These cheesy coconut crackers are easy, crispy and delicious! They are made with coconut flour and are topped with sharp cheddar and fragrant fresh thyme. Gluten-free, grain-free and ready in just 20 minutes.
These coconut flour crackers have been a staple in our 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.
They are great as a snack or as a filling side to a soup or salad. We have served them as an appetizer at dinner parties and I've even made them at a yoga retreat where I was cheffing.
In fact, I have come to the conclusion that everyone loves cheesy crackers.
The most common low carb crackers are almond flour crackers. Some people cannot tolerate almond flour though, so these coconut crackers are the perfect alternative!
The recipe contains a fair amount of cheese - a mix of cheddar and parmesan. In that way, it is similar to a fathead cracker recipe, which has mozzarella as the main ingredient.
However, my crackers are much easier to put together than fathead crackers. There is no need to melt the cheese, which makes the dough sticky and tricky to work with.
You CAN blend the ingredients with an electric mixer. Or, simply stir them together with a spatula!
You only need 6 ingredients for this recipe:
- Coconut flour - Naturally gluten-free and packed with nutrients and fiber. Read more about its health benefits here.
- Butter - melted
- Cheddar cheese - I grated mine from a block, but you can buy pre-shredded cheddar. Go for a mature cheddar for a stronger taste. If the shreds are very large, it's better to use an electric mixer to achieve a smoother texture.
- Parmesan cheese - finely grated
- Egg - Make sure it's room temperature
- Fresh thyme leaves - dried thyme also works.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Mix the dough. Combine the coconut flour, butter, egg, cheddar and parmesan in a bowl and stir until you have a smooth dough. You can do this with a spatula or with an electric mixer / food processor.
Let it rest. Let the mixture rest for a few minutes so the coconut flour can absorb the moisture.
Make crackers. Form 8 balls and press them down on a baking sheet lined with parchment paper.
Add toppings. Sprinkle over the remaining shredded cheddar cheese...
...and fresh thyme leaves.
Bake until golden brown. Bake in the oven until the crackers are nicely browned and the cheese has melted and crisped up.
Let cool. Cheese coconut crackers are fragile while hot. They crisp up as they cool down.
Make sure you flatten your crackers properly. The flatter they are, the crispier they will become.
No. The flavor of the cheeses and the thyme are so prominent that you cannot taste the coconut flour at all.
Use coconut oil instead of the butter and add dairy-free cheeses instead. There are great varieties made from coconut, such as Violife. Option to also add a little nutritional yeast.
Gouda would work well, or Monterey Jack. Mozzarella is a possibility, but it lacks the salty tang of cheddar. If you go for shredded mozzarella, increase the amount of parmesan and perhaps add sea salt as well.
2 crackers are a satisfying serving. Coconut flour is filling!
- Use different spices such as rosemary or make spicy crackers by adding paprika and a pinch of chilli or cayenne pepper.
- Sub the parmesan for pecorino. It lends a saltier, very tasty flavor to the recipe.
- Make cheesy biscuits instead. Simply add 1 teaspoon of baking powder and form 4 larger biscuit shapes instead of the 8 crackers. They will be soft and fluffy on the inside!
- Rectangular crackers: Roll out the dough between 2 sheets or parchment paper using a rolling pin. Lift the top paper and pre-slice the dough into rectangles with a pizza cutter or a sharp knife. This is a trick I used for my keto tortilla chips. Then, top with the remaining cheese and bake.
- Almond flour crackers. Use ¾ cup or 75 grams of almond flour.
Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.
Suitable for freezing. Freeze for up to 3 months.
They will go softer once stored. To crisp them up again, reheat in the oven at 200C / 400F or in the air fryer at 180C / 350F for a few minutes.
Below are more low carb cracker recipes to try:
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Cheese Thyme Coconut Crackersfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 3 tablespoon coconut flour 24g
- 2 tablespoon butter melted, 28gg
- ½ cup strong cheddar 50g, grated
- ¼ cup parmesan 25g, grated
- 1 egg
- fresh thyme leaves to taste, or dried thyme
- Pre-heat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
- Mix the coconut flour, melted butter, egg, half of the grated cheddar and the 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 moisture.
- Form 8 balls and place them on a baking sheet lined with parchment paper.
- Press them with your hands into little flat discs and sprinkle the remaining cheddar on top. Top with thyme leaves or dried thyme.
- Bake for 12-15 minutes until the edges are nicely browned.
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