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Home » Keto Lunch » Ketogenic Fathead Crackers – Low Carb Cracker

Ketogenic Fathead Crackers – Low Carb Cracker

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Recipe Print
Apr 10, 2017-Updated:Aug 05, 2021
fathead crackers

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!

ketogenic fathead crackers

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 chickpeas.

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!!

ketogenic fathead crackers

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ketogenic fathead crackers
Recipe
3.64 from 46 votes

Ketogenic Fathead Crackers

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!
Calories: 437kcal
Author: FatForWeightLoss (Aaron Day)
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Print
Rate
Serves2 People
Tap or hover to scale

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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Tips & Notes:

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 the 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
Nutrition Facts
Ketogenic Fathead Crackers
Amount Per Serving
Calories 437 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 10g63%
Cholesterol 126mg42%
Sodium 382mg17%
Potassium 73mg2%
Carbohydrates 5g2%
Fiber 3g13%
Sugar 2g2%
Protein 24g48%
Vitamin A 497IU10%
Calcium 383mg38%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie keto diet.

Do You Know Your Macros?

Check out my free personalised macro calculator

Course:Appetizer, Lunch, Snack
Cuisine:Australian, Gluten Free, grain free, Low Carb / Keto, Vegetarian
Keyword:Ketogenic Fathead Crackers
Did You Make This Recipe?Mention @FatForWeightLoss Or Tag #Fatforweightloss For Your Chance To Be Featured!

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About FatForWeightLoss

Hi! I’m Aaron (FatForWeightLoss). I'm an Accredited Nutritional Therapist, Clinical Weightloss Practitioner and Advanced Sports Exercise Nutritional Adviser, and Author of The Keto Sweettooth Cookbook

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Reader Interactions

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  1. Anne says

    Posted on 15 October 2020 at 8:11 am

    Thanks Aaron – easy and delicious!

    Reply
  2. Angela says

    Posted on 31 December 2019 at 11:50 am

    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?

    Reply
  3. Paulette says

    Posted on 3 September 2018 at 4:43 am

    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!

    Reply
    • FatForWeightLoss says

      Posted on 4 September 2018 at 9:33 pm

      YUM!

      Reply
  4. Sh says

    Posted on 10 February 2018 at 9:07 pm

    Would this work if we used cheddar cheese instead of mozzarella cheese?

    Reply
    • FatForWeightLoss says

      Posted on 12 February 2018 at 1:13 pm

      Sorry, Mozarella is the best cheese for this recipe, as the lower fat content helps make them roll out perfectly 🙂

      Reply
  5. Lisa says

    Posted on 21 January 2018 at 8:51 am

    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?

    Reply
    • Penny says

      Posted on 1 August 2018 at 12:00 pm

      You need to poke it with a fork before you put it in the oven.

      Reply
  6. Maya says

    Posted on 29 December 2017 at 10:18 am

    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!

    Reply
  7. MARY says

    Posted on 22 December 2017 at 1:44 am

    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.

    Reply
  8. Chris says

    Posted on 18 December 2017 at 12:51 pm

    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.

    Reply
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