Crispy Keto Crackers — Only 2 Ingredients Needed!

Crispy Low Carb Parmesan Almond Crackers

yield: 5 SERVINGS

prep time: 5 MINUTES

cook time: 20 MINUTES

total time: 25 MINUTES

Ingredients

Directions

1

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2

Spread half the parmesan cheese onto the prepared pan creating a rectangle that's approximately 8" x 14". Evenly sprinkle the gently crushed, sliced almonds over the cheese. Layer the remaining cheese over the almonds. Use your hands to push any stray bits into the rectangle forming an even edge.

3

Bake for 10 minutes (cheese will be bubbly and melting). Remove from oven. Allow crackers to rest for about 30 seconds. Using a pizza cutter, slice the dough first lengthwise, then widthwise. I usually make 4 cuts lengthwise and 8 cuts widthwise which results in 45 individual crackers. Gently separate each cracker.

4

Return to oven for 7-10 minutes until crackers begin to turn golden. Remove from oven. Place crackers on a cooling rack for 10 minutes and they will crisp as they cool.

5

Note: If your crackers are not crispy after cooling, you can return them to the oven for a few more minutes.

Nutrition Information

Yield: 5 servings, Serving Size: 9 crackers
Amount Per Serving: 194 Calories | 14.3g Fat | 3.8g Total Carbs | 1.5g Fiber | 1.6g Sugar | 0g Sugar Alcohol | 13g Protein | 2.3g Net Carbs

Brought to you by Hip2Keto.

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24 Comments
4.8 / 13 ratings
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spreading keto low-carb crackers apart on pan with parchment paper

Super crispy keto crackers that are perfect for dipping, smothering, or simply snacking.

With a flavor reminiscent of Cheez-Its, these low-carb parmesan and almond crackers are a hit—even with my kiddos. They have a fabulous, crispy texture and unlike many cheese-based crackers, they still pack that crunch days later! The best part? They’re totally keto-friendly. Woohoo!

bowl of keto low-carb crackers on counter

Tips for making the best keto crackers:

    • I’ve found that using freshly grated parmesan works much better than store-bought, pre-shredded varieties. Yes, it takes a bit of extra time, but trust me, it’s worth it!
    • To crush the sliced almonds: Gently place them in the palm of your hand and squeeze slightly. The goal is to break the fine almond slices just a bit. Once crushed, the almonds should be similar in size to whole oats, certainly NOT a fine meal, so don’t get too crazy when you’re crushing.
    • You can always switch these up by adding a fresh herb like dill or rosemary. A seasoning added to the top such as Everything But the Bagel seasoning would be so tasty, too!

shredded cheese and almonds on pan with parchment paper

Two ingredients. One net carb. 100% AMAZING!

The process is super simple, yet the reward is outstanding. A super low-carb cracker that takes 5 minutes to prep, bakes in 20 minutes, and is ready to eat within 10 minutes out of the oven.

shredded parmesan cheese and almonds on sheet pan with parchment paper

using pizza slicer to slice keto low carb crackers on pan

keto cheese crackers

baked keto cheese crackers on parchment lined pan

low carb crackers on cooling rack

Crunchy Low-Carb Parmesan Nut Crackers - large bowl of crackers ready to serve


Print

Crispy Low Carb Parmesan Almond Crackers

yield: 5 SERVINGS

prep time: 5 MINUTES

cook time: 20 MINUTES

total time: 25 MINUTES

Shredded parmesan and almond slices bake up for a crunchy keto snack!

Ingredients

Directions

1

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2

Spread half the parmesan cheese onto the prepared pan creating a rectangle that's approximately 8" x 14". Evenly sprinkle the gently crushed, sliced almonds over the cheese. Layer the remaining cheese over the almonds. Use your hands to push any stray bits into the rectangle forming an even edge.

