The best low carb cracker has just been invented - The Holy Grail of pizza has now become a cracker - fathead crackers.
Grain-free, crisp, cheesy heaven.
Fat Head Crackers - Using Pizza Dough
Anyone who has been reading my website for a while will have already tried my FatHead pizza, and know it is hands down the number one downloaded recipe from the entire site. Fathead pizza has now become a family favourite for so many of you, some reporting you make it every week.
Watch my new video to see how to make Fat Head pizza base. This is how you make the Fathead crackers, just cut the pizza base into squares. Add additional seasoning and herbs or garlic to copycat your favourite cracker.
What/Who Is Fat Head?
Many have also reported serving it to family members who are not low carb but they actually preferred it over regular pizza. I have been discovering new uses for the incredible base as it is so versatile, so hence FatHead crackers were born.
FatHead pizza is originally attributed to Tom Naughton who has been alerted to these new FatHead crackers. Read his post on why he should now hang out with Al Gore and why he likes my "recipe (and other stuff)" website. Follow his blog and watch
Follow his blog and watch FatHead the film. I've added my favourite clip of Tom's at the bottom of the post.
FatHead Crackers - low carb, keto, cheesy heaven
When switching to low carb, the bread, pasta, rice and wheat are gone, and so too are your beloved crackers. So what is a good alternative?
There are my wheat-free crackers, but they take a little longer to make. Then there is my absolute favourite and cheats version, cucumber slices. It's an easy way to eat more vegetables, virtually no preparation and you still get that delightful crunch when you bite into it.
But what if you want a cheese cracker that's simple and easy to prepare?
That's where FatHead crackers come in. You will already know the FatHead pizza base is incredibly easy to make, so why not make a double batch while the oven is on and make the FatHead crackers at the same time.
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FatHead crackers are great for a snack, serve at parties or keep in a ziplock bag when travelling. Top them off with pate, use in dips, add smoked salmon and cream cheese, or just sprinkled with salt for a simple option.
Using the FatHead pizza base, roll the dough between two sheets of baking parchment. Remove the top layer of paper and cut into bite sized cracker pieces using a pizza cutter or a sharp knife.
Place each FatHead cracker on a baking tray lined with baking parchment, and bake until crisp, turn over, and crisp on the other side. FatHead crackers are so easy and you can flavour them with anything you like.
Here are a few options. The ones pictured are my rosemary and salt FatHead crackers.
- Garlic
- Onion
- Chilli
- Basil
- Taco seasoning
- Top with parmesan for the final few minutes
- Lemon and rosemary
- Poppy seeds
- Parsley
-
- FatHead Dough
-
- Roll In Between Baking Parchment/paper
-
- Remove The Top Sheet
-
- Ultra Thin & Ready To Cook
FatHead Crackers
Recipe Video (tap to play)
Calculate ingredients
Ingredients
- 170 g (1 ¾ cups) shredded/grated cheese mozzarella is the best or Edam/mild cheese
- 85 g (¾ cups) almond meal/flour
- 2 tbsp cream cheese
- 1 eggs - medium
- salt to taste to taste
- ½ tsp flavourings of choice optional
Instructions
- Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds.
- Add the egg, salt, and flavourings, mix gently.
- Place in between 2 baking sheets and roll thinly. Remove the top baking sheet. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
- Cut the dough into small bite size pieces. Place each one on a lined baking tray as shown.
- Bake at 220C/425F for 5 minutes on each side, or until browned on both side and crisp.
- Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container in your pantry for up to 3 days.
Notes
Nutrition
If you love these fathead crackers, I have a Fat Head dough recipe roundup for you with 10 easy keto fathead dough recipes.
So I think you'll agree, once you master mozzarella dough, you can make almost anything.
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Julie
Oh god, I've done it too!. Please ignore my question as I have read it again and can see that you clearly stated 1/2 tsp. So sorry. Going to make theses for the grandkids for afternoon treat instead of packages rubbish. Thanks
Julie
I just read through 4 years of comments on this recipe and have to say, Libby you have the patience of a saint! If I could test that patience a wee bit more ....would you say a tsp each of salt and rosemary would be a good amount to add without being too much?
Libby www.ditchthecarbs.com
Ahhhhh .... I do have to bite my tongue almost on a daily basis. Thank you for your kind words 🙂 Back to your salt and rosemary question, yes those quantities would be great. Once they are cooked, why not taste one cracker then if they are not salty enough, you could spray with oil and add more salt and rosemary on top? Yummo!
