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homemade cheez-it cracker made from almond flour and cheddar cheese being held by a person
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Homemade Cheez-Its (2 Ingredients, Gluten Free)

Two-ingredient homemade Cheez-Its made with sharp cheddar and almond flour. Rolled paper-thin and baked until shatteringly crispy. Naturally gluten free, no butter, no regular flour. Makes 80 to 100 small crackers.
Course Snack
Cuisine American
Keyword almond flour crackers, cheese crackers recipe, cheez it recipe, gluten free crackers, homemade cheez its
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3 people (about 30 crackers each)
Calories 518kcal
Author Chef Josh

Equipment

  • Medium saucepan
  • Rolling pin or bottle
  • 2 sheets parchment paper
  • Baking Sheet
  • Pizza cutter or sharp knife
  • Chopstick or skewer (for center holes)

Ingredients

  • 2 cups sharp cheddar cheese finely grated
  • 1 cup almond flour

Instructions

  • Preheat: Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Melt the Cheese: Add grated cheddar to a medium saucepan over low heat. Stir gently until fully melted. Do not overheat or the cheese will separate and turn greasy.
    Close-up of shredded cheese in a stainless steel pan for cooking or baking.
  • Make the Dough: Add almond flour to the melted cheese and stir until a dough forms and pulls away from the sides of the pan.
    Close-up homemade Cheez-It dough on a metal plate with a wooden spoon.
  • Roll: Place the dough between two sheets of parchment paper. Use a rolling pin or bottle to roll as thin as possible, aiming for about 1 to 1.5mm. The thinner the dough, the crispier the crackers.
    Person rolling out homemade cheez it dough with a hand and a bottle.
  • Cut: Use a pizza cutter or sharp knife to cut the dough into small squares, about ½ to ¾ inch each.
    Person cutting cheez it dough with a round cutter for homemade crackers.
  • Poke: Use a chopstick, skewer, or fork tine to poke a small hole in the center of each cracker.
    Close-up of homemade cheez-it squares being cut with a wooden stick.
  • Bake: Transfer to the prepared baking sheet if needed. Bake for 10 to 12 minutes until golden brown.
    Golden homemade Cheez It squares arranged baked in a grid
  • Cool: Let cool completely on the pan before eating. The crackers continue to crisp as they cool. Do not rush this step.
    A bowl of crispy, crunchy homemade cheez-its, crispy and delicious.

Video

Notes

  • Grate the cheese yourself from a block. Pre-shredded cheese has an anti-caking coating that prevents it from melting smoothly and affects the dough texture.
  • Roll as thin as you possibly can. The crackers puff slightly during baking, so thin going in means crispy coming out.
  • Cool completely before eating. They continue to crisp as they cool.
  • Store in an airtight container at room temperature for 3 to 5 days.
  • For extra flavor, add a pinch of garlic powder, smoked paprika, or cayenne to the dough.

Nutrition

Serving: 1serving (about 30 crackers) | Calories: 518kcal | Carbohydrates: 10g | Protein: 25g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 493mg | Potassium: 58mg | Fiber: 4g | Sugar: 2g | Vitamin A: 755IU | Calcium: 611mg | Iron: 2mg