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    Home » Recipes » Low-Carb Healthy Lunch Box Recipes (Gluten-Free)

    Low-Carb Fat Head Crackers (Mozzarella Dough)

    Published: Jan 29, 2016· Modified: Apr 20, 2022· By Libby Jenkinson May contain affiliate links.

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    FREE MEAL PLAN COOKBOOKS PRO MEMBERS
    Fat head crackers served in a white dish and dark table

    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.

    Fathead crackers served on a white plate

    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.

    mockups of devices showing low-carb lunches cookbook and a buy now button

    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
    Fat head cheese crackers in a white bowl on a dark table
    A close up of fat head pizza dough
    FatHead Dough
    A wooden rolling pin making fat head pizza dough into a pizza shape
    Roll In Between Baking Parchment/paper

    Low-carb pizza dough being rolled out with baking parchment and a wooden rolling pin
    Remove The Top Sheet
    A close-up of keto pizza dough rolled out
    Ultra Thin & Ready To Cook

    Fathead crackers cut into squares on a baking tray
    Cooked fat head crackers and a white dish on a dark table

    FatHead Keto Cheese Crackers Recipe

    Please rate this recipe.

    4.2 from 291 votes
    Servings: 6 servings
    NET carbs: 2.1g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Category: Coconut Flour Recipes. Snacks
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Print
    See the conversion below to see how to make Fat Head crackers using almond flour or coconut flour.

    Recipe Video

    Calculate ingredients

    Adjust servings: 6 servings
    Prevent your screen from going dark

    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 tablespoon cream cheese
    • 1 eggs - medium
    • salt to taste to taste
    • ½ teaspoon 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.
    © Copyright Ditch The Carbs

    Notes

    Fat Head pastry can also be made by replacing the almond meal/flour with ¼ cup (4 tbsp) coconut flour.
    Nutrition facts for the entire recipe = 24g total carbs with 9.6g fibre = 14.4.g net carbs. Everyone will make differently sized crackers. To calculate how many carbs are in YOUR batch, simply divide the 24g total (or 14.4g net) carbs by how many crackers you make.
    Nutrition Facts
    FatHead Keto Cheese Crackers Recipe
    Serving Size
     
    1 serving
    Amount per Serving
    NET carbs
     
    2.1
    g
    Total Carbohydrates
     
    3.6
    g
    1
    %
    Fiber
     
    1.5
    g
    6
    %
    Sugar
     
    0.8
    g
    1
    %
    Protein
     
    11.3
    g
    23
    %
    Fat
     
    18.8
    g
    29
    %
    Sodium
     
    201.9
    mg
    9
    %
    Potassium
     
    44.6
    mg
    1
    %
    Vitamin A
     
    388.4
    IU
    8
    %
    Vitamin B1
     
    0.1
    mg
    7
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.3
    µg
    5
    %
    Vitamin D
     
    0.3
    µg
    2
    %
    Vitamin E
     
    0.2
    mg
    1
    %
    Vitamin K
     
    0.8
    µg
    1
    %
    Calcium
     
    242.9
    mg
    24
    %
    Folate
     
    8.5
    µg
    2
    %
    Iron
     
    0.9
    mg
    5
    %
    Magnesium
     
    8.8
    mg
    2
    %
    Selenium
     
    6.2
    µg
    9
    %
    Zinc
     
    1
    mg
    7
    %
    % Daily Value*
    -
    Calories
    221.2
    * Percent Daily Values are based on a 2000 calorie diet.

    2,500 RECIPES - MEAL PLANS - COOKBOOKS

    .

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    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.

    10 images of keto fathead dough variations
    146337 shares
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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Julie

      February 05, 2021 at 2:49 pm

      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

      Reply
    2. Julie

      February 05, 2021 at 2:31 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        February 05, 2021 at 2:39 pm

        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!

        Reply
    3. A

      December 25, 2020 at 4:01 am

      When to add the almond flour??

      I hate how these recipes have a life story then don’t even contain the whole recipe.

      Reply
      • Libby www.ditchthecarbs.com

        December 28, 2020 at 8:10 pm

        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).

        Reply
    4. tamarque

      October 02, 2019 at 6:14 am

      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?

      Reply
      • Libby www.ditchthecarbs.com

        October 11, 2019 at 2:24 pm

        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.

        Reply
    5. Candy

      June 15, 2019 at 12:13 pm

      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!

      Reply
      • Libby www.ditchthecarbs.com

        June 17, 2019 at 12:15 pm

        I use a wide spatula and flip a few at a time.

        Reply
    6. Ljiljana Juric

      December 12, 2018 at 10:05 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        December 13, 2018 at 10:08 pm

        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.

        Reply
      • Gloria Gautier

        May 11, 2019 at 1:54 am

        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?

        Reply
    7. tanya

      October 16, 2018 at 1:36 pm

      Hi can you make these without a microwave - anyone tried?

      Reply
      • Debbie Lewis

        December 12, 2018 at 12:46 am

        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.

        Reply
    8. bonbon

      September 13, 2018 at 6:09 pm

      Has anyone tried this with the cream cheese that has herbs in it or vegetables? Do you think it will work?

      Reply
      • Miriam

        August 17, 2019 at 2:55 am

        I haven't made these crackers with herbed cream cheese but I have made the pizza base with it. It's delicious!

