Low Carb Cheese Crackers Recipe (Keto Friendly)
Low Carb Cheese Crackers Recipe – Keto Friendly
I’m so excited to have a crunchy Low Carb Cheese Crackers Recipe that’s Keto friendly! I’ve started the Keto plan 8 days ago and so far I have lost a pound a day! I hardly want to call it a diet because I can see myself eating this way for the rest of my life and I’ve never said that before with other things I’ve tried. Enjoy this low carb cheese cracker recipe!
Update: I’ve had so many people ask me about the Keto diet that I decided to write a separate post on all of the information I’ve learned about it over the past 2 months. It’s basically a brain dump of all the things the are important to know when you get started. I call it the Simple Way to Start the Ketogenic Diet.
The Best Low Carb Cheese Crackers Recipe
I’m the type of person that loves crunchy snacks. Often find that I snack on nuts or pork rinds but that can get a bit old. Some people need variety, and I have to have a variety. Today I made a batch of Rosemary Sea Salt Cheese Crackers! I don’t think I have ever been this excited about a snack. It was scrumptious! I can’t even compare it to any other cracker I’ve had before. I mean, I really like Cheese Nips and Cheez-Its but these are so much better.
If you have twenty minutes and these few ingredients, you can have one heck of a treat! Seriously, only 20 minutes! Ok, maybe 25 but that’s it!
If you are just starting the keto diet and need a few more recipes, I highly suggest getting this book: Quick & Easy Ketogenic Cooking it has over 350 pages of information from meal plans to recipes to help you get started!
Grab the printable version of this recipe at the very bottom of this post.Oh and if you are looking for even more Low Carb ideas… We just made some Low Carb Biscuits that are keto friendly too! OH MY WORD they were way better than I ever expected!!!
Low Carb Cheese Crackers Recipe Ingredients
- 2 Cups Cheese of your choice (I used a Parmesan-Romano mix along with some swiss and cheddar)
- 1 cup Almond Flour
- 1 egg
- 2 oz Cream Cheese
- 1/2 teaspoon sea salt
- 1 teaspoon Rosemary (or a seasoning of your choice such as basil, chives, garlic, dill weed, spicy chili, thyme, oregano etc…)
Low Carb Cheese Crackers Recipe Instructions
- Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute. (UPDATE: There some people that prefer not to use a microwave and I certainly understand that. You can heat these ingredients up on the stove top too. You are going to heat them up just enough for the cheese to my melted enough for you to roll out the dough. I would continue stirring it while heating it up on the stove top.)
- Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
- Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
- Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.
- Mix it together until all the ingredients are fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
- Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
- You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
- Next, use a pizza cutter to cut the crackers into small squares as seen in the photos.
- Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in the oven longer (but watch them closely) if you love a very crispy texture. The crispier the better for me!
- Allow the crackers to cool for about 5 minutes and they are ready to eat!
[bctt tweet=”Low Carb Snacks never tasted SO GOOD!!!” username=”iSaveEveryday”]
We have exciting news! You can preorder the Keto Friendly Recipes: Easy Keto For Busy People COOKBOOK!!
Keto Friendly Facebook Groups and Pages to Follow
We have a page on Facebook dedicated only to really good Keto Friendly Recipes that you can follow here.
I welcome you to join our Low Carb Inspirations group on Facebook! We have a supportive environment where we share all sorts of information about our Keto and Low Carb Lifestyles!
Here are a few of the process photos I took along the way on the low carb cheese cracker recipe:
Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted.
Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.
Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
How To Make Keto Cheese Crackers
Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
How to Cut Keto Cheese Crackers Easily
Next use a pizza cutter to cut the crackers into small squares as seen in the photos.
How to Bake Low Carb Cheese Crackers
Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side.
I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in there a bit longer (but watch them closely) if you love a very crispy texture. I don’t think I would go over 10 minutes on each side.
Allow the crackers to cool for about 5 minutes and they are ready to eat!
The Best Low Carb Cheese Crackers
I made another batch as snacks for the week. I divided these up into 10 small baggies! This put about 5 to 6 crackers in each baggy! The more I make these the more I roll the dough thinner and thinner. If you roll the dough really think the crackers come out crispier and you will get a bigger quantity!
Here are the nutrition facts for this recipe if you divided them up into 10 servings:
I ended up adding up all these ingredients in a recipe calculator and determined the nutritional ingredients for 10 servings:
If you are looking for more Keto snack ideas, I highly suggest you look at the Top 10 Keto Snacks article here! It’s an excellent list of great ideas.