A
When to add the almond flour??
I hate how these recipes have a life story then don’t even contain the whole recipe.
Libby www.ditchthecarbs.com
Step 1: "Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl." Sorry for the life story (aka helpful hints to make the recipe a success and a few tips on how low-carb is so advantageous).
tamarque
In case you still answer question, what can be used instead of cream cheese? I only use organic products and find organic cream cheese a bit questionable. Can you use yogurt cheese? I make my own from organic raw milk.
If it is the fat content that the cc provides, can a bit of oil, like coconut or avocado work?
Libby www.ditchthecarbs.com
I can't advise on your homemade products because I don't know how they would "behave" in a recipe but you could try omitting the cream cheese altogether. It is there to make the Fat Head/mozzarella dough a little lighter.
Candy
How in the world do I turn these crackers over? They are on an 11x17 cookie sheet. Tell me I don’t have to turn every little hot cracker! Delicious. Will make them again. Just want them a bit crispier!
Libby www.ditchthecarbs.com
I use a wide spatula and flip a few at a time.
Ljiljana Juric
Hi, thank you for this website!
You definitely saved me! I recently went NSNG and I was beginning to be a little bit depressed because I LOVE to eat and bake and I felt the NSNG world a little bit limited...
Anyway I made these crackers but they were more chewy than crunchy... Are they supposed to be crunchy?
Libby www.ditchthecarbs.com
You can make them crunchy by cooking them on both sides until they are brown and crisp, and ensure you roll them out thin enough os they will crisp nicely.
Gloria Gautier
I made this recipe last night. The cracker were cooked on both side. The were roll very thin. Last night the cracker salad were some crisp but in the morning the are chewy OT kind of still. I waited until they were cold to storage them in an airtight container. What did I do wrong?
tanya
Hi can you make these without a microwave - anyone tried?
Debbie Lewis
I haven’t made the crackers yet, but make the pizza crust about once a month. Yes you don’t have to use a microwave (in my opinion). Just make sure your cream cheese is softened at room temperature. That binds everything together. We like the texture of the mozzarella in the crust is why I don’t microwave it.
bonbon
Has anyone tried this with the cream cheese that has herbs in it or vegetables? Do you think it will work?
Miriam
I haven't made these crackers with herbed cream cheese but I have made the pizza base with it. It's delicious!
Madeline
So if I yielded 80 crackers from this recipe, divided by 6, or 1/8 the recipe yield, I would get 14 crackers per serving roughly? 2 carbs per serving?
Sorry if this is a dumb question but math isn’t my strong suit.
Libby www.ditchthecarbs.com
Madeline, I doubt you will get 80 crackers out if this recipe, but if you were to cut them teeny weeny tiny, then this is how I would calculate the nutrition. The total carb count for the entire recipe (I am multiplying the nutrition panel for the entire 6 servings as shown) is 24g total, 9.6g fibre = 14.4g net carbs. Then simply divide the carbs by how many crackers you make, so if you were lucky enough to make 80, 24g divided by 80 = 0.3g total carbs.
mary ann petkus
Can you make a low carb cracker using dehydrator?
Gary
Hi, I found the crackers stuck to the parchment paper, I greased the second batch with oil but they still stuck. Any tips for this?
Laura Carter
I didn't use parchment paper; just a non-stick cookie sheet.They didn't stick! 🙂
Rachael Wadsworth
Keep kneeding the mixture a little longer till it comes together. Maybe a little more almond flour. Are you using baking paper?
Stephanie
I used my pizza pan that has air holes. No dtick and not have to turn them over
Robin
Hi-I found the same problem as the dough is still a little warm it sticks to the paper. I found out after it was rolled out. I placed the whole thing on my baking sheet and refrigerated for 10 minutes and it peeled off much easier. Next time I will cool the dough before rolling
Laura K
I just made these and they came out awesome! I used a shredded cheese blend, and warmed up all up in a nonstick pan on the cooktop. Then I put the dough ball on a baking sheet covered in baking paper. I took a second piece of baking paper and put it on top, then using my hands I smoothed the ball into a thin layer across the sheet and carefully cut into squares with a spatula --it was falling apart a bit but I just reshaped once I put them on the papered baking sheet I was putting in the oven. I sprinkled garlic powder, chili flakes and salt on them (from one of those combo spice grinders) and baked them on 200 degrees (I'm in Australia) for about 10-11 minutes until they were brown. Then I moved them to a cooling rack. Even my 2 teenage boys were gobbling them up!
