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Parmesan Cheese Crackers (Almond Flour)

parmesancheesecrackersCrunchy cheese crackers that are just two ingredients and super easy to make. They are low carb and keto-friendly, made with Parmesan cheese and almond flour. You may also need to add a touch of water to get enough moisture in the dough depending on the parmesan cheese you are using.

½ cup Parmesan cheese, grated
½ cup superfine almond flour
1 Tbsp. water (if needed)

Preheat oven to 400°F (204°C/184°C fan, Gas Mark 6). Line a baking sheet with parchment paper.

Add cheese and almond flour into a food processor and pulse until the cheese begins to stick to the almond flour and forms large crumbs. When you squeeze the crumbs between your hands, they should stick together like a dough. If your dough is too crumbly, add 1 Tbsp. of water and pulse again.

Roll dough out between two sheets of parchment paper until it is 1/8" thick. Cut dough into 1" squares.

Place crackers onto baking sheet, making sure none of them touch.

Bake crackers for 10 minutes. Remove baking sheet from oven briefly and flip crackers over. Place baking sheet back into the oven and bake crackers an additional 3-5 minutes or until crackers are lightly browned and the tops feel firm and crunchy to the touch. Let crackers cool before eating. Store uneaten crackers in an airtight container at room temperature for up to 2-3 days.

Makes 44 crackers.

Cook's Notes:

  • If you are freshly grating parmesan cheese, your cheese will likely be moister and you may not need any water or only a few drops.
  • I used pre-shredded parmesan cheese, which is drier, and had to add 1 Tbsp. of water.
  • Avoid using shelf stable parmesan cheese. (Like the one that comes in the green canisters).
  • If your dough is too dry, you can add a few more drops of water. Be careful to only add a little at a time (about ½ tsp.), otherwise the dough can easily get too wet.
  • If you find your dough is too wet, you can add a little more cheese and almond flour (in equal portions) until your dough reaches the correct consistency.
  • Make sure to roll the dough out between two sheets of parchment paper, otherwise it will be too sticky.
  • The dough needs to be no more than 1/8" thick otherwise the crackers will not crisp up entirely.
  • If your cracker dough is thinner, you may need to reduce baking time.