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Keto Cottage Cheese Crackers

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.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings: 6 Servings
Course: Appetizer, Snack
Cuisine: Diet, Keto
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Large curd cottage cheese
  • 4–6 tbsp White cheddar seasoning Adjust to taste
  • 1 pinch Kosher or Course Ground Salt Optional
  • 2 tsp Psyllium husk or ground flax Optional

Equipment

  • 1 Food processor important for smooth texture at this volume
  • 1 Cookie baller / small scoop
  • 1-2 Baking sheets/pans
  • Parchment paper or silicone mats
  • Spatulas
  • Oven

Method
 

  1. Blend 2 cups cottage cheese in a food processor until completely smooth (no curds) with a cream cheese like texture.
  2. Add white cheddar seasoning and blend/pulse until fully combined and thickened slightly.
  3. Scoop mixture onto parchment-lined baking sheets using a cookie scoop.
  4. Flatten into thin, even rounds (thinner = crunchier).
  5. Bake at 225°F for 2–2.5 hours, rotating trays halfway if needed.
  6. 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.