Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Goldfish Crackers

Low-Carb Keto Goldfish Crackers

230 Comments Affiliate Links

Homemade goldfish crackers are surprisingly easy to make. With 6 ingredients total –almond flour, salt, baking soda, cheddar cheese, olive oil, and egg, they make a fantastic low-carb, gluten-free snack for kids and adults alike.

Low-Carb Keto Goldfish Crackers

And since these Goldfish Crackers are low-carb and full of healthy fat, they’re definitely the perfect snack for those of you on a Keto Diet. If you’re a fan of the low-carb, high-fat (LCHF) diet you’ll want to check out my Keto Diet Recipes page!

Healthy Goldfish Crackers Recipe

This low-carb goldfish crackers recipe is a bit sentimental for me since I grew up on processed, packaged goldfish crackers as a kid.

Print Recipe
Low-Carb Keto Goldfish Crackers
Serves:60crackers
Ingredients
Instructions
  1. In a food processor, combine almond flour, salt, baking soda, and cheese
  2. Pulse in oil and eggs until well combined
  3. Divide dough into 2 pieces
  4. Place 1 piece of dough between 2 sheets of parchment paper and roll to ¼-inch thick
  5. Remove top layer of parchment paper
  6. Use a goldfish cookie cutter to cut out little fish
  7. Transfer goldfish to a parchment lined baking sheet
  8. Roll leftover dough and place in refridgerator; repeat process with second piece of dough
  9. Bake at 350°F for 13-15 minutes
  10. Serve

How to Make Homemade Goldfish Crackers

As you might imagine, cutting out dozens of tiny goldfish crackers can take a bit of time. If you want to save time and would enjoy a cracker that is more like a gluten-free Cheez-It, simply cut the dough into squares after you roll it out on the parchment paper, and then transfer the parchment paper (dough and all) to the baking sheet.

Grain-Free Goldfish Crackers

If you’re wondering if these are Paleo goldfish crackers, the answer is, I don’t know. It depends on what your definition of Paleo is. It depends on which foods your body can digest. It depends on what you consider a real food. I can tell you for sure though that these are grain-free goldfish crackers and that my boys and I love them!

Use Organic Dairy in Goldfish Crackers Recipe

Be sure to use organic dairy when you make this recipe. We use organic dairy in our house as it is better for the children, the cows, and our environment overall, and we do not wish to support the regular use of antibiotics in animal husbandry.

Dairy-Free Goldfish Crackers Recipe

Please leave a comment and let me know if you’d like me to create a dairy-free goldfish cracker recipe. If enough of you raise your hand and request it, I’ll get to work on it for you this fall!

Low-Carb Keto Crackers Recipes

Here are some of my low-carb keto cracker recipes for you:

This post is an oldie but goodie from the archives. I first shared this recipe in February 2015.

Comments

  1. Alright, my next request. I need the homemade goldfish grahams! Or just homemade graham crackers will do! And easy please :)

    Reply

  3. I have read through many of your recipes and am very inspired to try them as I am following a ketogenic diet currently. I recently purchased some blanched almond flour but after reading your article on almond flour I don’t know if it will work for your recipes. It is Bob’s Red Mill brand which I know you had cautioned against, but the kind I purchased stated it is “Super Fine Almond Flour from Blanched Whole Almonds”. Your article had cautioned against Bob’s Red Mill stating it was too coarse, but do you know if the “Super Fine” version of their flour would be useable for your recipes?

    Can’t wait to try this recipe and more!!! Thanks!

    Reply

  6. I’ve been making a dairy free/egg free version of a cheese cracker for a few years now. For the egg I substitute 1 Tbsp. ground flax seed and 3 Tbsp. water. For the cheese I substitute nutritional yeast. They are very tasty. I haven’t made them into the goldfish shape, but no reason not to, I wasn’t making them for kids, so I didn’t bother.

    Reply

  9. Yes, please, I’d love a dairy free cheez cracker recipe! In the meantime I’m going to try making this one with goat’s milk cheddar – when it’s not so hot out!

    Reply

  10. I would love a dairy free recipe! I’ve got a son who has to avoid dairy and he loves “fishy” crackers and cheez-its. Thanks so much for all you do!

