If you’ve been looking for a good cracker recipe that’s actually keto friendly, this one is for you. These keto sesame and cheddar seed crackers are crunchy, savory, and perfect for snacking.
One of the hardest things about eating low carb is giving up crunchy snacks. Chips, crackers, toast – they’re everywhere. But these crackers honestly fill that gap really well.
They’re made with a simple mix of almond flour, flaxseed, cheddar cheese, and seeds. The dough comes together fast and you just roll it out thin, score it, and bake.
The sharp cheddar gives them a nice salty, cheesy flavor and the sesame seeds add that familiar cracker taste we all miss on keto.
Enjoy them on their own, dip them in something creamy, or serve them alongside a cheese board. They work for pretty much any occasion.
Why You’ll Love This Recipe
Satisfies That Cracker Craving – Missing crunchy snack crackers on keto is real and these taste close enough to end that craving for good.
Perfect for Dipping – These are sturdy enough to scoop up guacamole or cream cheese dip without breaking like so many keto crackers do.
Packed With Healthy Fats – Flaxseed and chia seeds and sesame seeds load these crackers with omega-3s and good fats that actually keep you full.
Recipe Ingredients
- 1/2 cup Almond Flour
- 1/2 cup Golden Flaxseed Meal
- 1/2 cup Shredded Sharp Cheddar Cheese
- 3 tbsp Sesame Seeds
- 1 tbsp Chia Seeds
- 1 Large Egg
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
How To Make
Step 1
Preheat the oven to 325°F.
Step 2
In a medium bowl, combine the almond flour, flaxseed meal, shredded cheddar, 2 tablespoons of the sesame seeds, chia seeds, salt, and garlic powder. Stir in the egg and olive oil until a thick dough forms.
Step 3
Let the dough rest for 3 minutes so the flax and chia absorb moisture. Then place it on a sheet of parchment paper and top with a second sheet. Roll the dough out as thin as you can, aiming for 1/16 to 1/8-inch thickness.
Step 4
Remove the top parchment and sprinkle the remaining tablespoon of sesame seeds evenly over the surface. Press them in gently with the rolling pin. Score the dough into small squares with a pizza cutter.
Step 5
Transfer the parchment with the dough onto a baking sheet. Bake for 22 to 26 minutes, until the crackers are firm and golden, especially at the edges.
Step 6
Turn off the oven and let the crackers sit inside with the door cracked open for another 10 minutes. This ensures they are perfectly dried through. Cool completely, then snap apart and serve.
Tips
Roll the Dough as Thin as Possible
The thickness of the dough is the single biggest factor in whether these crackers turn out crispy or chewy. You want them paper thin, closer to 1/16 inch if you can manage it.
If the dough is too thick, the edges will burn before the center dries out. You’ll end up with crackers that are crunchy on the outside but soft and bendy in the middle.
Use slow, even pressure with your rolling pin and work from the center outward. The two sheets of parchment paper make this way easier because the dough won’t stick to anything.
Don’t Skip the Resting Step
That 3-minute rest after mixing might seem like nothing, but it makes a real difference. Flaxseed meal and chia seeds absorb liquid quickly, and this rest gives them time to do that.
If you skip it and roll right away, the dough will be too wet and sticky. It’ll be harder to roll thin and the crackers won’t hold together as well after baking.
After the rest, the dough should feel firmer and easier to work with. If it still feels too sticky, give it another minute or two.
Use Sharp Cheddar, Not Mild
Sharp cheddar has a stronger flavor and lower moisture content than mild cheddar. That matters here because you’re only using half a cup, so you need that cheese flavor to actually come through.
Mild cheddar also holds more water, which can make the dough wetter and harder to get crispy. Sharp or extra sharp cheddar gives you better flavor and a crunchier cracker.
More Recipes
- Keto Baklava Bites
- Low Carb Caramel Pecan Clusters
- Low Carb Chocolate Bark with Sea Salt
- Low Carb No-Bake Peanut Butter Chocolate Bars
- Low Carb Pecan Pie Bars
Frequently Asked Questions
Why do I need to leave the crackers in the oven with the door cracked open?
This step is what takes the crackers from slightly soft to perfectly crispy all the way through. Since the dough contains flaxseed and chia, it holds onto moisture, and that extra time in the cooling oven gently dries them out without burning them.
If you skip this step, you might end up with crackers that feel done on the outside but are still a little chewy in the center. It only takes 10 minutes and makes a big difference.
Keto Sesame & Cheddar Seed Crackers
Ingredients
Equipment
Method
- Preheat the oven to 325°F.
- In a medium bowl, combine the almond flour, flaxseed meal, shredded cheddar, 2 tablespoons of the sesame seeds, chia seeds, salt, and garlic powder. Stir in the egg and olive oil until a thick dough forms.
- Let the dough rest for 3 minutes so the flax and chia absorb moisture. Then place it on a sheet of parchment paper and top with a second sheet. Roll the dough out as thin as you can, aiming for 1/16 to 1/8-inch thickness.
- Remove the top parchment and sprinkle the remaining tablespoon of sesame seeds evenly over the surface. Press them in gently with the rolling pin. Score the dough into small squares with a pizza cutter.
- Transfer the parchment with the dough onto a baking sheet. Bake for 22 to 26 minutes, until the crackers are firm and golden, especially at the edges.
- Turn off the oven and let the crackers sit inside with the door cracked open for another 10 minutes. This ensures they are perfectly dried through. Cool completely, then snap apart and serve.