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Low Carb FatHead Crackers

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The best low carb cracker has just been invented – The Holy Grail of pizza has now become a cracker – fathead crackers. Grain free, crisp, cheesey heaven. 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.

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 famous in the world of low carb and keto. Now try fathead crackers. Seriously good, low carb, grain free, cheese heaven. #lowcarb #keto #lchf | ditchthecarbs.com

Update – 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, cheesey 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

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?

Fathead pizza is the holy grail of low carb pizzas. Now try FatHead crackers. Click To Tweet

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.

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 pizza is famous in the world of low carb and keto. Now try fathead crackers. Seriously good, low carb, grain free, cheese heaven. #lowcarb #keto #lchf | ditchthecarbs.com

 

Fathead pizza is famous in the world of low carb and keto. Now try fathead crackers. Seriously good, low carb, grain free, cheese heaven. #lowcarb #keto #lchf | ditchthecarbs.com

Fathead pizza is famous in the world of low carb and keto. Now try fathead crackers. Seriously good, low carb, grain free, cheese heaven. #lowcarb #keto #lchf | ditchthecarbs.com
4.1 from 112 votes
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FatHead Crackers

See the conversion below to see how to make FatHEad crackers using almond flour or coconut flour.

Course Coconut Flour Recipes, Snacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 203 kcal

Ingredients

Metric grams - US measurements

Instructions

  1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
  2. Stir then microwave on HIGH for another 30 seconds.
  3. Add the egg, salt, and flavourings, mix gently.
  4. 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.
  5. Cut the dough into small bite size pieces. Place each one on a lined baking tray as shown.
  6. Bake at 220C/425F for 5 minutes on each side, or until browned on both side and crisp.
  7. Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container on your pantry for up to 3 days.

Recipe Notes

Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.

Nutrition Facts
FatHead Crackers
Amount Per Serving (1 serving)
Calories 203 Calories from Fat 151
% Daily Value*
Total Fat 16.8g 26%
Total Carbohydrates 4g 1%
Dietary Fiber 1.6g 6%
Sugars 1g
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Fathead pizza is famous in the world of low carb and keto. Now try fathead crackers. Seriously good, low carb, grain free, cheese heaven. #lowcarb #keto #lchf | ditchthecarbs.com

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Comments

  1. 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?

    Reply

  2. 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!

    Reply

  3. 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.

    Reply

  4. 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.

    Reply

  5. 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.

    Reply

    • No you aren’t. Sometimes it is the heat in kitchen, difference in microwave and etc. my question. One cracker a serving?

      Reply

      • 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

        Reply

    • 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

      Reply

  8. 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. 🙁

    Reply

  9. 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.

    Reply

    • 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!

      Reply

  10. 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.

    Reply

  11. 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 11×17 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!!

    Reply

    • 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.

      Reply

  13. 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??

    Reply

    • 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 🙂

      Reply

    • 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!

      Reply

    • 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.

      Reply

  16. I tried these twice – and followed the suggestions of a few others to get these crispy, like crackers. No luck  They are kind of soft. If they are too thin I couldn’t transfer them onto the parchment for baking, bake too long and they get too brown, the long slow oven, and dehydrator setting after baking helped, but still, not really crackers.

    Reply

    • When you go to roll out the dough, roll it out on the same parchment paper you will cook them on. No reason to moved the rolled out drough onto parchment paper then. This way you can roll out as thin as you want.

      Reply

  18. Hi, Im new to this site. It looks very interesting. Im confused about something though…. why use coconut flour when almond meal/flour is lower in carbs ???. Im sure there is a reason, I just don’t know what it is. ha ha.
    thanks,
    Lindy (in Australia)
    p.s. and why is the pizza base/crackers called “FatHead” ????????????????????????????????????/

    Reply

  20. Just made these for the first time and they are great. I’m so excited for my guacamole and fathead crackers for lunch tomorrow!

    Reply

  22. hi — any guidelines on how to calculate a serving? Was your math based on 1/8th of the recipe or . . .? I recognize that different people rolling to different thicknesses and cutting different size crackers makes it hard to be definitive but if I knew how much of the raw mixture was estimated to be a serving, that would help enormously.

    Reply

  23. Omgosh! These are 😋! I did make a few changes…1/4 cup almond flour and 1/2 cup pork rind “flour”. I also used 1 and 1/4 cup mozzarella and 1/2 cup parm. I also added some nutritional yeast and topped them with black and white sesame seeds. I used my tortilla press and my pizza cutter to form into crackers. They are a little soft still so I am using the dehydrator on my oven to see if they crisp up. They are still very tasty!