I invite you to take a minute to add yourself to our special email list so you can be included in lots of good information such as Recipes, Tips, Printables and Meal Plans! We’ve got some amazing information to share and I don’t want you to miss out!
Sign up here:
Feel free to pin this recipe on Pinterest for later too!
Low Carb Cheese Crackers Recipe (Keto Friendly)
Ingredients
- 2 Cups Cheese of your choice I used a Parmesan-Romano mix along with some swiss and cheddar
- 1 cup Almond Flour
- 2 oz Cream Cheese
- 1 egg
- 1/2 teaspoon sea salt
- 1 teaspoon Rosemary or a seasoning of your choice such as basil, chives, garlic, dill weed, spicy chili etc...
Instructions
- Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
- Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
- Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
- Now add the egg, sea salt and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it's a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.
- Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it's too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
- Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
- You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
- Next use a pizza cutter to cut the crackers into small squares as seen in the photos.
- Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it's really easy to flip it over while it's hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in there a bit longer (but watch them closely) if you love a very crispy texture.
- Allow the crackers to cool for about 5 minutes and they are ready to eat!
Video
Nutrition facts are provided as a courtesy.
Here are a few other keto recipes I know you will love!
Low Carb Meatball Casserole Recipe
Low Carb Cauliflower Creamed Spinach Recipe
How Dr. Jay Lost 95 Pounds in 7 Months Doing the Keto Diet!
Keto Simple Syrup (Vanilla and Mocha Peppermint Flavors)
Love this recipe! Used pepper jack and Parm/Romano Mix. What is best way to store them? I’ve got them in baggies but do I need to refrigerate?
Easy and awesome
Used Parmesan, Cheddar and Italian seasoning. I used 1/2 cup of coconut flower instead of 1 cup of Almond flour. Recipe came out great!
Have you had any luck with other flours? I can’t use almond flour. It limits what I can do, but trying hard to comply.
Substitute 1/4 cup of coconut flour for 1 cup of almond flour.
I used 1/4 cup of organic Pillsbury coconut flour and they came out fantastic.
Ohhh these are excellent, will be making again for sure!
Great recipe, super easy, and yummy!
i love these. Made it with garlic dill white cheddar, mozz and medium cheddar with garlic salt and parsley. Then I made a guacamole dip and I am in heaven.
Delicious!! Will make again, don’t forget to spray your parchment paper! Turned out great, great recipe
Thank you for a great recipe Jennifer. Mine also didn’t come out crunchy enough before starting to burn. I was wondering, can one dry them at a very low temperature(100°C) for a few hours? That is how we dry rusks here in South Africa.
Regards
Ida
Ooh that sounds like a great idea. I made mine for the first time today and wanted them crisper so after I turned the oven off for about 5 minutes I put the crackers back in the turned off but still hot oven for another 5 min and was happier but not quite so I put them on a cooling rack and back into the oven as it cools. I’ll let you know how that works
Hi everyone. I am new to Keto and tried this recipe yesterday. They were so good and crispy. I stored them in an airtight container but they were chewy this morning. Did I do something wrong.? Thanks so much.
I made this morning and OMGosh they are delicious. I used Mozzarella and Parmesan cheese, Garlic Powder, Black Pepper grinder, Himalayan Salt grinder. I will do other spices next time and they taste amazing.
Did you wait until they were completely cooled off before you put them in the container? If not, the condensation would have made them kinda soggy. :/
These are very easy to make which I love. I used Monterey Jack cheese and Parmesan. The flavor is great but I can’t get them crisp without burning. Should I try again at a lower temperature? Thank you for the recipe.
These are absolutely fantastic!! I have made them with cheddar and Parmesan, as well as mozzarella and pepper jack and they’ve turned out great. They are the perfect crunchy snack when you’re eating low carb, seriously a life saver when I’m craving crackers!
I used mozzarella and cheddar (was from another recipe, I’m surprised they go well together) and a few teaspoons of Weber Roasted Garlic & Herb seasoning (no salt), and they were amazing! I need to work on the thickness because I can’t seem to get them crispy without burning them. Or maybe a longer time on a lower temp? The taste is fantastic and I plan to modify this to make thin, cheesy “bread” for sandwiches!
I use a very similar recipe for pizza crust, prepared the same way, 3/4 cup almond flour and 1/2 cups mozzarella cheese. Use the same egg and cream cheese as mentioned in the recipe. We have also used it like a gyro for tons of meals.
