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Low Carb Crackers

These LOW CARB CRACKERS are bursting with the flavor of spicy ranch, but you can customize them with any flavors you like! I like to serve these alongside cheese and pepperoni for a simple snack, but they also work well for dipping.

low carb crackers on cutting board

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.

I try really hard not to snack after dinner, but if I just really need something I’ll stick to healthy low carb options.

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. 😉

ranch crackers with cheese and pepperoni on a dark cutting board

Ingredients for Keto Crackers:

Almond Flour – We use finely ground almond flour. We haven’t tested this with other flours so we can’t say how it would work.

Cream Cheese

Egg

Mozzarella – You can buy pre-shredded or shred your own.

Ranch Seasoning – use a packet or make your own with the seasonings from our homemade ranch dressing.

Red Pepper Flakes – this is what gives the recipe a little kick. You can adjust to your own tastes.

Fathead Crackers:

These keto crackers start with fat head dough. Have you made fat head dough before? We use it for our fathead pizza too.

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.

spicy ranch crackers on cutting board

How To:

  1. 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.
  2. 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. fathead pizza dough
  3. 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.
  4. Use a pizza cutter to cut the crackers into squares. You’ll end up with 60 crackers. low crackers on baking sheet
  5. Bake these at 425 degrees for about 5 minutes and then flip the crackers and continue baking for 5 more minutes.
Pro Tip!

These crackers do NOT bake up as crispy as a traditional cracker! If you want them as crisp as possible, roll them thin and bake until golden.

FAQ’s:

Why aren’t my crackers crispy?

These are a riff on my fathead pizza dough, which won’t get as crisp as a traditional wheat cracker. To get them even crisper, roll the dough thin and bake until golden brown.

What flour can I use besides almond flour?

You can try coconut flour, but you’ll want to try just 1/4 cup of coconut flour in place of the almond flour. I haven’t tested the recipe this way, so I can’t guarantee it will work, but this is where I would start testing.

More Low Carb Snacks:

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!

Keto Pigs in a Blanket – The ultimate kid friendly snack or lunch!

spreading cream cheese on a ranch cracker

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Low Carb Spicy Ranch Crackers

These spicy ranch crackers are low carb and full of flavor! Serve with cheese or spread them with cream cheese. This recipe makes about 60 1-inch crackers. 

Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Instructions

  1. Preheat oven to 425 degrees. 
  2. Add the mozzarella and cream cheese to a large microwave safe bowl and microwave in 30 second intervals until melted. 
  3. Stir the cheese until smooth and stir in the almond flour, egg, ranch seasoning, and red pepper flakes. 
  4. 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. 
  5. Use a sharp knife or pizza cutter to cut the dough into 1-inch square pieces yielding about 60 pieces.
  6. Transfer the crackers to a parchment lined baking sheet. 
  7. Bake for 5 minutes, flip the crackers, and bake for 5 minutes more. 
  8. Cool before serving.

Notes

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: 15 crackers
Amount Per Serving: Calories: 235Total Fat: 18gSodium: 499mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 17g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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116 thoughts on “Low Carb Crackers”

  1. Yum! Nice alternative. Love cheese, love whisps, or moon cheese too. Thanks for another yummy recipe!!!!!
    ‘If you can’t say something nice, don’t say anything.’

  2. Mobey Dick

    With that much cheese these can even remotely be considered crackers. Impossible to be crispy like crackers.

    1. Karly Campbell

      As I said, these don’t get as crispy as traditional crackers, but cheese absolutely can get crispy. Have you ever tried the Whisps or parm crackers from the store? Super crunchy.

      1. Then they should be titled “Soft Crackers” and not Crackers. I still cant get over how much cheese is in all these keto recipes. Disgusting. Keto = firm fondue.

        1. Who asked for your opinion, dickey? If you don’t have anything nice to say, say nothing. You’re on a keto/low carb recipe blog, see yourself out if you’re so disgusted.

          1. Mobey Dick

            Nunya, review = opinion. Blame the blogger. I did what I was asked. Sorry facts hurt your feelings. When people get triggered they say the dumbest things. I merely gave a review about its crispyness and the amount of cheese. Get over it nunie.

        2. Michelle Morton

          Cheeese=YUMMMM in my book….doesn’t sound like keto is for you moby diick, although you can choose to do dairy free keto. This recipe sounds like a nice alternative to a cracker, more substantial. I’m definitely going to try. If it’s not for you, move on!!! Let’s not pester someone who worked hard on a FREE recipe for their reader’s!!

  3. Jennifer Bennett

    I can’t eat almonds so almond flour is out for me. Is there something else I can use??

    1. Karly Campbell

      I’ve only made this with almond flour, unfortunately. I think you could use coconut flour, but you’d want to use 3-4 times less than the almond flour and I haven’t tested it yet.

  4. Susan G Ozembloski

    I am unable to see any amount of Ranch seasoning in the print version of the recipe. Can you provide please. Thanks.

