These low-carb keto crackers are made with mozzarella cheese, almond flour, and egg yolk. The recipe makes about 40 crackers, depending on the size.

Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Servings:
40
Yield:
40 crackers
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Combine mozzarella cheese, almond flour, garlic powder, and salt in microwave-safe bowl. Heat in the microwave for 30 seconds.

  • Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.

  • Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until you are ready for a rolling pin. Roll into a very thin rectangle with even sides. Gently poke holes in the dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.

  • Lay squares on the prepared baking sheet, leaving a little space between them

  • Bake in the preheated oven for 5 to 6 minutes. Remove baking sheet from oven and turn crackers over. Bake on the other side until lightly browned and crisp, 2 more minutes. Watch them closely to prevent burning.

Nutrition Facts

11 calories; protein 0.6g 1% DV; carbohydrates 0.3g; fat 0.8g 1% DV; cholesterol 6mg 2% DV; sodium 16.2mg 1% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/02/2018
These are really tasty and a nice options for those fancy meat & cheese trays for keto and low-carbers. They are a little tedious for the amount you get, so I highly suggest you double or triple the recipe. I left mine in a few minutes extra, removing those that were nicely browned until they were all evenly cooked. I found the few extra minutes were necessary to make them crispy. Very versatile recipe with lots of herb and spice options. Read More
(8)

Most helpful critical review

Rating: 2 stars
12/19/2018
Unfortunately I felt that the result was a little cardboardy. If I try this again I might add something more to flavour them. Maybe some rosemary. But overall I thought for the amount of effort they weren't really worth it. Read More
(5)
16 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
12/01/2018
These are really tasty and a nice options for those fancy meat & cheese trays for keto and low-carbers. They are a little tedious for the amount you get, so I highly suggest you double or triple the recipe. I left mine in a few minutes extra, removing those that were nicely browned until they were all evenly cooked. I found the few extra minutes were necessary to make them crispy. Very versatile recipe with lots of herb and spice options. Read More
(8)
Rating: 2 stars
12/18/2018
Unfortunately I felt that the result was a little cardboardy. If I try this again I might add something more to flavour them. Maybe some rosemary. But overall I thought for the amount of effort they weren't really worth it. Read More
(5)
Rating: 5 stars
02/08/2019
These crackers were a Super Bowl hit with my gluten-free dairy-free and low-fodmap friends with a few changes. I used Daiya dairy-free mozzarella shreds and eliminated the garlic powder. Seriously being inhaled by normal diet friends we with special restrictions were rolling our eyes at them. Couldn't they eat the chili with cheddar cheese and sour cream? These tasty crackers are quick easy and fun to make; grand kids would love helping out too. Read More
(1)
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Rating: 4 stars
03/15/2019
You will need a rolling pin to get the dough thin enough. I will defiantly make again. Read More
(1)
Rating: 5 stars
02/07/2019
I thought these were delicious! I got a fair amount of them making them approx 1/16" thick. I think u should check them at 1:30min as will need more or less 2min depending on thickness. also don't grease the pan. I can see using different spices to change it up. I'll be doubling or tripling when I make in future. tastes a lot like cheese bits crackers. I overcooked some that I made as thin as possible as u can see in pic. anyone know if these can be kept in airtight container in cabinet or do they need to be refrigerated? Read More
(1)
Rating: 2 stars
08/21/2019
Made crackers but obviously didn't oil pan enough because they stuck & broke apart while being scraped off. The flavor was very plain. I made them a second time adding Italian seasoning & flax seed. In my 400 degree oven they were ready in 5 mins. I'll keep looking. Read More
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Rating: 1 stars
08/24/2019
There is nooooo way these are crackers... bread at best....no crunch... Waay dissatisfied Read More
Rating: 5 stars
08/29/2020
Our entire family loves these crackers. I had to change up the prep a bit, because I don't have a microwave. I do have a food processor. I put the cheese in first, sprinkled the salt and garlic powder on next, then put the almond flour on top all that. I processed to well blended and fine crumbles. Running the processor I gradually poured in the egg yolk. It formed a perfect ball of dough. Together with the parchment paper, I had no mess. So fast, easy, and with a couple dashes of some herbs, SO delicious. Read More
Rating: 5 stars
08/15/2019
Love these crackers! Like what everyone else says, I doubled the measurements of the ingredients to get more. Other than that, it came out pretty good. They're really tasty. Read More
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