Elizabeth
Thank you for the idea of working the dough with the parchment already on the baking sheet.
The last time I tried this kind of recipe, I was moving the cut pieces from one parchment to the other.
(It was another low carb chip recipe.)
That's why I love the Internet. 🙂
An Australian gave me the heads up to make the keto crackers.
I live in Georgia. (Southeast USA)
Australia is on my bucket list.
Libby www.ditchthecarbs.com
Come to NZ too, that's where I live. I think it is the most beautiful country on the planet (but then again, I could be biased 😉 )
Sarah Casarez
These crackers are SOOOOO good! Thank you I desperately needed a different snack like this! The thinner you roll them the crunchier they are I love it! Great recipe I didn't even have to adjust anything I followed it exactly as stated.
Libby www.ditchthecarbs.com
Brilliant!
Jennifer
Hi, I have just found your site and barely got past the fat head pizzas. I have just started LCHF and badly needed snacks type food. I have just taken mine (with paprika) out of the oven and whoops, devoured several of them. They look just like your picture, were super easy to make and will definitely become a pizza. Looking forward to taking them to work with lumps of cheese or t2iggy sticks.
Carolyn
I made these today and had two questions:
1. The dough is really soft and hard to roll. Should it be refrigerated some first.
2. 425 deg burned my crackers so I dropped it to 400 deg for five minutes and turned them and three minutes on other side. They turned out nicely then.
Am I the only one that had these issues.
Fannie
No you aren’t. Sometimes it is the heat in kitchen, difference in microwave and etc. my question. One cracker a serving?
Kevin
I believe it makes 6 servings. Just divid the amount of crackers by 6 to figure how many crackers make a serving. I usually make around 30 crackers.. so 5 per serving. It up to you on the cut size
Aileen
I’ve noticed that too! The only issue I had was that when I tried to transfer them onto a pan (I rolled the dough between two parchment papers like the recipe stated, beforehand) and tried cutting them into pieces, they would break easily. It also could’ve been I added a dash of sesame oil (for flavor) but my dough never got hardened. I chilled them for about 10-15mins in the fridge and it did work for me. I treated the dough as if I was making cookies. Chill, before bake. Hope that helps.
2. I did at 400°F and checked every 5-10 mins, and took them out til they were golden brown. Since I was worried about mine breaking if I tried to flip it over, I did not flip mine. It became a little chewy but I kinda liked it
Leslie C
I actually omitted the egg altogether and substituted half of the mozzarella for Parmesan. They turned out crispier than the last time, and easier to work with. I used garlic and onion powders and they were fantastic!
Kristy Schaefer
Hi! Wondering what the serving size is, is this per cracker? Thank you!
Crystal K
I’m wondering this too! Thank you!
Daniel
6 servings so, 1/6th of the total apparently.
Pamela Hill
I just noticed that you can change the number of servings you want to make! How great! It was set at 6 but when I changed it to 8 - everything was automatically adjusted. Thank you - a great feature!
Libby www.ditchthecarbs.com
I'm so glad you love this feature, handy huh? Throw away your calculators 😉
Elizabeth
I am also grateful for the USA/Metric (or known as the rest of the world!) feature.
Libby www.ditchthecarbs.com
YAY 🙂 🙂 🙂
Julia
If I replace almond flour with coconut flour is it an even swap? Do measurements for any other ingredients need to be adjusted?
Libby www.ditchthecarbs.com
The substitution is in the recipe notes. Coconut flour and almond flour cannot be substituted 1:1
Annie
I'd love to peruse your site for more ideas. But the auto-play video ads make me CRAZY. Unfortunately I will not be visiting again. 🙁
Theresa
If you go into your app settings you can turn autoplay off.
Mary
These crackers are so good! I used Mrs Dash salt free garlic and herb seasoning with one batch and Dill seasoning in another batch. I know you wrote that they keep 3 days in a freezer but I’m hoping 5 days will be ok (since I will be bringing those to work).
Question - If I make an roll out dough, and then roll it up in the two sheets of parchment paper, wrap lightly and freeze, do you think that would be OK for a week or so? I need to make these for work for snacking. Some weekends coming up are busy for us, and I won’t have time to make and bake the dough. If I freeze, take it out and let it defrost in the fridge in the morning and then slice and bake in the evening you reckon they’ll be fine?