    Reply

  24. I made these and the pizza crusts with half almond flour and half coconut which comes to 44 grams or 1 1/2 ounces almond flour and 2 Tablespoons coconut flour. It turned out well I’m very pleased since I wanted to lower the carbs a bit and almond flour bites into my very low carb daily intake. Thanks

    Reply

  27. Tried… even though I cooked the heck out of them, thoroughly browned them, they were still super soft. I rolled them very thinly too! Followed recipe to the letter. Disappointed.

    Reply

  28. Just made the crackers and I’m impressed! I followed the directions exactly as I was not confident enough to ‘second-guess’ the inventor! One thing I did not do, is turn the whole thing over halfway into the cooking. I rotated my cookie sheet several times over the last five minutes and the whole thing browned and crisped nicely. I had made cut marks before baking so just finished these off with a large sharp knife. I can see that this would make a good base for pizza too. I had no trouble with sticking at all.

    Reply

  30. I made my first batch and substituted cheddar cheese to get the cheezy orange cracker substitute. While the taste was really good, the texture was soft, even after browning them well. They were considerably improved after 24 hours in the dehydrator at 95°F. I may do the same thing with the tortilla chips to get a bit of crunch to them.

    Reply

      • Hi Libby, just wanted to check the calorie content as the recipe says 203kcal but then somewhere else it says 203 calories…is that per serve? Is it kcal or cal?

        Reply

        • There has always been confusion between calories and Calories, the difference is the upper and lower case. Most people inadvertently refer/think of kcal and Calories as the same.

          Small calorie (cal) is the energy needed to increase 1 gram of water by 1°C at a pressure of 1 atmosphere.
          Large calorie (Cal) is the energy needed to increase 1 kg of water by 1°C at a pressure of 1 atmosphere.
          Large calorie is also called food calorie and is used as a unit of food energy.

          Kcal stands for kilocalorie, which equals 1000 calories. Those are scientific terms. The Calorie that applies to food is actually a kilocalorie. So from a food standpoint, it’s the same thing. 1 kilocalorie = 1000 calories = 1 Calorie

          Reply

  32. Thank you for this recipe! I’ve really missed crackers and these are so tasty and easy.
    I used Paprika, Coriander, Pepper (and salt) as my spices. Yum!!

    Reply

  34. So these are obviously awesome… but if you want a bit more crunch… Deep fry them after cutting! We had some fry oil available when we made these, and tried a few. AWESOME! A little crispier texture, and some more Umami from the super fried skin and edges.

    But beware… they go fast! 15-20 seconds, and they will brown a bit more one out… so be FAST!

    Reply

      • I love the frying idea. I put a little spin on mine did not roll them out. I made them small balls and put a piece of mushroom inside and fried. Wow just like mozzarella sticks. I am now trying other things inside the ball and frying.

        Reply

      • Hi all ! I think I just went even crazier with this recipe than my previous post. I have now tried making them into balls and frying. Then a bowl waiting with Splenda and Cinnamon. Rolled around in that they have turned into a wonderful low carb dessert !

        Reply

    • I line the container with baking paper, that seems to do the trick. If you need to crisp them up again, you can microwave them for a few seconds then let them cool again, or pop them in the oven for a couple of minutes.

      Reply

    • Do what my mom did with 3-month old tortills chips. Heat them back up to get rid of the moisture before you use them again… like brand new!

      Reply

  37. Libby, these are great. Cucumber slices are great. At my house we also love to make diakon radish sliced very thin like a potato chip. They are quite satisfying while playing cards or board games. Crunchy and hydrating.

    Reply

  39. I made a batch of these today as an alternative to cheez-its for my grandson. They are so good, I keep eating them! I used 1 c mozzarella + 3/4 c parmesan and added a bit of garlic powder and plenty of Real Salt on top. The thinner, browner ones are crunchier – to remember for the next batch.

    Reply

  40. After cooking my crackers like a lot of others found them them delicious but not overly crispy. Put them back in the oven on a low heat (about 50 C) and left them for 30-60 mins. Super crispy now.

    Reply

  41. Seriously the BEST cracker! Such a simple recipient, super quick to make and the easiest snack to go! I’ve made them 3 times (followed directions exactly) already and every batch has turned out perfect!

