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
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
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
Do You Know Your Macros?
Check out my free personalised macro calculator
Anne says
Thanks Aaron – easy and delicious!
Angela says
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?
Paulette says
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!
FatForWeightLoss says
YUM!
Sh says
Would this work if we used cheddar cheese instead of mozzarella cheese?
FatForWeightLoss says
Sorry, Mozarella is the best cheese for this recipe, as the lower fat content helps make them roll out perfectly 🙂
Lisa says
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?
Penny says
You need to poke it with a fork before you put it in the oven.
Maya says
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!
MARY says
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.
Chris says
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.