Low Carb Cheese Almond Crackers

Warning..control needed when eating these Low Carb Cheese Almond Crackers as they are very moreish. Enjoy them on their own or on a platter.
Course Baking, Low Carb Cooking 101, Snacks
Cuisine Gluten Free, Keto, LCHF, Low Carb
Keyword cheese, cheese crackers, crackers, gluten free crackers, low carb crackers
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 28 serves
Calories 100kcal


  • 2 cups almond meal/almond flour
  • 1 cup fresh grated Parmesan cheese or a mix of Parmesan and finely grated tasty cheese.
  • 1 large egg
  • 2 tablespoons hot water
  • 1 tablespoon extra virgin olive oil- EVOO
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt


  • Preheat oven to 170 C/340 F fan forced
  • Mix all of the dry ingredients together till well combined.
  • Mix in the egg, water and EVOO, mixing well. Add the grated cheese and mix till combined.
  • Allow mix to sit for 10 minutes in the fridge or on the bench to firm up a little.
  • Shape the dough into 2 balls, smoothing the edges of the dough. Roll out each ball of mixture in between 2 pieces of quality baking paper as per images above, until approximately 3-5 mm thick.
  • Using a knife, cut the dough into desired shapes using a lift and cut motion. Lift and cut, lift and cut- no see sawing motion or you will tear the edges of the dough. You may need to wipe the knife down in between to prevent sticking as well.
  • Bake on the baking paper in the oven for 10-12 minutes. Leave the tray on the bench for a couple of minutes to allow the cheese to firm up a little and then break up the crackers separating them if you can, removing from the tray any that are cooked through and starting to brown.
  • Move the less cooked crackers in the middle of the tray to the hot spots in your oven, in my case this is along the edges of the tray. Return the tray to the oven and bake for another 3-5 minutes or until all of the crackers are cooked through.
  • Leave crackers to cool before breaking up any remaining crackers.
  • Allow to cool before storing in an airtight container.


Note that during baking you may need to break off the well cooked biscuits along the edges and turn the biscuits so the less cooked side is closer to the edge of the pan. This is to prevent any biscuits over cooking along the edges. You may also need to remove some of these from the oven during cooking if the crackers are over cooking. *If your crackers are thicker they may need more time and perhaps a lower temperature to cook. These crackers may not have a perfect cut edge because the cheese can prevent them from breaking off cleanly. I just think of them as home made Artisan biscuits. Besides, if they look too perfect, no-one is going to ask if you made them. *Dry crackers will last longer in storage than soft crackers so make sure they are cooked through. Store in an airtight container for up to 2 weeks- if they last that long.


Serving: 1serve | Calories: 100kcal | Carbohydrates: 1g