Ketogenic Fathead Crackers – Low Carb Cracker
Ketogenic Fathead Crackers are basically the fathead cheese pizza base rolled out thin and cooked until crispy. Its a really simple recipe with only 3 ingredients, but don’t let that fool you on how good they taste!
Eating cheese with cheese might seem to be a bit of a cheese overload.. but you can never have enough cheese right? If you’re lactose intolerant I’m very sorry, this recipe is definitely not for you.
I really enjoy Pâté at the moment, so having some of this to round out the cheese was a nice addition. All sorts of dips could also be had with these crackers, but just watch for sneaky carbs in the dips. Pesto dips are great as they contain plenty of basil, olive oil and nuts. Hommus on the other hand might have too many carbs for a strict ketogenic diet due to the carbohydrate content of the chick peas.
Food is best shared with a friend, so the nutrition values show per serving.
This recipe for 2 servings.
Perfect Lunchtime or Afternoon Snack
I enjoyed these crackers for lunch at work with some different types of cheese and Pâté. You could do the same or even cut up some salami and olives, make a platter and invite all your friends around for some delicious ketogenic snacks!
They are also handy to have when snack cravings hit. Snacks can be pretty boring on a ketogenic diet. You’re probably sick of just chopping off a block of tasty cheese and shoving that in your mouth just for the sake of food… turn that cheese into a cracker!!
If you’re enjoying my recipes, don’t forget to leave a comment and let me know how you go! I get such pleasure out of seeing other like minded ketogenic lifestylers rocking their kitchen creativity. I try and add all the recipe photos up on social media as well! If you like having your photos posted on instagram, send them to me!
Ketogenic Fathead Crackers - Low Carb Cracker
Ingredients
- 1 cup Mozzarella Cheese
- 3/4 cup Almond Flour
- 1 Egg
Instructions
- Preheat the oven to 395 F (200 C)
- Put the mozzarella cheese into a microwave safe bowl and microwave for 90 secs
- Mix in the rest of the ingredients
- Knead with your hands until all mixed
- Roll out with a rolling pin into a large flat thin area.
- Put the crackers in the oven for 20 mins
- Remove from oven, cut into cracker sized pieces and return to the oven for another 10 mins
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I want to make these tomorrow with my daughter so I can eat them with tuna salad but i’m trying to figure out how many I can eat or how many carbs per cracker?
Hi! Changed this up a bit. Used 1/4 cup coconut flour and 1/2 cup mozzarella and 1/2 cup sharp cheddar. They were outstanding!
YUM!
Would this work if we used cheddar cheese instead of mozzarella cheese?
Sorry, Mozarella is the best cheese for this recipe, as the lower fat content helps make them roll out perfectly 🙂
Mine puffed up like a pillow where the top layer separated and got very dark. Did anyone else experience this? And how do I avoid this from happening?
You need to poke it with a fork before you put it in the oven.
Hey! Thank you for your recipes. They’re truly awesome ??By the way, I live in a small apartment so I don’t have an oven. Will frying this also work? 🙂 Thanks and more power to you!
Hi Aaron- I think your recipe could use some tweaks. Suggestions are the following. 1) Melt cheese in a microwave bowl until just melted (about 60- 90 seconds, depending on your microwave). 2) Remove from microwave and gradually add 3/4 – 1 cup ( 96g – 128g) of almond flour until it has a dry doughy consistency. 3) Roll out dough to 1/8″ (3.175 mm) thick between 2 pieces of parchment paper. Tip: The thinner the rolled dough, the quicker it will bake and become crispier. Remove the top parchment paper and transfer the bottom paper with rolled out dough onto a baking sheet. 4) Put the baking sheet into the oven and check every 5- 8 minutes. Take the partially baked dough out of oven when no indentation occurs, but still soft enough to cut into pieces. Cut with scissors or knife into an even number of pieces, if possible. Return the cut pieces to oven and bake for no more than another 10 minutes. Remove from oven and let it stand for a few minutes. Enjoy! Store leftovers in a sealed container with a paper towel at the bottom. —This is a great snack recipe and pretty simple to do. The down side is that you may have to watch the oven the first few times until you get the desired results. Next time I think I will roll my dough thinner as it doesn’t quite have that crispiness that is like a cracker. As a pizza dough, this would be fabulous.
Nearly lost them , only cook for less than 10 mins take out cut up and put back in for 2 mins. This is a better version than the original, you just have to mix mix mix. So crispy ,i have missed a bikky or two.
How do you store them? mine were great out of the oven but the next day soft…
I usually store them in a sealed container with some paper towel at the bottom.
Are you able to use other type of cheese ?
The recipe says two servings. How many crackers does this recipe make?
Did you add herbs to these? They look herby lol.
So I gave this a try at the oven temp of 395 F and they were burnt black in 15 minutes. This is frustrating when you are using expensive ingredients like almond flour and cheese. Did anyone else have this issue? If so what temp did you find success on?
So I gave this a try at the oven temp of 395 F and they were burnt black in 15 minutes. This is frustrating when you are using expensive ingredients like almond flour and cheese. Did anyone else have this issue? If so what temp did you find success on?
Did you flip them? I have tried these many times, and I find I usually have to bake them slightly longer?
Are you positive it calls for 1 T of almond flour? Comments on Pinterest said it was liquid.
Add enough almond flour to make the batter dry. This should be about 3/4 of a cup
The recipe needs to be updated. There is a world of difference between 1tbsp and 3/4 a cup. 🙁
You’re the best Aaron and you are going to help me save my soul 🙂
Hi Aaron
Seems like almond ‘flour’ is very hard to source in Oz, almond ‘meal’ is easy come by & I do understand the difference. I did find an online shop but $77 for 3 kg seems over the top. Any suggestions where it can be purchased from? My local healthfood shop suggested putting almond meal into a food processor for short bursts to get a finer product.
Hi Cheryl,
I actually use almond meal that you can purchase from woolworths / coles a lot of the time. I think its fine to use in all the recipes 🙂
Costco has almond flour that is by far the least expensive around. It was less than $4 a pound in a 3# bag.
I’m confused too! The nutritional guide…is it for the entire batch of crackers/”biscuits” ore literally one cracker? And if one cracker, what dimension? Maybe I’m just being too naive and literal. If so, I apologize but I’m really trying token my macros in check! Thanks!
Hi Connie,
The nutritional information is for the entire recipe shared between 2 friends. Its not clear at first glance, so i’ve tried to make this as obvious as possible 🙂 Thanks for the comment!
I’m confused what the serving size is?
What is a biscuit? It looks like crackers in the photo.
Is one ‘cracker’ the same as a ‘biscuit?
Hi Lisa, In Australia, the definition of a Biscuit is a small baked unleavened cake, typically crisp, flat, and sweet. Crackers are the same as Biscuits 🙂
Just a note..even tho the measurements are US imperial, the oven temp is metric, it should read 392 F.. throwing this back in the oven at Fahrenheit! 395
Hi Donna! I’ve put the Fahrenheit measurement first for this recipe. Hope that helps 🙂