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.
Sandra L. Wendorf says
Would like very much to try this, but need to know if it’s ok to swap out the red pepper flakes with a bit of Italion seasoning or, maybe a bit of powdered onion and dried dill? Hot spices and me don’t get along very well together.
Another question : could one use a hand held mixer on the lowest speed to incorperate the ingredients?
Thank You ahead of time for your answers and also for posting this recipe.
Sandra W.
Karly Campbell says
Hi Sandra! Yes, you could use any spices you like in this recipe. You’ll want to mix by hand though. It’s not the right consistency for a mixer and will probably not work for you.
TF says
I do not eat cream cheese, is there another substitute I can use on its place?
Thank you. Just starting out doing low carb.
Karly Campbell says
No, not that I know of, unfortunately.
Heather says
Hi, I do eat cream cheese, but I add a tablespoon of psyllium husk powder to the mix, and leave out the cream cheese, it should be fine. You may want to slightly increase the mozzarella. Psyllium is a very good binder, and very low carb.
Debbie says
I got psyllium fiber is that OK in the place of the psyllium flour?
Sandra W. says
For TF:
Maybe use a type of vegan style sub of cream cheese? I’m not vegan, though so I really don’t know if there is such a thing on the market.
If nothing else, either Google this or if there are any health food stores nearby, give them a jingle on the phone & ask questions.
Sandra W.
LindaLu says
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.’
Mobey Dick says
With that much cheese these can even remotely be considered crackers. Impossible to be crispy like crackers.
Mobey Dick says
Can’t be.
Karly Campbell says
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.
Mobey Dick says
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.
Nunya says
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.
Mobey Dick says
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.
Michelle Morton says
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!!
Jennifer Bennett says
I can’t eat almonds so almond flour is out for me. Is there something else I can use??
Karly Campbell says
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.
Cas says
I used chick pea flour as my supermarket had run out of almond flour. They were quite okay. Will probably roll them much thinner next time hoping for some crispness but they are certainly filling and satisfied my savoury cravings.
Susan G Ozembloski says
I am unable to see any amount of Ranch seasoning in the print version of the recipe. Can you provide please. Thanks.
Karly Campbell says
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!
Patti says
Kindly give the amount of ranch seasoning. In Firefox there was no amount given for the ranch seasoning, just a blank. Thank you!
Karly Campbell says
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!
vicki cruse says
Just made these today, they are great!!! Can you tell me how many carbs ? How many crackers? Thanks
Karly Campbell says
Hi Vicki! The nutrition info is located in the recipe card. 🙂
Michelle says
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!!!
Karly Campbell says
Love that you’ve made so many flavors! I bet the everything bagel version is so good! 🙂
Heather Buckingham says
Thanks for the cracker recipe, will be trying it out really soon 🙂
Melissa Small says
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!!!
Carole says
What is the carb count. I’m diabetic and count carbs.
Karly Campbell says
The nutrition info is in the recipe card. 🙂
Karen says
The dough is just a sticky mess when I try to roll it out. Any suggestions?
Karly Campbell says
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.
Katt says
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!
Chad Campbell says
Yes, it would probably go down a little but not a whole lot.
Katt says
Thank you!
Ludona says
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.
Lynette says
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.
Karly Campbell says
So glad you enjoyed, Lynette! Thanks for sharing!
Jenn says
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.
Karly Campbell says
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. 🙂
Brigitte says
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.
Karly Campbell says
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.
Holli says
Do u have the nutrition amounts?
Karly Campbell says
They’re in the recipe card above the ingredients.
Ellen Evers says
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?
Karly Campbell says
They don’t hold their crunch all that well when stored unfortunately. It’s just the nature of the ingredients.
Richard says
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!
Karly Campbell says
These last for a day or two at room temperature, but I refrigerate them if keeping them longer than that.
Chris M. says
As stated in the Recipe Notes…. “Store crackers tightly covered in the refrigerator for up to 5 days.”
Sue says
Any sugar gms in the crackers? Thanks! New to your blog, …and really impressed! I’m a fan for life!
Karly Campbell says
Hi Sue! 1g sugar per serving. 🙂 So glad you’re enjoying the recipes!
Jessica says
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!!