This easy Keto crackers recipe is made with coconut flour and topped with sharp cheddar and fragrant, fresh thyme. Perfect as a satiating low carb snack or as a crunchy, grain free side for a salad or soup.
These coconut flour crackers have been a staple in out kitchen for several years. Actually, it’s one of the first Keto crackers recipe I created when I started eating sugar free and low carb. We’ve served it at dinner parties and I’ve even made it at a yoga retreat where I was cheffing and it always gets the thumbs up. Friends, EVERYONE likes cheesy crackers!
Most low carb crackers recipes are made with almond flour, like these equally yummy almond low carb crackers. Some people cannot tolerate almond flour though, so these coconut flour crackers are the perfect alternative!
Coconut flour is, of course, astonishingly good for you. Read more about the health benefits of coconut flour here. The only thing is that it DOES have a gentle coconut taste, which is why it’s a favourite for sweet recipes.
I can assure you that this Keto crackers recipe does not taste of coconut AT ALL.
How? Well, this recipe contains a fair amount of cheese – a mix of cheddar and parmesan. Combined with the thyme, these flavours are so prominent you’ll have NO IDEA there’s even a sliver of coconut flour in these crackers!
How to make cheesy Keto coconut flour crackers – step by step:
1.) Combine the coconut flour, butter, egg, cheddar and parmesan in a bowl and mix until you have a smooth dough. You can do this by hand or with an electric mixer / food processor.
Let the mixture rest for a few minutes so the coconut flour can absorb the moisture. 
2.) Form 8 balls and press them down on a baking sheet lined with parchment paper. 
3.) Top with the remaining 1/4 cup of grated cheddar and fresh thyme leaves. Bake for 12-15 minutes until the low carb crackers are nicely browned and the cheese has melted and crisped up. That’s it!
Tips and tricks to make this Keto crackers recipe taste the way you love
Make sure you flatten your crackers properly. The flatter they are, the crispier they will become.
You don’t need to use fresh thyme (although it tastes divine). If you have dried thyme in your kitchen cupboard that will do nicely too.
Feel like tweaking the recipe? Try using different spices such as rosemary or make spicy Keto crackers by adding paprika and a pinch of chilli or cayenne pepper.
You can sub the parmesan for pecorino if you prefer, it gives a saltier, very tasty touch to the recipe.
If you are NOT after a crispy texture, you could adapt this recipe and make Keto cheesy biscuits instead. Simply add 1 tsp of baking powder and form 4 larger biscuit shapes instead of the 8 crackers. They will be soft and fluffy on the inside!
Don’t miss these amazing cheesy snack recipes:
- Keto Popcorn (Puffed Cheese!)
- Low Carb Cheese Straws (Cheddar Breadsticks)
- Keto Low Carb Tortilla Chips
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Cheese Thyme Keto Crackers Recipe
Ingredients
- 3 tbsp coconut flour
- 2 tbsp butter melted
- 1/2 cup 50g strong cheddar, grated
- 1/4 cup 25g parmesan, grated
- 1 egg
- thyme leaves
Instructions
- Pre-heat your oven to 180 Celsius
- Mix the coconut flour, melted butter, egg and 1/4 cup of the grated cheddar plus the 1/4 cup of grated parmesan until well combined. You can do this by hand or with an electric mixer / food processor.
- Let the mix rest a few minutes so the coconut flour can absorb the liquid.
- Form 8 balls and place them on a baking sheet lined with baking paper.
- Press them with your hands into little flat discs and sprinkle the remaining cheddar on top. Decorate with thyme leaves or dried thyme.
- Bake for ca 12-15 minutes until the edges are nicely browned.
Video
Notes
Nutrition
This post was first published in September 2016. It was updated with new recipe tips and details in March 2019.
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fani says
I am a cheese addict, THE CHEESE-THYME-CRACKERS are absolutely scrumptious.
I actually ate them with a cold bowl of soup.
This pandemic is making me FAT!!! But your recipes are low in fat, so they are perfect for me.
Katrin Nürnberger says
You’ve just made me laugh Fani! Glad you enjoyed the crackers 🙂
India Dhargalkar says
These are so incredibly easy to make and quick too. A very refined taste and excellent to give with a glass of red wine to guests as they arrive for dinner, they’ll be impressed!!
Katrin Nürnberger says
They do go exceedingly well with a glass of wine!!!!!!
brandy says
ok so how many carbs per cracker? or biscut if wee do this the biscut route. my husband and i are new to this and we are on 20 carbs or less a day
Katrin Nürnberger says
Hi Brandy, they are 0.7g net carbs per cracker.
Kelly says
Oh wow, these are divine! Thank you for sharing this one – even my [usually fussy] family members loved them. Will definitely be a regular snack in our household from now on. Hi and thanks from our now happily-full family in Auckland, New Zealand 🙂
Tami Pomponi says
Hello Katrin,
I just made a double batch and they were PERFECT! Delicious, easy to make and a great way to use coconut flour.
Thank you for posting this recipe!
Tami P
Katrin says
I’m glad you liked them!!! Hope you’ll try some other recipes on the site – I’ve got lots of coconut flour recipes, another savoury one is my low carb pizza 🙂
Ioana says
These cheese crackers are so versatile and easy to make. Since I gave up eating processed foods, they’ve been life saviours. Great with any toppings. I love to make mini pizza chips using cheese as a base. they are amazing. Have you tried them?
Katrin says
I have! I just use mozzarella and top with Marinara and ham or olives. Delicious 🙂
Nikki says
Fantastic! Thanks for the great recipe!
Katrin says
Hi Nikki, you’re welcome! Have a fab day 🙂
jillian says
These look wonderful. Like your recipes and blog. would be very grateful if you included usa temperatures etc.
Brenda Kipps says
I just made them..next time, I will put more thyme and make them smaller..mine were chewy..Delish but not a cracker..although they are almost gone!
Katrin says
You can get them crispy if you roll out the dough very thin and leave them in the oven until it’s browned. But you’re right – the chewy ones still taste good 🙂