Best Keto Recipes

These Rosemary Parmesan Low Carb Crackers are a delicious crunchy keto snack. Perfect for dipping or enjoying all by themselves.

There are plenty of packaged keto crackers on the market now, but they all have a weird after taste to me. I decided to take it on myself of creating crispy low carb crackers on my own.

I wanted to keep it as simple because I knew once I perfected it, I would want to make them aaaaallll the time. And I was right. Thank goodness they are low carb because... well it is hard not to eat them all.

These low carb crackers do need to be kept in an airtight container in the refrigerator to stay fresh.

If you are looking for the perfect dip to go with these low carb crackers, my Keto Jalapeno Popper Dip is a must-try.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Rosemary Low Carb Crackers has 2 net carbs, 3 total carbs, 1 g fiber, 12 g fat, 8 g protein, and 147 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Low Carb Crackers Recipe

Ingredients:

• 1 cup shredded mozzarella
• 1 cup grated parmesan
• 1 cup blanched almond flour
• 4 oz cream cheese
• 1 tablespoon dried rosemary
• ½ teaspoon pink salt

Instructions:

In a large microwave safe bowl, combine mozzarella, parmesan, cream cheese and almond flour. Heat for 30 second increments, stirring between each until a dough forms.

Let cool before mixing in remaining ingredients. Continue to mix until rosemary is evenly mixed throughout the dough.

Place dough on a parchment lined cookie sheet. Place another sheet of parchment paper on top and roll dough out to approximately ¼ inch thick. The thinner you roll the dough, the crispier your crackers will be.

Using a pastry wheel, cut into 1" squares. Poke a small hole into the center of each with a toothpick.

Place in refrigerator to set for 30 minutes or in freezer for 10 minutes.

Using a spatula, transfer each cracker to a parchment lined cookie sheet and bake for 15 minutes at 450*.

Allow low carb crackers to cool on a wire rack before enjoying.

Rosemary Low Carb Crackers

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These Rosemary Parmesan Low Carb Crackers are a delicious crunchy keto snack. Perfect for dipping or enjoying all by themselves.

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 cup shredded mozzarella
• 1 cup grated parmesan
• 1 cup blanched almond flour
• 4 oz cream cheese
• 1 tablespoon dried rosemary
• ½ teaspoon pink salt

Instructions

In a large microwave-safe bowl, combine mozzarella, parmesan, cream cheese, and almond flour. Heat for 30-second increments, stirring between each until a dough forms.

Let cool before mixing in the remaining ingredients. Continue to mix until rosemary is evenly mixed throughout the dough.

Place dough on a parchment-lined cookie sheet. Place another sheet of parchment paper on top and roll dough out to approximately ¼ inch thick.

Using a pastry roller, cut into 1″ squares. Poke a small hole into the center of each with a toothpick.

Place in refrigerator to set for 30 minutes or in the freezer for 10 minutes.

Using a spatula, transfer each cracker to a parchment-lined cookie sheet and bake for 15 minutes at 450*.

Allow low carb crackers to cool on a wire rack before enjoying.

Notes

The thinner you roll the dough, the crispier your crackers will be.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 326mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 8g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

Keto Cheez-Its are the keto snack you have been looking for! Crispy and cheesy with that savory flavor you love. These Keto Cheese Crackers will satisfy your craving for crunch without going over on your macros.

Before starting the keto lifestyle I used to love cheese crackers. I could sit on the couch and polish off a box in one sitting.

I was missing my beloved Cheez-Its the other day, so I decided to make my own low carb cheese crackers to satisfy my cravings.

I recently discovered this cheddar cheese powder which has been a fun game changer for all of my cheesy recipes. While you do not HAVE to have it to make these keto cheese crackers, it does really punch up the cheesiness. It does include carbs though, so just be mindful of that when calculating your macros.

I also used sharp cheddar, but you can really make these with any cheese you want. You can also add a bit of cayenne pepper to give them a bit of a kick.

Since these keto cheezits do not have any preservatives, I do suggest storing them in the fridge. They will lose a bit of their crispness, but you can warm them up in a toaster oven and they crisp back up perfectly.

If you are looking for a cheesy snack that is a little less involved, my keto two-ingredient cheese crisps continue to be one of my top recipes week after week. But these keto cheese crackers are definitely worth the time involved.

Keto Cheez Its

Ingredients:

• 1 ½ cup almond flour
• ½ cup cheddar cheese powder (optional)
• 2 cups shredded sharp cheddar cheese
• 3 tablespoon butter, melted
• 2 large eggs
• ½ teaspoon pink salt
• ½ teaspoon baking powder
• 1 tablespoon coconut flour
• ¼ teaspoon onion powder
• ¼ teaspoon paprika

Kitchen tools:

• Cookie sheet
• Parchment paper
• Scalloped pastry wheel
• Toothpicks

Instructions:

Mix together all ingredients in a large bowl. The mixture will seem dry at first - continue mixing until a dough forms.

