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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. HarleyAmy1

    If you eliminate the egg, they will come out crispier. I do this with Fathead pizza also when I want a crispy thin crust.

  2. Erin Morrison

    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.

  3. 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.

    1. Karly Campbell

      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.

    1. Karly Campbell

      You’d have to plug the recipe into one of the online calculators to calculate that.

  4. Tina Scott

    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.

    1. Cindy Thornton

      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?

  5. These disappear very fast. Can the dough be frozen before rolling out and baking to have on hand

    1. Karly Campbell

      That should work fine, but I haven’t tried it! I think you could also freeze them already baked too. 🙂

  6. 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!! ❤️❤️❤️

  7. 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!❤️

  8. Maybe sprinkle some parmesan out of the jar on them after u take them out of oven for more flavor….

  9. Do you shred a fresh mozzarella ball or use the package of shredded mozzarella (which has fillers to prevent caking)? Thanks!

    1. Karly Campbell

      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. 🙂

    2. 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.

  10. Kenya Farrar

    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.

    1. Karly Campbell

      I haven’t tried it, but as it doesn’t really melt the same I don’t think it would work.

    2. Stephanie Schober

      I’d make the recipe as directed and prior to baking just sprinkle the crackers with some grated Parmesan cheese…Parmesan Ranch crackers!

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