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.
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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. 😉
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.
How To:
u003colu003ern tu003cliu003eTo 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.u003c/liu003ern tu003cliu003eStir 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. u003cimg class=u0022aligncenter size-full wp-image-727u0022 src=u0022https://thatlowcarblife.com/wp-content/uploads/2018/07/fathead-crackers.jpgu0022 alt=u0022fathead pizza doughu0022 width=u0022900u0022 height=u0022601u0022 data-pin-nopin=u0022trueu0022 /u003eu003c/liu003ern tu003cliu003ePlace the dough onto a sheet of parchment paper and place another piece of parchment on top. Roll the dough out between the parchment paper.u003c/liu003ern tu003cliu003eUse a pizza cutter to cut the crackers into squares. You’ll end up with 60 crackers. u003cimg class=u0022aligncenter size-full wp-image-729u0022 src=u0022https://thatlowcarblife.com/wp-content/uploads/2018/07/low-carb-crackers-recipe.jpgu0022 alt=u0022low crackers on baking sheetu0022 width=u0022900u0022 height=u0022601u0022 /u003eu003c/liu003ern tu003cliu003eBake these at 425 degrees for about 5 minutes and then flip the crackers and continue baking for 5 more minutes.u003c/liu003ernu003c/olu003e
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:
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.
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!
Low Carb Spicy Ranch Crackers
Ingredients
- 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
Instructions
- 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.
Jennifer says
I love these crackers but worry about eating too many. Maybe the people with really wet dough added ranch dressing instead of ranch dressing mix . . .just a thought
Karly Campbell says
Oh, I hadn’t even thought of that as what might have been the problem! I’ll update the recipe to be sure people know to use the dry mix. 🙂
Sharon South says
I would like to print this recipe off, how do I do that?
Karly Campbell says
There is a print button in the recipe card located under the small thumbnail image. 🙂
Anne Hause says
I made these yesterday and they are Sam-Fran-Tastic!!!! I would bake them a WEEE bit longer to get them more crisp. But, I did try something when I got home fro work last night……I microwaved a few for about a minute and that helped to crisp them up a bit more. Other than that, I LOVE THEM!!!! Thanks for the recipe!!!!!
Patty says
What would be the carb count and serving size for these crackers
Karly Campbell says
All the nutrition info is located in the recipe card. 🙂
Jan says
Yummy! My husband added a little too much red peper flakes to them but they’re very tasty!
Angie says
Made these tonight, and they are delicious! Dipping them in a ranch dressing.
Cosmina says
Well my dough was very slimy and sticky… I couldn’t cut it before baking and I ended up baking a huge round pizza… I don’t know where it went wrong! Any tips for very soft sticky dough?
Karly Campbell says
Hmm, are you sure you measured properly? It sounds like you had either too much cheese or not enough almond flour.
Audrey Mactier says
I’ve had fathead dough turn out sticky until I learned to work it until it wasn’t
Tracy says
My crackers all stuck to the wax paper, what did I do wrong?
Karly Campbell says
The recipe calls for parchment paper, not wax paper.
Dionne says
Delicious!!
Rachael Eckeberger says
Though delicious, mine did not turn out crunchy at all. What did I do wrong??
Karly Campbell says
Did they brown in the oven? They should get a bit browned and crunchy as you bake. Sounds like maybe they needed a little more time?
Teresa says
Mine too. Very good but not crunchy. Will try to roll thinner and bake a little longer next round.
Samantha says
Do they stay crunchy in the fridge?
Anne says
These crackers are delicious and so easy to make. I used the ranch dressing, and decided the next time to try some of Anthony’s cheddar cheese powder. Also yummy! Thanks
Melinda Montes says
Are you using the ranch seasoning mix that is prepackaged for making dip normally? Or are you throwing together the ranch spices yourself and using that?
Karly Campbell says
You can do either. I did the ranch seasoning mix in the video, but I’ve also done a mix of seasonings I’ve made myself.
Kelly says
Do they have to be stored in the refrigerator?
Karly Campbell says
Because of all of the cheese, I personally keep them in the fridge.
Theresa Merkel says
Made the dough and it came out really wet. I added extra flour too. I poured the dough onto the cookie sheet we’ll see what kind of goodness comes out of the oven!
Karly Campbell says
Hope it turned out for you!
Joan Brennan says
Just made these. I cut into one inch pieces and got double the amount. They are pretty tasty. Also the calorie count is way off. The cheese alone would be 160 calories per serving. Just thought you might want to look into that. Thank you for a tasty recipe.
Karly Campbell says
Hi Joan!
I’m guessing you rolled your dough out a little thinner than me to make so many more crackers but yay for extra crackers! 🙂
As for the nutrition – you’re right! I use MFP and need to find something a little more reliable. Thanks for letting me know – just updated it.
Ivory says
This looks awesome, yum!
Douglas says
could this be a pizza dough?
Karly Campbell says
Yep, it makes a great pizza crust. Just skip cutting into squares and bake for about 5 minutes before adding your toppings. Then finish it off for another 5-7 minutes to get it crisp. I have a BLT pizza recipe coming up soon with this crust. 🙂
Julie says
Can you make these crackers without the Ranch seasoning? I’m trying to find low carb crackers to serve with a little Brie cheese.
Karly Campbell says
Yep, for sure. You can add any seasonings you like.
Michelle Roe says
Can you use anything besides almond flour for these we have nut allergies… this is the worst thing about low carb or any other type of diet, the nut flours and nut butters. Leaves us with not many choices.
Thanks
Karly Campbell says
I’ve only made this with almond flour myself. I know others have used coconut flour and you could try that if you’re not allergic – try googling fat head dough with coconut flour and see what you come up with. 🙂
Jess says
If you could share what you found out if you tried anything diff. I have a tree nut allergy as well and it sucks
Michelle Roe says
I have heard you can sub sunflower seed flower for anything that calls for almond flour. You just need some type of acidic lemon/ACV to keep the baked good from turning green. Hope this helps.
Kami says
Hi what are the nutritional facts? For example how many net carbs for one portion.
Karly Campbell says
Nutrition info is in the recipe card.