Put dough on parchment paper and cover with another piece of parchment paper. Using a rolling pin, roll dough to approximately ¼ inch thick.

Cut dough into squares using the pastry wheel and poke holes in the center of each square with the toothpick.

Place in freezer for 30 minutes to let set.

Remove from the freezer and move each cracker to a parchment lined cookie sheet giving about ½ inch between.

If you find the crackers difficult to remove from the parchment, place them back in the freezer for an additional 15-20 minutes. Crackers should easily lift and keep their form on the cookie sheet.

Bake at 350* for 12-14 minutes or until edges start to brown. Let cool completely for the ultimate crispiness.

To give even more crisp, you can bake for an additional 5-7 minutes at 350*.

Enjoy alone or with your favorite keto-friendly dips like this Cucumber Dip!

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Yield: 10

Keto Cheez Its

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Keto Cheez-Its are the keto snack you have been looking for! Crispy and cheesy with that savory flavor you love. These Keto Cheese Crackers will satisfy your craving for crunch without going over on your macros.

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Ingredients

• 1 ½ cup almond flour
• 2 cups shredded sharp cheddar cheese
• ½ cup cheddar cheese powder (optional)
• 3 tablespoon butter, melted
• 2 large eggs
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 tablespoon coconut flour
• ¼ teaspoon onion powder
• ¼ teaspoon paprika

Instructions

1. Mix together all ingredients in a large bowl. The mixture will seem dry at first – continue mixing until a dough forms.
2. Put dough on parchment paper and cover with another piece of parchment paper. Using a rolling pin, roll dough to approximately ¼ inch thick.
3. Cut dough into squares using the pastry wheel and poke holes in the center of each square with the toothpick.
4. Place in the freezer for 30 minutes to let set.
5. Remove from the freezer and move each cracker to a parchment-lined cookie sheet giving about ½ inch between.
6. If you find the crackers difficult to remove from the parchment, place them back in the freezer for an additional 15-20 minutes. Crackers should easily lift and keep their form on the cookie sheet.
7. Bake at 350* for 12-14 minutes or until edges start to brown. Let cool completely for the ultimate crispiness.
8. To give even more crisp, you can bake for an additional 5-7 minutes at 350*.
9. Enjoy alone or with your favorite keto-friendly dips.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 357Total Fat: 30gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 97mgSodium: 505mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 17g

Nutrition calculations based on exact ingredients used and may vary between brands. Macros have been calculated using the CarbManager App. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

These Keto Pigs in a Blanket are one of the best keto snacks around. This is one of my favorite keto appetizers to take to a party that even your non-keto friends will love!

With the Big Game coming up I wanted to make some Keto Appetizers to nosh on while we watch so I would mot be tempted by all of the other foods friends will be bringing.

My Keto Sausage Balls were a must - but I wanted to have a variety, so I set out to make a few new keto snacks. Low Carb Pigs in a Blanket were a no brainer - I am pretty sure I ate roughly eleven million of the "normal" ones in years past.

Keto Pigs in a Blanket are also a great keto recipe for kids - they are fun to dip in your favorite sugar-free ketchup for an after school snack! This recipe makes a bunch - so I divided them up in baggies for an easy grab and go snack.

In fact you may have seen on Instagram that I took a baggie with me to the Saints game... what is better than keto road trip snacks?!

I made these Keto Pigs in a Blanket with the Hillshire Farms Little Smokies - which do have a bit of Corn Syrup in them - making them a bit of a "dirty keto" snack.

However, a serving of them only has 2 carbs, so even after you add in the "blanket" they are still much lower in carbs than many other keto snacks out there. Just be aware - they are not the cleanest ingredients.

Also this recipe made about 45 Keto Pigs in a Blanket - which is about 2 packages of the Little Smokies. I wanted a bunch to have leftovers and to share - but you can half the recipe easily if you only want to use one package.

They can also be made ahead of time and frozen until you are ready to enjoy them. Just wrap in a damp paper towel to warm them up.

Keto Pigs in a Blanket

Ingredients:

• 1 package cream cheese, softened and cubed
• 2 cups shredded mozzarella
• 2 eggs
• 2 cups almond flour
• 2 packages Hillshire Farms Little Smokies

Keto Pigs in a Blanket Instructions:

In a large bowl combine cream cheese and mozzarella, microwaving in increments of 30 seconds until well combined.

Add in almond flour while the mixture is still warm and mix well.

