If you’ve been wanting to make homemade keto crackers but have been intimidated to try them, this keto-friendly cheddar cracker recipe is perfect for you! Making a workable cracker dough from almond flour and Cabot Seriously Sharp Cheddar Cheese is surprisingly easy! It comes together quickly in the food processor and is then simply rolled out between sheets of parchment, cut into squares and baked. Once done, you’ll be able to enjoy a perfectly crispy keto snack! Share this keto recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.

To make about 52 keto crackers, begin by combining the almond flour, paprika, mustard and salt in a food processor fitted with a steel blade attachment. Pulse several times to combine.

Add in the shredded Cabot Seriously Sharp Cheddar Cheese and pulse several times.

Drizzle the yolk over the flour cheese mixture. Pulse several times, then run the motor continuously for 30 seconds or until a dough comes together.

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Roll dough between two sheets of parchment, to 1/8-inch thick. Cut into one-inch squares and transfer to the prepared baking sheet. Re-roll any scraps and repeat cutting process.

Press tines of a fork into the crackers to make docking holes, if desired. Sprinkle with additional salt if desired.

Bake until the crackers are crispy and browned, rotating the baking sheet from top to bottom and front to back once, about 14 to 16 minutes.

Cool crackers completely and store in an air-tight container at room temperature for up to 3 days.

For another delicious cheese cracker recipe, try our tasty Rustic Cheddar Crackers next. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this keto cheese crackers recipe. If you have a chance, please rate and review it!