3

Bake for 10 minutes (cheese will be bubbly and melting). Remove from oven. Allow crackers to rest for about 30 seconds. Using a pizza cutter, slice the dough first lengthwise, then widthwise. I usually make 4 cuts lengthwise and 8 cuts widthwise which results in 45 individual crackers. Gently separate each cracker.

4

Return to oven for 7-10 minutes until crackers begin to turn golden. Remove from oven. Place crackers on a cooling rack for 10 minutes and they will crisp as they cool.

5

Note: If your crackers are not crispy after cooling, you can return them to the oven for a few more minutes.

Additional Notes

Once fully cooled, store crackers in an airtight container at room temperature.

Nutrition Information

Yield: 5 servings, Serving Size: 9 crackers
Amount Per Serving: 194 Calories | 14.3g Fat | 3.8g Total Carbs | 1.5g Fiber | 1.6g Sugar | 0g Sugar Alcohol | 13g Protein | 2.3g Net Carbs

Brought to you by Hip2Keto.

holding bowl filled with keto snack

Attention Snackaholics, this one is for you!

GET EXCITED, because you just discovered the holy grail of keto munchy food! You can munch on these alone or serve them alongside your favorite low-carb dip. I also like to use these when creating a keto charcuterie board using Italian meats and cheeses, as a yummy party appetizer.

Here are a few of our favorite keto-friendly dips that would pair well with these keto crackers:

hand holding low carb cracker with dip

keto almond parmesan crackers on charcuterie board


Serve these crackers with this delicious ranch dip!

Join The Discussion

Comments 24

  1. Leanne Gillespie

    These are really delish! Have you tried any other cheese combinations fir this recipe?

  2. Melody Morris

    We are quarantined and I only have almond meal and bagged Parmesan. Is it worth it to try?

    • Amber (Hip Sidekick)

      Good question! You could always try a small test batch to see how it might turn out for you. Let us know if it works out well!

    • Elle

      I would say yes! It’s all I have at the moment too.

  3. Stefanie Baggott

    I have trouble digesting nuts, especially almonds. Is there anything else I can add to the parmesan, to make parmesan crisps? Thanks☺ I am really struggling with the keto diet, as I can’t eat a lot of vegetables and nuts.

  4. Sharon L

    These are so easy to make and very tasty!

    • Collin (Mrs. Hip)

      Thanks a bunch for commenting, Sharon! Happy you have enjoyed them!

  5. Cynthia

    How much ahead for an event could I make these and how should they be stored? Thanks.

    • Amber (Hip Sidekick)

      Hi Cynthia! They should be fine for a day or two on the counter, in a loosely-sealed bag. Hope this is helpful!

  6. Sandy

    Love these!! Finally, a crispy cracker that doesn’t taste mealy!! So much better than just other Keto cracker recipes and an upgrade to plain Parmesan crisps!!! Thanks for the recipe!!

    • Jennifer (Hip Sidekick)

      So glad you enjoyed these! I love making these crackers!

  7. Chris

    hi, would like to ask how long this can be kept in an airtight container? thanks

    • Jennifer (Hip Sidekick)

      I make these all the time! You can store them up to a week, but mine never last that long.

  8. Sherry

    About to make a second batch. These things are awesome!!

    • Jennifer (Hip Sidekick)

      Yay! They are one of my favorites!

  9. jenbshaneb

    Love this! How do I rate this recipe? It deserves a 5 star! Do you have a tip on keeping the crackers from sticking to the parchment? That was my challenge.

    • Jennifer (Hip Sidekick)

      You can spray it with Pam or brush the parchment with oil first. So glad you loved this! You can rate the recipe by clicking on the starts at the very top of the recipe.

  10. FC

    Hi Jennifer,

    Thank you so much for sharing this recipe. We make these almost every week since we discovered it a couple of months ago and I always double the recipe. They don’t last long ( can’t keep them hidden from hubby and daughter)

    • Collin (Mrs. Hip)

      SO glad they have been a hit in your home, FC! Thanks for stopping by to let us know you’ve all enjoyed them!

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