I saw this recipe for Cheddar Bits from Martha Stewart on TV and figured it would be pretty easy to make low-carb and keto-friendly. After all, there is only one ingredient that needs to be swapped out—the all-purpose flour.

I figured I’d just swap it for an equal measure of almond meal but I didn’t double-check before I started cooking. As it turns out, I only had ¾ cup of almond meal. To make up the difference, I added 3 tablespoons of coconut flour.

Cheesy Crackers

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 48 crackers

Serving Size: 6 crackers

Calories per serving: 186

Fat per serving: 18.5

Carbs per serving: 4

Protein per serving: 3

Fiber per serving: 2

Cheesy Crackers


  • ½ cup (1 stick) unsalted butter (room temperature)
  • 2 cups grated aged cheddar
  • ¾ cup almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon coarse salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sweet paprika
  • 2 tablespoons heavy cream


  1. Preheat oven to 325 degrees. Pulse all ingredients in food processor until combined.
  2. Wrap dough in plastic. Refrigerate until firm, about 30 minutes.
  3. Put dough onto a sheet of parchment paper and shape into a rectangle. Cover with wax paper and roll out to a 1/4-inch thickness. Remove wax paper and transfer parchment and dough to a baking sheet. Refrigerate until chilled and firm, about 20 minutes.
  4. Bake 15 minutes, rotating pan after 8 minutes. Remove from oven and cut into 1-inch squares. Separate crackers and return to oven for 3 to 5 minutes until golden brown.
  5. Allow crackers to cool completely on a cooling rack. Store in an air-tight container.

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