Homemade 2-ingredient Cheez-it Crackers

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 Time10

Cook Time5

Total Time15

Course: Snack

Cuisine: American

Servings: servings

Author: Lily Payen

Ingredients

1 cup shredded cheese
½ cup almond flour

US Customary - Metric

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