Grain Free “Cheez-Its” Crackers

by Kate on March 22, 2013

Grain Free Dairy Free Cheez-Its Crackers

Have you seen how many varieties of Cheez-Its there are now?  I’m rarely at any store other than Whole Foods and Natural Grocers, so when I am, I am always in awe at all the new junk food…it really isn’t worthy of being called food!  Is anyone else guilty of looking at other people’s carts and wondering what they are thinking and how did they miss that soda, boxed fake meals and corn syrup laden goodies are so horrible for you!!!   I realize not everyone is so fortunate to shop at Whole Foods, but come on, make better choices with what is available to you!!!

OK, enough of my rant!  Here is a recipe that uses nutritional yeast for a dairy free cheesy cracker recipe that you can feel good about eating!  I almost didn’t get a chance to take a picture of these before they were gone.  Someone was sneaking them off the pile of my setup for the picture…they are that good!!!  These are the perfect cracker to dip or break up into my Bacon Chili Recipe!!!

Recipe: Grain Free “Cheez-Its”


  • 1 3/4 cup almond flour*
  • 3 tbsp Nutritional Yeast
  • 1/2 tsp sea salt, plus more for sprinkling on top
  • 1 egg
  • 1 tbsp butter or coconut oil, melted
  • 2 tbsp lemon juice


  1. Combine the flour, salt and yeast in a bowl
  2. In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice
  3. Combine the two bowls and stir until dough forms
  4. Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness
  5. With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt
  6. Slide the bottom piece of parchment and crackers onto a cookie sheet
  7. Bake at 350 for 15-20 minutes until golden (the crispier they will be in you let them golden)
  8. The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers

Quick notes

*Honeyville or Bob’s Redmill will work just fine for these crackers.


I used melted butter to make these a bit “creamier” tasting, but expellor pressed coconut oil will work for dairy free option.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

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{ 27 comments… read them below or add one }

Janelle March 23, 2013 at 4:56 pm

These look sooooo yummy! I miss having a crunchy, cheesy, salty snack once in a while and these look like they will do the trick.

Thanks for all your delicious creations!


Kate March 24, 2013 at 10:39 pm

Thanks! Hope you enjoy them!!


melanie April 8, 2013 at 9:07 pm

I made these last week and thought they were amazing. I went to make them today and got halfway through compiling ingredients when I realized I did not have an egg. I did have flax, so a quick spin in the bullet, a splash of hot water and I was back on track. I am happy to report they turned out fine! Not the traditional colour (though I may buy some golden flax and see how that works out), but they held together with no change in taste! Yay! (For those who have never made a “flax egg” use 1 tablespoon ground flax and 3 tablespoons warm water, allow to sit for a few minutes and it will turn nice and egg-like)


Kate April 9, 2013 at 9:11 pm

Thanks for letting us all know! I am going to post this on my FB page!!


Renee July 30, 2013 at 7:43 pm

Love this recipe. Next time I will turn oven down to 300 and bake longer. Not quite crispy enough for me. Will make these many time more! Thanks for sharing.


Kate July 30, 2013 at 8:33 pm

We loove this recipe!! You may try rolling them out thinner.


Mrs. Laura Lane October 20, 2013 at 3:12 pm

I’ve been looking for a cracker alternative. I hope to try these soon. I’ll need things like this in my Holiday be just as THM as I can repertoire. Thank you for sharing. I’ve pinned it.

Autumn Blessings from Harvest Lane Cottage,
Mrs. Laura Lane


Kate November 1, 2013 at 2:25 am

Hey Miss Laura!!! These are awesome! I just made 3 batches of them for Tom!!


flipflopcowgirl October 24, 2013 at 3:45 am

Am I missing something? Where is the cheese in this recipe?


Kate November 1, 2013 at 2:21 am

There is no cheese, I cook dairy free with the exception of grassfed butter. The nutritional yeast is what gives these a cheesy flavor along with the lemon juice and butter. They are a favorite around here, just made 3 batches today!


Diana November 2, 2013 at 5:36 pm

Hi Kate,
Is there anything I can substitute for the yeast?


Kate November 4, 2013 at 1:11 pm

Unfortunately the yeast is what gives it the cheesy flavor. If you can handle dairy, you could create a cracker using cheddar cheese. It wouldn’t be a direct swap, you’ll have to play with it.


Stacy @Stacy Makes Cents November 7, 2013 at 8:55 pm

I made these yesterday with my 4 year old – they are a total hit!!! Thanks! 😉


Kate November 8, 2013 at 3:27 am

So happy you both loved them!


phil July 11, 2014 at 10:49 am

I can’t thank you enough ! What wonderful and creative ideas ! I made my first batch and WOW the taste in unbelievable ! Your site is such a contribution to helping many people. G-d bless you

a new loyal follower


Kate July 11, 2014 at 2:26 pm

Thanks so much Phil!! I am glad you liked them! Thanks for taking the time to let me know!!


Jessica January 16, 2015 at 8:42 pm

Can you use any other flour like coconut?


Kate January 17, 2015 at 2:15 pm

No, but you could use any nut flour!


Jessica January 18, 2015 at 6:39 pm

I wish I could but my son has nut allergies but can tolerate coconut.


Kate January 18, 2015 at 6:52 pm

You could try making sunflower seed flour by using a food processor. Do you do white rice? White Rice Flour is easy to make crackers with. I on occasion make plain crackers with rice flour and water with a bit of oil and salt. Use 1:1 ratio of flour to liquid. Water is what makes them crunch up. You wouldn’t need the egg and the batter will be runny, but a bit thick. Pour batter on greased parchment lined cookie sheet and bake at 400. Rice flour absorbs so much liquid so these will firm up quickly and then turn to a crunchy cracker!


Jessica January 19, 2015 at 11:14 am

Yes, we do rice. Could we use rice in this recipe you think?


Kate January 19, 2015 at 3:58 pm

I think you could!! I would try it with less flour though. If I were to do this, I think I would try 1 cup rice flour mixed with yeast and salt (may not need full amount). Melt the butter and pour it into mixture with 1 tbsp lemon juice. Keep adding water until it’s a runny, but thick batter. Pour it on a cookie sheet with sides that you have lined with parchment paper. The batter should spread and you can spread with a spatula if it’s not runny enough. Have the oven ready to go at 400 and after 5-10 mins, pull them out and cut with a pizza cutter into desired size. Put back into the oven for maybe 10-15 more minutes until hard. I have never tried this, but I make rice crackers this way simply with flour, water and salt with some coconut oil sprayed on top!


Jessica January 19, 2015 at 4:45 pm

Thanks for all your help and advice! I’m gonna try this then soon! I’ll let you know how it works out!!


Michele March 9, 2015 at 4:45 pm

Thank you for a fabulous recipe. I made 3 batches and even my burned batch tasted better than the all the other 5 low carb flax recipes I have tried. This will definitely be one of my go to recipes for low carb crackers! Thank You!


Kate March 9, 2015 at 7:42 pm

Thank yo for letting me know!! They are a favorite around here! So glad you liked them!!


krysten May 16, 2015 at 2:10 pm

I just made a batch of these for the bajillionth time and they are so good. i make them vegan with a flax egg and use earth balance butter. I just posted a blog about them ( and link it back to your site. hope thats okay! oh man these are the BEST! Thank you!


Kate May 18, 2015 at 5:21 pm

We love them too!!!!! you are more than welcome to share recipes as long as you link back to the original recipe creators website. Thanks so much for sharing the recipe on your blog!!


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