If you miss the flavor of everything bagels on keto, these cheese crisps are about to make your day. They have all that savory, garlicky, seedy goodness but with zero flour and barely any carbs.
These keto everything bagel cheese crisps are made mostly with sharp cheddar and parmesan. The cheese melts in the oven and turns into thin, crunchy little crackers that are seriously hard to stop eating.
The everything bagel seasoning on top is what really makes them special. You get that familiar flavor in every single bite.
They’re perfect as a quick low carb snack on their own, or you can use them to scoop up cream cheese, guacamole, or whatever dip you like.
The whole recipe takes about 15 minutes from start to finish. Simple ingredients, barely any prep, and you end up with a keto friendly snack that actually tastes incredible.
Why You’ll Love This Recipe
The Perfect Keto Chip Replacement – These cheese crisps satisfy that crunchy snack craving without kicking you out of ketosis.
Only 5 Ingredients – You need just cheese and a few seasonings so there is nothing complicated to buy or measure.
Ready in Under 15 Minutes – From mixing to pulling them out of the oven takes less time than driving to get store-bought snacks.
Recipe Ingredients
- 2 cups Shredded Sharp Cheddar Cheese
- 1/2 cup Shredded Parmesan Cheese
- 2 tbsp Everything Bagel Seasoning
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
How To Make
Step 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Step 2
In a bowl, toss together the shredded cheddar, parmesan, garlic powder, and onion powder until evenly combined.
Step 3
Spoon tablespoon-sized mounds of the cheese mixture onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of the spoon into thin rounds.
Step 4
Sprinkle the top of each round generously with everything bagel seasoning, pressing it lightly so it sticks.
Step 5
Bake for 7 to 9 minutes, until the edges are deeply golden brown and the centers are bubbling. They will look slightly soft but will crisp up as they cool.
Step 6
Let the crisps cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely until they are crunchy and firm. Serve at room temperature.
Tips
Don’t Pull Them Out Too Early
These need to be deeply golden brown around the edges before you take them out. If they still look pale or only lightly golden, they won’t crisp up properly when they cool and you’ll end up with chewy, bendy crisps instead of crunchy ones.
They’ll look a little soft and bubbly when you pull the tray out, and that’s totally normal. Just trust the color. Deep golden edges mean they’ll firm up into a perfect crunch once they cool down.
Make the Mounds Thin and Even
After you place each tablespoon of cheese on the baking sheet, press it down into a thin, even layer. If some spots are thicker than others, those thick spots will stay soft and chewy while the thin parts burn.
You want each round to be roughly the same thickness all the way through. Think of it like a flat disc, not a dome. That’s what gives you an even crunch from edge to center.
Press the Seasoning Into the Cheese
Everything bagel seasoning has sesame seeds, poppy seeds, and flaky salt that will just roll right off if you only sprinkle it on top. Give each round a gentle press with your fingertip after sprinkling so the seeds push slightly into the cheese.
Once the cheese melts in the oven, it grabs onto those seeds and locks them in place. If you skip the pressing step, most of the seasoning ends up on the baking sheet instead of on your crisps.
More Recipes
- Keto Churro Chaffles
- Low Carb 3-Ingredient Peanut Butter Cookies
- Low Carb Caramel Pecan Clusters
- Low Carb Chocolate Bark with Sea Salt
- Low Carb Coconut Macaroons
Frequently Asked Questions
Can I swap the cheddar for a different cheese?
Yes, but stick with hard or semi-hard cheeses that have low moisture. Gruyere, pepper jack, and aged gouda all work really well and get nice and crispy.
Avoid soft or high-moisture cheeses like mozzarella or brie – they release too much moisture and won’t crisp up properly. The sharper and drier the cheese, the crunchier your crisps will be.
Keto Everything Bagel Cheese Crisps
Ingredients
Method
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- In a bowl, toss together the shredded cheddar, parmesan, garlic powder, and onion powder until evenly combined.
- Spoon tablespoon-sized mounds of the cheese mixture onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of the spoon into thin rounds.
- Sprinkle the top of each round generously with everything bagel seasoning, pressing it lightly so it sticks.
- Bake for 7 to 9 minutes, until the edges are deeply golden brown and the centers are bubbling. They will look slightly soft but will crisp up as they cool.
- Let the crisps cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely until they are crunchy and firm. Serve at room temperature.