EASIEST CRUNCHY LOW CARB FATHEAD CRACKERS
Prep time
Cook time
Total time
Keto crackers that are quick and easy, using just a few ingredients. If you're tired of crackers that go limp within hours, this is the recipe you want to follow.
Author: Antya
Recipe type: Bread & Crackers
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 150g
Ingredients
- 200g mozzarella block (dry block type)
- 1 medium egg
- 60g lupin flour (U.S. option HERE) (for world-wide delivery option, click HERE and use code QUEENKETO5 for discount at checkout)
- ¼ tsp fine Himalayan pink salt (U.S. option HERE)
- (optional) a little coconut flour for dusting (click HERE for U.S. option)
Instructions
- pre-heat oven to 200C static.
- lightly beat egg with a fork, stir in salt and set aside.
- blitz mozzarella in a food mixer for a few seconds until it turns to crumbs, then transfer to a large mixing bowl.
- microwave mozzarella crumbs on full power (1000W) for 1 minute or until it has melted and become gloopy (it may take you 75-90 seconds depending on your microwave power).
- stir the melted mozzarella to cool it down a little, then add beaten egg, stirring vigorously.
- incorporate lupin flour and mix well, using a fork - it will be sticky initially but will quickly become too solid for the fork.
- at this point, start kneading by hand until you have a soft dough-like consistency.
- place the dough between 2 sheets of parchment paper and flatten it with a rolling pin, until very thin (1,5-2mm).
- now put a fresh parchment sheet over your baking tray and transfer your dough over it.
- poke the whole surface with a fork and bake for 10-12 minutes or until golden and crispy.
- remove from oven, cut cracker shapes using a pizza cutter or sharp knife and set aside in the same oven tray.
- once totally cooled, bake again at 100C static for 30 minutes (keep an eye on them and don't let them turn brown).
- finally, turn oven off, leave door ajar (jam a wooden spoon) and let the crackers cool inside.
Notes
Dusting a little coconut flour over your hands will make the kneading easier, but don't over do it as coconut flour is very drying. I actually prefer to either wear disposable gloves, or wash + dry my hands half way through kneading, rather than use coconut flour.
As you work your rolling pin, peeling the parchment paper and re-postioning it, as well as turning the dough over a couple of times, will prevent creases and stickiness, without having to add more flour.
Store in an air tight container for up to 5 days (no refrigeration required).
For flavour variation, add fresh herbs and/or spices to the dough before step 6.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.
As you work your rolling pin, peeling the parchment paper and re-postioning it, as well as turning the dough over a couple of times, will prevent creases and stickiness, without having to add more flour.
Store in an air tight container for up to 5 days (no refrigeration required).
For flavour variation, add fresh herbs and/or spices to the dough before step 6.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.
Nutrition
Serving: 30g Calories: 138 Fat: 8 Net Carbs: 1.6g Protein: 13g
Recipe by at https://queenketo.com/easiest-crunchy-low-carb-fathead-crackers/