Mini Cheddars {Gluten-free, Low Carb}

Mini Cheddars {Gluten-free, Low Carb}For those outside the UK, Mini Cheddars are cheese biscuit snacks that are quite similar to Ritz crackers. They recently made the “”news””when a six year old boy was suspended from school for having a packet of Mini Cheddars in his lunch box, after parents were told: “Chocolate, sweets, crisps and fizzy drinks are not allowed.” Sounds like someone at the school is a massive Jamie Oliver fan??

Anyway, I wonder if these homemade Mini Cheddars would be allowed? They are gluten-free, low carb,  high protein and high calcium with no nasty ingredients. Plus they are twice as filling as ordinary Mini Cheddars thanks to the high fibre content. So you can pretend you’re a real badass eating your unhealthy Mini Cheddar snacks whilst secretly being über healthy!

  Mini Cheddars {Gluten-free, Low Carb}     Mini Cheddars {Gluten-free, Low Carb}     Mini Cheddars {Gluten-free, Low Carb}

4.7 from 3 reviews
Gluten-free Mini Cheddars
Prep time
Cook time
Total time
Makes approx 50 mini cheddar biscuits. Grain-free, low carb and sugar-free!
Serves: 5
  • 25g ground almonds
  • 175g sharp cheddar cheese, grated
  • 1 tbsp grated Parmesan cheese
  • 30g salted butter, melted
  • 1 medium free-range egg
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp mixed herbs
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 30g coconut flour, sifted
  1. Preheat the oven to 180c.
  2. In a large bowl, blend together the ground almonds, cheese, butter and egg. Sift in the coconut flour along with the spices, herbs and seasoning.
  3. Form into a dough and kneed for a couple of minutes until smooth.
  4. Take a handful of dough and roll it to about ½ cm thick. Don't worry if the dough breaks, just flatten it with your fingers. Cut out small circles using either a cookie cutter or bottle cap.
  5. Optional: use a fork or skewer to poke a few holes in the biscuits.
  6. Bake on an un-greased cookie tray for 7-10 minutes. Leave to cool on the tray for a few minutes before eating. Enjoy!
Nutritional info being updated - check back soon

Mini Cheddars {Gluten-free, Low Carb} These make a really tasty snack that can be taken on the go. Keep them wrapped in a paper bag or tin to ensure they stay fresh and eat within 1 – 2 days of baking. The dough can be frozen for up to one month if you prefer to make them in smaller batches.

Gluten-free Blog Love:


  1. Jennifer says

    Oh gosh, I own everything on that ingredient list! I can’t explain how excited I am. I’ve been craving something crunchy all day.

      • Debz says

        This recipe looks amazing. The only thing is I am a beginners at cooking…I am used to measurements being in tablespoon, cups etc. How do I measure in grams? do I need a scale?


        • says

          Someone else made this and shared the US conversions here. But please note, I haven’t actually tested these measurements out myself. Hope it works out and please let me know how you get on! Also, I plan on setting up a measurements page soon so it’s easier for my readers to convert recipes :-)

  2. says

    Looks so excellently cheesy and munchable, Aimee! It sounds like a great recipe. I’ve made cheese crackers (like Cheez-it’s that we have here in States) because sometimes you get the urge to make homemade versions of boxed/store bought things. I need to try your healthier version. : )
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    • says

      Thanks Monica! Are these closer to cheez-its than ritz crackers? I’m not familiar with either of them so I just made a guess. But they all sound good to me, anyhow :-)

  3. says

    Yikes, suspended for Ritz crackers? I love homemade cheddar crackers and yours look fantastic Aimee! I can’t wait tot try this GF version – they sound delicious and awesome since I wouldn’t feel as guilty snacking on a big batch of these :)

    • says

      I know, I just find the idea of suspending a six year old crazy! And a little amusing too. Anyway, hope you get to try these Kelly :-)

  4. laurie says

    Thank you for a fun new recipe from your fellow Brit across the pond in America! I made this last night and even my picky husband liked them!.
    US conversions are roughly:
    30g Flour=1/4c+2TBLS
    30g Butter= 2 1/2TBL

    • says

      Thanks Medha! There are a few of your recipes I would like to try soon (I keep saying I want to try these things and never get round to it… must change that)

    • says

      The news gets sillier and sillier, huh? And I’m so glad you like the look of the recipe, it’s a new favourite of mine! The bottle cap makes a surprisingly good cookie cutter :-)

  5. Sarah Steel says

    I just found this recipe on Pinterest & made them for my husband who can’t eat wheat – they are fantastic! The flavour is gorgeous, nice bit of warmth to them as well as being super cheesy and unlike a lot of gluten free treats, the texture is sublime – slightly crispy outside and lemty in the middle – thank you for such a lovely recipe!

  6. Malainie says

    These look great! Think I’ll roll them in a log, refrigerate them and thinly slice them instead of forming them by hand. Love crispy crackers!

    • Leanne says

      My thoughts exactly, some sort of chili kick! Might have to make 2 batches though, one for me and one for the softies in the household :D


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