These simple low carb and THM “S” Cheddar Crackers are flavorful and a great dipping vessel that will work well with any dip. They are savory, cheesy, and have a great texture. Not only are they nice for scooping up dips but they also make wonderful low carb croutons for salads.
Disclaimer: This post contains affiliate links for products that I love and that are included in this recipe. When you order through those links it costs you nothing extra but I receive a commission from the use of my links.
Easy Low Carb Cheddar Crackers
These simple Cheddar Crackers are a crunchy snack that would be amazing paired with dips or chicken salad. They are super easy too and only need a few ingredients.
In my last recipe post, Chocolate Walnut Cookie Bars, I told you guys I was working on a new series of snacks and desserts for the blog. Have you checked out that recipe yet? If not, you really should they are so easy and super delicious.
I’ve already had a few of you wonderful readers let me know that you have tried them and loved them. That makes me so happy. I love finding new recipes that we can all enjoy!
That’s why I am super excited to share these new Cheddar Crackers here as well. I hope these will also be a hit and something you guys will enjoy as much as we are.
These crackers, like the bars, are an adapted recipe idea I saw in a really old cookbook. I did have to change the ingredients up quite a bit to make them fit into our low carb and gluten-free diet but I was able to make those changes they turned out great.
For these Cheddar Crackers, you will only need 3 main ingredients and a couple of spices of choice to add some great flavor. I use the basic garlic and onion powder in my recipe but some dill or even some red pepper flakes would be nice for some added heat if you like a kick!
To Make these You’ll Need:
1 stick of softened butter
2 cups shredded cheddar
2/3 THM Baking Blend*
Spices to taste
*Or low carb mix of choice
Making these crackers is as simple as creaming the softened butter in a mixing bowl and adding in the rest of the ingredients listed. The dough comes together quickly then it is simply formed, using your hands, into a long cylinder-shaped log.
Once the dough is ready, it needs to be wrapped in some wax paper and placed in the refrigerator to chill for at least 2 hours.
Don’t skimp on the chilling time as it is very important that the dough as a time comes together before you slice it into the cracker shapes. This process also helps the flavors of the crackers develop before the baking process.
The cracker dough will be a little dryer as it sets so I recommend using a very sharp or serrated knife when you begin slicing the crackers.
Don’t worry if the slices break a bit, just press them together on your baking sheet and they will bake up wonderfully and intact.
The crackers are so tasty and as they cool they get nice and crunchy, yet they have a very tender crumb texture so they are not as hard as some crackers you may buy in the store.
If you are lucky enough to have a dehydrator then you could even let the crackers chill on the trays there for a few hours for an even harder crunch.
I think I may give that a try the next time I make a batch of these. If you don’t have a dehydrator then I hope you still give these a try because they are so good and worth a try!
Affiliate Links to Products in this Recipe:
Cheddar Crackers || Low Carb, THM
A simple low carb and gluten free cracker that is great for dips and even wonderful as used as croutons on salads.
Ingredients
- 1 stick of softened butter
- 2 cups shredded cheddar
- 2/3 cup + 2 tabelspoons of THM Baking Blend (or mix of choice)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
Instructions
- Cream the softened butter with a mixer until soft and smooth.
- Next stir in the shredded cheese, 2/3 cups of the baking mix, and the spices until all mixed thoroughly.
- Once mixed you will need to add the remaining 2 Tbsp of baking mix to a surface and transfer your cracker dough to that surface.
- Using your hands, form the dough into a long cylinder about 1 1/4 to 1 1/2 inches around. If the dough breaks just press it back together.
- Wrap the dough in wax paper and chill for at least two hours before slicing the dough into cheddar crackers.
The slices should be about 1/4 inches thick when sliced. This will ensure an even bake. - Bake the Cheddar Crackers in a preheated 350-degree Fahrenheit oven for about 18 minutes to ensure the crackers will get nice and crunchy after cooling.
- Note Watch the crackers carefully so they do not burn as some oven temps may vary on the time needed to cook.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 290Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 78mgSodium 368mgCarbohydrates 4gNet Carbohydrates 2gFiber 2gSugar 0gProtein 9g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Hi, Can I replace the THM flour blend with a 1to1 gluten free flour blend.
Thank you for your time.
I’ve honestly never tried it with a 1 to 1 flour like that so I’m not sure. I would think it would, but I don’t want to say 100% it will since I haven’t tested it. If you give it a try let me know how it works out.
When do you dehydrate them for crispness? Before ir after baking?
Yes, after baking.
These look lovely. I plan on making them tomorrow. I was wondering how you store them not that many will survive.
Right, that’s how it is here, they don’t last too long lol. But I store them in an airtight container or ziplock baggie in the fridge. 🙂
Mine melted all out over the cookie sheet into one big pool. I was so excited for them because they smelled delicious.. Do you know what I did wrong? Oh I used a baking blend of coconut, almond flours, flax, oatfiber and collagen.
Thank you ☺️
Hmm, I am not sure Helma, I’ve never had them do that. It might have had something to do with the mixture you used, but again I can’t say really since I haven’t experienced working with that mix.
These are YUMMY! I can’t stop eating them. I omitted the garlic and onion powder and put cracked pepper in. I will be making these on a regular basis. Thank you for the recipe!
I want to try these they look like one my grandmother used to make that had rice crispiest in it with a little bit of cayenne pepper. I wonder if you could add crushed pork skins to give that extra crunch inside.
Oh, that is a good idea! I bet you could ad the pork rinds for an added crunch. The only thing is to watch how much, not sure if it would cause the crackers to dry out more and crumble. I would love to know how they turn out if you give it a try!
These look delicious, remind me of ones my grandmother used to make. I don’t have any baking blend, do you think I could use a mix of almond flour, coconut flour and ground flax meal flour?
I would think it would work with that mix. I am not sure of what ratio it will be though. I would do mostly almond flour then add a little of the other two so the coconut flour wouldn’t cause them to be to dry and crumble.
Just made these and they are so easy and delicious! Thanks for sharing the goodness.
So happy that you enjoy the crackers, Karen. We love them too!