I also love that you are still answering comments after a year of posting the recipe. That is what keeps me coming back to this blog. Thanks for all your recipes and posts.
Sincerely,
Mary C.
Libby www.ditchthecarbs.com
Aw, thank you Mary. Yes I still answer all the questions, and I love it that you keep coming back to my website 🙂 As for your question about the dough, yes that should be fine freezing the dough once it has been rolled out. That's a superb idea!
twingles
Made these and they are delicious, my advice to anyone reading is roll them out as thin as you can and they will come out nice and crispy. I rolled them to 1/4 inch. still too thick but they taste good. will make again.
Becky
After reading the comments I made this recipe 2 ways. The first time was as written. I think the dough was too thick for the crackers to really crisp up before they burned and I used a large 11x17 baking sheet with silpat. The crackers were good but not crispy enough for me and after a day in the fridge, they were still firm but they weren’t crispy at all.
The 2nd time I made the recipe I changed a few things: I used ½ mozzarella and ½ Colby jack cheese, no egg, and added Everything But the Bagel seasoning. I also rolled this out between 2 baking sheets to get the dough thinner and baked in 2 batches at 400F instead of 425F. Both batches were done in about 8 minutes and I didn’t flip them (I did rotate my pan half way through though). I took them out of the oven and let the oven cool off. Then I set the oven to 170F and put the crackers back in for 2 hours. After a day in the fridge – WOW!!! They were even crispier than when I put them in there. They are crunchy, crunchy. I was soooooo happy!!
I have gotten so many wonderful recipes from your site and I’m so grateful for this recipe because these crackers are so easy to make and they ‘re bringing the crunch back into my life. I know I tweaked it a bit and I hope that doesn’t offend you because I truly appreciate all of the hard work that goes into creating recipes. Without your recipe, I never would have even known where to start. Thanks so much!!
Libby www.ditchthecarbs.com
Awesome Becky, and no, I am never offended if people offer their suggestions to make a recipe even better. I love it!
Chris
That's for the tip Becky. I made these before and wondered if the egg was really needed. I'm going to make a batch now and omit the egg.
I'll also try the extra oven baking, as last time they were not crispy after sitting. BUT - I'd just pop a few on a plate and toss them in the microwave for 20-30 seconds, let them sit a minute and ta-da they were crispy again.
Julia
I used the microwave on week old refrigerated crackers too and they got very crispy!
Great tip!
Debbie Gibson
I really don't like using the microwave, can this be made on top of the stove?
OldGuyNN
OK. I did it. I am not a cook/baker. My crackers are not crisp. They are more like squares of pizza crust. After 5 minutes on a side they had not turned golden at all so I added several minutes baking to each side. Perhaps I did not roll the dough thin enough. I worried that If I rolled thinner, I would not be able to pick up the cut dough. Any suggestions??
Libby www.ditchthecarbs.com
I roll mine quite thin, cook on both sides as one piece, then use a pizza cutter or scissors to cut into triangles. Or if my children make it, they tend to break it into pieces. You can always twice bake it, once the triangle shapes have been cut, just to make sure they are crispy enough 🙂
Mary
Yes. When yo go to roll out the drough, put it on one piece of parchment paper and use a 2nd piece on top of the dough, and roll the rolling pin over that 2nd top piece of parchment. Roll it really thin and cut it into the squares but you do not need to move the dough off the bottom parchment paper. Move the bottom parchment with dough on it onto a cookie sheet and then bake. I think the thinner you go the crispier they will get. Good luck!
Mary
Could I use thm baking blend instead of almond flower also how will that change the nutrition facts
Thanks
Libby www.ditchthecarbs.com
Personally I don't like baking blends as they are all so completely different so I can't advise everyone here can access them in their local store, and why just not use regular almond meal/flour or coconut flour as per recipe. It's easy, it's simple and it's cheaper. Baking blends also come and go with time, so stick to the basics and you'll never go wrong.
Salote
Hi 🙂 what is the best way to store these crackers?
Libby www.ditchthecarbs.com
In an airtight container. If the weather is hot, keep them in a cool place or in the fridge.
Daniela
What about freezing the crackers after they are already baked? Have you tried that? Which would be the best way to re-heat them after freezing? Don’t have much time for cooking so would love to have my “storage” almost ready to eat. Thanks in advance!