    Reply

  12. so I’ve been struggling to come up with paleo backpacking food. cheese always gets so sweaty and gross, So I’m hoping that by adding them into the cracker I’ll get a nummy win! I’ll let you know how that goes ;)

    Reply

  13. Could you make large batch of these and freeze them? Would you freeze the dough or would you bake them first and then freeze the crackers? Thank you!

    Reply

  14. I’m definitely an Elana cracker recipe devotee–I realize I was definitely missing some healthy ‘crunch’ in my life before I found you!

    I love them all, but this is my favorite and just after that are “Salt and Pepper Crackers”

    Reply

    • I generally adhere to a strict ‘don’t mess with Elana’s recipes’ mentality (they are all a perfect combo of science and art) but I only had a goat’s milk hard cheese on hand and it worked out okay, though I still prefer the cheddar…

      Reply

      • PS I think it was because the Cow’s milk cheddar I’ve used in the past has a higher fat content than the Goat’s milk cheese has… just guessing though….

        Reply

          • Hmm…since the goat milk cheese may have had a lower fat content. What would happen if you started with adding a spoon of coconut oil to compensate for the lower fat content of the goat milk cheese? Might take a batch or two get the right amount of added fats.

    • Susan, thanks for another fantastic comment! I’m so happy to hear this is your favorite cracker recipe and thrilled that I brought “crunch” back into your life :-)

      Reply

  15. Hi,

    They look amazing.

    Is it possible to freeze crackers or bread? I am cooking just for one so wouldn’t want it to go to waist.

    Thank you

    Margaret

    Reply

    • I just put mine in a Mason jar and “food save” the air out of the jar. Lasts a long time that way. Still tastes fresh. Mine never make it more than a week because I eat them all!

      Reply

  16. I would love a dairy free version. My grandson is allergic to the milk proteins so he can’t have any.form of dairy product

    Reply

      • Hi Elana
        I was searching for gluten free recipe and found this.
        I would like to know if you have published the dairy free recipe
        Also I would like to know if we can avoid adding egg ?

        Reply

        • Chaitanya, thanks for your comment! I will add a link at the bottom of this post when I share the dairy-free recipe. I haven’t tried making this without egg so not sure if that would work :-)

          Reply

  18. Love this and so very thankful for you- have made so many of your recipes for my daughter with her many food sensitivities! A dairy free option would be amazing!

    Reply

  19. Hello! These sound amazing. I made your salt and pepper crackers today and LOVED them! I would love to see a dairy-free version of this. I may try it with nutritional yeast and just see what happens. :-) Thank you so much!!

    Reply

  20. These are a pleasant texture, but a little bland to my taste. I wonder if the mild cheddar I used is the culprit. What type of cheddar have other people used? Did anyone try adding other seasonings?

    Reply

    • Jessica, thanks for your comment! If you click on the words “cheddar cheese” in the ingredients portion of the recipe you will see the type of cheddar I use. So glad to hear you enjoyed these crackers :-)

      Reply

  21. ⅛ teaspoon sea salt ….what kind of measurement is this? I’ve noticed it on other recipes of yours as well and have been afraid to try them as I don’t know what amount to use

    Reply

  22. Hi Elana,
    I love these crackers. Amazing!!! What about the chopped liver. I love that to. Do you make that yourself. If so where can I find the recipe.? Also is the chopped liver on the paleo diet.?

    Thanks so much for a great recipe and all the hard work I know that goes into this process.

    Reply

    • Patti, stay tuned for the chopped liver recipe which is very paleo! Thanks for letting me know these crackers are amazing :-)

      Reply

  23. Wonderful snack. I like mine a little saltier so I just added 3/4 teaspoon of salt. Perfect. I made them last week and they are still crispy from the fridge. I made them just regular cracker style since I was craving crackers. They are delicious with avocado/guacamole or even as a little appetizer combo like adding pepperoni and cheese onto them. These will be my go-to crackers when I have my salty/cheese/crispy cravings. Thank you for another simple but satisfying recipe.