I absolutely love these crackers..takes care of my cheeze it cravings!! I have made these 3 times already. I divide it into 2 batches so I can roll them out thinner so they are crunchier. I add garlic powder & paprika to mine. I use extra sharp cheddar, a 3 blend cheddar & cheddar & swiss mix. Gives it that extra cheddar flavor like the real Cheez-Its. Everyone who has tried these, Keto and non Keto, love the flavor, and can’t believe I made them instead of buying them!! Yummilicious!! I let them sit out on my cooling rack overnight then store them in a Ziploc quart bag. They keep for a week..longest they’ve lasted around here!!
Wow is all I can say!! These are fabulous crackers!
I made them with old cheddar, mozzarella, and parmesan cheese, rosemary, thyme, garlic and onion powder!
Everyone loves them here!
More filling then regular crackers like most keto breads, and satisfies that salty cracker craving!
Lots of variations are possible I imagine too!
Like JJ said they actually look like the pictures in the recipe!
Thanks Jennifer!!!
How many is in a serving?
Just made these this morning! Loving them! Thank you for the recipe. I used Grueyer, medium cheddar, Monterey Jack, garlic powder and onion powder. They taste exactly like cheese nips!
This is the second Keto snack that I’ve made that tastes delicious! Thank you for the recipe! I’m sure I’ll be making these again. They really weren’t hard and they make a decent amount. I used salt and rosemary in my crackers and they were perfect.
Maybe this will be great as base for pizza!!!! Has anybody tried that?
These were lovely and crisp this afternoon after baking but by tonight have lost their crunch. Any ideas please? I did use almond meal instead of flour because I couldn’t buy it.
Put them back in oven and reheat, they will crisp back up
I usually end up cheating and derailing because of my love for crunchy crackers. Sad, but true. I have no idea where the obsession with crackers even comes from, lol. This recipe totally kills the craving and the variety of cheeses out there to do this with is endless. Thank you so much!
Easy, quick and super tasty..made mine with cheddar, parm, Swiss cheeses and and ancho chili powder, cumin,Cheyenne . Sprinkled with garlic powder and grated parm before baking
Made mine with chili seasoning & they were awesome. Taste just like Cheese Its. Made them a little too thick so they weren’t as crispy as I wanted.
Made these and they are awesome and filling. I added smoked paprika along with broken up bacon.
My daughter has a nut allergy so I substituted 1/4 cup of Coconut Flour for the Almond Flour and they came out INCREDIBLE! Thank you for the recipe!
Fantastically delicious!! Easy to make and great for salami and cheese.
How do you only eat a serving of 5 or 6? I ate at least 20 before i realized what I had done. They’re too good!
Can I use the mozzarella cheese?
yes!
I used 2 cups of smoked mozzarella and also put in fresh basil, and chives. I made 24 delicious crackers, and ate 5 with tuna mayo, and fresh basil. They tend to get soft in a container but just put them in s toaster oven to get the crunch back. The taste is better than store bought.
They turned out perfect. I love them. Will make again.
I’m impressed. I made these with dried herbs and a heathy dose of seasoned salt and they are delish!
This recipe is AWESOME! So easy and soooooo good
Thank you
I made them and they taste delicious! Instead of Rosemary I used parsley and they legit taste like cheese it’s. But I have a question! Was I supposed to spray the parchment before putting it in the oven?? I lost a lot because it stuck to the parchment when I tried to flip them for the second round in the oven.
Mine stuck too 🤦🏽♀️ I just put them back in their to cook longer instead of flipping. Next time I’ll spray the paper lol
Did you ever get an answer to this? Usually the culprit to sticking is that waxed paper was used. Parchment paper is different and preferred.
Made these and added real bacon bits to the dough before rolling out and seasoned with dry ranch mix. Amazing!!! Thanks for all your keto support. You are a blessing!!
I made mine a little thicker due to not enough parchment paper and realized that it would make a GREAT pizza crust. Tastes great with garlic and rosemary both by the way.
I used Cheddar and medium chili powder then sprinkled with kosher salt (didn’t add salt to the dough). They were delicious. You have to roll them out really thin though otherwise they don’t get crisp. Mind didn’t store very well, either. I save those little moisture removing packets from things and put them in containers to keep things crisp. They work for some and not others. Maybe it’s the amount of cheese and the moisture it contains.