    Reply

    • That really depends on how you cut your crackers. As every one will cut their crackers to a different size and roll a different thickness, it is impossible for the author to tell anyone how many crackers is a serving. Each batch yeilds 6 servings. Take your total cracker count and divided by 6; that will be your personal serving size for that batch.

      Reply

  43. Thanks so much for all the great recipes!

    I just made these in my food processor with Bob’s Paleo baking flour, added 1t olive oil, and cooked them in my Cuisinart crepe maker. I tried it with both the crepe side and the pizzelle side. The crepe side made them much thinner and crispier, but both were good. It made it so much easier since it did the rolling and baking for me, and I didn’t need parchment. I just wanted to let you and your readers know about how well they turned out with the crepe maker. I’ll be using it for tortillas, taco shells, nachos, and maybe even the pizza. Already tried your keto crepes and they were great.

    Served them with a delicious baked ricotta. I am so full, and I only had a few crackers!

    Thanks again!

    Reply

  44. I apologize if someone has already asked this question, but I didn’t have time to read thru every single one of the comments. My question is: Do you think I can double the recipe without it causing any problem with the outcome? Thanks very much for the recipe. The crackers look delicious but I don’t want to make such a small amount.

    Reply

  45. I just found this recipe tonight and whipped them right up. So super simple. I would like to note for first time makers, keep and eye on them, mine turned really quick. My second pan turned out great tho! Will be making these many many times! I thought I had rolled my dough thin enough (which is very easy to work with btw) but next time will go even thinner! Thanks for such a great low carb cracker!

    Reply

  46. Awesome treat! I tried a different (softer) cheese and had fine almond flour which made the dough very wet. Not a problem – I just smoothed the dough over the parchment paper with the back of a spatula and put the parchment paper on the baking sheet into the oven. Cooked for the first half of time then was able to flip it onto the cookie sheet & pull off the paper. Cut it into squares and continued baking until crispy. Everyone loved the taste and texture! Used a little salt, pepper, and garlic powder in the dough and will definitely get more creative next time!
    Thank you for the great recipes – I’ve definitely been missing crackers since going LCHF!!

    Reply

    • Many others have left comments how they use a pan on the stove top and gently warm the cheese so they melt together as they don’t have a microwave either. It can easily be done with success so give it a go and enjoy FatHead pizza tonight 🙂

      Reply

  48. Hello 🙂 I’ve just made these and they came out delicious, BUT they are not crunchy at all ;( the flavour is amazing (I addedd garlic granules and sprinkled them with some parmesan) however they are quite soft. Do you have any idea what I may need to adjust? I used the grated mozarella in a bag as per your recommendation. I can’t make them any thinner and if I bake them any longer, they will burn… Thank youu!

    Reply

  49. These crackers are fabulous! I need to roll my dough thinner next time so they are crunchy, but they turned out so good. I added no carb ranch popcorn seasoning and oh my goodness! WONDERFUL!

    Reply

  51. Hi. Just discovered these and they’re amazing. However, your dough looks nice and pliable. Mine comes out very wet and I basically have to spread it around the barking sheet rather than roll and cut. Any ideas why? Thx

    Reply

    • My dough came out very wet too and so sticky I had to use the parchment paper on top so I could push the dough down so as to get it to spread. I used almond meal though, but also dry shredded mozerella. I wonder if almond flour (vs meal) would absorb more making the whole thing sticky ? It tasted fine though 🙂

      Reply

  52. Definitely the best low carb cracker I’ve come across! Even family members who aren’t LCHF thought these tasted better than a lot of store bought crackers. And they are so filling! I used to be able to demolish a whole box of crackers easily but these filled me up after only maybe two small handfuls. I’ve been missing crackers so much and these certainly satisfy the craving, thank you so much! Can’t wait to try the Fathead Pizza too 🙂

    Reply

  53. I just made these! kids are going nuts for them! so happy as my little boy is allergic to gluten and need to keep him on a wholefood diet as much as possible but he’s so fussy! going make them again later in the week 🙂 thank you. xxx

    Reply

  55. Hi there.
    I must be doing something wrong but can’t fathom what. Each time I make these the cheese comes out like a liquid. I followed the recipie to the letter the first time. Then had to add double the quantity of almond flour for the mixture to resemble a dough. Second time, I didn’t put the cheese in for as long but had the same result and again I had to add double.the quantity of almond flour. This makes the crackers really grainy although the flavour is superb.
    Help, please! I really want to get these right as they are so tasty!

