Carb-counted “Dragon Bites” Recipe

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Home-made Cheese Crackers

Valentine’s Day screams sweet treats… but if you’re looking for a savoury alternative for your celebration of L-O-V-E, then give these Cheese Crackers a try! With only 5 ingredients (that you probably already have on hand), these bite-sized cheesy treats present a healthy, convenient, and preservative-free alternative to commercially-made crackers.

I have to tell you that I am NOT a baker. Some things I learned the hard way with this recipe.  So I added my own Newbie Notes below, in case you’re a newbie like me and need a little more instruction. ~Michelle

Low-Carb? Not really.
Gluten-free? Yes, if you use GF flour. (I did!)  No, if you use all-purpose wheat flour.
Dairy-free? No
Nut-free? Yes

Prep: 20-30 min (+ chill 30 mins)
Cook: 12-15 min
Ready in: 1 hr: 15 min

Carb Content per small cracker: ~2g carbs each.
Fat Content per small cracker: Just over 1g fat each.


½ cup salted butter, softened (0g carbs; 96g fat)

350g cheddar cheese, grated (12g carbs; 75g fat)

(1 tsp salt – only if you used unsalted butter)

½ tsp black pepper

400g (~2 ½  cups) Gluten-Free All-Purpose Flour Blend (I used Robin Hood) (323g carbs; 0g fat)

OR All-purpose wheat flour, if gluten isn’t a concern

2 tbsp water (up to 4 tbsp water, as needed)

  1. Beat together softened butter and cheese with an electric mixer. It will come together to form a soft dough of uniform color.
  2. Once the butter and cheese have been completely combined, add the pepper (and salt, if you used unsalted butter).
  3. Add the flour a few tablespoons at a time while mixing at a slow speed. The dough will become crumbly. After the flour is fully incorporated…
  4. Add the water one tablespoon at a time until a pie crust like dough forms, it should not be crumbly but should not be wet.
  5. Refrigerate the dough in a sealed container (or plastic wrap) and chill for 30 minutes.
  6. Preheat the oven to 350 degrees.
  7. Divide dough into three balls. Use a rolling pin, roll one ball on a lightly floured surface until it is 1/8 inch thick.

Newbie Note: I found the dough easier to work with if I left the extra balls of dough in the fridge while I rolled out the one at hand.)

Another Newbie Note: With an 1/8” thickness, the crackers keep their shape better. On a batch that I rolled a little thicker (closer to 1/4”) they looked more like circles than hearts!

  1. Use a knife to cut the dough into squares or a small cookie cutter to make hearts. (I used a 3.5cm wide heart cookie cutter.) Place the crackers close together on a parchment lined baking sheet. Continue to roll and cut the dough until all the crackers are prepared.
  1. Bake the crackers for 12 to 15 minutes until they are bubbled up, golden brown, and dry to the touch.
  2. Remove pans from oven and allow crackers to cool to room temperature before serving.

You can store the crackers in your refrigerator in an airtight container for 6-10 days.

Serving Suggestion:

Cut cucumbers, cheese and summer sausage into hearts using the same cookie cutter…


Total yield: 162 small crackers (usng a 3.5cm wide, heart-shaped cookie cutter)

Total carbs: 335 g

Total fat: 171 g

Carb Content per small cracker: ~2 g

Fat Content per small cracker: ~1 g


Thanks to Bren Did for the original  recipe!

Nutritional information is given for general information only, and will vary depending on the amount, type and brand of ingredients you choose – when you make it, please verify the carb content for your version of this recipe.

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