I don’t flip them either and they seem to come out fine. I put a piece of plastic wrap that has been sprayed with vegetable spray over the top to roll them out. I also divided the dough in half to roll as thin as possible and baked on two separate cookie sheets.
Omg! These are AMAZING!!!!!!! I used ranch seasoning in mine and ate them with guacamole!!!! So good!!!! They taste like real crackers. I am going to try using taco seasoning next time to make “Doritos” and taco shells! I do have a question though- how do you store them? In the fridge?
With my family, these never last long enough for me to store them. If they did, I would probably put them in a baggie in the refrigerator though.
I found the recipe to be quite large so I halved it, I added salt, pepper, dried basil, freeze dried parsley flakes, a dash of garlic powder and 2 tbs of white sesame seeds. They were fantastic. I still had to cut some of the dough and use a second pan as my oven only fits half sheet pans. the first pan I rolled really thin and those were awesome but the second pan I rolled a bit thicker and they made a heftier cracker that I can dip guacamole with! I’m so excited, I haven’t purchased any guac because I had nothing to dip it with, now I do. Thank You! oh and my husband ate them like candy! cheers!
You can cut bacon strips into three or four pieces, bake till crispy, and use them for dipping if you are eating keto. Very good!
I put these in baggies and put them in the cupboard, but I got thinking about it… do they need to be refrigerated?
Delicious by the way!
wondering the same thing!
I just made these and they turned out perfectly! 😋Thanks for sharing the recipe! Have you tried it as a pizza crust? If not, do you think it could work.
Omg .. these crackers are the best .. so delicious! I could finish the whole batch then I realised oh no I just ate 2 cups of cheeses 😜
How many crackers are we allowed to have ? I need to control to limit myself , will definitely make again . Thanks for sharing
I tried these today and yum! After mixing in the egg it was to wet i found and would stick,so i added more almond flour. It takes great, and i will try rolling it smaller next time.
Mine too came out too wet to form ball. I put it in freezer for a bit. I think I melted too much cheese in micro. Am waiting to put in overn
These are DELICIOUS!
I have to restrain myself for not eating them in one go though…aaah be strongngng!!!
I used plastic wrap to pat it all down because it was kind of sticky.
These taste great! Thank you! Have you made them plain with just salt and no rosemary or other seasonings?
Made these today – they’re great! I had a little trouble getting the thickness right, so the crackers on the edges started burning a bit. Took ’em out of the oven and popped ’em onto my dehydrator, now they’re amazing and crispy.
These are really delicious. A good way to clean out the cheese drawer. I used 4 different cheeses just because I needed to use them up and added fresh herbs I had on hand. Thanks!
Finally got around to trying this; unfortunately, my workspace was less than optimal, so I didn’t get a good even thickness and had to do them in two batches. But they aren’t going into the trash, so I consider that a win! Was going for a Cheez-It type thing, and nailed the flavors pretty well – used a good, sharp cheddar and used a bit of paprika and some cayenne. Planning on adding some baking powder next time to see if it will help them get some air and flakiness while baking.
I put them in the oven atc200 for 1 hiur and now just kije crackers
These are amazing! Made mine with sharp cheddar and fresh rosemary. I did omit the salt due to the amount of sodium in the cheese and did not miss it. Some other people who posted seemed confused about the ‘flipping over’ part. I followed the instructions and allowed them to bake around 5 minutes. Took them out of the oven and re-scored them with the pizza cutter (I did not flip them) and popped them back in the oven for another few minutes until lightly browned. Took them out of the oven and re-scored them again. The only problem I am having is I want to eat the entire batch!! Well done Jennifer!!
Hi Jennifer,
Thanks for sharing this awesome recipe. I followed the recipe exactly with no changes , and the taste is really good . What I like , is that they actually taste like cheese crackers and not almond biscuits :-).
The only thing that went wrong for me, was that some of my crackers got totally burnt. I think my oven temperature of 230C ( 450F) may have been too high. I might try 200C next time , and then they will hopefully look as good as the ones you make. This recipe is a keeper.
Try lining your oven with unglazed quarry tiles. It make the best much more even and less burning off bottoms or edges.
Thanks for this–I’ve been searching for something to satisfy the salty-crunchy craving. I think I’m eating too many almonds (& hence, too many calories!) This will fill the bill beautifully!
Would this recipe make a good pizza crust? I am a diabetic and always looking for a way to cut my carbs, but I love pizzas.
