Nov 12, 2019
Our Keto Seeded Crackers are crispy, crunchy and great for snacking. These crackers are vegan-friendly, nut-free and gluten-free.
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Our Keto Seeded Crackers are crispy, crunchy and great for snacking. These crackers are vegan-friendly, nut-free and gluten-free.
(via Ketogenic Low-Carb Flaxseed Crackers)
Keto Crackers The ingredients for these ketogenic low-carb crackers are mozzarella cheese, almond flour, and egg yolk. Depending on the size, the recipe yields about 40 crackers.
Our Gluten Free Crackers recipe is also low carb and perfect as a keto snack. Very easy to make and they keep well in an airtight container.
Fathead Crackers
Ingredients
1 ¾ cups shredded/grated cheese mozzarella is the best or Edam/mild cheese (170g)
3/4 cup almond meal/flour (85g)
2 tbsp cream cheese
1 egg
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 layers of parchment paper and roll thinly.
Remove the top 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 parchment lined baking tray.
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 on your pantry for up to 3 days.
Notes:
*Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
http://www.ditchthecarbs.com/2016/01/29/fathead-crackers/
(via https://www.youtube.com/watch?v=bEmuitk-NnM)
http://www.genaw.com/lowcarb/almond_thins.html This is the recipe I'm making, but I made a couple of minor changes. The recipe called for doing it on greased foil and covering it with cooking-spray coated wax paper, but I found it works better to use baking parchment. Just lay it out, rub a stick of butter on it til it's evenly coated, and go to town. Also, I used half regular salt and half potassium salt (you can see the canister of "Nu-Salt" up there) because on keto, you need more potassium. Making them with entirely potassium salt wound up not tasting so good, but half and half was perfect. Also I used stevia granules (a generic version of Truvia) instead of sucralose because that's what I had on hand. Worked fine.