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    Home » Snacks » Keto Cheese Straws

    Keto Cheese Straws

    Gluten & Grain Free RecipesLow Carb & Keto RecipesTrim Healthy Mama

    Published: Jan 6, 2022 · Modified: Jan 6, 2022

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto cheese straws
    pinterest image for keto cheese straws

    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. 

    keto cheese straws

    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.

    close of on keto cheese straws

    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.

    dough strips with ridges on a parchment lined cookie sheet

    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.

    overhead view of keto cheese crisps lined on parchment paper

    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.

    hand holding a keto cheese straw

     

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    pile of keto cheese straws on white plate

    Keto Cheese Straws

    Need a salty snack? Try my keto cheese straws. These delicious cheddar garlic cheese crisps are low carb and gluten-free!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Course: Snack
    Cuisine: American
    Servings: 8
    Calories: 236.4
    Author: Taryn

    Ingredients

    • 7 tablespoon butter softened
    • 3 oz cream cheese softened
    • ⅓ cup coconut flour
    • ⅓ cup almond flour
    • ⅓ cup golden flax meal (or additional almond flour)
    • ½ teaspoon dried minced garlic
    • ¼ teaspoon salt
    • ½ cup shredded cheddar
    US Customary - Metric
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    Instructions

    • Mix all ingredients with a wooden spoon in a medium bowl. It should come together easily if the butter and cream were at room temperature. I kneaded it with my hands for a few minutes to make sure it was mixed thoroughly.

    To make cheese straws:

    • Preheat oven to 350. Line a baking sheet with parchment paper.
    • Put the dough in a cookie press with the bumpy line attachment. (Descriptive, I know. Basically, it's a one-inch line opening with one flat side and one side with ridges).
    • Press the dough through the cookie press onto a parchment-lined baking sheet. If desired brush with extra melted butter and sprinkle with a tiny bit of garlic powder.
    • Bake for 12-15 min out until golden brown.

    Notes

    Nutrition: The nutrition facts are for ⅛th of the recipe. This is approximately 5 cheese straws if they are the same size as my photos. There are 2.3 NET carbs per serving.

    Nutrition

    Calories: 236.4 | Carbohydrates: 6.4g | Protein: 5.4g | Fat: 21.7g | Saturated Fat: 10.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4.7g | Trans Fat: 0.4g | Cholesterol: 45.4mg | Sodium: 250.8mg | Potassium: 81mg | Fiber: 4.1g | Sugar: 1g | Vitamin A: 519.7IU | Vitamin C: 0.1mg | Calcium: 91.3mg | Iron: 0.8mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published May 9, 2016. Revised and Republished January 6, 2022.

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    Reader Interactions

    Comments

    1. Nikki says

      August 28, 2021 at 12:18 pm

      This recipe sounds great, would love to mke, but dairy issue for me, what can i substitute for cream cheese?

      Thank you

      Reply
      • Taryn says

        August 29, 2021 at 12:09 pm

        I haven't tested these without dairy, sorry!

        Reply
    2. Stacy H. says

      November 13, 2019 at 2:29 pm

      Hi!
      Thank you for your recipes! I was wondering if I could use the THM baking blend in place of the two individual flours and the flax meal? If so, would it be 1 cup total?
      Thank you,
      Stacy

      Reply
      • Taryn says

        November 13, 2019 at 9:32 pm

        Yes, one cup total.

        Reply
    3. Georgia says

      September 01, 2019 at 7:54 pm

      9-1-2019
      Hi Taryn,
      I was trying to find out how many crackers are a serving? I didn't see anything noted about this in the recipe or in the nutritional values chart. Could you please list the serving size. Thank you very much.

      Reply
      • Taryn says

        September 02, 2019 at 12:01 pm

        It's up near the top of the recipe card. You need to count how many pieces you get and divide by 8.

        Reply
    4. Kelly says

      October 25, 2018 at 6:00 pm

      I am very excited to try these (I feel that finding something "crunchy" is all that I am missing... as I have found plenty of recipes for my sweet tooth.) Thank you for posting this!!

      Reply
    5. Sarah says

      October 17, 2018 at 5:20 pm

      Hi, do you know approximately how long these could be stored if kept in an airtight container? Thanks!

      Reply
      • Taryn says

        October 18, 2018 at 6:33 pm

        I keep these in the fridge for weeks. I wouldn't leave them out for more than a day or two.

        Reply
    6. Connie says

      December 11, 2017 at 10:49 am

      These are my go to snack when I want a crispy, salty snack! I leave mine in the oven a bit longer because I enjoy them crisp.5 stars

      Reply
    7. Julie B says

      November 26, 2017 at 4:16 pm

      I can't use almond flour due to a severe allergy. Do you have a recommended substitution?

      Reply
      • Taryn says

        November 28, 2017 at 9:10 am

        You could try using a combination of ground golden flax and coconut flour. Start slow when adding the coconut flour because it is drier than almond flour.

        Reply
      • Debra Jacobs says

        February 07, 2019 at 12:41 am

        How about sunflower seed flour is supposed to be a good 1 for 1 sub for Almond

        Reply
    8. Paula says

      September 30, 2017 at 4:56 pm

      What was the cookie press that you use for this? I looked on Amazon but it was very difficult to see if the Press contained this exact disc. What is the name brand, maybe they have one on Amazon. Thank you!