Here’s an excellent recipe for Pizza Crust Patricia! https://www.isavea2z.com/low-carb-keto-friendly-pizza-recipe/
This is basically fat head pizza crust dough so yes it works awesome for pizza crust, you may want to just use mozzarella cheese though. you can search fat head dough, it is super versatile and easy and even can makr pastries
I just made these and they are great! I used chopped fresh rosemary and flat leaf Italian parsley and added a dash of cayenne pepper. A hint of heat, but not hot. Thank you for the recipe!
Oops, I must have skipped the baggy part. Haha. Got it now!
I made these tonight. They legit taste like cheez-its. Awesome recipe.
I cannot wait to try this recipe, but I do have a question. After you flip the crackers did you put them directly on the pan or onto parchment again, thanks!
I did not need to.
I made these for the first time and I really like the flavor. I will roll thinner next time so the middle crackers are as crunchy as the outside. I let them cool completely, then put them in a storage container. When I opened the next day, they are soft, with absolutely no crunch left. How do you keep them crunchy while storing?
Omg! Thank you so much for these!! They are just fabulous!
Great recipe! Thank u for sharing.
I have a question regarding to its texture. Is it supposed to be on the crunchy side or doughy? If I want it more like a cracker do I just thin it out more?
Have you tried making the crackers without using the egg? I am allergic to egg, however this sounds great!
You can substitute 1 TB ground flax seed + 3 TB water for an egg. I have not tried it in this particular recipe, but it’s worked for me in others. Stir it up & let it sit for about 15 minutes, preferably in the fridge, & it will get sticky & egg-ish!
My husband used our last egg so I didn’t have one and they turned out awesome!!
I just made these for the first time and they’re pretty good. I did make a mistake and used almond meal rather than almond flour so the texture isn’t right (next time!) but the flavor is still good. Also, I increased the sea salt to 1 tsp because my boyfriend always complains that I don’t use enough salt. And I used about 1 tsp garlic powder and only cheddar cheese making the flavor very close to cheez-it’s. One tip – be sure to use a baking sheet with a lip – I lost a couple to the bottom of the oven!
Question about flipping the crackers, start with crackers on top, parchment on bottom then when you flip are the crackers against the pan with the parchment on top or do you lay another piece of parch down?
I’ve baked them with flipping them over once or not flipping them at all. After doing this recipe many times, I find that I don’t need to flip them anymore. I might move them to the top rack instead so save me the trouble.
I tried to make these and ended up with a sticky mess that won’t separate from the wax paper. Suggestions?
It might happening depending on the type of cheese you use. Spray the parchment paper lightly with non-stick cooking oil. It definitely helps.
Dont use wax paper. Parchment paper is not waxed.
Wax paper doesn’t go in the oven. The heat melts the wax and leaves you with a sticky mess. Always use parchment paper for the oven.
Use parchment paper, not wax paper.
Add a little more almond flour
These are awesome!!!! I just made them and it’s the first recipe that my results looked like the pictures and they are super yummy!!!!. I didn’t have parchment paper so it was a little challenging but they turn out great and delicious ?. Thank you!!!!
Have you made these with any other low carb flour? We don’t do but flours because of allergies. Thanks!
I have not. The main ingredient is cheese though so I’m not sure how much a difference you would get with a different flour. You should try it Joyce!
Hi,
These look so yummy! Do you have non-microwave instructions?
Thanks!
🙂 Rachel
Rachel, You could be the ingredients in a sauce pan and keep stirring it just enough for the cheeses to melt. I’m certain that would work. It would be a lot of extra time but worth it if you are not wanting to use the microwave.
I do not have a microwave ( by choice ) and heated on the stove perfectly.
Can I use coconut flour instead of almond flour?
I’m not sure because I haven’t tried it.
I would think you could use coconut flour to do sweet crackers but you’ll need to experiment on the amount of liquid. I think coconut flour soaks up more liquid than almond flour.
I tried using the coconut flour instead of the 1 cup Almond flour I used 1/4 cup Coconut flour they turned out gerat 🙂
If you use coconut flour instead of almond flour, a good rule of thumb is 1/4 C coconut flour per cup of almond flour plus an extra egg for each 1/4 C coconut flour used. Sounds crazy, but it really is very absorbent. I substitute almond flour with coconut flour all the time using this rule, and it’s never let me down. For certain things like cookies it can be useful to add extra moisture (I add lots of cream cheese to my coconut flour cookies)
These look great – and so easy! Do you know for how long they will stay fresh?
These always get eaten pretty quickly in my house. They are never any left after more than 3 days.