Keto Cheez its


A keto version of your favorite cheese cracker

Puffy, crunchy keto cheez-its that look and taste like the childhood favorite but these cheesy low carb crackers are gluten-free and have 1 carb per handful!

Are Cheez-it crackers your kryptonite?? They are mine – as are Doritos and most crackers in general.

Two crackers stacked on each other. The top cracker is bitten in half to show the crunchy inside.

If they are hanging out on my kids’ plate or the box is staring me in the face, it’s hard not to sneak a couple Cheez-it crackers. But that usually leads to a couple handfuls of crackers which can add up to a lot of carbohydrates. A serving of 27 Cheez-its crackers (which is about two handfuls) has 17 grams of carbs! Plus these aren’t gluten-free Cheez-its.

You are better off making your own if you want to stick to your low carb goals and still enjoy your favorite cracker. This keto cheez-it recipe has 1 carb per 14 crackers. And we made it without baking a slice of cheddar (like other recipes like to do….this is not a Cheez-it LOL!)

Using real cheddar cheese, almond flour and a few other ingredients, you can satisfy that crunchy, cheddary cracker fix in under 45 minutes. Plus make enough for the whole week!

How to make keto cheez-it crackers

  1. Mix together dry ingredients – almond flour, xanthan gum, cheddar cheese powder (if using) and salt.
  2. Stir in shredded cheese.
  3. Add water and stir to combine.
  4. Roll dough in between two sheets of parchment paper into a very thin layer (about the thickness of a fork prong or a dull pencil tip).
  5. Cut into squares and add the iconic hole in the center using a toothpick or chopstick.
  6. Place crackers on a parchment lined baking sheet and bake at 250 degrees for 20-25 minutes. Remove before the crackers turn golden brown.
  7. Let cool. The keto crackers will continue to harden on the baking sheet and get crispy as they cool.

A plate with a pile of homemade cheez-its on it.

Key ingredients & substitutions

  • Almond flour – The keto flour base for our gluten free crackers. For the best texture and flavor get blanched, super fine almond flour. I haven’t tried substituting with other keto flours, like coconut flour. If you did want to experiment and try coconut flour, try using around 3 tablespoons coconut flour.
  • Xanthan gum – The xanthan gum is a necessary ingredient to help hold the crackers together as you roll them out and bake. It keeps the dough from sticking to the parchment paper as well.
  • Cheddar cheese powder – This is an optional ingredient but I added it for extra cheddar flavor and for coloring.
  • Sharp cheddar cheese – Using sharp cheddar cheese over medium cheddar or mild will give the best cheese cracker flavor to your cheez it. You can try out other cheeses like Colby Jack or Pepper Jack cheeses for other flavors.


Gluten Free Cheez its Recipe Video

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Gluten Free Cheez Its Ingredients

Keto Cheez its Directions

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A pile of homemade baked cheddar crackers with text and arrow reading 'legit dupe'.

Real cheese

To get that real cheese flavor, but without all the processed ingredients like are found in packaged cheese crackers, we use real cheddar cheese.

For optimal cheddar flavor, use extra sharp cheddar cheese. However, you can experiment with different flavors like Pepper Jack or a medium cheddar.

It’s best to get the block cheese and shred it yourself. This is more budget friendly plus some of the packaged shredded cheeses you can get at the store have additional anti-caking agents which could affect the way the cheese melts as it bakes.

A plate of cheez it crackers in front of a red box of crackers.

Store bought cheese crackers

There are a few options for gluten-free or low carb cheez-it dupes that you can buy online or in the store. Most are expensive and can’t quite compare to the original, so try at your own risk.

What makes this recipe different

Compared to other gluten free cheez it recipes, this recipe is also low carb. It doesn’t use an all-purpose gluten-free flour blend that contains tons of carbs.

Compare to other keto cheez-it recipes, this recipe doesn’t call a baked piece of slice cheese, a cheez-it. Because, let’s face it, that just tastes like baked cheese or those Cheese Whisp crackers.

Storage information

Store your baked crackers in a ziploc bag or container to store at room temperature for 1-2 weeks. 

You can freeze the unbaked cracker dough in the freezer. Simply wrap in plastic wrap and store in a freezer safe bag for 1 month.

Keto Cheez its: FAQS

Are cheez-its gluten free?

No, Cheez-it crackers and most of the generic brands contain wheat flour and are not gluten free.

How can I make that crinkled edge similar to a Cheez-it cracker?

To get those adorable scalloped edges you see on the original Cheez-it cracker, use a fluted pastry wheel to cut your cracker shapes from the dough.

Can I make spicy Cheez-its?

Yes, add a few splashes of Tabasco sauce to the dough mixture or sprinkle cayenne pepper or chili powder on top of your cheez it crackers before they bake to get a spicy, cheesy cracker.

Can I use vegan cheese?

I haven't tried using vegan cheese in this recipe, but if you use a vegan cheese that melts properly, I think it would work.

Nutritional information & Macros

Nutrition Information

Keto Cheez its

Servings: 10

Amount Per Serving
Calories 113
Fat 9.2g
Protein 5.1g
Total Carbs 2.6g
Net Carbs 1.1g

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  1. I used to love Cheez-its when I wasn’t Keto so I want to thank you for sharing this recipe. I haven’t make them yet, but because I trust you, I know they will be delicious!

  2. Do you bake first then separate the crackers or separate first then bake them? I’m going to try these but need to clarify this first. Thank you.

  3. These are the closest I’ve come to real Cheez-its and I’ve tried a lot of keto cracker recipes. Bless you! I did have to cook a lot longer to get the crisp that I want.

  4. Good recipe but Time or temp is way off. Like add at least 10 minutes. Probably more like 15+. I lost count after adding 2 minutes over and over.

    1. Remember what I said in the recipe and the video (if you watched that), you don’t want them to get too dark or golden brown. They continue to crisp up as they cool. 250 degrees for 20-25 minutes, but you shouldn’t need to go longer than that – unless the oven heating element is going out.

  5. Yeah the 250 degrees must be a typo. 350 would be like every other cracker I have made. 250 takes like 40+ minutes.

  6. These were great! Thanks for the recipe. I’ve missed the brand name ones terribly and these fill the void. This is a keeper recipe.

  7. Thank you. I made these and loved them…but- had to bake twice as long as directions indicated & still didn’t get crispy (my oven is accurate). I researched other similar recipes and tried increasing the baking temp to 350. Voila’! Came out perfect. I think you have to experiment & find what works best in your kitchen.

    1. 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.

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