Fathead Cracker Recipe (Grain-Free)
on Jan 28, 2019, Updated May 08, 2024
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Quick and easy Fathead Crackers are grain-free, low-carb crackers, gluten-free, and made with mozzarella cheese, cream cheese and almond flour. They are so delicious!
![Baked fathead crackers on a black plate with white speckles on a white counter with some shredded mozzarella in the background.](https://www.blessthismessplease.com/wp-content/uploads/2019/01/fathead-crackers-2.jpg)
Fathead Crackers are the perfect combination of salty, crispy and chewy that makes them absolutely addictive. They are great for Keto, low-carb, and gluten-free diets. But, you don’t have to have special dietary restrictions to enjoy them.
These crackers make a great snack on their own or are wonderful dipped in Hummus, added to a Classic Cheese Board or as a side to Instant Pot Broccoli and Cheese Soup.
Table of Contents
![Baked flathead crackers on a silicone mat on a baking sheet.](https://www.blessthismessplease.com/wp-content/uploads/2019/01/fathead-crackers.jpg)
Why You’ll Love This Recipe
- These crackers are super easy to make, about 20 minutes start to finish.
- The ingredients are simple and easy to find.
- Fathead crackers are a delicious slightly cheesy cracker with a great texture.
Recipe Ingredients
- Mozzarella cheese: pre-shredded bagged mozzarella works the best
- Cream cheese
- Egg
- Blanched almond flour
- Salt
- Seasoning: optional
See the recipe card below for full information on ingredients and quantities
How to Make Fathead Crackers
- Step #1. Put the mozzarella cheese in a microwave-safe bowl and microwave on high for one minute. Take it out of the microwave, stir it, and microwave for 30 seconds.
- Step #2. Stir in the cream cheese, egg, and almond flour in quickly while the cheese is hot.
- Step #3. Place the dough between two pieces of parchment paper and roll out to 1/4-inch thickness. Remove the top layer of parchment and cut the dough into squares.
- Step #4. Bake the squares in the oven at 425 degrees on a baking sheet lined with parchment or a silicone mat for 5 minutes, flip over and bake for 5 more minutes.
Recipe FAQs
I don’t recommend substituting other cheeses in Fathead Crackers. Other cheeses, like cheddar, don’t work well in this recipe; they just don’t melt and bake up the same.
These are great with cheese and salami, herbed cream cheese, or even a smear of peanut butter. They’re also a wonderful addition to a Hummus Platter.
Store in an air-tight container for up to three days or freeze for up to three months.
![Close-up of baked fathead crackers on a black plate with white speckles on a white counter with some shredded mozzarella in the background.](https://www.blessthismessplease.com/wp-content/uploads/2019/01/fathead-crackers-3.jpg)
Expert Tips
- Use store-bought shredded mozzarella cheese instead of grating your own block at home. Something about the anti-caking agent makes it work better.
- You can add seasoning to your crackers like a dash of garlic powder or a sprinkle of “Everything Bagel” seasoning.
- You can usually find almond flour in their specialty flour section at your local grocery store or on Amazon.
![Baked flathead crackers on a silicone mat on a baking sheet.](https://www.blessthismessplease.com/wp-content/uploads/2018/02/fathead-crackers.jpg)
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Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
![](https://www.blessthismessplease.com/wp-content/uploads/2018/02/fathead-crackers-3-225x225.jpg)
Fathead Cracker Recipe
Ingredients
- 2 cups bagged shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 egg
- 2/3 cups blanched almond flour
- salt to taste, about 1/4 teaspoon is a good place to start
- 1/2 teaspoon flavoring of choice
Instructions
- Preheat oven to 425 degrees.
- In a microwave-safe bowl (a 4-cup Pyrex measuring cup works well), add the mozzarella cheese and microwave on high for one minute.
- Remove the bowl from the microwave, stir, and microwave again for 30 seconds.
- Remove from the microwave and add the cream cheese, egg, and almond flour. Stir it together quickly while the cheese is still hot.
- Roll the dough out to 1/4 inch thickness between two pieces of parchment paper.
- Remove the top layer of parchment paper and use a sharp knife or pizza roller to cut the dough into squares.
- Place the squares on a baking sheet lined with parchment or a baking mat.
- Bake in hot oven for 5 minutes. Remove from oven, flip over all of the crackers, and bake for 5 more minutes until the crackers are golden brown on each side.
- Let them cool completely on the pan. Store in an air-tight container for up to three days.
Notes
- Store-bought shredded mozzarella cheese seems to work better than grating a block on your own.
- A dash of garlic powder or some “Everything Bagel” seasoning is a great way to change up the flavor of these crackers.
- Using a pizza cutter is the easiest way to cut the squares quickly and evenly.
- These crackers can be stored in the freezer in an air-tight container for up to three months.