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For all my readers who are nut-free, for all those asking about how to make coconut flour crackers with fathead dough, and for anyone simply looking for a coconut flour alternative to almond flour crackers… this keto fathead crackers recipe is for you.
Best of all, you only need three ingredients to make it!
What Are Fathead Crackers with Coconut Flour?
To understand what fathead crackers are, first you need to familiarize yourself with fathead dough in general.
Fathead dough practically has a cult following in the keto community. It’s truly a game changer! It brings back that chewiness factor that so many of us are missing from keto bread recipes like keto pizza, keto bagels, and keto cinnamon rolls. These have hundreds of rave review and you have to try them all if you haven’t already.
So what are fathead crackers? You can probably guess. They are coconut flour crackers made with the infamous fathead dough.
But let’s be real for a minute. Chewy is not what you want when it comes to crackers (we’ll save that for coconut flour tortillas instead)!
Nonetheless, I’ve had people tell me that they want a recipe for fathead crackers with coconut flour. So, time for some testing!
I’ve gone through about half a dozen trials with these keto friendly crackers. At first I used cream cheese, just like other fathead dough recipes do, but quickly discovered that it doesn’t belong in crackers. It makes the crackers too soft!
I also played around with the ratios of the remaining ingredients.
The result? These coconut flour crackers are more crisp than a typical fathead cracker recipe. That being said, they still soften a bit more easily than some other crackers.
If you like super crispy crackers, try paleo almond flour crackers instead. They are also an ideal option if you are both keto and dairy-free, because these fathead crackers do contain mozzarella. And if you need to avoid nut flours altogether, try some toasty flax seed crackers.
In case you do opt for these keto cheese crackers, be aware that the dough is a bit more dry than typical fathead dough. Here is what the ball of dough looks like after chilling:
Tips For How To Make Coconut Flour Crackers
With only three basic ingredients, you’d think that these keto friendly crackers would be pretty straightforward. And don’t get me wrong, they aren’t difficult.
But like any fathead dough, there are a few challenges that people run into. There are a few in particular that are specific to this coconut flour crackers recipe, so below are some tips to help you nail it:
Make the dough for fathead crackers with or without a food processor.
The instructions on the recipe card below use a food processor to make the fathead dough. This is my preferred method and the easiest to do. But, if you don’t have one, it’s no problem! You can simply stir together the dry ingredients and then knead the dough to help it form.
If you are new to fathead dough, or if you have any trouble with the dough forming, check my tips on working with fathead dough in my fathead pizza and fathead bagels recipes.
Chill the dough before rolling out the coconut flour crackers.
The necessity of this step – and even how long it takes – will depend partly on the temperature in your kitchen. The warmer it is, the more sticky and unmanageable the dough will be.
To make the dough easier to work with, and to make it even possible to form the keto cheese crackers, chill the dough first. About an hour should be enough time.
Wipe and use oil to help with sticking.
After rolling out the dough, you might experience some sticking when cutting the crackers. Wiping any stuck-on dough off the knife is a huge help.
Also, try lightly oiling the knife to reduce sticking. Similarly, oil the spatula a bit before using it to transfer the crackers from where you cut them to the pan for baking.
If your dough is thoroughly chilled and you follow these tips, cutting the crackers will be super easy. Here is how they look before baking, with holes poked to prevent bubbling:
Use a pizza cutter for convenience.
This is not required, but a reader recommended this technique when making keto tortilla chips. If you have a pizza cutter, it can be a super quick way to cut up the coconut flour crackers the same way!
Don’t waste leftover dough pieces.
When cutting rectangular crackers, you’ll inevitably end up with little uneven pieces on the edges. Don’t toss ’em! You can form a ball, roll them out again, and cut more crackers.
Alternatively, you can also roll them into bread sticks. Brush with some butter, sea salt and herbs to bake. Note that these will have a longer baking time than the crackers, so I don’t recommend baking them together.
Get the timing right for baking.
This is probably the most important part. Fathead crackers are a little finicky if you want them to be crispy.
The trick is to leave them in the oven with the door propped open after baking, to help them dry out. I use this technique in other recipes that need to be crispy, like baked zucchini chips and sugar-free meringue cookies.
The only problem is, coconut flour crackers continue to brown a bit in the oven afterward – even with the oven off – so if you over-bake them beforehand, they’ll taste a bit burned. The key is to get them just barely, very lightly golden, then turn the oven off, prop it open, and leave in there for longer to crisp up and brown more.
How To Store This Coconut Flour Crackers Recipe
Considering that they contain cheese, fathead crackers with coconut flour last a pretty long time. They are fine on the counter for several days, maybe even a week.
You can also refrigerate your keto cheese crackers if you want to keep them for longer, but they might soften more this way.
