If you miss crackers on a keto diet, you’re going to love this recipe. These keto italian herb cheese crackers are crispy, savory, and full of flavor.
They’re made with almond flour and asiago cheese as the base, along with a blend of Italian herbs that makes them taste incredible.
The best part is they’re low carb and completely keto friendly. So you can snack on them without worrying about going over your carb limit.
They go perfectly with soft cheese, dips, or just on their own when you want something crunchy to munch on.
The recipe is simple and comes together fast. One bowl of dough, roll it out, score it, and bake. That’s basically it.
Why You’ll Love This Recipe
Asiago Makes All the Difference – Most keto crackers use cheddar or mozzarella but Asiago gives these a sharp nutty flavor that tastes way more gourmet.
Actually Crunchy – Rolling them thin and baking at 325°F gives these a real satisfying crunch that most almond flour crackers just can’t pull off.
Perfect Snack Board Addition – These herby crackers pair beautifully with soft cheeses and dips so you can finally have a proper keto charcuterie board.
Loaded with Italian Herbs – The blend of basil and oregano and thyme gives every bite a savory depth that makes plain store-bought keto crackers taste like cardboard.
Recipe Ingredients
- 1 1/2 cups Almond Flour
- 3/4 cup Shredded Asiago Cheese
- 2 tbsp Butter, melted
- 1 Large Egg
- 1 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
How To Make
Step 1
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Step 2
In a medium bowl, combine the almond flour, shredded asiago, dried basil, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper. Toss everything together until the cheese is evenly coated in the herbs and flour.
Step 3
Add the melted butter and egg to the bowl. Stir until a cohesive dough forms. It will be soft but workable.
Step 4
Place the dough between two pieces of parchment paper and roll it out to about 1/8-inch thickness, keeping it as even as possible.
Step 5
Remove the top parchment. Score the dough into small 1-inch squares with a pizza cutter and prick each one with a fork.
Step 6
Transfer the parchment with the scored dough onto the baking sheet. Bake for 17 to 20 minutes, until the crackers are golden brown and feel firm when you gently touch the center.
Step 7
Cool completely on the baking sheet, then break apart along the scored lines. These have a rich, herbaceous flavor that is perfect with a soft cheese or dip.
Tips
Roll the Dough Evenly
Getting the dough to an even 1/8-inch thickness is the most important step in this recipe. If some areas are thicker than others, the thin parts will burn while the thick parts stay soft and chewy.
Press the dough into a rough rectangle with your hands first before you start rolling between the parchment sheets. This gives you a head start so you don’t have to fight the dough into shape with the rolling pin.
If the dough keeps springing back while you roll, pop it in the fridge for about 10 minutes. The cold firms up the butter and makes it much easier to work with.
Don’t Skip Pricking with a Fork
Those little fork holes aren’t just decorative. They let steam escape while the crackers bake, which is what keeps them flat and crispy instead of puffing up in random spots.
Try to prick every single square. It only takes a minute and it makes a big difference. Any square you miss will likely bubble up in the oven and won’t have that snappy cracker texture.
Let the Butter Cool Slightly Before Mixing
After you melt the butter, give it about two minutes to cool down before adding it to the bowl with the egg. If the butter is too hot it can start to cook the egg on contact, and you’ll get little scrambled bits in your dough.
It should still be liquid and warm, just not steaming hot. This way it blends smoothly into the dough without any issues.
More Recipes
- Keto Churro Chaffles
- Keto Italian Cream Cake
- Low Carb Cannoli Cream Cups
- Low Carb Ricotta Lemon Cake
- Keto Burnt Basque Cheesecake
Frequently Asked Questions
Can I use a different cheese instead of Asiago?
Yes, you can swap the Asiago for Parmesan, Pecorino Romano, or aged white cheddar. All of these are hard, flavorful cheeses that melt and crisp up nicely in the oven, which is exactly what you need for crackers like these.
Just make sure whatever cheese you pick is finely shredded so it blends smoothly into the dough. Softer cheeses like mozzarella won’t work well here because they have too much moisture and won’t give you that crispy snap.
Keto Italian Herb Cheese Crackers
Ingredients
Equipment
Method
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, shredded asiago, dried basil, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper. Toss everything together until the cheese is evenly coated in the herbs and flour.
- Add the melted butter and egg to the bowl. Stir until a cohesive dough forms. It will be soft but workable.
- Place the dough between two pieces of parchment paper and roll it out to about 1/8-inch thickness, keeping it as even as possible.
- Remove the top parchment. Score the dough into small 1-inch squares with a pizza cutter and prick each one with a fork.
- Transfer the parchment with the scored dough onto the baking sheet. Bake for 17 to 20 minutes, until the crackers are golden brown and feel firm when you gently touch the center.
- Cool completely on the baking sheet, then break apart along the scored lines. These have a rich, herbaceous flavor that is perfect with a soft cheese or dip.