Homemade 2-ingredient Cheez-it Crackers

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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!

Homemade cheez-it crackers served with strawberries and blueberries
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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 cheese and almond flour
  • 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.
Steps for making Homemade cheez-it crackers. See recipe card for detailed instructions.

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.

Homemade cheez-it crackers fresh out of the oven

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. 
Homemade cheez-it crackers ready to go into the oven

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!
Homemade cheez-it crackers served with strawberries and blueberries

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Homemade cheez-it crackers fresh out of the oven
4.93 from 13 votes

Homemade 2-ingredient Cheez-it Crackers

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!
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 4 servings

Ingredients 

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Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Heat a pan on low heat and add in the shredded cheese, stirring as it melts.
  • 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.
  • 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).
  • 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.
  • You can cut out small circles from the center of each cracker using a toothpick or small circular object, though this is not necessary.
  • Bake the crackers at 350 degrees F for 6-10 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. They full harden as they cool.

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!

Nutrition

Calories: 163.1kcal, Carbohydrates: 3.58g, Protein: 9.17g, Fat: 13.19g, Saturated Fat: 4.17g, Polyunsaturated Fat: 0.21g, Monounsaturated Fat: 1.84g, Cholesterol: 22.12mg, Sodium: 175.56mg, Potassium: 21.28mg, Fiber: 1.49g, Sugar: 0.78g, Vitamin A: 189.28IU, Calcium: 170.8mg, Iron: 0.65mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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24 Comments

  1. Lauren says:

    Love these! They are so yummy. Do you think it’s safe to feed them to an 8 month old?

    1. Lily Payen says:

      Hi Lauren! For a younger baby, I’d recommend making them into strips and maybe rolling the dough a little thicker so that they’re softer textured and a little less crunchy😊