        Reply
    9. Madeline

      September 10, 2018 at 2:26 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        September 10, 2018 at 3:02 pm

        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.

        Reply
    10. mary ann petkus

      July 12, 2018 at 2:18 am

      Can you make a low carb cracker using dehydrator?

      Reply
    11. Gary

      June 16, 2018 at 1:00 am

      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
      • Laura Carter

        July 18, 2018 at 12:56 pm

        I didn't use parchment paper; just a non-stick cookie sheet.They didn't stick! 🙂

        Reply
      • Rachael Wadsworth

        August 10, 2018 at 10:05 am

        Keep kneeding the mixture a little longer till it comes together. Maybe a little more almond flour. Are you using baking paper?

        Reply
      • Stephanie

        September 09, 2019 at 3:20 am

        I used my pizza pan that has air holes. No dtick and not have to turn them over

        Reply
      • Robin

        February 23, 2020 at 1:42 pm

        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

        Reply
    12. Laura K

      May 09, 2018 at 5:46 pm

      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
      • Elizabeth

        August 07, 2018 at 12:30 pm

        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.

        Reply
        • Libby www.ditchthecarbs.com

          August 08, 2018 at 11:57 am

          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 😉 )

          Reply
    13. Sarah Casarez

      May 02, 2018 at 10:57 am

      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
      • Libby www.ditchthecarbs.com

        May 03, 2018 at 7:18 pm

        Brilliant!

        Reply
    14. Jennifer

      March 23, 2018 at 11:21 pm

      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
    15. Carolyn

      March 14, 2018 at 9:16 am

      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
      • Fannie

        March 20, 2018 at 3:08 pm

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

        Reply
        • Kevin

          March 31, 2018 at 7:40 am

          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
      • Aileen

        March 30, 2018 at 9:18 am

        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
      • Leslie C

        January 14, 2020 at 12:10 pm

        5 stars
        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!

        Reply
    16. Kristy Schaefer

      February 28, 2018 at 2:54 pm

      Hi! Wondering what the serving size is, is this per cracker? Thank you!

      Reply
      • Crystal K

        March 06, 2018 at 8:02 am

        I’m wondering this too! Thank you!

        Reply
      • Daniel

        March 11, 2018 at 3:04 pm

        6 servings so, 1/6th of the total apparently.

        Reply
      • Pamela Hill

        March 30, 2018 at 5:24 am

        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!

        Reply
        • Libby www.ditchthecarbs.com

          March 30, 2018 at 9:03 am

          I'm so glad you love this feature, handy huh? Throw away your calculators 😉

          Reply
          • Elizabeth

            August 07, 2018 at 12:35 pm

            I am also grateful for the USA/Metric (or known as the rest of the world!) feature.

            Reply
            • Libby www.ditchthecarbs.com

              August 08, 2018 at 11:56 am

              YAY 🙂 🙂 🙂

    17. Julia

      February 17, 2018 at 3:02 am

      If I replace almond flour with coconut flour is it an even swap? Do measurements for any other ingredients need to be adjusted?

      Reply
      • Libby www.ditchthecarbs.com

        February 20, 2018 at 3:03 pm

        The substitution is in the recipe notes. Coconut flour and almond flour cannot be substituted 1:1

        Reply
    18. Annie

      February 13, 2018 at 10:56 am

      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
      • Theresa

        April 23, 2018 at 9:19 pm

        If you go into your app settings you can turn autoplay off.

        Reply
    19. Mary

      February 12, 2018 at 10:21 am

      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
      • Libby www.ditchthecarbs.com

        February 12, 2018 at 1:11 pm

        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
    20. twingles

      February 05, 2018 at 5:35 am

      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
    21. Becky

      February 01, 2018 at 8:02 am

      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!!

      Reply
      • Libby www.ditchthecarbs.com

        February 01, 2018 at 3:49 pm

        Awesome Becky, and no, I am never offended if people offer their suggestions to make a recipe even better. I love it!

        Reply
      • Chris

        February 05, 2018 at 6:39 am

        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
        • Julia

          February 17, 2018 at 3:09 am

          I used the microwave on week old refrigerated crackers too and they got very crispy!
          Great tip!

          Reply
    22. Debbie Gibson

      January 31, 2018 at 8:18 am

      I really don't like using the microwave, can this be made on top of the stove?

      Reply
    23. OldGuyNN

      January 21, 2018 at 5:38 am

      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
      • Libby www.ditchthecarbs.com

        January 22, 2018 at 9:29 pm

        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
      • Mary

        February 12, 2018 at 9:30 am

        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
    24. Mary

      December 23, 2017 at 4:42 am

      Could I use thm baking blend instead of almond flower also how will that change the nutrition facts
      Thanks

      Reply
      • Libby www.ditchthecarbs.com

        December 24, 2017 at 1:14 pm

        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
    25. Salote

      November 19, 2017 at 1:19 pm

      Hi 🙂 what is the best way to store these crackers?

      Reply
      • Libby www.ditchthecarbs.com

        November 20, 2017 at 11:20 am

        In an airtight container. If the weather is hot, keep them in a cool place or in the fridge.

        Reply
        • Daniela

          July 31, 2018 at 4:08 am

          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!

          Reply
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