This is an extremely simple 2-ingredient recipe for Cheesy Keto Crackers. They take a bit longer to make than traditional crackers but will be well worth the wait at about 6-9 calories a piece with less than a gram of fat and sugar per cracker.
White Cheddar Keto Cottage Cheese Crackers
These ultra-simple 2-ingredient keto crackers blend smooth cottage cheese with white cheddar seasoning, then dehydrate into crisp, savory rounds. They’re a high-protein, low-carb snack that turns creamy dairy into a crunchy chip-style bite.
Ingredients
Equipment
Method
- Blend 2 cups cottage cheese in a food processor until completely smooth (no curds) with a cream cheese like texture.
- Add white cheddar seasoning and blend/pulse until fully combined and thickened slightly.
- Scoop mixture onto parchment-lined baking sheets using a cookie scoop.
- Flatten into thin, even rounds (thinner = crunchier).
- Bake at 225°F for 2–2.5 hours, rotating trays halfway if needed.
- Cool fully on tray to finish crisping before storing.
Notes
- Thickness matters most: The thinner you press the rounds, the crispier they’ll get. Thick spots will stay chewy in the center.
- Food processor is key: Cottage cheese must be fully smooth—any curds left behind will create uneven texture and soft spots.
- Moisture varies by brand: Some cottage cheeses are wetter than others. If your mix looks too loose, add 1–2 tsp psyllium husk or flax to stabilize.
- Don’t rush the bake: These are more “dehydrated crisps” than baked cookies. Low and slow is what makes them crackery.
- Cool completely before storing: They continue crisping as they cool. If you store them warm, they can steam and soften.
- Re-crisp if needed: If they soften later, pop them back in a 225°F oven for 10–15 minutes.
- Storage tip: Store in an airtight container with a paper towel to absorb residual moisture.
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