Breads/ KETO Friendly/ SNACKS

Seasoned Bagel Keto Crackers…omg

Omg…thank you, Sheena, from…these are SO good!

This is my first time making these, so they are “aesthetically impaired”, but they taste divine! The “Everything but the Bagel Seasoning” from Trader Joe’s is so popular right now and Sheena duplicated it to a tee and I’m so excited she shared the recipe. My husband is licking his fingers and mopping up the leftover spice from the baking sheet, as we speak.

CHEF UPDATE: I have made these three times already because they’re SO good. I’ve made one important change that works beautifully. I now mix the almond flour and cheese together before microwaving to melt the cheese. Wow, what a difference this makes not only to the actual mixing once melted but to the ease of rolling out the dough on the parchment paper. I’ve changed the recipe below to reflect this.

Net Carbs: 3 crackers @ 0.7



This is my trimmed dough which I rolled into a ball and reheated the ball for about 10 seconds and then rolled it out again for additional crackers.

Seasoned Bagel Crackers...Keto Style

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By leslie Serves: 6 @3 crackers each
Prep Time: 20 minutes Cooking Time: 9-15 depending on your oven

This is a tasty cracker recipe and the DIY "Everything But the Bagel Seasoning" makes it fantabulous!


  • 2 Tbsp sesame seeds
  • 2 Tbsp poppy seeds
  • 1.5 Tbsp dried minced onions
  • 1.5 Tbsp dried minced garlic
  • 1 Tbsp black sesame seeds
  • 1 Tbsp coarse sea salt, useless if you use fine ground salt
  • Note: I had to use onion powder because I Iooked everywhere for minced onion, to no avail.
  • Blend until completely mixed and if you had to use regular onion, garlic or salt instead of the minced or corse, you'll have to shake the container before each use because the thin grains will fall to the bottom of the spice container.
  • 1 cup mozzarella cheese
  • 1 cup almond flour
  • 1 tablespoon Seasoning Blend or more!
  • Top with sprinkled Parmesan Cheese





Heat your oven to 400F degrees.


Mix almond flour and mozzarella cheese in a microwave safe bowl and heat in microwave until just melted which will take about 45 - 90 seconds depending on your microwave. Keep an eye on it.


Mix thoroughly with a spatula while the cheese is still warm and until the flour is fully incorporated and you have a dough like consistency.


Roll out the dough between 2 sheets of parchment paper to around 1/8 inch thick. The thinner you make them the crisper they will be, but not too thin, as they will cook faster and burn. Take the top sheet off and transfer sheet with rolled out dough onto a baking sheet.


Season the top of the cracker dough generously with your homemade seasoning blend.


A pizza cutter or knife, make the squares and then poke holes in each cracker with a fork to prevent bubbles forming on top.


CHEF'S NOTE: I trim the rolled out dough before seasoning it and roll it into a ball and reheat for about 10 seconds and roll out a small piece of dough for additional crackers..."waste not, what not" my mom always used to say. 🙂


  • 40 Calories
  • 1.2g Carbohydrates
  • 3.2g Fat
  • 0.5g Fiber
  • 2.3g Protein


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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