An easy low carb and gluten free cracker made with coconut flour and cheese. So simple that the Chief Taster could even muster up a batch. Well, he could if he knew his way around the kitchen!
These are a nice quick cracker full of fibre and could be flavoured to your own taste. I used dried Oregano and garlic powder but you could use something else...perhaps chilli and cheese? Yum.. As ever, the wonderful coconut flour is used here keeping it low carb, gluten free and full of fibre!
The Mozzarella keeps the cracker moist but you could try to cook them for a bit longer to get a more crispier cracker. I find that when they get a dark brown, they are ideally crispy. However, if they are stored in the fridge overnight they firm up. The only drawback is that they may not last long enough to store overnight.
DAIRY FREE CRACKERS
The main binding ingredient in these keto crackers is cheese but if you are in need of a dairy free cracker and want a crispy keto chip then try a dairy free crispy keto cracker. They are as simple to make and easier to eat too!
OTHER KETO CRACKERS TO TRY:
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Garlic Cheese Crackers
- 3 Tablespoons Coconut flour
- 2 Tablespoons Butter soft
- ½ Cup Mozzarella cheese grated
- ¼ cup water
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon Dried oregano
- ¼ teaspoon Baking powder
- Preheat the oven to 200C/400F degrees.
- Mix the coconut flour, salt, garlic, oregano and baking powder.
- Mix in the butter and blend well.
- Add the cheese and water until a dough forms.
- Lay the dough out in between two sheets of parchment paper and roll out to about ¼ inch thick (thinner if you want it crispier).
- Cut into squares and poke with a fork.
- Place the bottom sheet of parchment paper with the cracker biscuit on it, on a baking tray.
- Bake for 10-15 minutes until golden and firm.
- Eat and enjoy!
Store...in the fridge? Thanks.
Yes, in a sealed container.
Loved them ... really delicious.
Thank you - I will be trying this. Coconut flour makes it low/free oxalate cracker -- what i'm looking for.
Can you make the dough ahead of time and freeze it?
Yes you could.
I just made these. I used sharp cheddar, and threw in a pinch of dry basil, parsley, and tomato. My batter didn’t come out in a dough like substance so I flattened it out as thin as possible, poked holes in it and baked it more like a flat bread. At 16 minutes I took it out and then cut it into squares. Then I put it back in the oven turned the oven on broil and cooked until I could visually see that they were crispy. They came out amazing! Thank you so much for sharing this recipe!
Thanks for posting your thoughts on this recipe Mary. I'm glad you enjoyed them!
Many thanks for the recipe. These looks good. I will try making the crackers this evening
Hope you enjoy them!
by Annie Peters
Can I use cheddar instead of mozzarella?
Yes you can. I use cheddar in some other cracker recipes and they are all delicious!
Not really a fan of coconut flour. Can I use almond flour?
I haven't tried it but can't see why not. I make a cheese biscuit with a similar recipe both for almond flour and coconut flour and that works. You will need more almond flour though.
How much more almond flour?
Try 3-4 tablespoons.
I figured out my problem with the nutritional information and your number s are correct. Whew I am glad as I had eaten several today. My macros are now back in the proper place.
Great! I use a nutritional tool that I was given when doing a nutritional course so it should be fairly accurate. Glad you have enjoyed them!
made these today again and love them.....thank ever so much for all your recipes!
Yah! You've made my day. Glad you enjoyed them.
Most recipes I have come across call for the cheese to be melted. You recipe does not mention this. So just mix in the shredded cheese without melting?
Hi! Yes, just add and bake. None of my recipes call for the cheese to be melted before baking. The Fathead dough has melted cheese before baking.
They burnt at the bottom and stayed very soft at the top even after they cooled.
I did exactly as the he recipe said.
Can you tell me what could have gone wrong?
I often think that ovens vary more than they should. Sounds like it may have been a bit hotter than mine. Perhaps a bit lower in temperature and baked longer?