      Reply
      • Taryn says

        October 01, 2017 at 7:52 am

        I'm pretty sure it doesn't have a brand. I actually got it as a freebie when subscribing to a magazine years ago. But, this one looks similar and does have the correct disc. http://amzn.to/2fIBKEx

        Reply
    9. Julie says

      July 26, 2017 at 7:51 pm

      I am not fond of the taset of. Does coconut flour taste like coconut? If so, Is there a substitute for coconut flour?

      Reply
      • Taryn says

        July 27, 2017 at 12:23 pm

        You can use additional almond flour. These had a very very slight coconut taste. My family didn't notice but I could taste it.

        Reply
    10. Sharon says

      March 13, 2017 at 6:46 pm

      I have done some research and have found out that flaxseed & chia seeds are very high in estrogen. Could you make these crackers without the flaxmeal or will the dough not bind together. Would I add more of the other 2 flours? Thanks for great recipes.

      Reply
      • Taryn says

        March 14, 2017 at 8:01 pm

        You can add more almond flour.

        Reply
    11. Ann says

      February 16, 2017 at 7:32 pm

      Tried these today, and they are wonderful. Reminded me of the expensive cheese straws I love. The flours gave it a lightness that is remarkable. Also the golden flax flour/meal gives a wonderful crunch and good color. Will definitely try using the cookie spritz tool in the future for the other type you mentioned.
      I understand the net carb idea but first calculated the carbs for the entire batch and it came to 75 carbs for the flours/meals. The net for carbs after deducting the carbs from fiber was 27 for the whole batch. Either way seems okay to me. Definitely a reduction.

      Reply
    12. Pia says

      October 01, 2016 at 11:26 am

      I tried them today and it's really delicious. But they didnt keep the shape... All melted. I used hazelnut and coconut flours... Tks!!

      Reply
      • Taryn says

        October 01, 2016 at 2:56 pm

        I'm not familiar with hazelnut flour. Sorry. If you try again just add more until it is the consistency of pie dough.

        Reply
    13. Kristen Kohne says

      September 08, 2016 at 11:38 pm

      As I made these this evening, I started eating the raw dough right off the parchment paper. It was so delicious. Tasted just like my favorite crackers I don't eat anymore. After baking they are phenomenal. My, how I missed crackers after starting low carb. These are great on their own, with cheese, or to scoop up a creamy spinach dip!

      Reply
    14. Pugs says

      August 09, 2016 at 4:24 am

      Loved them. I made the cracker version, best LC cheese cracker that I have googled up and made. Am going to make another batch on the weekend so I can stash a little baggie of them in my handbag to nibble on at a non GF cocktail party! That way I know I will have a delicious savoury snack to accompany my champers!5 stars

      Reply
    15. Melissa says

      July 31, 2016 at 2:52 pm

      I made these last week. Totally loved them. I'm wondering if I could add a splash of Worcestershire sauce?

      Reply
      • Taryn says

        July 31, 2016 at 3:38 pm

        I haven't tried it but that's a great idea 🙂 I don't see why it wouldn't work.

        Reply
        • Melissa says

          August 13, 2016 at 11:35 am

          Today I added the Worcestershire sauce! They are even more delicious!

    16. jan says

      July 13, 2016 at 9:54 pm

      Just made these, one of the best crackers I have had. Will keep a batch on hand for the weekend. Thank you

      Reply
    17. Bonnie says

      July 11, 2016 at 10:17 am

      Can you give nutritional info on these? Serving size, calories, carbs, etc?

      Reply
      • Taryn says

        July 11, 2016 at 11:31 am

        Hi Bonnie, I just added it to the post.

        Reply
        • Jessica H. Starr says

          August 31, 2019 at 2:30 pm

          Hi there, looking forward to making these. I saw you added the nutrition facts per serving, but it doesn't say how much a serving actually is... Do you happen to have that number?

          Thank you!

        • Taryn says

          August 31, 2019 at 9:29 pm

          Yes, it's up near the top of the recipe card. You need to count how many pieces you get and divide.

    18. Barb says

      June 04, 2016 at 11:02 pm

      Any idea how many servings this should be if making crackers about the size of wheat thins?

      Reply
      • Taryn says

        June 05, 2016 at 8:37 am

        Not really, sorry! It made a lot.

        Reply
    19. Michelle says

      May 14, 2016 at 7:38 pm

      Hello! These look great and am interested in trying them but I don't see any cheddar in them as the name implies?

      Reply
      • Taryn says

        May 14, 2016 at 9:35 pm

        So sorry, I just edited the recipe. It calls for 1/2 cup shredded cheddar.

        Reply
    20. Jan Sasser says

      May 14, 2016 at 5:20 pm

      Where is the cheddar?

      Reply
      • Taryn says

        May 14, 2016 at 9:36 pm

        Sorry, that was a typo. They need 1/2 cup shredded cheddar.

        Reply
        • Jan says

          May 14, 2016 at 11:36 pm

          Thank you!

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