In a mixing bowl, stir the almond flour with half of the Parmesan and Swiss cheese, salt and pepper until combined. Add any extra flavourings at this stage if you wish. Add the eggs and blitz with a hand blender until smooth.
Shape the dough as a ball; roll between two sheets of greaseproof paper so that it is approximately 3 mm thick.
For square or rectangular crackers
Fold over the edges to form a rectangle and re-roll to the get rid of the fold. Using a pizza cutter, slice into 3 cm square crackers.
Sprinkle the remaining cheese on top and bake in the oven for 20 to 30 minutes until golden on top.
Remove from the oven and allow to fully cool to crisp up.
For round crackers
Use a small 5 cm cookie cutter to cut out circles and place on a greaseproof lined baking sheet. Re-roll the remaining dough, cutting out circles until all the mix is used.
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Nutrition Facts
Keto Cheese Crackers
Amount Per Serving
Calories 146Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 196mg9%
Potassium 5mg0%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 39IU1%
Calcium 106mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
CHOOSE A HARD CHEESE - I used a mixture of Gruyere and Parmesan in these crackers but any hard cheese would work too.FINELY GRATE THE CHEESE - Using a fine grater works best as the cheese will mix into the dough better.