Our little keto hero, SuperMax, has been craving the crunch of crackers. We started with this original recipe from Maria Emmerich and tweaked it a bit. The result in a pretty perfect buttery keto cracker. It’s 100% grain- and gluten-free and can be modified to be nut-free as well. {JOY!}

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  • 1 C grated parmesan cheese
  • 1 C ground macadamia, cashew, or almond
  • Cold water, as needed
  • 1 TSP sea salt
  • Sea salt flakes (for garnish if desired)


  • Preheat oven to 350F
  • Add the cheese, ground nuts (or sunflower seed flour) to a food processor with 1 TSP of sea salt
  • Pulse until combined and evenly distributed
  • Slowly add cold water, teaspoon by teaspoon, until mixture forms a hard dough (do not over water, dough should not be very wet)
  • Place dough onto parchment paper and place another layer of parchment paper on top to roll it out
  • Flatten the dough to the desired thickness, cut with a cookie cutter, and place on a silicone mat of a cookie sheet. Top off with sea salt flakes if desired.
  • Bake for about 15 to 20 minutes until browned and crispy
  • Cool on a rack
  • Store in an airtight container


  • To make nut-free, simply replace the nut flour with sunflower seed flour or pumpkin seed flour.
  • Don’t have a food processor? Just use a good old mixing bowl.
  • Want to make more per batch? Just double the quantities.
  • Create a wonderful “whole-grain” texture by adding chia seeds and hemp hearts!
  • Enjoy with a nice fatty dip or homemade guacamole!
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Printable Recipe Card:

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