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!
Ingredients
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.
Instructions
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.
Top tip
Make sure you flatten your crackers properly. The flatter they are, the crispier they will become.
FAQ
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!
Variations
- 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.
Storage
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.
Related recipes
Below are more low carb cracker recipes to try:
- Chia Seed Crackers20 Minutes
- Keto Seed Crackers Recipe1 Hours 25 Minutes
- Flaxseed Crackers30 Minutes
- Keto Cheese Straws37 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Cheese Thyme Coconut Crackers
Video
Ingredients
- 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
Instructions
- 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.
Kelly
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
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
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
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
I have! I just use mozzarella and top with Marinara and ham or olives. Delicious 🙂
Nikki
Fantastic! Thanks for the great recipe!
Katrin
Hi Nikki, you're welcome! Have a fab day 🙂
Gina
Me too. I also have a huge rosemary bush. Hmmmm rosemary would be good too!
Katrin
Using rosemary sounds lovely. How handy to have a bush in the garden!
Gina
Yes. Me too. I'm using coconut oil
Brenda Kipps
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
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 🙂
Abbye
These look so delicious! I would also need to use almond flour. Have you had the chance to experiment with it yet?
Katrin
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
Any possibility that almond flour could be used instead of coconut flour?
Katrin
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
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
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
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
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.