In any case, if you store your keto friendly crackers and find that they have gotten too soft, you can return them to the oven at a very low temperature (about 200 degrees F) to crisp up again.
Fathead Crackers with Coconut Flour Recipe
Tools To Make Coconut Flour Crackers
Tap the links below to see the items used to make this recipe.
- Double boiler – A must for fathead dough if you’re not using the microwave
- Food processor – This makes it so much easier to make fathead crackers. I use it almost every day!
- Parchment paper and rolling pin – You need these for rolling out the dough.
- Half sheet pan – This one is both durable and inexpensive!
Coconut Flour Crackers
Fathead crackers with coconut flour are easy and delicious! This coconut flour crackers recipe needs just 3 basic ingredients to make.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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Melt the mozzarella cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir.
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Meanwhile, using a food processor with the dough blade, blend together the egg, coconut flour, and sea salt.
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Immediately add the melted mozzarella to the food processor and blend until dough forms. (Depending on the temperature in your kitchen, it may form a ball or it may be softer and sticky.)
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Chill the dough for 1 hour, until firm and not too sticky.
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Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
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Cut the cracker dough into rectangles. Prick with a fork or toothpick to prevent air bubbles from forming. Place on the lined baking sheet. Bake for about 10-15 minutes, until just barely golden on the edges. (Don't let them get fully golden.)
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With the oven off, prop the door open with a wooden spoon and keep the pan in there for at least 30 minutes, until darker golden (but not burned). This helps get the fathead crackers more crisp.
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Recipe Notes
Serving size: 5 crackers, or 1/6 of entire recipe
Want more help and tips on working with the fathead dough used in this recipe? Check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook!)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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60 Comments
Laura in Colorado
1My only question is about preheating the oven so far ahead, since the dough has to be chilled for an hour in the recipe. I did mine a little differently (see below), so it wasn’t an issue.
I wanted a recipe for cheddar crackers with some flour in them, as a treat for my husband. Cheddar tends to leak a lot of fat when melted, so I shredded the cheddar, and did not heat it – I just put it in the food processor with the coconut flour, egg, and salt. The mixture was crumbly, but came together easily, simply by pressing it together. It was a little crumbly to roll out (all the ingredients were cold, since I store my coconut flour in the freezer) so I put my dough disc in the microwave for 10 seconds,and that was enough to make it more workable. It rolled out nicely. I tasted the dough, and thought it needed more salt, so I sprinkled some over the top and rolled over it with the rolling pin so it would stay. I baked them according to instructions, cooled them, and he is very happy with them! I will likely make this again. We are new to using coconut flour and appreciate your recipes!
Darcy
0Could these work as a graham cracker if I add a bit of sweetener and vanilla?
Wholesome Yum D
0Hi Darcy, Here is a recipe for keto graham crackers.
Susan
0I just found this recipe, and want to make them, and have a question. What do they taste like, cracker-wise? Any chance of like saltine crackers?? I have been looking forever for a keto saltine cracker recipe!!
Wholesome Yum D
0Hi Susan, These crackers have a neutral taste but I wouldn’t say they taste like saltines.
Susan
0Neutral sounds good to me! Trying it out today! Thanks!
John
0Hi Maya,
I just can’t find the video. Somewhere it says. it is just above the ingredient list. The sentence there says “Tap on the image below to play the video. It’s the easiest way to learn how to make this recipe!” but which image, there is no image.
John
Wholesome Yum M
0Hi John, Please make sure that you are not viewing the website in ‘Reader Mode’ or in an RSS feed. Both of these features will disable the video.
Jan
0This was my first try at a keto cracker. I’ve never had much with coconut flour. I didn’t have much luck this time either. I added sesame seeds to the top and added a Tbs of parmesan. Sprinkled with salt as well. I just didn’t think these tasted like any cracker I’d ever had. A hint for those using seeds on top. use an egg wash before or the seeds will fall off.
Rita Vaughn
0What is the ratio of egg to almond flour in the plain (salt only) first cracker? Thank you. I cannot find it.
Wholesome Yum D
0Hi Rita, This recipe only uses coconut flour, if you are looking for an Almond Flour Cracker I have a recipe for that as well.
