Super crunchy keto cheese crackers are made from mozzarella dough and are only 1g net carbs!
Cheesy keto crackers are the perfect crunchy snack and only require 4 simple ingredients.
Are crackers keto?
No, most crackers are made from wheat flour and are high carb so avoided when you are on a low-carb diet or keto diet.
A serving of 100 grams of your regular crackers would amount to about 61g net carbs, we knew it was something that would be missed.
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But with mozzarella dough a.k.a. Fat Head dough, it’s possible to make low-carb crackers! Since the dough is made of mozzarella, cream cheese, egg, and almond or coconut flour, all low-carb ingredients.
If you are an absolute beginner, you may want to see the supreme guide to making fat head dough even without a microwave. Can be made with almond flour or coconut flour EVEN WITHOUT a microwave PLUS 16 keto recipes to use it.
Make your own Keto Fat Head Crackers
When you think of snacks, crisps and crackers come to mind. On a low-carb way of eating, especially if it’s your first go at it, the task of finding a good substitute in stores can be a bit daunting.
Luckily for us, Fat Head dough exists and is here to stay! This dough is insanely adaptable and creates particularly cheesy dishes.
Serving
With this, you can have crackers for you and your family in no time! Serve them in a bowl when friends are over or pack some for your children’s snack packs. You can even pair them up with a favourite low-carb dip!
- Cheese – Brie, camembert, blue cheese, or sliced cheddar cheese
- Avocado salsa
- Sour cream
- Garlic pate
More mozzarella dough recipes
And if these aren’t amazing enough, why not try some of these other Fat Head (mozzarella dough) recipes:
Keto Cheese Crackers Recipe (mozzarella dough)
Equipment
- Silicone baking sheets
- Baking sheets – non stick
Ingredients
- 170 g shredded/grated cheese mozzarella
- 85 g almond meal/flour *see recipe notes below
- 2 tbsp cream cheese full fat
- pinch salt to taste
- 1 eggs – medium medium
Instructions
- Place all the ingredients apart from the egg, in a microwaveable bowl. Stir gently to mix together. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for a further 30 seconds.
- Add the egg then mix gently to make a cheesy mozzarella dough.
- Place the mozzarella dough between 2 pieces of baking parchment/paper and roll out (see photos here). Remove the top baking paper/parchment. Use a cookie cutter or a glass tumbler, and cut circle cracker shapes. Place each cracker on a lined baking tray/sheet pan.
- Bake at 220C/425F for 5 minutes on one side, then turn each one over, and cook for a further 5 minutes, or until golden brown. Keep a close eye on the keto crackers, they can burn easily.
- Optional: Mix 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the keto cheese crackers.
Notes
Nutrition
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Would this be ok being rolled into a log and sliced thin? Just wondered.
What a brilliant idea! Yes, I think that would work.
U mean one cracker is 81kcal or 15 crackers? Thanks!
This is per cracker (luckily we don’t count calories here 😉 ).
My dough is sticking to the parchment paper. What am I doing wrong?
Mine did too…scraped as much as I could off, but wasted heaps, so I added more flour…managed to cut them out then, but they stuck so badly to the oiled alfoil I couldn’t prize them off!!! Mine were a disaster!!!
Is it possible to make / melt without a microwave?
Yes, you can melt them gently on the stove top in a saucepan.
How long might these last if stored in tuppaware please? Was hoping to make a batch on a weekend to have throughout the week for lunches. Thanks!
I would store them in an airtight container for up to 3 days in the fridge.
I’m doing Weight Watchers and I need the Saturated Fat to figure out my points, would you have that information. I’m making the Keto Cheese crackers. Thank you!!
We don’t count saturated fat here so I don’t add it into the panels. The fear of saturated fat is so old fashioned and outdated. Research shows saturated fat is healthy, stable and protective. This is a good article to read.
Michelle, I second Libby’s remarks about “The fear of saturated fat is so old fashioned and outdated. Research shows saturated fat is healthy, stable and protective.”. In addition to her link, get a used copy (or new) of Nora Gedgaudas’s book Primal Body Primal Mind. Dr. Eric Berg has put out many youtube videos about Keto and intermittent fasting. Search his name with weight, or keto, or intermittent fasting, or phytic acid. They are some interesting videos.
what is the difference between this and fathead crackers ? looks exactly the same
Hi. I can’t see the recipe!
Hi Amanda! Recipe is added in the post!