EASIEST CRUNCHY LOW CARB FATHEAD CRACKERS
Home made crackers are always a bit of a hit and miss affair. Especially for ketoers and low carbers who cannot use ‘normal’ flour. Even when they turn out ok in terms of texture and flavour, they only stay crunchy for a short time. Then you’re left with stale, pretend-crackers that can only be revived by re-heating them. Absolutely fine if you’re at home. Not so great if you want to take your crackers to work or you’re travelling.
But despair no more, my lovely keto friends. For I have come up with an ingenious idea and created THE crunchiest home-baked keto crackers you’ll ever try. And that’s not all: you only need 3 ingredients.
And the secret of the crunch factor is…
(insert drum roll here)…double baking. Yep. That’s the secret. Which, I admit, isn’t ingenious at all, because I got the idea from Italian biscotti (bis-cotti = twice baked). Basically, you bake again to remove more moisture. Once there is no residual moisture, the crackers acquire a lovely snap and don’t go stale, even if you keep them in the fridge for a few days.
I think I will double-bake my rosemary crackers and sesame breadsticks next time I make them, to see how they turn out.
As for the neutral cracker-like flavour, it is down to my beloved lupin flour. By all means, feel free to use almond flour or coconut flour instead. However, I have tried both of them and I didn’t like the result. Traditional bread, breadsticks and crackers have a neutrality that doesn’t contrast other flavours. They are meant to be ‘fillers’, rather than an extra element on the plate. Coconut and almond flours, however, have very distinct flavours and textures. Which, according to my palate at least, are better suited to sweet dishes than savoury ones. On the other hand, lupin flour is neutral, with a slightly earthy undertone and a hint of bitterness. To me, this is a much better option for savoury bakes like Easiest Crunchy Low Carb Fathead Crackers.
As usual, I must remind you that lupin flour comes from a legume of the same family as peanuts. Therefore, if you’re allergic to peanuts, you may react to lupin as well. If this concerns you, give lupin flour a wide berth and all will be hunky-dory.
How to Make Easiest Crunchy Low Carb Fathead Crackers
The recipe is basically the same as my lupin fathead pizza base. The differences are that you add a bit more salt to the dough, you spread it much more thinly than if you were making a pizza base, and you bake the crackers again after you’ve allowed them to cool down completely.
There’s just a couple of details you need to pay attention to. The first is that salt enhances the bitterness of lupin, so don’t over do it. The second is that you musn’t let the crackers brown too much. Both of these will make your crackers taste bitter and not very nice at all.
One final reminder before I bore you with prolixity. To achieve the ever-lasting crunch of my Easiest Crunchy Low Carb Fathead Crackers, you have to proceed with the second bake only when the crackers are cold. Don’t be inpatient. Short-cuts can totally ruin this recipe.
- 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.