Jan Harrington
0Made this today only because they were on Maya’s Meal Plan. I’ve only had the plans a couple of weeks and resolved to always try the day’s meals unless I had a total aversion, or items were not available here (UK) – which is often the case. I didn’t really expect to like them ( not really a coconut flavor fan). I didn’t just like them. I ABSOLUTELY LOVED THEM! Took no great care but tried to follow the tips. My mixer hasn’t got a dough hook so I used the blade and then bought it together, kneaded, and chilled. Added nutritional yeast to help disguise the coconut but I couldn’t taste either coconut or the cheesy yeast. Just really nice crisp crackers that you want to pair for a snack. The Meal Plan lunch (Buffalo Chicken Meatballs/Celery/Ranch Dressing/Crackers) was not a smorgasbord I would have ever chosen. But thanks Maya, that was delicious and I’ve flagged it as my favourite swop.x
Jan
0Made these today only because they were on Maya’s Meal Plan . I’ve only had the plans a couple of weeks and resolved to always try the days meals unless I had a total aversion, or items were not available here (UK) – which is often the case. I didn’t really expect to like them ( not really a coconut flavour fan) . I didn’t just like them. I ABSOLUTELY LOVED THEM! Took no great care but tried to follow tips. My mixer hasn’t got a dough hook so used blade and then bought it together, kneeded and chilled. Added nutritional yeast to help disguise the coconut but a couldn’t taste either coconut or cheesy yeast. Just really nice crisp crackers. The Meal Plan lunch ((Buffalo Chicken Meatballs/Celery/Ranch Dressing/Crackers ) was not a smorga x
Ellie Barlow Williams
0Can I use “fresh” mozzarella? (the kind you buy packed in whey)
Wholesome Yum M
0Hi Ellie, Sorry, fresh mozzarella will not work in fathead recipes. It needs to be low moisture block mozzarella.
Nuala Power
0unfortunately I have tried this recipe a couple of times and each time the dough falls apart or sticks to the parchment paper and I have to peel it of causing it to break into little pieces. I got chips, I guess, instead of crackers. I chilled the dough. First time I rolled it very thin, so the second time I tried not so thin. Still fell apart. Sigh.. if you have any idea what I am doing I sure would appreciate it.
Wholesome Yum M
0Hi Nuala, It sounds like the dough is not fully mixed together before you roll it out to bake. Knead your dough (or use a food processor) until the dough is a consistent color and texture all the way through before rolling out.
Sarah
0Me and baking don’t share a pleasant history , lol , but this was so so easy to follow and I’m munching on the entire serving RightNow it’s sooooo good
Sam
0Wasted my time ! Holy crap these are terrible, not the taste but rather the dough and overall bake result. Could not roll it out as it was too flaky and these terribly dry puff balls never actually crisped.
Wholesome Yum M
0Hi Sam, I am sorry these didn’t turn out well for you. It sounds like the coconut flour you used dried out the dough too much. You may prefer to try this recipe with the almond flour version of fathead dough. You can find that version here: Keto Fathead Bagels.
Chesney McQueen
0I haven’t made this recipe, but I look forward to it! I think for some extra crispiness, and to avoid burning/scorching them after they are fully cooked,I will move them to my food dehydrator to dry out further!
norm gunter
0Hi Maya My dough was still very dry like and crumbling after an hour + in the fridge.. can I add something to moist it up so it will stick together better when rolling it out. Thank you Norm.
Wholesome Yum M
0Hi Norm, Yes. I suggest letting your dough come back to room temperature and add an ounce or less of warm water or melted butter to the dough. Work with your hands until you reach a cohesive dough.
Dawn
0I tried this for dinner tonight. It was awesome. Easy to make. Tastes fantastic.
Fern
0177 celsius on a british electric fan oven for 10 mins results in some charred crackers.. and I use a calibrated thermometer inside the oven. If you have a convection fan oven then knock it down to at least 150.
Maya | Wholesome Yum
0Hi Fern, Sorry to hear that happened to your crackers. As mentioned in the post, the oven time will vary depending on cracker thickness. It will definitely need less baking time if your oven is a convection oven with a fan. Hope you’ll try again and just check on them sooner next time.
Bat
0So I tried this recipe and i had trouble with it. After getting the dough out of the fridge, it was very fragile and it didn’t stick together. I thought maybe my eggs were too small so I added one and it helped a little bit. After cutting it into pieces I could not manipulate them properly to seperate them. In the end they are fine and taste good, but they look a bit wonky 😛
Monique P.
0I made these tonight and did not alter anything. While the flavor is good, I couldn’t get them to crisp up. I feel like it was way too time consuming to make these but I do like how they taste. I probably lack the patience, or I just need to adjust my cook time for my own oven! I always have the ingredients on hand so I’ll likely try to make these again.
Roberta
0Hi Maya, let’s see if also this time you can help me and suggest any idea to get a satisfying solution: I can’t have diaries, and detest cashews (moreover, I don’t even digest them): how could I try to adjust this recipe to make decent crackers that suit my needs and limits? Thank you if you’ll find time and inspiration to give me a suggestion to try…and here’s a possible subject for a new post on your blog when you’ll have time and if you’ll be interested to treat it: non-dairy cheese WITHOUT cashews, based on other nuts/seeds… belive me: there are a lot of people that doesn’t appeal cashews, but simply don’t ask and limit themselves to avoid the recipe or saying they do not like it… let’s try to give another option! 😉 )
Wholesome Yum
0Hi Roberta, thanks for the feedback. Based on your needs, you might like these almond flour crackers!
