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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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 🙂
Katrin says
You’re welcome Kelly! Glad you like them 🙂
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 🙂
Lorna says
I, too,didn’t find them crispy enough, so I’ll make them even thinner next time. Also, as much as I adore thyme, I didn’t think it went too well in these, & I may try rosemary &/or garlic granules next time. I loved that they were so easy to make with very few ingredients,
Abbye says
These look so delicious! I would also need to use almond flour. Have you had the chance to experiment with it yet?
Katrin says
Yes! I recently made crackers with almond flour. You can just add cheese and thyme. Check out this post: https://sugarfreelondoner.com/paleo-almond-crackers/
Pam says
Any possibility that almond flour could be used instead of coconut flour?
Katrin says
Of course, you could try that. Though you would have to adjust the quantity and use a bit more. Coconut flour is more absorbent than almond flour.
Diane Brown says
Thank you for posting this option. We, too, need to use almond flour instead of coconut flour since my husband has diabetes II. How much more almond flour would we use than the coconut flour? Anything else like baking powder to make it more similar? THANK YOU SO MUCH FOR THESE RECIPES – YOU REALLY ARE HELPING ALOT OF PEOPLE.
Katrin says
I’d have to try it our myself to be sure. Definitely more almond flour than coconut flour – possibly twice as much. Maybe that’s a good starting point. I’ll experiment with this one as well and will let you know. It’s always good to have alternatives. Some people are coconut flour lovers, some prefer almond flour.
jackie says
these look lovely and so delish! How many crackers per serving? From the nutrition chart it looks like it might be 1? I am diabetic and have to watch the carbs closely.
Katrin says
Hi Jackie, I calculated per cracker. Do make sure to run the numbers on your end as well though. I used the nutritional calculator on caloriecount.com (which is shutting down this month), which is quite accurate, but as a diabetic you need to be 100% sure where you’re at.
Sarah says
It sure what happened with mine but they were not very thin or crispy lol, will try again though
Katrin says
Hi Sarah, I hope they turn out the way you want to next time. Maybe they just needed a bit longer in the oven? Both cheddar and parmesan crisp up quite well. Fingers crossed!
Judy Carter says
Anybody know the F conversion for 180C ???
Katrin says
Hi Judy, Google says it’s 356 Fahrenheit
Gina says
It’s 350
Tina says
How do u think they would be with fresh basil? Have a little pot of it growing indoors.
Katrin says
I would imagine it’s really nice with basil. Try it out and let me know!
sara says
would love to make a batch of these but wondering if they would be ok if frozen? thanks x
Katrin says
Hi Sara, I have never tried it, but think it should be no problem to freeze them. I often freeze cheese and it works well.
Michaela says
Hi, Katrin. These sound great. I’m wondering if I can make them a couple of days before Christmas (to enjoy as part of a Christmas platter). Would I store them in an air-tight container in the fridge, and would they be soggy or retain their crunch? Thanks. 🙂
Katrin says
Hi Michaela, I have to be honest with you – mine never lasted long enough to store. If you do decide to make them ahead, please do take the time to drop a comment here about the crunch factor. Happy Christmas
Michaela says
I don’t think I’ll risk it. I’ll make the dough ahead, and cook them on the day. Better safe than sorry, right?! 🙂
Katrin says
Very true. Next time I’ll make a big batch and keep some for a few days to see what happens. Happy Christmas!
Little Cooking Tips says
Those are fantastic Katrin!We’d love to try them with a red pepper spread, and we’d love to see how they taste with kaseri as well (as an alternative to cheddar)!Exceptional work!
Mirella and Panos
Katrin says
Thank you! They would be lovely with red pepper. What a good idea.
Randi says
These look gorgeous! About how many chips is the nutrition chart based on? Thanks for the recipe
Katrin says
Hi Randi, the nutrition chart is for 1 cracker.
Susie says
Just made them and they are soooo good!
Katrin says
Susie, that’s fantastic! So happy you like them 🙂
Sarah says
These look great! I love cheesy crackers!
Lisa | Drop The Sugar says
These look so delicious! And easy to make t0o. I’ll have to give a try!
Katrin says
Thanks Lisa! Easy is always best 🙂
Taryn says
These look delicious! I have a huge thyme bush in my garden. I need to make some 🙂
Katrin says
Taryn, now I have garden envy. My thyme plant is TINY! 🙂
Gina says
Me too. I also have a huge rosemary bush. Hmmmm rosemary would be good too!
Katrin says
Using rosemary sounds lovely. How handy to have a bush in the garden!
Tasha | Ketogasm says
These look fantastic, Katrin! I love to make simple cheddar crisps – the coconut flour and thyme take it to a whole new level!
Katrin says
Thank you! Cheddar or parmesan melted on their own are so moreish… they are a perfect instant snack!
Lisa says
The thyme is a lovely addition to the basic cheese crisps!
Katrin says
You can really taste the thmye in these crackers – fresh is best but you could also use dried.
Kim | Low Carb Maven says
I think anything with good English cheddar and savory thyme is delicious. These crackers sound perfect. Thanks for sharing.
Katrin says
You are absolutely right there! Hope you try them!
STACEY says
These look crispy and cheesy! I like the herbs you used 🙂
Katrin says
Thanks Stacey!
Deborah Dowd says
These look and sound so amazing-can’t wait to try this recipe out!
Katrin says
Brilliant, Deborah! I hope you like them as much as we did!
Georgina Bomer says
These look so cheesy and yummy!!
Cheryl says
Can I use another fat instead of butter as watching my cholesterol intake but these sound amazing x
Katrin says
You could try using a olive oil? A mild one that is not overpowering.
Loraine says
May I suggest virgin coconut oil?
Katrin says
You are right, there is a great difference in quality when it comes to coconut oil.
Gina says
Yes. Me too. I’m using coconut oil