Cheddar Crackers (GF,Keto,Low Carb)

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My daughter loves Gold Fish Crackers, so I thought I would try and recreate some of that flavor in a   gluten-free, keto friendly version of THAT cracker. While I was making them my daughter said the house smells like macaroni and cheese! I have to admit this was a bit experimental, but they did come out rather tasty.  Now, they are not super crunchy like regular crackers, they have more of a  puff pastry texture, but are very cheddar…y? (I’m sure that’s not a proper word)


I rolled my dough thin so I could get more of a crunch out of them after baking.  I also added some shredded parmesan on top before baking to give them more of a salty cheese flavor.  To some I sprinkled sea salt on top and then parmesan, that is your choice if you want to follow OR simply use salt/parmesan.


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Keto Cheddar Crackers

Course Snack
Keyword gluten free crackers, keto cheddar crackers, low carb crackers
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 dozen
Calories 280kcal
Author WhollyCupcake


  • 8 ounces shredded mozzarella cheese
  • 1 ounce cream cheese
  • 8 ounces shredded extra sharp cheddar
  • 3 ounces shredded parmesan and more for sprinkling
  • 1 egg lightly beaten
  • 1 cup almond flour
  • 1 tsp sea salt
  • 1 tsp baking powder


  • Preheat oven to 400F and line two large baking sheets with parchment paper
  • In a microwave proof bowl, add the mozzarella, cream cheese and heat until melted but not bubbly, about 2 minutes, then gently stir
  • To the mozzarella mixture add the cheddar, parmesan, egg, almond flour, salt, and baking powder
  • Mix with your hand until a cohesive dough forms 
  • Roll the dough thinly between two sheets of parchment paper. Cut the dough  into squares (about an inch)
  • Place squares on lined baking sheet and shred parmesan over them (optional)
  • Place in over and bake approx 7-8 minutes of until golden brown. Repeat with remaining dough
  • Cool crackers on cooling rack. Store at room temp in open container


Serving: 10crackers | Calories: 280kcal | Carbohydrates: 1g | Protein: 19g | Fat: 23g


Don’t they look delicious? Store them in an open container so they don’t get soft.


Let me know if you’ve made/altered this recipe and how it worked out for you, and if you love it don’t forget to rate it at the bottom of this post❤️❤️❤️


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WhollyCupcakeVickiJanetfrugal hausfrauJudith A. Graber Recent comment authors

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Would you have the Macros for these crackers please?


Do you have nutritional Information for this recipe?

frugal hausfrau

Now this is a great recipe! I tried making crackers like this before and wasn’t pleased with the outcome but I think that these are g/f is a big bonus! I’ve noticed that gluten free products sometimes bake up even crispier!


Judith A. Graber

Great recipe Ralu – I made some “goldfish” crackers too but using my sourdough starter and they puffed up. I just printed it so I hope to make them soon…

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