Sarah
0Is there a way to use fathead dough with cashew cheese or other nondairy cheese?
Maya | Wholesome Yum
0Hi Sarah, I’ve heard of others doing this but haven’t tried it. Let me know if it works for you!
Ann
0Do the crackers have a coconut taste?
Wholesome Yum
0Hi Ann, the coconut flavor isn’t prominent here, but if you’re worried you can try my almond flour crackers instead!
Laura
0I am new to this website and am finding tons of recipes I can’t wait to try. What I’d like to know about this cracker recipe is this. Does using coconut flour make the crackers taste like coconut? I ask because I detest coconut, but wasn’t sure if the flavor came through when mixed with other ingredients.
Oleg | Wholesome Yum
0Thank you for the kind words! I don’t think the crackers taste like coconut with this recipe, but if you’re concerned you can always try my almond flour crackers recipe.
Susan Chandler
0I add garlic, onion powder, chili powder, red pepper, etc to dough for flavor. It also helps
” disguise” the coconut flavor.
Lynda Savage
0I followed the recipe to a tee but they came out chewy anyway, oh well. My husband loves them anyway
Jason
0Mine unfortunately was a crumbly mess also. Possibly I didnt melt the cheese enough.
Maya | Wholesome Yum
0Hi Jason, That could definitely be it! The cheese needs to melt well and the dough should be uniform – check the video.
Linda
0I’d love to make the crackers as I love cheez-its. Can I add sharp cheddar or pepper jack cheese and how would I do this?
Maya | Wholesome Yum
0Hi Linda, You could replace some of the mozzarella with cheddar or pepper jack.
Lise Ouellet
0I dont use microwave but I used double boiler to melt the cheese and also use a stand up food processor and have no problem at all. The only thing was: I think I use a bit too much flour because it was sticky when I get them rolled and they turned out a bit hard not as soft as I would have like to be but tasty. I would like to advise in order to get them a bit softer..
Thanks
Maya | Wholesome Yum
0Hi Lise, Don’t add more flour if they are sticky. Instead, to reduce stickiness, you can either try chilling the dough for about 20 minutes, or use oiled hands to work with it (or oiled parchment paper when rolling out.
Sheila
0Can you use almond flour instead of the coconut flour?
Maya | Wholesome Yum
0Hi Sheila, There’s probably a way, but you’d need a different ratio of all the ingredients to do that. It’s definitely not a 1:1 replacement.
Rabia
0Hi Maya! Can I add Chia seeds in the recipe?
Maya | Wholesome Yum
0Hi Rabia, I haven’t tried that but I’m sure you could!
Mafer
0What we can use to substitute eggs? Thank you for your help!
Wholesome Yum D
0Hi Mafer, I have never tried this recipe with an egg substitute, so I can’t say for sure what will work.
Abuta
0Should we cut the dough into 24 crackers to meet the serving criteria for this recipe?
Maya | Wholesome Yum
0Hi Abuta, It would be 30 crackers to get the serving size on the recipe card (6 servings of 5 crackers each), but you could cut them into any number you like.
Lisa
0I’m really struggling to melt the mozzarella to a liquid so I can work it into the dough. I get a watery liquid but the cheese stays partially solid and stringy so I’m struggling. Also tried two types of mozzarella to be safe. Can I use another cheese or am I doing something wrong? Tried microwave and over a pan. Please help?
Maya | Wholesome Yum
0Hi Lisa, The mozzarella will not turn liquid, it will be smooth and stirrable, but thick and it’s normal for it to be stringy when pulled. It shouldn’t be watery. Are you by chance using fresh mozzarella (the kind that is in a log)? It should be hard mozzarella. Please check the video to see how it should look. It will take some kneading to get it to mix with the almond flour, or you can use a food processor to make it easier.
Mary
0I also have a crumbly mess on my hands, and I cannot find the tips you are talking about under some other recipe. Please add corrective measures direction to this recipe.
Wholesome Yum
0Hi Mary, you can get a better visual guide using the video in the recipe card. I have a long list of fathead dough tips in my bagel and pizza recipe if you need a good reference.
Dona Beth
0Unfortunately, this was huge failure. I kneaded by hand and refrigerated the dough but it was a crumbling mess. Too bad it sounded really good.
Maya | Wholesome Yum
0Hi Dona, Sorry you had issues with it. I have a video coming soon and hope that will help. It should form a dough (and not be crumbly) *before* refrigerating. If it’s not mixed well, refrigerating will make it worse. Please check my tips in the recipes for bagels and pizza to help work with fathead dough.
Fabiana Katz
0Is it ok to substitute marble cheddar (or yellow, or white) for mozza in this recipe? Any recipe?
Maya | Wholesome Yum
0Hi Fabiana, Yes, that should work in this recipe.