes of The Office for the two billionth time!
Low-Carb Cheez-Its Are Perfect For An Afternoon Or Late-Night Snack!
I love to pre-make these keto cheese crackers, eat a serving (or two), and store the remaining crackers in the fridge to snack on throughout the week. They are deliciously salty and cheesy and keto crackers satisfy my need to always have a post-dinner snack!
For this recipe to result in crunchy keto crackers, be sure to roll the dough thin enough that they have the opportunity to crisp up. You can, however, leave them slightly thicker and the recipe will still come out tasting AMAZING. I mean, helllllllllllo, baked cheese?! I’m pretty sure you can’t mess that up even if you tried!
Perfecting the proportions of the ingredients in this recipe was key, as I wanted to be sure that there wasn’t too much of the dough that it would be impossible to roll it thin enough and still fit on a traditional baking sheet. If you only have access to smaller baking sheets, you may need to cook the crackers in two separate batches!
Prep Your Cheez Its Snack For The Week!
If you plan to make a double batch of these cheeseitz crackers to have on-hand for the whole week, I recommend storing them in the refrigerator and re-heating in the oven at 400 degrees for 5 minutes, flipping once halfway through.
Net Carbs In Low-Carb Cheez-Its
With only 2.2g net carbs per serving, these Low-Carb Cheez-Its are the perfect low-carb, ketogenic snack! These will satisfy your craving for something salty and crunchy for sure!
Diets This Low-Carb Cheez Its Recipe Is Compliant With
This recipe is low-carb, keto, gluten-free, grain-free, vegetarian, and refined-sugar-free.
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Low-Carb Cheez-Its
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 40 crackers, depending on size 1x
- Category: Snack
- Method: Bake
- Cuisine: American
Description
These Low-Carb Cheez-Its are the perfect snack for your ketogenic diet! This recipe is low-carb, keto, gluten-free, grain-free, vegetarian, refined-sugar-free, and contains only 2.2g net carbs per serving!
Ingredients
- 1/2 cup almond flour
- 3/4 cup shredded extra sharp cheddar
- 3/4 cup shredded mozzarella
- 1 oz cream cheese
- 1 large egg, beaten
- 1/4 tsp salt
- Avocado oil cooking spray
- Coarse salt
Instructions
- Preheat oven to 400 degrees.
- In a small mixing bowl, whisk together almond flour and salt. Add egg and whisk until well-combined.
- In a microwave-safe bowl, microwave cheddar, mozzarella, and cream cheese until melted, about 1 minute. Add melted cheeses to dry ingredients and, using hands, knead together until fully-incorporated. If the dough becomes too difficult to work with, return all ingredients to microwave-safe bowl and microwave for 10-15 seconds.
- Spray two pieces of parchment paper with cooking spray. Lay one piece down, spray side up, placing dough in the center. Lay the other piece down, spray side down so it touches the dough, and lightly press down. Using a rolling pin, roll the dough until it is an even layer. The dough should be quite thin. Remove and discard the top piece of parchment paper. Carefully slide a baking tray beneath the parchment paper with the dough on top.
- Using a pizza cutter, gently cut crackers into the desired size. Sprinkle coarse salt to the top of the dough.
- Bake crackers for 7 minutes.
- Remove crackers from oven and allow to cool slightly. Using a spatula, flip all crackers over. It may be necessary to re-cut some of the crackers with a pizza cutter as they may have melted together while baking. Return crackers to oven and bake for another 3-5 minutes.
- Allow cooling completely before breaking apart and enjoying!
Recipe Notes:
The microwave used to melt the cheeses is a 900-watt microwave. Depending on the strength of your microwave, the time to melt the cheeses may vary.
Keywords: cheez-its, keto cheez-its, low-carb cheez-its, keto cheese crackers, keto crackers, low-carb crackers, cheese crackers, low-carb cheese crackers
Awesome and easy recipe!
1) Definitely use a pizza cutter and save your sanity (tried it with a knife first…)
2) Roll it REALLY thing. Otherwise they won’t be crispy.
3) Don’t be afraid to take some squares off the cookie sheet and then put some back in the oven. Mine cook unevenly and I have to put them back in the oven two or three times before the batch is done.
4) Split the batch into two if you have a smaller cookie sheet. I have to do mine in two batches because in order to get them thin enough to be crispy the “dough” is too big for the cookie sheet.
★★★★★
So glad you enjoyed, Stephanie! Thanks for leaving that feedback for other readers to reference!
I made these And added bacon because my hubby eats them for work and wanted them to be filling He absolutely loves them. They’re fantastic!!
Added bacon?! That is BRILLIANT!
I’m new to the use of alternative flours but I’m intolerant to almonds; what’s another, non-tree nut, flour I ca use for this?
You can try ground sunflower seed meal. That typically is a really great 1:1 sub for almond flour.
@Ashley, you might be able to use Coconut Flour, but the recipe would be different. There are some “Fat Head” dough variants out there. You’d make it according to that substitution, but follow the other steps here. I personally find Coconut Flour tends to be _really_ coconutty so it comes through in most of the stuff I’ve tried using it. Not so bad for sweeter things, but not sure it would work here.
So amazing love them so easy
★★★★★
I completely forgot about the egg. Figures crossed. I hope it works out
These are very good! How do you store them ?
Glad you enjoyed! You can store them in an airtight container or baggie at room temperature.
So yummy! I have tried a few different keto snack replacement recipes and none hit the spot, until this! I did have to put additional almond flour on the dough ball to keep it from sticking to the parchment paper though. I lost a lot on my first sticky roll 🙁
Another recipe that used the same dough ingredients (mozzarella and almond flour) said to wet your hands when the dough is too sticky. Worked really well for me!
Can I ask how you would substitute coconut flour in this recipe? I’m allergic to almonds but I would love to try these!
Hi, Anna! I wish I could provide you with this subsition, but I’m really not too sure as coconut flour and almond flour are challenging to replace for one another. I would venture to say that you could double the coconut flour, but then the carb content will increase, so I’m not sure if you’d want to go that route. If you are allergic to almonds, be sure to take a look at all of my nut-free keto recipes. ?
So, coconut flour is VERY thirsty. You cannot replace almond flour with coconut flour without drastically reducing the amount of flour you use and increasing liquid.
I’m allergic to egg, do you know if any egg replacements work?
Hi, Terri! Usually, when I replace eggs in a recipe, 1 tbsp ground flax or chia seeds + 2 1/2 tbsp water works perfectly! I haven’t personally tried to replace the egg in this recipe so, if you do, let me know how it goes! 🙂