    Reply

  24. Would love to see a dairy free recipe as we are dairy free! I might try this one with veg cheese as substitute.

    Reply

  27. Elana, I am a huge fan. I have tried several of your recipes, mostly they turned out great! Had a little trouble at first finding the right coconut flour (I don’t live in the US, so recommend brands are not available here),but after I did, I hit the jackpot.

    Tried this specific recipe for the first time yesterday. I used God cheese, since cheddar is not common here. I thought it would be a good replacement since they have similar fat content. It tasted great! I cut them in bunny shapes and am offering to my kids’ teachers as a Easter gift (while all other mother’s are giving chocolate).

    So, thank you again. Lovely recipe. Your website is my go to when I want to try something new.

    Reply

    • Robert, let them cool overnight and then place them in a mason jar in the fridge and they’ll stay fresh for around a week :-)

      Reply

  29. These crackers are amazing! So happy to find a healthy alternative to store-bought crackers for my toddlers (and me :).

    Where did you get the fish cookie cutter?

    Reply

  30. Goldfish are my son’s favorite snack. Unfortunately, he has food sensitivities to dairy and eggs. Would love a recipe that omits them both. Could a zucchini cheese be used instead? Do you know of one that doesn’t use coconut milk?

    Reply

    • Hi Beth, nutritional yeast may give it that cheesy flavor without the dairy! And I know flax is a good substitute for eggs.. not sure the ratio of flax to water but if you google it, there are definitely ways around eggs. :-)

      Reply

  32. I would love a dairy free goldfish cracker recipe. My little guy can’t tolerate dairy, and they seem to be a staple at daycare and sunday school… he wants to eat them so bad! I would love to make him some that he could eat along with the other kiddos.

    Reply

    • Julia,

      What about using a dairy free cheese like Violife (in the UK)? Its soy based but it depends how far you take the Paleo. My little boy has dairy allergies and so we give him that and he loves his ‘cheese’.

      Reply

  33. Thank you so much for sharing your recipes. I have an 8 year old non verbal child with autism who also has celiac disease. We had him on the SC diet for a while and then transitioned him to gluten free. He did ok for a while but shortly after taking a couple rounds of antibiotics for ear infections he was suffering terribly. So now we are back on the SC diet. Your recipes are so tasty and this recipe is so much more like a cracker than the others I have tried. He really seems to like this one. We also tried your cashew bread. It’s wonderful and a nice alternate from his almond flat bread.

    Reply

    • Thanks Stephanie! Sorry to hear about the challenges with your son, he is so very lucky to have you as his mother :-)

      Reply

  34. What can I replace the almond flour with? My son is allergic to all nuts. He is also allergic to Oats, coconut and wheat.

    Reply

  35. I would love ? a dairy free option! Egg free would be amazing too!
    I lobe that cookie cutter! I’ve also seen a tutorial where someone made cookie cutters with a cut up aluminum can. Not sure how safe that is though…

    Reply

  36. Hi! Can’t wait to make these, but I don’t have a food processor. Can I use a high speed blender instead?

    Reply

  37. Thank you, I have been meaning to make these for ages, and like all your other recipes these have hit the mark with the kids. i have been adapting your recipes to the Thermomix which has been great! Those wanting a dairy free option, have you tried ‘macadamia cheese’?

    Reply

  38. Hi Elana, I just made these and they are wonderful!!! I made them in squares, because I didn’t have a fish shape and they turned out great! Thanks!

    Reply

  41. Elana, your recipes are great! The only thing that would make them better is nutritional information. would really love a carb and fiber value on them.
    Thanks again!

    Reply

  45. I have tried a vegan goldfish recipe using nutritional yeast for the “cheesey” flavor – they were great, but I will have to try these too! Thanks for the recipe, :-)

    Reply

  46. Hi Elana, thank you so much for all of your recipes! My sons and I are allergic to dairy and gluten and possibly some other things as well, and your recipes are helping me so much! I would love a dairy free version of this recipe, my kids would be thrilled!

    Reply

  47. Can you start including storage instructions in all your recipes, please?! I saw someone else asked about how to store these (i.e. fridge or sealed container in pantry) but never saw a response. Thanks!

    Reply

    • Hi there! I would love to include storage instructions however, my boys gobble everything up so there is nothing left to store :-) You will however find that I have storage instructions in my books as I hide the food from my children so that I can check on this for my customers. Not nice for the boys but great for those that get the book!

