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 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!!
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
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Lana says
How do you store them? mine were great out of the oven but the next day soft…
FatForWeightLoss says
I usually store them in a sealed container with some paper towel at the bottom.
Jan says
Are you able to use other type of cheese ?
Shari says
The recipe says two servings. How many crackers does this recipe make?
Kirsten says
Did you add herbs to these? They look herby lol.
Amy says
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?
Amy says
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?
FatForWeightLoss says
Did you flip them? I have tried these many times, and I find I usually have to bake them slightly longer?
Jen says
Are you positive it calls for 1 T of almond flour? Comments on Pinterest said it was liquid.
FatForWeightLoss says
Add enough almond flour to make the batter dry. This should be about 3/4 of a cup
Crystal says
The recipe needs to be updated. There is a world of difference between 1tbsp and 3/4 a cup. 🙁
michelle says
You’re the best Aaron and you are going to help me save my soul 🙂
cheryl says
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.
Aaron Day says
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 🙂
Karela says
Costco has almond flour that is by far the least expensive around. It was less than $4 a pound in a 3# bag.
Connie says
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!
Aaron Day says
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!
Lisa says
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?
Aaron Day says
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 🙂
Donna says
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
Aaron Day says
Hi Donna! I’ve put the Fahrenheit measurement first for this recipe. Hope that helps 🙂