    Reply

    • Ok let’s figure this out. Are you using mozzarella that isn’t in a ball sitting in water but the firmer one? I buy the pre-grated mozzarella, then microwave for 1 minute, it should be almost runny but not quite (maybe your microwave is too powerful, check and adjust the time). If you are finding it grainy, are you using almond meal/flour or something coarser? If you use the pre-grated cheese you can even add the almond meal in with the cheese and mix before you microwave it. That really makes it so easy. It really sounds like there is a problem with the cheese.

      Reply

  56. Question – It looks like the cracker dough is the same as the pizza dough, however the pizza dough recipe on this site uses 3/4 cup of the almond flour but this recipe uses 1/2 cup. The weight measurements are the same on both recipes (85g /3oz) so I’m not sure which one to use for either. Could you clear that up for me please? I’d like to make this dough for both pizza and crackers and just want to make sure I do it right. Thank you!

    Reply

  57. I made these yesterday and they came out pretty good, not really crispy though. I found that today they were even more chewy so I zapped one in the microwave for 1min@ 10 sec intervals and flipping over halfway through. Yup! That worked and it was crispy just like a cracker! I’m making a batch for a party tomorrow and I will cook them til lightly golden, then let them cool and will microwave them till crispy! I rolled them out at about 1/8 inch thick.

    Reply

  59. Hi, just wondering about the nutritional information “1 serving (serves 6)” . Does this mean all the ingredients listed make 1 serving(and therefore only 4g of carbs for the ingredients listed)? Thanks

    Reply

  60. Thanks for this recipe Libby, just made my second batch and they’re yummy. I added a bit of vintage cheddar in with the mozzarella and topped them with sesame seeds. Still experimenting with my oven re times, I overcooked my first batch but kept a better eye on the second and I’m really happy with the results. Great website too.

    I’ve only been LCHF for 5 weeks and it’s quite challenging never to be able to eat bread – I miss a great bread roll even more than beer battered fries! These crackers definitely help 🙂

    Reply

    • You might look up recipes for “Soul Bread,” on the internet.
      I found a version of the recipe for “Soul Bread,” which I really like, on the blog called “All day I Dream About Food” by Carolyn Ketchum… Doesn’t taste like any bread I’ve ever had, but it is very likeable and easy to make.
      It can be toasted, cooked as french toast, made into grilled cheese or peanut butter sandwiches, etc., because it is light but dense, if that makes sense, and doesn’t crumble.
      I have cooked it in a12 hole brownie pan AND as a loaf. Both were great.
      It is very nice to always have some go-to “bread” in my refrige… 😃

      Reply

  61. Just made these Fathead Crackers and, for someone who has never baked anything, it was easy and they turned out fantastic! I probably didn’t roll them thin enough because I don’t have a rolling pin and used a bottle, so some are a little meaty inside. But others I rolled too thin and they’re super crispy. I love both styles!

    Reply

  62. Wow nice, I just gave these a try but discovered I didn’t have any eggs. Fine without. I seasoned them with caraway seed and thyme. Yum!

    Reply

  63. Amazing. Thanks guys. I used the hint of just putting it all in the food processor and whizzing into a cough. Worked fine. Rolling ultra thin meant they were hard to get off the baking paper but I just made odd shapes and the taste was incredible. Put a bit of Vegemite on it- just like a cheesy Vegemite scroll but without the carbs. Yum

    Reply

  64. Can I make these with a different, nut-free seed or legume “flour” like dried peas or chickpeas or even coconut flour? My kids cannot do peanuts or tree nuts.

    Reply

  65. Have just made these, they are ah-ma-zing! They didn’t even turn out ‘perfect’ as I ended up using a pizza cutter but didn’t separate them before baking so they didn’t brown up the best but next time I’m going to nail it! Next time I’ll spread them across two trays instead of the tight squeeze (was totes being lazy) on one tray and they’ll be a new regular for the fam I reckon. Pesto, cream cheese, pate vessel here I come and of course fathead pizza is a must and next on the list, shhh don’t tell my family. Many thanks from Christchurch, New Zealand xx 😀

    Reply

  67. Hey! How have people handled the extra liquid from the mozzarella? My dough is very watery. Haven’t baked yet. Will see how it goes.