      Reply

      • Haha, thanks! So in theory if you have extra goldfish, how would you store them? Fridge because there is dairy? Or is it ok in a sealed container on the counter for a day or two? LOVE this recipe. Made it last night and am in love.

        Reply

  48. i love this. i love that when i’m hungry or tired or overwhelmed, i can come on here and find simple, healthful, delicious recipes.

    i love that you save me the effort of trying to create my own recipes, and that i can mess with your carefully sculpted and wonderful recipes.

    this one made me super happy as i sometimes want savory, and while i’m normally dairy free, it’s so nice to have a savory cheesy cracker option!!!!

    i just got my first delivery of honeyville almond flour (normally make my own and sift it fine) so going to be trying a lot more recipes!

    THANK YOU!!!!

    Reply

  49. hey there! this is my second time today making your goldfish recipe….i use a ravioli form to press out cracker shapes, but need to buy a goldfish cutter soon…
    these are a great snack!
    eva

    Reply

  51. I work with toddlers at a Montessori school…dairy allergies seem to be on the rise even more than peanut allergies! Would love a dairy free goldfish recipe and so would everyone here in Toddlerville..thanks!

    Reply

  52. Thanks so much! Unlike most of the other posters, we’re fine with organic dairy over here and my daughter loved these. Next time I may increase the cheese since she *loves* cheese and it wasn’t quite as cheesy those ubiquitous ‘cheddar bunnies.’ Great, easy recipe – thanks for all your work & be well!

    Reply

  54. I made the goldfish crackers in squares because the dough was too wet to use cookie cutters. Don’t know why that happened other than maybe the egg I used was a bit too
    big and added too much moisture. I chilled the dough for several hours, rolled out between
    parchment and scored with a pizza cutter before and right after baking. The flavor was spot on and the crackers had a nice light, crispy texture. Will try again with a smaller egg
    and see if that makes the dough firm and dry enough to use cookie cutters.

    Reply

    • Hi Cathy, I used 1 large egg and the dough was indeed a little on the wet side. But with a bit of shaking/prying, I was able to get them out of the cookie cutters. My thinking was that I’d use a tiny bit less oil next time I make them. (I didn’t chill the dough, but I think I’ll try that next time.)

      Reply

  55. Oh my! I luv goldfish crackers but avoid them like the plague because they are so processed and so not good for me. I love that you have developed a healthier alternative. I can’t wait to give these a try (in a square version of course).

    Reply

  57. Thank you, Elana! Please add my vote to develop a dairy free version. Two weeks ago I bit the bullet and finally dropped just about all dairy, and my gut is a lot happier. I’ve missed cheesy crackers since I went gf seven years ago.

    Reply

  58. Daiya makes substitute cheeses that may work, too. I’m LOVING this recipe ’cause I’m looking for gluten/dairy/soy/egg-free recipes! :) Thank you, Elana!

    Reply

  60. I’d love to see a dairy-free version too! And is egg-free too much to ask? Thanks for all of your great recipes! I love this website and your cookbooks.

    Reply

  62. Thank you Elana! I am looking forward to making this recipe soon. I will substitute Pecorino Romano and see how it turns out.

    Reply

  63. Dear Elana, I want to say THANK YOU albeit for a different recipe. Thank you for the Turmeric Milk recipe.

    Oh did that hit the spot. I read the recipe and bought a knob of Turmeric at our wonderful local shop a while ago, stashed it in fridge. Happily, I have ginger in freezer, and also have dates in the house. I have nuts and Honeyville nut flour, but decide to try it w just those three ingredients first off. My innards have been out of sorts, and while my life is full, and my work is full, it is a drain.

    This just totally hit the spot.
    on every axis: Yum + nourishing + healing.

    thank you thank you thank you!!

    Ruth h in the Hudson Valley

    Reply

  65. How fun! Goldfish crackers are such a nostalgia food for me. It seemed like my mom or one of my friend’s moms always had them in her purse the first few years of my life.

