Keto Cheez its
Published February 4, 2023 • Updated March 1, 2026
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Puffy, crunchy keto cheez-its made with real cheddar and almond flour. These low-carb cheese crackers are gluten-free and have just 1 carb per handful.
Cheez-Its are my kryptonite. Always have been. If my kids have a box on the counter or there’s a handful sitting on someone’s plate, I’m stealing a few. And a few turns into a lot, which is the problem. A serving of 27 original Cheez-Its (about two handfuls) has 17 grams of carbs, and they’re not even gluten-free.
I’ve been making my own version for years, and this is the one I keep coming back to. This recipe has about 1 carb per 14 crackers. Real cheddar cheese, almond flour, xanthan gum, and a few pantry staples. That’s it. You get a cracker that actually crunches, actually tastes like the orange box, and won’t wreck your macros.
Here’s what sets this apart from most homemade versions: I’m not just baking a slice of cheese and calling it a day. I tried that method early on, and it tastes like baked cheese (because it is). If you want that, grab some homemade pork rinds or pasta chips. This recipe gives you an actual dough, rolled thin, cut into squares, baked low and slow at 250 degrees. The edges get golden and almost crackle when you bite in.
I roll the dough between two sheets of parchment to about the thickness of a fork prong. That sounds oddly specific, but it matters. Thicker than that and you get a soft, spongy cracker. Thinner and you’re in chip territory. The fork-prong thickness is the sweet spot for that crunch everyone’s after. My reader Elaine mentioned she’s on her third batch this month and that rolling thinner was the biggest improvement she made. She’s right.
These pair well with just about anything. I eat them straight out of the container most of the time, but they’re great with million dollar dip or buffalo chicken dip. Add some keto Doritos to the spread and you’ve got a low-carb snack table that nobody will complain about.
A reader named Stephanie told me her 8-year-old ate half the tray and had no idea they were keto. When kids can’t tell the difference, you know the recipe works. The cheese powder is optional, but it pushes the color and flavor closer to the real thing. I always use it now.
How to make homemade cheese crackers
- Mix the dry ingredients – almond flour, xanthan gum, cheddar cheese powder (if using), and salt.
- Stir in shredded cheese. Don’t try to get the cheese to melt into the dough. The shreds melt during baking and create the air pockets that give each cracker its puff.
- Add water and stir until a dough forms. It looks like there’s not enough water at first. Start kneading with your hands and it comes together like play dough.
- Roll the dough between two sheets of parchment paper. I aim for the thickness of a fork prong. Thinner than you think.
- Cut into squares and poke a hole in the center of each one with a toothpick or chopstick.
- Bake at 250 degrees for 20-25 minutes. Pull them before they turn golden brown.
- Let them cool. They continue to harden on the baking sheet and get crispy as they sit.
Key ingredients and substitutions
- Almond flour – Use blanched, super fine almond flour for the best texture. I haven’t tried coconut flour in this recipe, but if you want to experiment, I’d start with about 3 tablespoons.
- Xanthan gum – Holds the crackers together as you roll and bake. Without it, the dough crumbles and sticks to the parchment. One reader, Lindsay, used ground flaxseed mixed with hot water as a substitute and said it worked well.
- Cheddar cheese powder – Optional, but I always use it now. It adds extra cheddar flavor and gives the crackers that bright orange color.
- Sharp cheddar cheese – Extra sharp gives the best flavor. I’ve also made these with smoked cheddar and pepper jack. Both worth trying once you have the basic recipe down.
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Ingredients
100 g (1/2 cup + 1/3 cup) almond flour -
4 teaspoons cheddar cheese powder, optional
-
2 teaspoons xanthan gum
-
1/2 teaspoon salt
-
4 oz extra sharp cheddar cheese, shredded
-
3 tablespoons water
Step by Step Instructions
Step by Step Instructions
Mix dry ingredients
In a medium bowl, whisk together almond flour, cheddar cheese powder (if using), xanthan gum and salt.
- 100 g almond flour (1/2 cup + 1/3 cup)
- 4 teaspoons cheddar cheese powder, optional
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
Say cheese!
Stir in shredded cheese.
