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.
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.
sandra says
What is the Carb. and sugar count on these crackers
Karly Campbell says
Nutrition info is in the recipe card.
HarleyAmy1 says
If you eliminate the egg, they will come out crispier. I do this with Fathead pizza also when I want a crispy thin crust.
Erin Morrison says
These are soooo good! I added extra ranch seasoning and red pepper flakes because I like a little more kick. Roll them out as thin as possible to get that crispy crunchiness of crackers/pita chips.
Elaine says
The has to be a joke? I ended up with a slimy hot ball of melted cheese that no egg or breadcrumbs could ever penetrate.
Karly Campbell says
I make this recipe just about once a week and it turns out great. You do have to mix well, but it does come together. There are no breadcrumbs in this recipe though.
Charlene says
How much sodium in eaxh cracker! Have to watch the salt!!!!!!
Karly Campbell says
You’d have to plug the recipe into one of the online calculators to calculate that.
Tina Scott says
I rolled mine out thinner, cooked longer and not crunchy.
There are really good premade low carb tortillas. I decided it’s much easier to cut, spray with a little oil ,season and bake those for crunch cravings.
I might try fathead recipe for pizza crust though.
Jennifer says
Can you substitute Trim Healthy Mama baking mix for the almond flour?
Karly Campbell says
I’ve never tried.
Judy says
I was surprised how crispy they were. I loved them
trisa blask says
Can you use marble jack or does it have to be mozzerela?
Karly Campbell says
Any cheese that melts well should work fine.
Heather says
Why should you use the ranch mix as opposed to the liquid dressing?
Karly Campbell says
The liquid would add too much liquid. 😉
Terry says
Can you use regular flour in this recipe?
Karly Campbell says
No, I don’t think that would work.
Cindy Thornton says
I made these today, followed the directions exactly , came out of oven browned, after they were completely cool they were not crunchy, still a bit soft, cooked the second sheet 2 more minutes, still not crunchy, almost burnt, by reading the comments other people had the same problem, could adding a little more almond flour fix the problem ? What is you opinion on this?
ed says
These disappear very fast. Can the dough be frozen before rolling out and baking to have on hand
Karly Campbell says
That should work fine, but I haven’t tried it! I think you could also freeze them already baked too. 🙂
Debi says
I have made this at least 10 times!! We LOVE them!!! One variation I do is omit the red Perrier flakes & ranch dressing and use Pepperjack cheese instead. When I make these, I always do a double batch! YUM!! ❤️❤️❤️
Shelly says
Made these today! I used fresh mozzarella with nutritional yeast and added chia seeds, pumpkin seeds, sunflower seeds,flax seeds, black pepper and garlic salt.. Awesome!!
Also about 3mins at the end I put a piece of pepperoni on a few! Wow!!
Cannot wait to serve these!❤️
Jennifer says
I made these tonight. Delicious!!!
Linda says
Maybe sprinkle some parmesan out of the jar on them after u take them out of oven for more flavor….
Alyssa says
Do you shred a fresh mozzarella ball or use the package of shredded mozzarella (which has fillers to prevent caking)? Thanks!
Karly Campbell says
I’ve used both packaged shredded mozzarella and a block of mozzarella that I shredded myself. Fresh mozzarella won’t work well in this recipe. 🙂
Chris M. says
If using package shredded cheese, the manufacturer usually adds potato starch to keep the cheese from sticking together. Keep in mind this does add some carbs and can stall a low carber trying to lose weight and effect ketosis.
Kenya Farrar says
I just made these!!! I only had 1 cup of mozzarella cheese so I used 1 cup of shredded cheddar. I followed the rest of the recipe. Amazing.
Amanda Maboma says
Loving the recipe.
Alina says
Can we sub Parmesan cheese?
Karly Campbell says
I haven’t tried it, but as it doesn’t really melt the same I don’t think it would work.
Stephanie Schober says
I’d make the recipe as directed and prior to baking just sprinkle the crackers with some grated Parmesan cheese…Parmesan Ranch crackers!