    Reply

  67. Thank you for all your good tasting and simple enough to make recipes. This was my first time making crackers and it was so easy!! However, I did have to add a second egg in order to get dough. Also am wondering if I have to store the crakers in the fridge after baking?! Thanks

    Reply

  68. Please! My daughter’s are corn, dairy, soy and gluten free! Was thinking of substituting the almond flour for garbanzo bean. As we do use Brown rice too every so often with all the other limitations!! I am so thankful for your site, this cooking I’m actually good at!! And have passed it on to others!

    Reply

  69. Dairy free please!! And if anyone…ANYONE has a “cheesy” substitute OTHER THAN nutritional yeast, please share!!! I’ve had success with nutrtional yeast on flavor…but unfortunately, my gut does NOT like it. I’ve done some research and it looks like nutritional yeast can cross react for gluten sensitive people (like myself). I would love to recreate some of my “dairy free” recipes in a way that doesn’t leave me very uncomfortable.

    Reply

  70. Yes please. Goldfish crackers or bunnies are one of my favorites. If you can figure out a dairy free would be awesome. What would happen if you used a raw cheese in there? Thanks!

    Reply

  71. I made these yesterday and followed the recipe exactly. Next time I make them, I will separate the pieces I cut so that the edges are crispier all around on each cracker. I will also add a bit more salt. I am on a no added salt diet and have grown accustomed to no salt but these were missing just a bigger hint of salt.

    Reply

  72. These look fantastic. I can’t wait to give these a try. I’m guessing the texture will be slightly different but I do miss goldfish crackers.

    Reply

  74. Hi Elana, thank you for all your wonderful recipes. These sound great, but I can’t eat any dairy. If you could work out a dairy free version of these I would be grateful.
    Dorothy

    Reply

  75. Yes, please make a dairy-free goldfish!! I absolutely loved goldfish growing up, but cannot eat dairy anymore due to a sensitivity. I would love a dairy-free goldfish snack option! Thanks.

    Reply

  76. Thank you so much Elana! You put so very much time and energy (and love) into all the wonderful recipes you share with all of us (and could never possibly accommodate all the many dietary variations we individually require …although they certainly do give a base from which to create new wonders on our own)! I can’t wait to try this and just wanted to also voice the appreciation we have for all your creations … just as they are!

    Reply

  78. Yes please I would love to see a Dairy free Goldfish cracker recipe. Thanks for all your great recipes. I give out your website to everyone I come across who is starting on being gluten free.

    Reply

  79. Two of my kids are dairy-free and they would love to finally eat Goldfish crackers, like other kids get to! Thank you!

    Reply

  81. Add me to the list that would love a version of this cracker that does not contain cheese. I can do eggs, just not cheese.

    Reply

  83. My little food allergic son would love a dairy-free version. He’s great about understanding his allergens, but everytime they whip those little goldfish out at school, he’s begging for just 1 to try..Thanks for all you do Elena!

    Reply

  84. These look awesome. And being home made would be healthy too. I would go for these anytime than the market ones. Thanks for sharing.

    Reply

  88. Elana! Would love to see a dairy free option! I do allow my daughter to have some cheese but I limit it greatly. She has been wanting goldfish so I am going to give your dairy-filled fish a go but would love to be able to make them without the cheese so I can feel just that much better feeding them to her. :) Thank you for all of your great work and for sharing such amazing recipes! I made your bagels last night and they are divine! You’re amazing!

    Reply

  89. Please make a dairy free goldfish recipe! They were my favorite and I just know you can make a better version of them.

    Reply

  90. I would love a dairy free goldfish cracker recipe since sometimes we like to be dairy free. It would give us a nice option. :)

    Reply

  92. I would love to see a dairy free option, and even egg free as well. It would be so great to be able to send a dairy free, grain free cracker with my kids when i know they will be at an event where there are the processed version they can’t have due to allergies.

    Reply

  93. Goldfish crackers were one of the things I used to send to my while he was deployed they usually ended up arriving as a cheesy, salty powder that reminded him of being a kid on the back porch. He’s home, safe, and doing quite well. He is a certified cross fit instructor and eating as paleo as possible. He avoids dairy so a dairy free version would be fabulous!! He would devour them and I would feel like a good mom!