- 4 oz cheddar cheese, shredded
Make dough
Add water and stir until a dough forms. It looks like there’s not enough water at first. Start kneading the dough with your hands and it should come together as a dough similar to play doh texture.
- 3 tablespoons water
Roll out dough
Place dough in between two sheets of parchment paper. Flatten into a square or rectangle shape. Roll out dough, trying to keep a square or rectangle shape as much as possible. Roll until the dough is about as thick as a dull pencil tip or thickness of a fork prong. Carefully peel off the top layer of parchment paper. (See video above for best practices on rolling the dough)
Cut into crackers
Using a pizza cutter or knife, cut dough into squares. To give the center a hole to prevent the crackers from puffing too much and for that iconic cheez-it appearance, use a skewer or chop stick to poke a hole in the center.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Are Cheez-Its gluten-free?
No, the original crackers contain wheat flour and are not gluten-free. That's one of the reasons I developed this recipe. My version uses almond flour instead of wheat, so it's completely grain-free. Same crunch, same cheesy flavor, none of the gluten.
Why aren't my crackers crispy?
Nine times out of ten, they're too thick. I roll mine to about the thickness of a fork prong, which is thinner than most people expect. If yours came out soft or spongy, try rolling thinner on the next batch. Also make sure you're letting them cool completely on the baking sheet. They keep hardening as they sit. I've had readers add 5-10 extra minutes at 250 degrees and that works too, but thinner dough is the real fix.
Why does the recipe call for 250 degrees instead of 350?
I know 250 sounds low. Several readers have asked me about this. The lower temperature lets the crackers dry out and crisp up without burning. At 350, the outside browns too fast while the center stays soft. At 250, you get even crispiness all the way through. I pull them just before the edges turn golden. They continue to harden as they cool, so what looks underdone on the baking sheet will be perfectly crunchy 10 minutes later.
Can I use coconut flour instead of almond flour?
I haven't tested coconut flour in this recipe myself, so I can't guarantee the result. Coconut flour absorbs way more liquid than almond flour, so if you want to try it, start with about 3 tablespoons and add more water until you get a play dough consistency. The texture will be different. I'd still recommend almond flour as my first choice here.
Can I use nutritional yeast instead of cheese powder?
A couple of my readers have asked me this. I haven't tried the swap myself, but nutritional yeast does add a cheesy flavor to things. If you try it, I'd start with the same amount and adjust from there. Keep in mind the cheese powder also gives the crackers their orange color, so yours will look paler without it. I'd love to know how it turns out if you test it.
Can I freeze the dough before baking?
Yes. I wrap the unbaked dough tightly in plastic wrap, slide it into a freezer bag, and it keeps for about a month. When I'm ready to bake, I let it thaw in the fridge overnight, then roll and cut as usual. I wouldn't freeze the baked crackers though. They lose their crunch once they thaw.
What other cheeses work besides cheddar?
I've tried pepper jack, smoked cheddar, and colby jack. Smoked cheddar is my favorite variation. It adds a depth that regular cheddar doesn't have. Pepper jack gives you a little kick without needing to add hot sauce or cayenne. I always stick with a cheese that melts well. Harder cheeses like parmesan on their own won't give you the same result.
How can I get those crinkled edges like the original?
I use a fluted pastry wheel instead of a pizza cutter or knife when I cut the dough into squares. Picked one up for a few dollars and it makes the edges look almost identical to the real thing. It's a small detail but it makes the whole batch look more legit.
Made these last weekend and they were great right out of the oven, super crunchy. But by the time they cooled down they went kind of soft and chewy on me. I used the full 2 teaspoons of xanthan gum so I figured that would keep them crisp, but not sure if I pulled them too early or if that's just what happens with almond flour crackers. Would a few extra minutes in the oven help, or is there something else going on?
Tried a bunch of keto cracker recipes this year, most fall apart or taste like sad almond bread. The extra sharp cheddar here actually gives these a snap. Two batches in, not looking back.
Extra sharp is non-negotiable on this one. I tried mild once and it was sad. Same dough, totally different result.
I've been putting off making these for months because xanthan gum kind of intimidated me. Finally just did it last weekend. The dough came together surprisingly fast, and rolling it thin between parchment took me a couple tries to get right. Once they came out of the oven, that crunch was exactly what I've been missing. Cheese flavor actually comes through, which surprised me. 1 carb per handful and I ate most of the batch before they were fully cooled. Already planning another batch this week.
