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These homemade cheez-it crackers are so easy to make and are a great serving of protein and fats! They only require 2 ingredients to make and come together in no time!

We love cheez-it crackers in our house, but I don’t exactly love all of the ingredients they’re made with. I wanted to see if I could make something similar for the boys with fewer ingredients and was able to come up with these homemade cheez-its that are only two ingredients. They are pretty similar in taste to cheez-its being only two ingredients and I feel good knowing exactly what is in them!

WHAT YOU’LL NEED

Here is what you’ll need to make these homemade cheez-it crackers:

• Shredded Cheddar Cheese: Use a good quality cheese for best results.
• Almond flour: Gluten free flour packed with nutrients and antioxidants. I use the Kirkland brand almond flour from Costco.

PROCESS

1. Heat a pan on low heat and add in the shredded cheese, stirring as it melts.
2. Once the cheese beings to melt, turn off the heat and add in the almond flour. Use a spoon to incorporate the almond flour and knead the dough. You will have to work quickly so that the almond flour incorporates before the cheese cools and hardens.
3. Once the dough is formed, place it between two sheets of parchment paper and use a rolling put to roll it out into a flat rectangle (about ⅛ inch thick).
4. Use a pizza slicer or knife to cut out small squares from the dough. Separate the pieces onto a parchment-lined pan so that they do not overlap.
5. You can cut out small circles from the center of each cracker using a toothpick or small circular object, though this is not necessary.
6. Bake the crackers at 350 degrees F for 5-6 or until the edges are slightly brown. Keep a very close eye on the crackers as they can burn quickly Let them cool completely before serving.

STORAGE INSTRUCTIONS

Once cooled, store the crackers in an airtight container at room temperature for up to 5 days. The crackers will soften over time, so they are best to serve fresh or within a couple of days.

SUBSTITUTIONS

• Cheddar cheese: You may substitute cheddar cheese with another type of cheese. Try to use a cheese that is low moisture for best results. I tried this recipe out with a 4-cheese Mexican blend and obtained good results.
• At this time, I do not know of a good replacement for almond flour. Almond flour naturally contains moisture from the nuts. Normal all-purpose flour would be too dry and would require some added butter for moisture. 

RECIPE NOTES

• Use a good quality cheese when making these crackers. I’ve made this both with pre-shredded packaged cheese and cheese grated from a block and have had success both times. 
• Keep a very close eye on these crackers as they are baking so that they do not burn. The bake time will vary depending on the thickness of the crackers, so check on them after a few minutes!
• The crackers will seem soft once baked but will harden as they cool. They are not as crunchy as normal cheez-it crackers but they do have a crunch once cooled.
• I like to use the Kirkland brand almond flour from Costco!

You may also like:

• Almond Cookies
• Peanut Butter and Banana Cookies