The ingredients for these ketogenic low-carb crackers include mozzarella cheese, almond flour, and egg yolk. Depending on the size, the recipe yields roughly 40 crackers.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 40 |
| Yield: | 40 crackers |
Ingredients
- ½ cup shredded mozzarella cheese
- ⅓ cup finely ground almond flour
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- 1 large egg yolk
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine mozzarella cheese, almond flour, garlic powder, and salt in a microwave-safe bowl. Heat in the microwave for 30 seconds.
- Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
- Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until ready for a rolling pin.
- Roll into a very thin rectangle with even sides. Gently poke holes in dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
- Lay squares on the prepared baking sheet, leaving a little space between them
- Bake in the preheated oven for 5 to 6 minutes. Remove the baking sheet from the oven and turn crackers over. Continue baking until lightly browned and crisp, about 2 more minutes. Watch them closely to prevent burning.
Nutrition Facts
| Calories | 11 kcal |
| Carbohydrate | 0 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 16 mg |
| Sugars | 0 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
I used Fiesta Blend Cheese. Everything Bagel and unsalted Garlic Pepper seasonings and doubled the recipe. THEY ARE GREAT!!! Cooked for 4-5 min in air fryer on 14 inch mesh tray with no parchment paper. I will KEEP this recipe!!!
So easy! No changes, but I did it in my convection air fryer and it was 4 min no flipping. Thank you so great!
These were super simple to make and took so little time. They are very tasty, too. I added some Italian seasoning to give them a little more flavor. Crackers are a great food item to add to your Keto diet especially if you’re at a party. I can now have crackers & cheese, crackers & dip, etc. and not feel left out.
I thought these were very good; I added Everything Bagel Seasoning (no salt) for a bit more flavor. Will make many more times! Thank you!
Try different cheese mixes. My first batch was with shredded taco mix cheese, and I thought it was pretty good.
So good with salad even though I almost burned them. Next time I will try Cheddar! Yum!
Our entire family loves these crackers. I had to change up the prep a bit, because I don’t have a microwave. I do have a food processor. I put the cheese in first, sprinkled the salt and garlic powder on next, then put the almond flour on top all that. I processed to well blended and fine crumbles. Running the processor I gradually poured in the egg yolk. It formed a perfect ball of dough. Together with the parchment paper, I had no mess. So fast, easy, and with a couple dashes of some herbs, SO delicious.
Definitely making them again.
I was not expecting a miracle but these were awful!
There is nooooo way these are crackers… bread at best….no crunch… Waay dissatisfied
Great flavor! Will definetely do this recipe again, but it came out more like mini biscuits then it did crackers. Still delicious though!!
Made crackers but obviously didn’t oil pan enough because they stuck & broke apart while being scraped off. The flavor was very plain. I made them a second time adding Italian seasoning & flax seed. In my 400 degree oven they were ready in 5 mins. I’ll keep looking.
Love these crackers! Like what everyone else says, I doubled the measurements of the ingredients to get more. Other than that, it came out pretty good. They’re really tasty.
Unfortunately, 425 was too hot, My crackers burnt within 5 minutes. On the second batch I then lowered the temperature to 415 but while they didn’t burn immediately, and after I turned them over putting them back in for 2 minutes, they were no crispy. Not cracker like at all.
You will need a rolling pin to get the dough thin enough. I will defiantly make again.
These crackers were a Super Bowl hit with my gluten-free, dairy-free, and low-fodmap friends with a few changes. I used Daiya dairy-free mozzarella shreds and eliminated the garlic powder. Seriously being inhaled by normal diet friends, we with special restrictions, were rolling our eyes at them. Couldn’t they eat the chili with cheddar cheese and sour cream? These tasty crackers are quick, easy and fun to make; grand kids would love helping out too.
I thought these were delicious! I got a fair amount of them making them approx 1/16″ thick. I think u should check them at 1:30min as will need more or less 2min depending on thickness. also don’t grease the pan. I can see using different spices to change it up. I’ll be doubling or tripling when I make in future. tastes a lot like cheese bits crackers. I overcooked some that I made as thin as possible as u can see in pic. anyone know if these can be kept in airtight container in cabinet or do they need to be refrigerated?
Unfortunately I felt that the result was a little cardboardy. If I try this again I might add something more to flavour them. Maybe some rosemary. But overall I thought for the amount of effort they weren’t really worth it.
These are really tasty and a nice options for those fancy meat & cheese trays for keto and low-carbers. They are a little tedious for the amount you get, so I highly suggest you double or triple the recipe. I left mine in a few minutes extra, removing those that were nicely browned until they were all evenly cooked. I found the few extra minutes were necessary to make them crispy. Very versatile recipe with lots of herb and spice options.