    Reply

  68. Just made two batches of these and they were phenomenal, but much better rolled VERY thin, like impossibly thin. If I didn’t know better, I would have never have known they were low carb, and my nine-year-old wont stop eating them up! I did make my own almond meal with garlic rosemary almonds, which lent a very nice flavor, and I didn’t warm the cheese, I just put it all in the food processor and let it whir. Very happy with the results. The thicker batch was a bit of a letdown, but the thin was divine. DEFINITELY going to share with my mom (diabetic) and my cousin (gluten-intolerant), and of course check out the pizza version. Thank you!

    Reply

  69. Oh my … I just kind of figured out that I have T2 Diabetes. Aside from feeling really lousy, I’m also depressed. I know me–carbs haunt me. Thank goodness I found these recipes! I can breathe a sigh of relief knowing that I’m not completely condemned to nothing but veggie stick after veggie stick, tears streaming down my face yearning for pizza & crackers! Thank you. Really. Thank you.

    Reply

      • Hi Libby, these crackers are amazing only problem I have is knowing when to stop! How would I add these cracker into myfitnesspal counter. I’m not too sure about the nutrition facts so, How many crackers would equal to 4g carb ?. I believe I made at least 20 crackers following your exact recipe .

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        • The nutrition is for 1/6 of the recipe (serves 6 as a snack). The entire recipe is 23.9g carbs (total) 9.1g fibre so 14.8g net carbs. So you would have to work out what fraction of the recipe you ate. The thinner you make these crackers the better. This is for taste, crispiness and number of crackers the recipe will make too. Enjoy.

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        • @Denise, it’s very simple to upload the recipe URL into FitnessPal’s recipe importer. Adjust the ingredients as needed (search for the ingredients with “net carbs” if that’s how you count them) Recipes can also be added manually. Works great!

          Reply

          • Just be aware that there are major bugs with the recipe importer (read about them here) and I have moved away from MFP as it is so inaccurate. There are so many ‘user added’ entries which are incorrect, you have to choose exactly which brand you have used (they differ widely) and then there are UK and US entries so it mixes up net and total carbs. I now use chronometer.com which uses total carbs and USDA numbers.

  72. Hi thanks for this awesome website!! My ‘go to’ for keto recipes 🙂 I have just made a batch of theelse and find them very dry. Is that right or have i made a mistake somewhere? They have an amazing flavour of cheese and almonds though 😉 I used very fine almond flour.

    Reply

    • I think the very fine almond flour may be the problem. If it is very fine, it will absorb more liquid so you could add more cream cheese which may help, or reserve some of the fine almond flour until the end to see if it is all really required.

      Reply

  73. I made the pizza crust with almond flour/meal and found it to grainy. Would using almond flour work better?

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  74. These are superb – and I’ve tried using sunflower meal instead of the ground almonds. Whizz up sunflower seed hearts in a nutrition blender. (stop before they turn to a paste).

    In UK, cream cheese is often just called ‘soft cheese’. Go for the full fat version, of course.

    I have substituted mascarpone in it’s place with no issues, but if you don’t measure accurately (like me), or your cheeses are wetter, you can end up with a very sticky and wet dough. Fear not! Get it as thin as you can between the two sheets, take off the top one, cut the lower paper into sections that fit your tins and bake it on the paper. Once cooked, before cooling, slice up into shapes. Diamonds are fun! Final tweaks – I add some mustard flour to the mix, included a little cheddar and sprinkled the top with grated parmesan.

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  76. Hi Libby,

    Wow these were so easy and tasty.I used shredded part skim mozzarella(cracker barrel brand).Ground up some raw almonds in my magic bullet blender to make the almond meal and added 1/2 tsp of garlic salt and dried parsley.T he result was fantastic, My non low carbing family members tried some and proceed to sneak them out of the fridge, so when I went to grab a handful for a quick snack they were all gone! Ha ha I cant wait to try this dough as a pizza crust I can only imagine how yummy it will be.

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  77. My family, young and old alike, being sold on your pizza dough and crackers, decided to roll the dough into balls, place on baking papers and proceed to bake sandwich rolls with various flavors. I am going to try them baked as a base for my favourite poached eggs. Has anyone else tried this??

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  78. Has anyone tried this with mild cheddar cheese instead of Mozarella? I tried Mozarella and it was a liquid mess before cooking. After cooking it tasted fine but couldn’t be described as a cracker

    Reply

    • I almost made Cheez-Itz! I used sharp cheddar and added a little extra almond flour to combat the extra liquid. Also added about 1/4 teaspoon of garlic powder and a tablespoon of yeast flakes (another copycat recipe used them so I figured why not). I still had too much liquid, so I couldn’t roll it out, I had to spread it and so the middle was too thick. I broke them into pieces and baked them a bit longer, almost dark brown. They really taste good even though they are not pretty. Next time I will try the already grated cheese as was suggested by someone else to take out excess liquid and get better dough.

