Low Carb Recipes | Homemade Low Carb Crackers #lowcarb #homemade #crackers

The best low carb cracker has just been invented – The Holy Grail of pizza has now become a cracker – fathead crackers. Grain free, crisp, cheesey heaven. 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.

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.

Homemade Low Carb Crackers

Buttery crumbly low carb crackers have just 0.7 net carbs per cracker! SO versatile - you can easily change the flavor by adding a pinch of garlic or smoked paprika . Actually the possibilities are endless. 0.7 net carbs is based on 36 crackers. The entire recipe has just 25.2 net carbs.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Ingredients

• 1 teaspoon xanthan gum may omit but it helps with texture.
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt for topping
• 6 tablespoons cold salted butter – very cold
• 4 tablespoons salted butter melted
• 2 tablespoons olive oil
• 2/3 cup ice water
• 1 cup almond flour
• 1/2 cup hemp hearts
• 1/2 cup coconut flour plus extra for rolling the dough
• 3 teaspoons baking powder

Instructions

1. Preheat oven to 400 F
2. Put the almond flour, hemp hearts, coconut flour, baking powder, baking soda, and salt in a bowl.
3. Mix with a big spoon until well blended.
4. Sprinkle coconut flour on a large holed grater.
5. Grate the chilled butter, stirring it into the flour mixture to keep it from sticking together.
6. Dust the grater with coconut flour as needed.
7. Stir gently with a big spoon to ensure the butter is coated with flour and you can see butter shreds throughout your coconut flour mixture.
8. Add the olive oil and stir gently to combine.
9. Continue to stir until all of the olive oil is blended into the flour mixture.
10. Add the water.
11. Let the mixture stand in the refrigerator for at least 30 minutes.
12. Dust a sheet of parchment or silpat with coconut flour.
13. Roll the chilled dough out about ¼ -inch thick.
14. Dust the dough with coconut flour as needed to keep it from sticking.
15. Cut the dough in the desired shapes.
16. Use a sharp skewer poke holes in the crackers.
17. Bake the crackers for 15-20 minutes or until golden brown.
18. Add 1/2 teaspoon of salt to melted butter and brush the crackers while they are hot.
19. Turn oven off and place back in the oven for 5 minutes.
20. Let cool.

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