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For all my readers who are nut-free, for all those asking about how to make keto 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!
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 keto 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.
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 Keto 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 keto 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.
Chill the dough before rolling out the keto 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.
Don’t waste leftover dough pieces.
When cutting rectangular keto 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, keto 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 Keto 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.
Keto Fathead Crackers with Coconut Flour Recipe:
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Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Tools To Make Keto 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!
Keto Fathead Crackers with Coconut Flour Recipe
Fathead crackers with coconut flour are easy and delicious! This keto crackers recipe needs just 3 basic ingredients to make.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
Melt the mozzarella cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir.
Meanwhile, using a food processor with the dough blade, blend together the egg, coconut flour, and sea salt.
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.)
Chill the dough for 1 hour, until firm and not too sticky.
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.)
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.)
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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Serving size: 5 crackers, or 1/6 of entire recipe
Video Showing How To Make Fathead Crackers:
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