Xanthan gum keeps so many people from ever trying this one. Good. Second batch you'll have the thickness on the first roll.
Threw in a pinch of garlic powder because I wasn't sure the cheddar flavor would come through on its own (it does, I was overthinking it). Still adds a nice savory edge though, no regrets. Pro tip: if the dough looks crumbly, wet your hands slightly before pressing it together instead of adding more water. My second batch rolled out way smoother.
Wet hands is a better fix than more water. Adding water throws off the xanthan gum and you end up with a chewier cracker instead of crispy. I've done a pinch of garlic in mine too, just enough to deepen the savory edge.
Added a pinch of cayenne to the dough and the kick completely changes how addictive these are. Cool them all the way on the pan before touching them or they'll fall apart (learned that the hard way).
Yeah the cooling catches everyone at least once. Cayenne in the dough is smart, more even than sprinkling on top.
swapped regular cheddar for smoked cheddar. way better
Oh that's a good call. I've done smoked gouda too and it adds this whole other layer.
My 8 year old ate half the tray and had no idea they were keto. The cheese powder is worth getting.
Ha, I love this. Kids are the ultimate test, and if yours demolished half the batch without asking questions, that's a win. The cheese powder really does make them taste like the real thing.
1.1 carbs per serving is wild for something that actually tastes like a cracker.
Right? Almond flour and xanthan gum do most of the work. The cheese powder pushes it over the edge texture-wise but even without it you're still under 2g.
On my third batch this month. Rolling them thinner made a huge difference in the crunch.
Yeah under 1/8 inch is the sweet spot. Thicker than that and they stay kind of soft in the middle.
How should I store them?
Store your baked crackers in a ziploc bag or container to store at room temperature for 1-2 weeks.
Oh, my 11yo daughter and I LOVED making these together! We're new to this keto world, and this recipe brought so much joy back into her lunch box. Instead of squares, we used these adorable cookie cutters from Amazon, and the cook time was perfect.
https://a.co/d/2V8ycg5 (Not paid to share this; just too cute to keep to myself.)
In case it's helpful to anyone else, we didn't have xanthan gum on hand, so we subbed ground flaxseed and used (hot) water to let it thicken a little bit while we shredded cheese. Worked great! (I didn't scrape aaall the flaxseed into the mix this time because I was afraid it would alter the taste too much, but next time I will. I think it would have been fine and an added health benefit!)
We're really excited about experimenting with flavors in the future. THANK YOU for this gem of a recipe!!!
Cookie cutters, yes! Way cuter than my squares. The flaxseed swap is interesting - haven't tried that as a binder here but if it worked it worked. Next batch scrape it all in, I think you're right.
This is the 2nd time I've made these, and they taste like the real thing! First time I made these I didn't have the cheese powder and I baked them at 250° for 25 mins... a little spongy, so after they cooled I put them in a 300°oven for 12 mins. They came out like a real crisp cracker! Tonight I made these with the cheese powder and did 300° oven for 22 mins- just right! So good to have this recipe❣️
Make these today! Great alternative for a keto cracker! I didn’t have nacho cheese powder so added some garlic powder instead. I do think I made them a little too thick as they weren’t super crispy but the thin end pieces were perfect & crisp!! Next time I’ll make them all thinner. Thanks for sharing your recipe! I have so many ideas with this cracker base! But even alone they’re really good!
The thin end pieces are always a tell. Roll the whole batch to that thickness next time. Garlic powder swap is a good one.
Just made these. Oh my word are they incredible! Crunchy and tastes just like a cheez-it!!! You are a miracle worker. I’ve tried so many recipes of yours and they all turn out so good. If I wanted to make a pepper jack cheez-it, how would I go about it?
I'm so glad you liked the recipe. To make a pepper jack cheez-it, get the white cheddar powder from Hoosier Hill Farm (it's the same brand I recommend in the recipe) and then use shredded pepper jack cheese!
Hi Annie,
Could I swap out the cheese powder with nutritional yeast?
Maybe. I haven't worked much with nutritional yeast. I know it helps to replace a cheese flavor in some recipes. Let me know if you try it.