Keto Cheddar Goldfish Crackers

If you miss snacking on goldfish crackers, this recipe is going to make your day. These keto cheddar goldfish crackers are cheesy, crispy, and totally addictive.

They’re made with just a handful of simple ingredients, and the whole process takes about 30 minutes from start to finish.

The base of these crackers is sharp cheddar cheese and almond flour, which gives them that perfect crunchy texture without any wheat flour.

Each little cracker is packed with real cheese flavor and seasoned with just the right amount of spice. They taste way better than the store-bought version, honestly.

Best of all, they’re low carb and completely keto friendly. So you can snack without worrying about going over your carb limit for the day.

Why You’ll Love This Recipe

Tastes Like the Real Thing – These keto crackers have that sharp cheddar flavor that tastes just like the classic goldfish you grew up loving.

Perfectly Crispy Texture – They come out of the oven golden and crunchy with a satisfying snap that makes them feel like a real snack.

Only 7 Simple Ingredients – You just need cheese and a few pantry staples to make a batch of these in no time at all.

Great for Snacking on Keto – Finding a crunchy and savory low carb snack is hard so these crackers fill that gap perfectly.

Recipe Ingredients

• 1 1/2 cups Shredded Sharp Cheddar Cheese
• 3/4 cup Almond Flour
• 2 tbsp Butter, softened
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Smoked Paprika
• 1/4 tsp Salt

How To Make

Step 1

Preheat your oven to 350F and line a baking sheet with parchment paper.

Step 2

In a food processor, combine the shredded sharp cheddar cheese, almond flour, softened butter, garlic powder, onion powder, smoked paprika, and salt. Pulse until a smooth dough forms and pulls together into a ball.

Step 3

Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. The thinner you roll, the crispier the crackers will be.

Step 4

Use a small fish-shaped cookie cutter or simply slice the dough into 1-inch squares with a pastry wheel. Transfer the cut shapes to the prepared baking sheet, spacing them about 1/2 inch apart.

Step 5

Bake for 10 to 13 minutes, rotating the pan halfway through, until the edges are golden and the crackers look dry on top. They will still feel slightly soft but will crisp up as they cool.

Step 6

Let the crackers cool completely on the baking sheet for at least 15 minutes. They firm up significantly as they cool. Store in an airtight container at room temperature for up to 5 days.

Tips

Use Cold Cheese for Better Dough

Take the cheddar straight from the fridge and shred it right before making the dough. If the cheese is warm or sitting out too long, it gets greasy and sticky in the food processor instead of forming a clean dough ball.

Cold cheese blends more evenly with the almond flour and butter. You’ll get a smoother dough that’s way easier to roll out thin without tearing.

Chill the Dough Before Rolling

After the dough comes together in the food processor, wrap it in plastic wrap and pop it in the fridge for about 15 minutes. This firms up the butter and cheese so the dough holds its shape better when you roll it out.

If you skip this step, the dough tends to stick to everything and feels too soft to work with. It also makes it harder to cut clean shapes because the dough stretches and loses its form.

If at any point the dough gets too soft while you’re cutting shapes, just slide the whole parchment sheet onto a cutting board and refrigerate it again for 5-10 minutes.

Roll the Dough Evenly

When you roll between the two sheets of parchment, try to keep the thickness even across the entire piece of dough. If some spots are thicker than others, the thin parts will burn while the thick parts are still undercooked.

A good trick is to place two thin wooden skewers or chopsticks on either side of the dough as guides. They act like rails so your rolling pin can’t go thinner than that height. Aim for about 1/8 inch, which is roughly the thickness of two stacked coins.

More Recipes

• Keto Bacon Cheddar Crackers
• Keto Italian Herb Cheese Crackers
• Keto Parmesan Garlic Crackers
• Keto Pumpkin Seed & Cheddar Crackers
• Keto Sesame & Cheddar Seed Crackers

Frequently Asked Questions

Can I make these without a food processor?

Yes, you can mix everything by hand or with a stand mixer. Just make sure the butter is very soft and the cheese is finely shredded so it blends easily. You will need to knead the dough a bit more to get it smooth, but it works just fine.

A food processor just makes the job faster and gives you a more uniform dough, but it is definitely not required.