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.

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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 1/2 cup almond flour
• 1/2 cup cheddar cheese powder (optional)
• 2 cups shredded sharp cheddar cheese
• 3 Tbsp butter, melted
• 2 large eggs
• 1/2 teaspoon pink salt
• 1/2 teaspoon baking powder
• 1 Tbsp coconut flour
• 1/4 tsp onion powder
• 1/4 tsp 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 1/4 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 1/2 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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