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  79. These were so simple and easy to make and then so fast to cook too. My 1 year old loves them, she can’t wait to get her hands on them. I’ll be making sure there will always be a batch in the pantry or freezer

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  80. I know nuts are a base of everything low carb but I have, and many people have, a peanut/nut allergy. Is there another low carb flour substitute, that works, in this recipe?

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  81. Just made them, looks just like your picture and the taste is great! Soooo glad to make a recipe that didn’t turn into a flop and waste of ingredients (aka money 🙂
    For the flavor I used garden vegetable flavored cream cheese, that’s all it needed for me. I try not to use the microwave so I melted the cheeses on the stove but once I started mixing it needed to be warmed again (it wasn’t blending) so I did pop it in the microwave on defrost for 10 secs. Thanks so much for thr recipe!!

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  82. Sorry, I meant Libby. My speech to text sometimes misunderstands. Oh yeah, where are you ? It’s February 12th at 5:50am, but 11:50pm there. Keep making great things to share.

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  83. Thank you Lillie for being so patient and kind with people that are not necessarily being polite. You have a wonderful disposition as well as wonderful recipes, and I can’t wait to start cooking.

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  84. I used the fresh mozzarella which I dried off before cutting up into tiny pieces, and following the recipe exactly.
    However it was a disaster, it just made a liquid which you had to pour. I noticed it said grated or shredded mozzarella, but as these contain potato starch and therefore has a much higher carb level, to separate it i though I would cut it up myself.

    Reply

    • Sorry to hear this, I have never heard of this problem before. The mozzarella I buy is pre grated and I just checked the package and it doesn’t contain any potato starch, maybe that is a local brand for you. Mine only contains 0.1g carbs per 100g. I’m sure you can find a pre grated mozzarella brand which is suitable. I’d love anyone reading this to leave a comment with the brand they use to help you out. Which country are you in?

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    • Just for future reference….potato starch is only used in shredded cheeses for ANTI-CAKING, it only put 1 gram of carbs per 1\4 cup. When you split up the crackers your not really getting that many carbs from the cheese. People miss out on a lot of recipes and good stuff because they see the ingredients and do not know what its for and think its bad….

      Reply

  89. I’m wondering if after you score the dough with a pizza roller, if you could just leave on the bottom parchment and slide it onto a baking sheet like you do the pizza crust. Think that would work?

    Reply

    • Sure Kelli you can keep it on the bottom baking paper and slide it onto the baking tray. I only line my baking tray with a clean sheet of baking paper because I use the other baking papers to roll out any remaining dough in between them.

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  90. Hi Libby,
    I couldn’t think what to have for breakfast, so after getting this recipe from you, I whipped these up.
    I added a pinch of organic onion powder, & they were just so delicious, & best of all,they are so quick to make. I tested my blood sugar after 2 hours, & it was fine…Thank you so much for all you do for us.
    I seem to spend my life looking for goodies to take when I go out ( Edinburgh Fringe, the Tattoo,Highland games etc ) as my nearest & dearest, can grab anything, as non-diabetics, but there NEVER seems to be anything I can have, or more to the point..,would want to have..so once again, you’ve helped out..you are great, keep them coming !

    Reply

    • Marion that is great that these don’t affect your blood sugars at all. These would be great to take whilst out and about. Pop them in a zip lock bag – perfect idea. Another good idea when you are out eating, is to look for any meal that you can remove the bread, rice, wrap or starchy food from and be left with the meat and low carb veggies such as kebabs (eat out of the wrap then discard that), roast dinners (ignore the starchy vegetables, sauces and gravy) or burgers without the buns and sauces. I know these are not ideal and you still have to make sure it is a good quality burger or kebab rather than one filled with potato/wheat starch, but these ideas might just help you out when not much else is on offer and you want to keep you sugars stable.

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  91. This looks fab – hoping to try a few almond flour recipes this weekend so this arrived into my inbox at just the right moment! Thanks Libby!

    Reply

  92. I love this!!!! OMG Yay never thought of it but we love your pizza base in this house!! And I’m ganna dig these crackers xx

    Reply

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