    1. Karly Campbell

      Hi Susan! I”m sorry you’re having trouble. My tech team has been trying to replicate this issue (a few others have also had the problem) and we can’t figure it out. May I ask if you’re using any type of ad blocker or what browswer/device you’re using? It would help so much so we can get the issue fixed. 🙂

      The amount you’ll need is 1 tablespoon of dry ranch seasoning.

      Enjoy!

  5. Kindly give the amount of ranch seasoning. In Firefox there was no amount given for the ranch seasoning, just a blank. Thank you!

    1. Karly Campbell

      Hi Patti! I’m sorry you can’t see that. We’re having some issues with my recipe card not displaying the link. The recipe calls for 1 tablespoon of ranch powder. Would you mind taking a second to open the recipe in an incognito or other browser (assuming you have one installed) to see if the problem still persists? We’re trying to get to the bottom of this, but none of my support team have been able to replicate the issue. Appreciate your help!

  6. vicki cruse

    Just made these today, they are great!!! Can you tell me how many carbs ? How many crackers? Thanks

  7. OMG….my family loves these crackers. I have been making them for a few months now. In fact I make a batch every Sunday in hopes that they may last more than 2 days, but that never happens. I have tried many variations to your original receipe. I have used the HV ranch fiesta, dill, and the onion/chive. I have also experimented with other cheeses with the mozzarella. The favorite is the Fiesta Ranch with half mozzarella and half pepper jack, but they are all tasty. I have also made them with everything bagel seasoning and the packet of seasoning for Chex mix…all amazing. Thanks for sharing this recipe…We love it!!!

    1. Karly Campbell

      Love that you’ve made so many flavors! I bet the everything bagel version is so good! 🙂

    1. Melissa Small

      I just tried these tonight…I followed the recipe and to give them more ranch flavor I brushed them with olive oil and put them in a ziploc back along with dry ranch and shook it to coat each one. They are Amazing!!!

    1. Karly Campbell

      Hi Karen! Is the dough still warm? When it starts to get too cool it can be harder to work with. Pop it back in the microwave for 20 seconds or so to warm it all back up and then be sure you’re using the parchment paper as directed in the recipe.

  8. I’m not a huge fan of Ranch, but those crackers look amazing! Would the carb count go down if I omitted the ranch seasoning? Thank you!

  9. Good recipe. They came out perfect. But for crispness and flavor I still prefer grated cheddar cheese fried in tablespoon amounts in a medium frying pan.
    They crisp quickly as they cool and are great with salsa and keto chili.

  10. I just made these Spicy Ranch Crackers (I dislike when people comment on a recipe that they haven’t even made!) My husband and teen daughter loved the crackers! They are a hit! I will be making these weekly. These are the best Keto style crackers that I have made. My husband misses the crunch of carbs but these crackers filled the spot.

  11. I just made these. New-ish to low carb so am still getting the hang of this. I baked them longer and they got crispy. Because I read they use their crispy when stored I tried two ways. One small batch in the freezer. Taken out on my way to work. Thawed not crispy so I tossed them in out toaster oven at work and they crisped up. The second way was putting them in a glass container with a paper towel to help with moisture. Nope. Still lost some of their crispy. But to have crackers again … I’m ok with that. Any suggestions with mixing the dough? My cheese and flour didn’t incorporate well.

    1. Karly Campbell

      Great tips on keeping them crisp longer! Thanks for sharing that.

      If your dough isn’t coming together well, likely your cheese has cooled off too much. You want to work fairly quickly so the cheese is still melty when you start adding in the other ingredients. 🙂

  12. I like the idea of crackers as a snack. Can this recipe be done with coconut flour and how much would I use? I am allergig to almond flour.

    1. Karly Campbell

      I’m sure you could use coconut flour, but you’d need less. I haven’t tried it myself so I don’t have measurements for you.

  13. Ellen Evers

    These were great, however, I stored them in a plastic bag and they lost all of their crispiness (word?), what do you recommend to keep them crispy?

    1. Karly Campbell

      They don’t hold their crunch all that well when stored unfortunately. It’s just the nature of the ingredients.

  14. For leftovers, should they be refrigereated or left at room temperature? I don’t mind a difference in quality, I just wanna try the recipe!

    1. Karly Campbell

      These last for a day or two at room temperature, but I refrigerate them if keeping them longer than that.

    2. As stated in the Recipe Notes…. “Store crackers tightly covered in the refrigerator for up to 5 days.”

      1. Any sugar gms in the crackers? Thanks! New to your blog, …and really impressed! I’m a fan for life!

          1. You’re my hero!! I just started about a month ago and have been looking for a good crunchy snack. Chips were one of my obsessions. Lol. I did pepperoni chips which were great but get old. I’m loving your easy but delicious recipes so far. This one is definitely next on the list to make!!

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