Ultra cheesy and with a killer crunch, these keto goldfish crackers are the ultimate crisp snack. Best of all, they use common pantry ingredients.
Homemade Keto Goldfish Crackers
Legit Crisp (& Yuuuuum!!)
These aren’t dense keto crackers — expect loads of buttery, flaky goodness and a satisfying crunch.
You can shape them into fish with a small cutter or simply trim them into squares with a pastry cutter or knife. They make a lovely addition to a cheese board or a convenient snack on the go.
The Details
Creaming the butter properly is essential to build light structure and flakiness. Start with butter at room temperature and beat until soft and airy for best texture.
Equally important: chill the dough thoroughly before rolling and cutting. The butter must re-solidify so the crackers hold their shape and develop flake.
Tip for extra crispness: try a double bake, like biscotti. A brief second bake after the crackers cool will give a snap similar to commercial crackers. Alternatively, you can dry them in a dehydrator if you prefer.
The Flours
Super-fine almond flour works brilliantly on its own for this recipe. A small amount of xanthan gum helps with structure and chew.
For the Cheese Factor
Use a good-quality cheddar, freshly grated if possible. Many high-quality cheddars are paler these days, so 1/4 teaspoon of turmeric can restore that classic goldfish color without artificial dyes.
For an extra cheesy, savory boost, add nutritional yeast — it enhances the umami, cheese-like flavor without artificial additives. Nutritional yeast is also a source of B vitamins and provides protein.
Homemade Keto Goldfish Crackers
Ingredients
- 192 g almond flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 3 tablespoons nutritional yeast optional, for extra cheesiness
- 3/4 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- 1/8-1/4 teaspoon cayenne pepper to taste
- 1/8 teaspoon onion powder
- 1/4 teaspoon kosher salt to taste
- 80 g grass-fed unsalted butter at room temperature
- 1 egg at room temperature
- 100 g grated cheddar cheese
Special Equipment
- goldfish cookie cutter (optional) optional but cute
Instructions
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In a medium bowl whisk together almond flour, xanthan gum, baking soda, nutritional yeast (if using), paprika, garlic powder, cayenne, onion powder and salt until combined.
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In a large bowl cream the room-temperature butter with an electric mixer until light and fluffy, about 5 minutes. Add the egg and mix until just combined; the mixture may look slightly broken.
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With the mixer on low, add half the flour mixture and mix until incorporated, then add the rest and mix in the grated cheddar.
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Wrap the dough in cling film and refrigerate for at least 1 hour (up to 3 days) so the butter firms up.
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Preheat oven to 350°F / 180°C and line a baking tray with parchment paper.
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Roll the dough between two sheets of parchment and cut into shapes or squares. Thickness affects texture: thinner crackers are crisper; thicker ones stay softer if not baked long enough.
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Place the cut crackers on the prepared tray and freeze for 10 minutes before baking.
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Bake 8–12 minutes until lightly golden. Baking time varies with size and thickness, so watch closely the first time.
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For extra crispness: let the crackers cool completely on a rack (about 15 minutes), then bake again 7–9 minutes. To avoid overbrowning, bake them only lightly golden the first time.
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Store fully cooled crackers in an airtight container for up to 5 days.
Notes
Cheese and Variations
Grate cheddar fresh for the best texture and flavor. If your cheddar is pale, add 1/4 teaspoon turmeric to achieve the familiar golden color without artificial dyes.
Nutritional yeast is optional but adds an intense cheesy, savory note; you can omit it or replace it with more cheddar.
Shaped dough can be frozen for up to 3 months and baked from frozen—add 2–3 minutes to the baking time when baking straight from the freezer.
Nutrition estimates are per ~2-inch cracker. One batch yields roughly 40 crackers (about 80 small goldfish shapes).
Nutrition