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SCD + Keto Cheese Crackers

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SCD Gruyere Crackers

SCD Cheese Crackers (Grain-Free, Gluten-Free, SCD, Low-Carb)

Oh cheese crackers, when have I not loved you?? (Answer: NEVER). 😉 Back in the dear old gluten days, it was Cheez-Its, Nip-Chees, Cheese Tid-Bits, Toast-Chees, Cheese Straws… (Oh man and how I adored Handi-Snacks too, though not technically a cheese cracker).
Well it’s no surprise the very first grain-free recipe I created was for Five-Cheese Crackers. I still haven’t been able to part with it as it’s dear to my heart, kind of like that framed first paycheck—not to be cashed.

SCD Gruyere Crackers

This recipe is based on that Five-Cheese Cracker I just mentioned, only I’ve adapted it for the Specific Carbohydrate Diet. Just five ingredients and no carbs!! Woohoo! And they really are so savory and delicious. They make a wonderful snack as is or you can class it up and pair them with manchego and some homemade SCD fig jam. 😀
A couple of tips regarding the recipe–
I rotate the baking sheet 180 degrees every ten minutes to ensure the batch is cooked evenly. Don’t take them out too early, you definitely want that crunch! It’s also a good idea to place them on a cooling rack out of the oven as they crisp up further during the cooling process.
Enjoy and Happy Baking!!

Preheat oven to 325 degrees. Whisk together almond flour and salt. Then cut butter into flour (you may use food processor if preferred). Add shredded gruyere, parmesan and combine thoroughly.
SCD Gruyere Crackers

Work water into mix until dough has formed.
SCD Gruyere Crackers

Roll out dough (not too thick) in between two sheets of parchment paper. (I use Perfection Strips)
SCD Gruyere Crackers

Peel back top layer of parchment and cut out desired shapes with cookie or cracker cutter. Lift cutouts carefully from parchment with spatula onto parchment paper lined cookie sheet. Double the cookie sheet to protect cracker bottoms from burning prematurely.
SCD Gruyere Crackers

Bake at 325 degrees for approximately 30 minutes. I rotate the baking sheet 180 degrees every ten minutes to ensure even baking. Crackers need a little more attention, I find. You will know they are done when they’re just a touch soft in the very middle and the edges have started to lightly brown. Don’t take them out too early as they will not have as much crunch.
SCD Gruyere Crackers

Remove by spatula and place on cooling rack, they will become crisp during the cooling process. Sprinkle with salt and serve with desired toppings. Store in airtight container. Enjoy!
SCD Gruyere Crackers

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SCD Cheese Crackers


★★★★★

5 from 1 reviews

  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hr
  • Yield: 42 crackers 1x
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Ingredients

Scale
  • 2 1/4 cups Almond Flour (Bob’s Red Mill)
  • 1 cup Grated Aged Gruyere Cheese (or sharp cheddar)
  • 1/2 cup Grated Parmesan Cheese
  • 1/4 cup Cubed Butter
  • 1/4 cup Chilled Water
  • 1 teaspoon Salt

Instructions

  1. Preheat oven to 325 degrees.
  2. Whisk together almond flour and salt.
  3. Cut butter into flour (you may use food processor if preferred). Add shredded gruyere, parmesan and combine thoroughly.
  4. Work water into mix until dough has formed.
  5. Roll out dough in between two sheets of parchment paper.
  6. Peel back top layer of parchment and cut out desired shapes with cookie or cracker cutter. Lift cutouts carefully from parchment with spatula onto parchment paper lined cookie sheet. Double the cookie sheet to protect cracker bottoms from burning prematurely.
  7. Bake at 325 degrees for approximately 30 minutes. I rotate the baking sheet 180 degrees every ten minutes to ensure even baking. Crackers need a little more attention, I find. You will know they are done when they’re just a touch soft in the very middle and the edges have started to lightly brown. Don’t take them out too early as they will not have as much crunch.
  8. Remove by spatula and place on cooling rack, they will become crisp during the cooling process. Sprinkle with salt and serve with desired toppings. Store in airtight container. Enjoy!

Keywords: grainfree, glutenfree, scd, specificcarbohydratediet, cheesecrackers, cheese, snack, appetizer

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Appetizers + Entertaining, Crackers, Gluten-Free, Grain-Free, Keto, Low-Carb, Savory, Specific Carbohydrate Diet (SCD)

Reader Interactions

Comments

  1. Julie says

    March 14, 2017 at 5:10 pm

    These are delicious! Will make them again! Thank you for the SCD recipes.

    Reply
    • Lila Ruth says

      May 19, 2017 at 11:26 am

      Thank you Julie, I’m delighted you enjoyed them!! I’m so sorry I missed your comment earlier!

      Reply
  2. Angel says

    March 17, 2018 at 5:31 pm

    How long will these store for?

    Reply
    • Lila Ruth says

      March 17, 2018 at 6:25 pm

      They can freeze for 3 months or we usually store them in an airtight container for a week or so. Just make sure they are completely cooled and dried out before you store them, so there is no moisture. 🙂

      Reply
  3. Denise Parker says

    December 30, 2019 at 8:42 am

    Found this recipe this fall and made these for my adult son who has UC and is following SCD. He really likes these as an occasional snack treat.

    ★★★★★

    Reply
    • Lila Ruth says

      December 30, 2019 at 12:18 pm

      Oh I’m thrilled to hear that, thank you so much for your kind comment and review! I hope you and your son have a Happy New Year! 😀

      Reply
  4. Stephanie says

    October 10, 2020 at 1:41 am

    Can you substitute lentil flour for almond flour? My daughter is allergic to nuts.

    Reply
    • Lila Ruth says

      October 12, 2020 at 10:06 am

      Unfortunately lentil flour will not work 1:1 in place of almond flour, I’m sorry about that! I will update you here if we create a nut-free version.

      Reply

Trackbacks

  1. Baked Cheddar + Olive Balls - Lila Ruth Grain Free says:
    September 22, 2018 at 12:28 am

    […] Tips For Today: -As always, reading the recipe + instructions once through before baking will allow you to fully enjoy the process without the stress. -Be sure to drain your olives well, you’ll want them mostly dry before covering them with dough. -One batch yields 26, you’ll need less dough than you might think for each olive, I was surprised how far a little dough can go! -Do make sure to chill your dough covered olives after they are formed prior to baking, as this will help their shape and texture. -Love savory appetizers? Check out our grain-free Gruyere Crackers! […]

    Reply

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Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

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