Name: Keto Cheese Straws
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 7 tbsp butter (softened); 3 oz cream cheese (softened); 1/3 cup coconut flour; 1/3 cup almond flour; 1/3 cup golden flax meal ((or additional almond flour)); 1/2 tsp dried minced garlic; 1/4 tsp salt; 1/2 cup shredded cheddar

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These Keto Cheese Straws are a great salty snack when you are on the go. They are also pretty enough to serve at a nice party. These low carb snacks are keto-friendly and gluten free as well. Once you make these cheese wafers, you're going to find out instantly why they're always a hit.

I am a total dessert girl. I could eat dessert three times a day and be happy. Sometimes I do. But there are those rare occasions I do crave something crunchy and salty. Cheese straws have always been a favorite of mine. But they are expensive and they aren't very healthy. I was playing around with my butter, cream cheese, baking mix dough the day I made my baklava cookies and had the inspiration to make it savory. It worked like a dream.

I doubled this recipe and made half into cheese crisps and half into crackers (cracker recipe here). They were both really good.

The keto cheese straws are a little more delicate and dealing with a cookie press can be a pain but I think they are worth it. They pair perfectly with soup or just as a snack on their own.

The crackers go well with sliced cheese. I even put some into a little snack-sized container with squares of ham and cheese. It reminded me of a healthier version of the Lunchables my kids always beg me to buy when we are in the store.

Ingredients Needed

Butter - Salted butter is what I use but if you use unsalted butter, just add a pinch more salt.

Cream Cheese - This gives the low carb cheese straws the consistency to hold together.

Coconut Flour - Perfect for creating a texture with the rest of the ingredients.

Almond Flour - Paired with coconut flour, this gives a hearty and flavorful texture to baked goods.

Golden Flax Meal - If you don't want to use flax additional almond flour can be subbed. Regular flax will make the crackers dark in color with a stronger flavor. I don't recommend using it.

Dried Minced Garlic - Garlic powder works too.

Shredded Cheddar - You can use any variety of mild or sharp cheddar.

Salt - If you're wanting to cut out salt, you can as there will be salt in your butter potentially and the cheese.

How to Make Keto Cheese Straws

Step One: Mix all ingredients in a bowl. I kneaded it with my hands for a few minutes to make sure it was mixed thoroughly but you can also mix it in a food processor or stand mixer.

Step Two: Put the dough mixture into a cookie press with the bumpy line attachment (one side is flat, the other side has ridges). Press the dough through the cookie press onto a parchment paper-lined cookie sheet. Bake for 12-15 min or until golden brown.

Expert Tip: You can also use a piping bag with a flat tip, too.

Variations + Substitutions

Cheese - Mild cheddar cheese is my go-to but you can try other types of cheese or sharp cheddar cheese and see what you prefer. You can even use a spicy cheese like Monterey Jack.

Spices - Stir in some spices like paprika or onion powder. Or add herbs such as rosemary, chives, or thyme to change up the flavor. Both would add a fun and delicious taste easily. If you want heat, you can also add in some cayenne pepper as well.

Pecans - Swap out the almond flour for pecan flour for a great alternative flavor. I love pecans paired with cheddar.

Bacon - Add some finely chopped cooked crumbled bacon to the dough before forming the keto cheese straws.

Common Questions

How do you store leftovers of this low carb cheese straws recipe?

Once they've cooled down on the prepared baking sheet (or cookie sheet), you can store this low carb recipe in an airtight container in the fridge for up to a week. They would be ok at room temperature for a few hours but since they have cheese I like to keep them in the refrigerator for longer periods of time.

Can you put these in the freezer?

You can freeze them and they freeze pretty well but they are fragile. If you are planning on freezing them I would recommend using a thicker tip on your cookie press or pastry bag.

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