Best Keto Everything Bagel Crackers
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Check out these fantastic little Everything Bagel Keto Crackers that Thom made! They were super crunchy and super easy. I had a hard time believing that they only have three ingredients.
They are a far cry from some of our first attempts at cheese based crackers that came out sort of…you know, chewy.
We all know that this is the ONE common problem with low carb snacks like this…sometimes they fall short in the crispy department.
My husband figured out the “trick” to make sure your crackers will get crispy…without burning them. He also added this trick into the almond everything crackers.…in case you are in the dairy free group.
He won’t tell me if this little trick was discovered by accident or if it was a “stroke of genius”…but whatever, I’m happy about it. Let’s get started…
Ingredients
- 1 cup almond flour
- One tsp Everything Bagel Seasoning
- 1 cup mozzarella cheese shredded
How to make the crackers:
- Preheat your oven to 400F
- In a microwave safe mixing bowl, nuke the cheese on high for 30-60 seconds or until hot and melty. Add the almond flour and Everything-Bagel Spice and mix thoroughly with a spatula. (yes a spatula, the metal variety – seems weird, but trust me on this one)
- Once mixed, make the dough into a ball, place the ball between two sheets of parchment, and roll to 1/16th of an inch thick. (the thinner you roll the crispier cracker you will get, but you should definitely stop at 1/16th inch)
- Remove the top parchment, and then use a pizza cutter to cut into 24 squares. Slide the paper with rolled out dough onto a baking sheet. (you may want to use some scissors to trim the excess parchment). Slide the paper with rolled out dough onto a baking sheet. (you may want to use some scissors to trim the excess parchment). Optional: Season the top of the crackers with Everything Bagel Spice.
- Bake for 9- 12 minutes until beginning to brown on the top.
- Once beginning to brown remove from the oven and allow to cool for 5 minutes. As soon as you remove the crackers from the oven turn off the oven, then after the 5 minutes of cooling, return to the oven (turned off) and leave them in there for 20 minutes or so while the oven cools. This will make them a crunchy golden brown.
- Serve.
Tips & FAQ’s:
- If you are going to store the crackers. Wait for them cool completely, the put a paper towel in the bottom of an airtight container and put the crackers on top. You can store them in the fridge like this for up to a week. (lol, they will never last this long).
- If you are looking for amazing dips to go with these Keto Crackers, check out these low carb recipes:
- Bacon Guacamole
- French Onion Dip
- Jalapeno Artichoke Dip (Costco Copycat)
- Spinach Dip Supreme
- 7 Layer Dip
- Pico de Gallo
- Low Carb Strawberry Jam
That’s all for the Everything Bagel Crackers so Get Crackin!
If you have any questions or awesome ideas about toppings please leave us a comment below.
Cheers,
Bran
Keto Everything Bagel Cheese Crackers
Ingredients
- 1 cup almond flour
- 1 tsp Everything Bagel Seasoning
- 1 cup mozzarella cheese shredded
Instructions
- Preheat your oven to 400F
- In a microwave safe mixing bowl, nuke the cheese on high for 60 seconds or until hot and melty.Add the almond flour and Everything-Bagel Spice and mix thoroughly with a spatula. (yes a spatula, the metal variety – seems weird, but trust me on this one)
- Once mixed, make the dough into a ball, place the ball between two sheets of parchment, and roll to 1/16th of an inch thick. (the thinner you roll the crispier cracker you will get, but you should definitely stop at 1/16th inch)
- Remove the top parchment, and then use a pizza cutter to cut into 24 squares. Slide the paper with rolled out dough onto a baking sheet. (you may want to use some scissors to trim the excess parchment). Slide the paper with rolled out dough onto a baking sheet. (you may want to use some scissors to trim the excess parchment). Optional: Season the top of the crackers with Everything Bagel Spice.
- Bake for 9- 12 minutes until beginning to brown on the top.
- Once beginning to brown remove from the oven and allow to cool for 5 minutes. As soon as you remove the crackers from the oven turn off the oven, then after the 5 minutes of cooling, return to the oven (turned off) and leave them in there for 20 minutes or so while the oven cools. This will make them a crunchy golden brown.
- Serve .If you are going to store the crackers. Wait for them cool completely, the put a paper towel in the bottom of an airtight container and put the crackers on top. You can store them in the fridge like this for up to a week. (lol, they will never last this long).
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
The nutritional information on this site is calculated using the USDA database. I take great care in providing the most accurate information possible.
Hi Cate. No you don’t have to buy a metal spatula. It just makes it easier because the metal spatulas are thinner.
Do I really need to buy a metal spatula to make these?
Hiya! This is my first time on this site and I never leave comments but the crackers were super easy to make and much better than store bought (less expensive too). Thanks you!
yummy. I used silicone mats top and bottom to roll out dough. No problem at all. baked on the bottom mat. Only problem was operator error. I didn’t get cheese hot enough was scarred to burn it. Next time will get hotter so I can roll them thinner. Made the everything seasoning too with a few substitutions. Added hemp seed for black sesame seeds and added nutritional yeast (love the taste).