Crispy, golden, and perfectly cheesy, these Keto Cheese Crisps are everything I want in a low-carb snack. They’re made with just a handful of ingredients, ready in under 15 minutes, and satisfy that craving for crunch without kicking me out of ketosis. Whether I eat them on their own or pair them with a creamy dip, they never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon paprika
A pinch of salt and pepper
1 tablespoon almond flour (optional for extra crispiness)
Directions
I start by preheating my oven to 400°F (205°C) and lining a baking sheet with parchment paper.
In a bowl, I mix the shredded cheddar with garlic powder, paprika, almond flour (if I’m using it), salt, and pepper until everything is well blended.
I scoop about 1 tablespoon of the mixture for each crisp, spacing them 2 inches apart on the prepared baking sheet.
I flatten each mound gently with the back of a spoon to form thin, even circles.
Then I bake them for 5–7 minutes, keeping an eye on them until the edges are beautifully golden and crisp.
I let them cool completely on the baking sheet—they continue to crisp as they cool.
Once they’re cooled, I serve them as-is or with a low-carb dip like guacamole or ranch.
Servings and timing
Servings: 8
Prep Time: 5 minutes
Cooking Time: 7 minutes
Total Time: 12 minutes
Calories: ~100 kcal per serving
Variations
I sometimes swap sharp cheddar for parmesan or pepper jack for a new flavor twist.
Adding chili flakes or smoked paprika gives them a spicy kick.
For an herby version, I like mixing in dried oregano or rosemary.
I’ve also made these with mozzarella, though they turn out slightly less crispy.
Storage/Reheating
I store any leftover crisps in an airtight container at room temperature for up to 3 days. If they lose some crunch, I just pop them back in a warm oven (about 300°F) for 2–3 minutes to re-crisp. I avoid the microwave, since it tends to make them soft.
FAQs
What kind of cheese works best for keto cheese crisps?
I usually go with sharp cheddar because it melts well and has great flavor. Parmesan, gouda, and pepper jack also work if I’m looking for variety.
Can I make these crisps in the microwave?
Yes, I’ve done it in a pinch. I use a microwave-safe plate lined with parchment and cook a tablespoon of cheese for about 1–2 minutes, watching carefully to avoid burning.
Are these crisps zero-carb?
Not quite. Because of the cheese and optional almond flour, there are trace amounts of carbs—about 1 gram or less per crisp. Still very keto-friendly.
Can I freeze keto cheese crisps?
I don’t recommend freezing them. The texture suffers after thawing. They’re best enjoyed fresh or stored for a few days in an airtight container.
Why are my crisps soggy?
If they didn’t crisp up, they may have been too thick or underbaked. I always make sure to flatten them evenly and bake until the edges are golden.
Conclusion
These Keto Cheese Crisps are one of the easiest and most satisfying snacks I make. They’re crunchy, cheesy, and endlessly adaptable. Whether I’m snacking solo or serving a crowd, they’re always a hit. Plus, they come together so quickly that there’s really no excuse not to make a batch whenever the craving hits.
📖 Recipe:
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Keto Cheese Crisps
- Total Time: 12 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Crispy, golden, and cheesy, these Keto Cheese Crisps are a quick and satisfying low-carb snack. Made with just a few ingredients and ready in under 15 minutes, they’re perfect for snacking or serving with dips.
Ingredients
2 cups shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon almond flour (optional)
Pinch of salt and pepper
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded cheddar, garlic powder, paprika, almond flour (if using), salt, and pepper.
- Scoop about 1 tablespoon of the mixture per crisp and place them 2 inches apart on the baking sheet.
- Flatten each mound gently with the back of a spoon into thin, even circles.
- Bake for 5–7 minutes, or until edges are golden and crisp.
- Allow to cool completely on the baking sheet to finish crisping.
- Serve plain or with a low-carb dip like guacamole or ranch.
Notes
Swap cheddar with parmesan, pepper jack, or mozzarella for variety.
Add chili flakes, smoked paprika, or herbs like oregano for extra flavor.
Store in an airtight container at room temperature for up to 3 days.
To re-crisp, bake at 300°F for 2–3 minutes—avoid the microwave.
Microwave version: cook 1 tbsp on parchment-lined plate for 1–2 minutes.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 0g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