    Reply

    • Melissa, I have heard about that and want to give it a try. Do you have a particular yeast you use? Do I just get it in the supermarket? Thoughts on how much to use in this recipe? Thank you! :)

      Reply

      • Francesca, I use the red star brand. I found mine at wholefoods and vita cost. I’m sure they have it in other stores. Braggs and bobs red mill make it also. I use it in a lot of recipes. It has a nice cheesy flavor. I would guess 1/2-3/4cup and a couple tablespoons to add the moisture that the cheese would have. Another person suggested Daiya cheese. That would work well. Good luck!

        Reply

    • I was wondering the same thing. I seem to be able to tolerate small amounts of parmesan cheese. Cheddar is not an option so a parmesan version would be wonderful. I think the amount of parmesan would need to be reduced considering the strong flavour. I presume the cracker’s texture would change from using a different cheese but as I have never had a goldfish cracker before I think this would not be an issue for me. I think it would work fine.

      Reply

  114. How long do these keep for and how should they be stored? Thanks for the recipe!
    P.SI have your Pecan Apple crisp baking in the oven right now. I really appreciate all the testing you do to make sure these recipes work. It comes out perfect every time : )

    Reply

  118. I’m envying everyone that can make this recipe! I miss goldfish crackers! I would love a dairy-free version. Cheeze-it’s and goldfish paleo style would be the best snacks ever! Thank you for creating and sharing the best recipes!!!!

    Reply

  119. I would love ? a dairy free option! Egg free would be amazing too!
    I lobe that cookie cutter! I’ve also seen a tutorial where someone made cookie cutters with a cut up aluminum can. Not sure how safe that is though…

    Reply

  122. Oh yes, a dairy free option would be great! I miss the taste of cheese! Thanks for offering to do so!!! I hope lots of people are interested!

    Reply

  126. I would love a dairy free recipe. By the way, these can’t be called Paleo because they have cheese, which is not paleo, you could call these low carb or grain free or something, but not paleo.

    Reply

  127. I would love a paleo, dairy free version. I can hardly remember the last time I had these. It would be so exciting to be able to eat them again.

    Reply

  129. This looks amazing! I just told my kids we going to make these tonight and they so excited! Thank you :)

    Reply

  134. If you decide to make a dairy free recipe, how are you going to replace the unique taste of the cheddar? This is where as someone allergic to casein protein I get stumped and have accept that if I want the taste of cheese I’m going to have to eat cheese and deal with the itchy skin reaction afterwards

    Reply

      • Def nutritional yeast. But the recipe’s other ingredients/measurements would have to be adjusted to.accomodate the lack of the full cup of cheese

        Reply

  135. A dairy free goldfish cracker recipe would be great, goldfish were my sons favorite snack till he was diagnosed recently with a severe dairy allergy.. Thank u!!!

    Reply

  137. These are so cute and much healthier than the store bought variety! I’ve been making these with a cup of mashed sweet potato and they are moist and sweet ;)

    Reply

  138. Dairy free? yes please! these are so amazingly adorable and would be way too nostalgic for me if my tummy wouldn’t revolt from the cheese. I wonder if just substituting some sort of herb (rosemary seems the obvious choice) would suffice? I’d go for that specially since they’d be more like “wheat thins” or the round “fancy” crackers (which would be equally scrumptious and sentimental) since I lack tiny fish cutters. thanks for all your hard work. America’s test kitchen hasn’t got anything on you. ;-)

    Reply

      • She isn’t saying they are “dairy free”. She said, if anyone is interested in ALSO a dairy free goldfish cracker recipe, to let her know, as maybe she would come up with a recipe for dairy free people. Get it?

        Reply

    • I absolutely love the idea of substituting or just plain adding rosemary to their goldfish crackers. Honestly, the more I read about the paleo diet, the more confused I get about “What is” and what “isn’t” But I do know these are a gizzillion times better than any store bought version and I can’t wait to try!!

      Reply

    • I tried these and liked them a lot!!! I made them paleo/dairy free by using the same amount of cheese only with the Daiya shredded mozzarella cheese!
      -I definitely will be making these again…. :)

      Reply

    • U can easily make them dairy free by using a dairy free cheese of ur favorite… I used Daiya mozzarella and it was amazing!

      Reply

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