Add in eggs and mix until a dough forms - adding more almond flour if needed. (may vary depending on the size of eggs)

Pour dough ontop parchment paper and cover with a second piece of parchment paper. Roll out to approximately ¼ inch thick.

Refrigerate dough for about 30 minutes or freeze for 10. Remove and slice into thin strips.

Wrap each strip around a sausage to make keto pigs in a blanket and place on a parchment paper-lined cookie sheet at least ½ inch apart.

Bake at 350* for 15-18 minutes or until tops are beginning to brown.

Let cool before removing from the cookie sheet.

Keto Pigs in a Blanket

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These Keto Pigs in a Blanket are one of the best keto snacks around. This is one of my favorite keto appetizers to take to a party that even your non-keto friends will love!

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Ingredients

• 1 package cream cheese, softened and cubed
• 2 cups shredded mozzarella
• 2 eggs
• 2 cups almond flour
• 2 packages Hillshire Farms Little Smokies

Instructions

1. In a large bowl combine cream cheese and mozzarella, microwaving in increments of 30 seconds until well combined.
2. Add in almond flour while the mixture is still warm and mix well.
3. Add in eggs and mix until a dough forms – adding more almond flour if needed. (may vary depending on the size of eggs)
4. Pour dough ontop parchment paper and cover with a second piece of parchment paper. Roll out to approximately ¼ inch thick.
5. Refrigerate dough for about 30 minutes or freeze for 10. Remove and slice into thin strips.
6. Wrap each strip around a sausage and place on a parchment paper-lined cookie sheet at least ½ inch apart.
7. Bake at 350* for 15-18 minutes or until tops are beginning to brown.
8. Let cool before removing from the cookie sheet.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 58mgSodium: 167mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 2gProtein: 11g

Nutrition calculations based on exact ingredients used and may vary between brands. Macros have been calculated using the CarbManager App. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

These Spicy Stuffed Jalapeño Popper Mummies are the perfect Keto Halloween Party Food that everyone will love!

Jalapeno Poppers are pretty much a keto party staple. We love Chicken Stuffed Jalapeno Poppers, Jalapeno Popper Dip, and even my Mexican Street Corn Stuffed Jalapeno Poppers have been a hit.

So with Halloween just around the corner I thought it would be fun to make some spicy bacon wrapped jalapeno popper...mummies.

One tool I recommend for making any Jalapeño Poppers is a serrated grapefruit spoon to easily get the seeds and ribbing out. I gabbed some of these and it was a total game changer for getting the jalapeños cleaned out easily.

Also using precooked bacon helps to keep the bacon crispy. I love the Hormel Black Label that I get from our local Sam's Club.

Related Article: Spider Deviled Eggs

Now, the "eyes" are not Keto - but honestly you do not want to eat them with these spicy jalapeno poppers anyway! They are just to look cute!

Without the eyes, two Jalapeño Popper Mummies has just three net carbs! That is a low carb appetizer you can enjoy with no guilt!

Jalapeño Popper Mummies

Ingredients:

• 6 large jalapeños
• 12 slices pre cooked bacon
• 8 oz cream cheese, softened
• 1 teaspoon dried cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic
• ½ cup shredded cheddar cheese
• 24 candy eyes

Instructions:

Begin by slicing jalapeños lengthwise and removing the seeds.

Mix cheeses and seasonings together in a bowl until smooth.

Fill each jalapeño with cheese mixture and wrap with pre cooked bacon.

Place on a parchment lined cookie sheet and bake 12-15 minutes.

Top with Candy Eyes.

Yield: 12

Spicy Stuffed Jalapeño Popper Mummies

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These Spicy Stuffed Jalapeño Popper Mummies are the perfect Keto Halloween Party Food that everyone will love!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 6 large jalapeños
• 12 slices pre cooked bacon
• 8 oz cream cheese, softened
• 1 teaspoon dried cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic
• ½ cup shredded cheddar cheese

Instructions

1. Begin by slicing jalapeños lengthwise and removing the seeds.
2. Mix cheeses and seasonings together in a bowl until smooth.
3. Fill each jalapeño with cheese mixture and wrap with pre cooked bacon.
4. Place on a parchment lined cookie sheet and bake 12-15 minutes.
5. Top with Candy Eyes.

Notes

Candy eyes are for looks - but do not taste good with the poppers!

For more of a kick, add a few drops of Tobasco to the cheese mixture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper, 25 Sheets (Pack of 4), 100 Total Sheets
• 
  HAZOULEN Grapefruit Spoons, Stainless Steel, 6-⅖-Inch, Set of 4 (Clover)
• 
  Festival Candy Eyes Treat Toppers, 2.9 Ounce

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 582mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 13g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!