If you have been looking for a savory snack that does not use almond flour or coconut flour, you have come to the right place.
A lot of keto-friendly baking recipes rely heavily on nut flours, which can be heavy on the stomach for some people or just add up in calories too quickly.
I wanted to share a recipe that focuses entirely on “carnivore” ingredients, making it suitable for those who are very sensitive to plants or who simply want to keep their total carbohydrate intake as low as possible.
This recipe uses cheese as the main base, which provides a fantastic flavor right from the start.
These crackers are a game changer because they are incredibly versatile and sturdy enough to hold toppings. Often, low-carb crackers are too fragile and break the moment you try to dip them into guacamole or cream cheese, which can be very frustrating.
Because we are using beef gelatin and egg white powder in this mixture, the final cracker has a strong structure that stands up to dipping.
👍 Why You’ll Love This Recipe
No Nut Flours Used: A lot of keto baking relies heavily on almond flour, which can be very heavy on the stomach and is also quite high in calories. Some people are also allergic to nuts, which makes finding good keto baked goods very difficult. T
hese crackers are completely nut free, making them a perfect alternative for anyone with allergies or for those who simply want to take a break from eating almonds all the time.
100% Carnivore Friendly: There is a growing community of people who follow a carnivore diet, which means they only eat animal products and avoid all plant matter. It can be very boring to just eat meat and eggs every day without any variety in texture.
Since this recipe uses absolutely no plant ingredients, it is one of the few snack recipes that fits perfectly into a strict carnivore lifestyle while still feeling like a “treat.”
High Protein: Regular crackers are mostly made of starch and flour, which offer very little nutrition. These crackers are made from cheese, egg whites, and gelatin, which are all excellent sources of protein.
✨ Recipe Ingredients
- 1 pound Sharp Chedda
- 1 Egg – large
- 1 1/2 tablespoons Beef Gelatin (use this gelatin– amazon)
- 4 tablespoons Pure Egg White Powder (I recommend this one– amazon)
- Seasonings:1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/2 teaspoon paprika (these are optional)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by cutting the cheese into small cubes and shredding it in a food processor (super important). Then, add the beef gelatin, egg white powder (and the seasonings) to the food processor. Pulse until well combined.
Step 2
Add the egg to the cheese mixture and mix until it forms a ball, then turns into a sticky cheese paste.
Step 3
Place the dough in the middle between two pieces of parchment paper on a baking sheet. Use a rolling pin to flatten it – and the thinner the better.
Step 4
Remove the top parchment. Slide the bottom parchment paper with the dough onto the baking sheet.
Step 5
Bake in the oven at 425°F (220°C) for 15 minutes. Remove from the oven and let it cool for about 5 minutes. Then you can cut into cracker shapes.
Lower the oven temperature to 325°F. Place the crackers back on the baking sheet again and bake for 10 minutes. Stir the crackers and bake until they are brown and crispy.
💡Tips
1. Roll The Dough As Thin As Possible
The secret to getting a cracker that actually snaps when you bite it, rather than one that feels chewy or soft, is all about how thin you roll the dough.
When you place the dough between the two sheets of parchment paper, you want to keep rolling until it is very thin and even. If the center is thick and the edges are thin, the edges will burn before the middle is cooked.
Try to get the dough to be about the thickness of a coin. The thinner you can get it without it tearing, the crispier your final result will be after the second round of baking.
2. Let It Cool Before Cutting
When you take the baking sheet out of the oven after the first 15 minutes of high heat, the dough will look cooked but it will still be somewhat soft and pliable.
If you try to use a knife or a pizza cutter immediately while it is piping hot, the dough will drag and tear, and you won’t get nice, clean squares. You need to be patient and let it sit on the counter for about 5 minutes.
As the cheese and gelatin cool down, they will firm up significantly, making it very easy to slice into perfect cracker shapes before you put them back in for the second bake.
3. Don’t Skip The Second Bake
You might look at the crackers after the first round of baking and think they look done because they are golden brown, but do not stop there.
The first bake at the higher temperature is just to cook the ingredients together. The second bake at the lower temperature is essentially a drying process.
This low and slow heat draws all the moisture out of the center of the cracker. If you skip this step, your crackers will be chewy within an hour. That second bake is absolutely necessary to dry them out completely so they stay crunchy for days.
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FAQ
How many carbs are in each cracker?
The carbohydrate count is extremely low, effectively zero per cracker. Cheese has a trace amount of carbs (usually less than 1g per ounce), and eggs have a tiny amount, but spread out over a whole batch of crackers, it is negligible. This is why we call them “Zero Carb” crackers.
Keto Zero Carb Crackers
Print RecipeIngredients
- 1 pound Sharp Chedda
- 1 Egg – large
- 1 1/2 tablespoons Beef Gelatin (use this gelatin– amazon)
- 4 tablespoons Pure Egg White Powder (I recommend this one– amazon)
- Seasonings:1/4 teaspoon garlic powder 1/4 teaspoon black pepper, 1/2 teaspoon paprika (these are optional)
Instructions
- Start by cutting the cheese into small cubes and shredding it in a food processor (super important). Then, add the beef gelatin, egg white powder (and the seasonings) to the food processor. Pulse until well combined.
- Add the egg to the cheese mixture and mix until it forms a ball, then turns into a sticky cheese paste.
- Place the dough in the middle between two pieces of parchment paper on a baking sheet. Use a rolling pin to flatten it – and the thinner the better.
- Remove the top parchment. Slide the bottom parchment paper with the dough onto the baking sheet.
- Bake in the oven at 425°F (220°C) for 15 minutes. Remove from the oven and let it cool for about 5 minutes. Then you can cut into cracker shapes.Lower the oven temperature to 325°F. Place the crackers back on the baking sheet again and bake for 10 minutes. Stir the crackers and bake until they are brown and crispy.
I have been strictly carnivore for about six months now, and the one thing I missed more than anything was the crunch of a chip. I tried making cheese crisps in the oven before, but they always turned out too greasy. These are a total game changer! The gelatin really gives them a perfect texture that isn’t oily at all.