Low carb crackers bursting with the flavor of spicy ranch! I like to serve these alongside cheese and pepperoni for a simple snack, but they also work well for dipping!
Let’s be perfectly honest here, for a minute…I’m a snacker. I don’t often eat breakfast and instead just have a quick snack mid-morning. Lunch is usually fairly small, which means that another snack happens mid-afternoon.
Luckily, snacking is so simple while eating low carb. A couple of slices of pepperoni, string cheese, a pickle spear, a boiled egg with a drizzle of Frank’s hot sauce, one of those 100 calorie packs of flavored almonds…so many options!
This low carb crackers recipe works perfect for snack time, but I’ve been known to turn them into lunch with a little cheese and deli meat – hello, low carb Lunchables. I swear I’m not 5 years old, I just sometimes eat like I am. 😉
Low carb crackers:
These spicy ranch crackers start with fat head dough. Have you made fat head dough before?
It’s basically just a mixture of almond flour, cream cheese, mozzarella, and egg. You combine it all together, roll it out, and bake it.
Fat head dough makes my favorite pizza crust, but this time around I added some seasonings to the mixture and ended up with this low carb crackers recipe.
To start, add some cream cheese and mozzarella to a microwave safe bowl. Microwave for about 60 seconds or until the mixture is melted enough to stir together until smooth.
Stir in the egg, almond flour, ranch seasoning, and red pepper flakes.
The mixture is thick and sticky, but just keep working it until it forms a dough.
Place the dough onto a sheet of parchment paper and place another piece of parchment on top. Roll the dough out between the parchment paper.
I use a pizza cutter to cut these into small cracker sized squares. Easy peasy.
Line a baking sheet with parchment (don’t skip this step – the dough WILL stick to the pan if you do!) and then arrange the crackers on the sheet. They won’t spread much at all, but do leave just a little space between each one.
Bake these at 425 degrees for about 5 minutes and then flip the crackers and continue baking for 5 more minutes.
These low carb crackers hold up well to topping or dipping, but don’t get quite as crunchy as a traditional cracker.
Feel free to add more or less red pepper flakes depending on how spicy you’d like your crackers. As stated, the recipe has just a tiny kick of heat – my kids eat these with no problem.
More low carb snacks you might like:
BBQ Keto Meatballs – make ’em small and serve with toothpicks or make them larger and serve over mashed cauliflower!
Slow Cooker Chicken Wings – the perfect appetizer or snack, especially during football games!
Keto Deviled Eggs – these have bacon and cheddar mixed right in with the yolk!
- 2 cups grated mozzarella
- 2 tablespoons cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1 tablespoon ranch seasoning mix
- 1/2 teaspoon red pepper flakes
- Preheat oven to 425 degrees.
- Add the mozzarella and cream cheese to a large microwave safe bowl and microwave in 30 second intervals until melted.
- Stir the cheese until smooth and stir in the almond flour, egg, ranch seasoning, and red pepper flakes.
- Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment. Roll the dough out to about 1/4 inch thick.
- Use a sharp knife or pizza cutter to cut the dough into 1-inch square pieces yielding about 60 pieces.
- Transfer the crackers to a parchment lined baking sheet.
- Bake for 5 minutes, flip the crackers, and bake for 5 minutes more.
- Cool before serving.
Store crackers tightly covered in the refrigerator for up to 5 days.
Be sure to use the dry ranch seasoning mix and not already prepared liquid salad dressing.
These crackers won't get quite as crisp as a traditional cracker, but rolling them out thinly helps.
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Nutrition Information:Yield: 4 Serving Size: 4 servings
Amount Per Serving:Calories: 235 Total Fat: 18g Sodium: 499mg Carbohydrates: 4g Net Carbohydrates: 3g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 17g