Keto Cheese Crackers Recipe (Low-Carb, Oven-Baked & Gluten-Free)

Crispy keto cheese crackers made from real hard cheese and baked until golden and crunchy. Low-carb, gluten-free, and perfect for make-ahead snacking. Includes optional Parmesan rind crackers for extra flavor.

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Sakura Yubi

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Prep Time 15

Cook Time 35

Cooling Time 1

Total Time 1 50

Cuisine Keto / Low-Carb

Course Snack

Servings 8 servings

Ingredients

300 g (2.6 cups) hard cheese (You can use: Steppen cheese, Cheddar, Gruyère, or any firm or semi-hard cheese)
1 tbsp (1 tbsp) chia and/or flax seeds (ground; you can also use almond flour)
1 tbsp (1 tbsp) black pepper (ground)
100 g (1 cup) Parmigiano Reggiano rind (optional)
pinch (pinch) salt (only for Parmigiano Reggiano rind crackers)

directions

Cut your Steppen cheese (or other hard cheese) into chunks.
Place into a food processor and pulse until the pieces are roughly 5 mm (0.2 inch) in size. Irregular sizes are fine. Avoid large chunks (nothing around 2 cm (0.8 inch)).
You do not need a powder. Small, coarse pieces work perfectly.
Batch tip: I usually process a large amount at once and freeze the extra in a zip-top bag. For one tray, I use about 2–4 generous handfuls. The frozen cheese works beautifully for future batches or cooking.
Trim and cut the rind into strips:
About 1 cm (0.39 inch) thick
About 1 cm (0.39 inch) wide
3–5 cm (1.2-2.0 inch) long
Exact length is not important. Rustic strips are perfect.
Line a baking tray with parchment paper.
Spread the pulsed cheese in small clusters, leaving space between them. Do not stack or overcrowd — proper spacing allows steam to escape, which is essential for crispness.
Lay the Parmesan rind strips separately with space between each piece.
*In the video/pictures, I prepared two trays and baked them simultaneously in the oven.
For the main cheese crackers:
Sprinkle ground chia seeds, ground flaxseed, or a mix of both (must be ground).
Add ground black pepper.
The seeds add fiber and slightly balance the saltiness of the cheese. I do not add salt because the cheese is already salty.
Optional: Almond flour can be added if you use it regularly, but it’s not necessary.
For the Parmesan rind crackers:
Lightly sprinkle salt.
Add black pepper if desired.
The seasoning may not stick at first — it will adhere as the cheese melts.
Preheat oven to 170°C (338°F).
Bake for 20 minutes.
The cheese should melt and fuse into a single thin sheet.
Remove from oven and carefully flip the cheese sheet.
Set the oven temperature again to 170°C (338°F).
Bake for another 10-15 minutes, or until:
Slightly golden
No visible moisture
Firm rather than gooey
Avoid overbaking — dark brown cheese becomes bitter.
Let cool on the tray for 30–60 minutes.
As they cool, they become fully crisp and solid.
If any soft spots remain, return to the oven at 170°C (338°F) in 5-minute intervals until fully dry.
Once completely cool, break into bite-sized pieces by hand.
They should be:
Deeply crunchy
Crisp throughout
Not chewy

Recipe Notes

Storage

Store in an airtight jar at room temperature for up to 3 weeks.

They rarely last that long.

FAQ – Keto Cheese Crackers

Are these cheese crackers truly keto?
Yes. They are made primarily from hard cheese and contain minimal carbs.

Can I use cheddar instead of Steppen cheese?
Yes. Any firm or semi-hard cheese works well.

Why flip the crackers halfway?
Flipping helps release moisture from both sides, ensuring maximum crispness.

Why are my cheese crackers chewy?
They likely need more time in the oven at a slightly lower temperature to remove remaining moisture.

Nutrition

Serving: 1servingCalories: 167.3kcalCarbohydrates: 2.8gProtein: 13.6gFat: 11.3gSaturated Fat: 6.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.8gCholesterol: 32.9mgSodium: 511.2mgPotassium: 72.1mgFiber: 0.4gSugar: 0.8gVitamin A: 328.6IUVitamin C: 0.01mgCalcium: 413.4mgIron: 0.3mg

Keyword cheese, crackers