These low carb fathead crackers are the salty, cream cheese -y, crispy, crunchy keto treats you need a little more of in your life!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 35 Crackers
Dice the chives.
In a microwave safe bowl add the mozzarella, cream cheese, almond flour and salt. Microwave to melt the cheeses. Alternatively, you can do this in a double boiler.
Once cream cheese has softened and cheese is melted, mix everything together using a rubber spatula.
Add the chives and stir to combine.
Set aside and allow this to slightly cool, but not harden.
Place cracker dough inside a large resealable bag. Release air and seal bag.
Press the dough to the bottom of the bag and roll it into a log that spans the crease of the bag.
Roll the surface a few times to smooth out any creases.
Freeze dough for 30 minutes. If you freeze longer, you’ll need to thaw the dough slightly before slicing it.
Preheat oven to 350 F.
Take the dough out of the baggie.
Pour the Everything But the Bagel Seasoning onto a large plate.
Roll the dough over the seasoning so they press into the edges of the dough.
Using a sharp knife, slice the dough ¼ - ⅛” thick, keeping the slices as even as possible. Rotate the log between cuts so the crackers don’t flatten on one side.
Place crackers on a greased baking sheet. (They won’t spread as they cook.)
Bake the crackers for 25 minutes, or until they start to brown around the edges. Once they brown slightly, pull them from the oven, they’ll continue to crisp as they cool. Enjoy!
Calories: 60kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 45mg | Potassium: 11mg | Fiber: 0g | Sugar: 0g | Vitamin A: 115IU | Calcium: 48mg | Iron: 0.2mg
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