How to make keto vegan cheese crackers (with oat fibre option)

These “Ritz” style keto vegan cheese crackers are so delicious and super crunchy. It’s no doubt one of the easiest crackers recipes to make. I can’t stop eating them 🙂

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Victoria 8 Inch Cast Iron Tortilla Press

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0.5 net carb oat fibre flatbread:

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(Makes about 30 crackers, 5cm diameter)
Flour options and cold water required:

100 almond flour (3-4 tbsp water)
100g lupin flour (5-6 tbsp water)
60g coconut flour (5-6 tbsp water)

Or blend with oat fibre
70g almond flour, 30g oat fibre (4-5 tbsp water)
70g lupin flour, 30g oat fibre (6-7 tbsp water)
40g coconut flour, 20g oat fibre (6-7 tbsp water)

The following ingredients are the same for all flour options:
1/2 tsp baking powder
1 tsp Xanthan gum
50g grated vegan cheese
A pinch of salt
2 tbsp oil (I use olive oil)
Cold water (see quantity above)

1. Mix all dry ingredients (bar oil and water and cheese) together in a bowl.

2. Pour in oil and cold water and mix/knead till it forms a dough. Incorporate the grated cheese in the dough and mix well.

3. Roll out the cracker dough with a rolling pin or tortilla press (regular cracker thickness). Cut out with a cookie cutter or a knife. And lay the cracker dough on a greased baking tray.

4. Prick the crackers with a fork and brush a layer of oil on top.

5. Bake in a 170C/325F preheated oven for 10-15mins on the first side, flip over, and bake the 2nd side for 5-10mins. Till both sides of the crackers are lightly golden brown.

Leave to cool and enjoy x


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