If you’ve been missing crackers on your keto diet, this one is for you. These keto bacon cheddar crackers are crispy, savory, and seriously snackable.
They’re made with almond flour and loaded with sharp cheddar and real bacon. Every bite has that salty, cheesy flavor that makes it hard to stop at just a few.
The recipe is simple and comes together with just one bowl. No complicated steps, no weird ingredients you can’t find at a regular grocery store.
Each cracker is low carb and keto friendly, so you can enjoy them without worrying about getting kicked out of ketosis.
They’re great on their own, but they also pair really well with dips, cream cheese, or just a slice of cheese on top. Perfect for snacking, meal prep, or even a party platter.
Why You’ll Love This Recipe
Crunchy Snack Without the Carbs – These crackers give you that satisfying crunch you miss on keto without any grain-based flour.
Bacon and Cheddar Is a Winning Combo – The salty bacon and sharp cheddar baked right into the dough make every bite packed with bold flavor.
Perfect for Dipping – These sturdy little crackers hold up great with guacamole or cream cheese dips that are already keto friendly.
Great for Meal Prep and Snack Stash – They stay crispy for days so you can make a big batch and grab a handful whenever cravings hit.
Recipe Ingredients
- 1 1/2 cups Almond Flour
- 1 cup Shredded Sharp Cheddar Cheese
- 4 slices Bacon, cooked and finely crumbled
- 2 tbsp Butter, melted
- 1 Large Egg
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Smoked Paprika
How To Make
Step 1
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Step 2
In a medium bowl, stir together the almond flour, shredded cheddar, crumbled bacon, garlic powder, onion powder, salt, and smoked paprika until everything is evenly distributed.
Step 3
Add the melted butter and egg to the dry mixture. Stir with a fork until a soft dough comes together. If the dough feels slightly sticky, that is normal.
Step 4
Place the dough on a piece of parchment paper and press it into a flat disc. Lay a second piece of parchment on top and roll the dough out to roughly 1/8-inch thickness.
Step 5
Remove the top parchment and use a pizza cutter to score the dough into small squares, about 1 to 1.5 inches each. Prick each square once with a fork to prevent puffing.
Step 6
Slide the parchment with the scored dough onto the baking sheet. Bake for 15 to 18 minutes, until the crackers are golden and firm around the edges.
Step 7
Allow the crackers to cool completely on the baking sheet before breaking them apart. They become extra crispy as they cool down.
Tips
Roll the Dough Thin and Even
Getting the dough to an even 1/8-inch thickness is the most important step for crispy crackers. If some areas are thicker than others, those spots will be soft and chewy while the thinner parts are already done.
Rolling between two sheets of parchment makes this way easier because the dough won’t stick to your rolling pin. Press down gently and roll from the center outward in all directions so it stays even.
If the dough keeps springing back when you roll it, let it rest for 5 minutes. The almond flour just needs a moment to relax and it’ll cooperate much better.
Cook the Bacon Extra Crispy
Your bacon needs to be very crispy before you crumble it. If it’s soft or chewy, it’ll release moisture into the dough and that can make the crackers soggy instead of crunchy.
After cooking, lay the bacon on a paper towel and pat off as much grease as you can. Then crumble it into very small pieces so it distributes evenly through the dough.
Big chunks of bacon will make the dough harder to roll thin and the crackers won’t break apart cleanly along the scored lines.
Don’t Skip Pricking With a Fork
Poking each little square with a fork before baking lets steam escape while the crackers cook. Without those holes, the dough can puff up in random spots and you’ll get uneven crackers that are hollow inside.
You only need one poke per cracker, right in the center. Press the fork all the way through the dough so the holes go completely through.
More Recipes
- Keto Churro Chaffles
- Low Carb 3-Ingredient Peanut Butter Cookies
- Low Carb Chocolate Bark with Sea Salt
- Low Carb Cinnamon Sugar Donut Holes
- Keto Peanut Butter Buckeyes
Frequently Asked Questions
How do I store these crackers to keep them crispy?
Store them in an airtight container at room temperature for up to 5 days. The key is making sure they are completely cooled before you seal the container, because any trapped warmth creates moisture and makes them go soft.
If they do lose their crunch after a day or two, you can spread them on a baking sheet and pop them back in the oven at 300°F for about 3-5 minutes to crisp them up again.
Keto Bacon Cheddar Crackers
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a medium bowl, stir together the almond flour, shredded cheddar, crumbled bacon, garlic powder, onion powder, salt, and smoked paprika until everything is evenly distributed.
- Add the melted butter and egg to the dry mixture. Stir with a fork until a soft dough comes together. If the dough feels slightly sticky, that is normal.
- Place the dough on a piece of parchment paper and press it into a flat disc. Lay a second piece of parchment on top and roll the dough out to roughly 1/8-inch thickness.
- Remove the top parchment and use a pizza cutter to score the dough into small squares, about 1 to 1.5 inches each. Prick each square once with a fork to prevent puffing.
- Slide the parchment with the scored dough onto the baking sheet. Bake for 15 to 18 minutes, until the crackers are golden and firm around the edges.
- Allow the crackers to cool completely on the baking sheet before breaking them apart. They become extra crispy as they cool down.