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Cheese Thyme Keto Crackers Recipe

Published . Last modified By 62 Comments

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.

a silver bowl with ccoconut flour crackers topped with melted cheese and fresh thyme on a white wooden table

 

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:   

Mixing the ingredients for keto crackers in a glass bowl with a spatula

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. a hand pressing onto dough balls to form flat coconut flour crackers

2.) Form 8 balls and press them down on a baking sheet lined with parchment paper. coconut flour crackers on a baking tray lined with parchment paper topped with grated cheese and fresh thyme

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!

hand holding a cheese thyme keto cracker with a bowl of crackers in the background

Don’t miss these amazing cheesy snack recipes:

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a silver bowl with ccoconut flour crackers topped with melted cheese and fresh thyme on a white wooden table
4.62 from 13 votes
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Cheese Thyme Keto Crackers Recipe

Bookmark this recipe for cheesy coconut flour crackers! They're easy, crunchy and come together in no time at all. Plenty of recipe variations in the post! 

Course Snack
Cuisine British
Keyword cheese crackers, coconut flour crackers, keto crackers recipe, low carb biscuits, low carb crackers
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 crackers
Calories 60 kcal
Author Katrin

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

  1. Pre-heat your oven to 180 Celsius

  2. 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.

  3. Let the mix rest a few minutes so the coconut flour can absorb the liquid.

  4. Form 8 balls and place them on a baking sheet lined with baking paper.

  5. Press them with your hands into little flat discs and sprinkle the remaining cheddar on top. Decorate with thyme leaves or dried thyme.

  6. Bake for ca 12-15 minutes until the edges are nicely browned.

Recipe Video

Recipe Notes

For a variation, leave out the thyme and add paprika, cumin or even a hint of cayenne.

The flatter you make your crackers, the crunchier they will be!

Nutrition Facts
Cheese Thyme Keto Crackers Recipe
Amount Per Serving (21 g)
Calories 60 Calories from Fat 46
% Daily Value*
Total Fat 5.1g 8%
Cholesterol 30mg 10%
Sodium 86mg 4%
Potassium 25mg 1%
Total Carbohydrates 0.7g 0%
* Percent Daily Values are based on a 2000 calorie diet.

This post was first published in September 2016. It was updated with new recipe tips and details in March 2019.

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Comments

  1. 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 🙂

    Reply

  2. 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

    Reply

  3. 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?

    Reply

  5. jillian says

    These look wonderful. Like your recipes and blog. would be very grateful if you included usa temperatures etc.

    Reply

  6. 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!

    Reply

    • 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 🙂

      Reply

    • 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,

      Reply

  7. Abbye says

    These look so delicious! I would also need to use almond flour. Have you had the chance to experiment with it yet?

    Reply

    • 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.

      Reply

      • 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.

        Reply

        • 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.

          Reply

  9. 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.

    Reply

    • 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.

      Reply

    • 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!

      Reply

  14. 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. 🙂

    Reply

    • 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

      Reply

  15. 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

    Reply

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