Low Carb Crackers: Crispy Almond Flour and Mozzarella Snack
In short
A snack hack for when you miss crackers. Melt 1 cup of shredded mozzarella with 30g of cream cheese in the microwave, then mix in 1½ cups of almond flour, 1 egg, ½ teaspoon each of garlic powder, onion powder and salt and ¼ teaspoon of pepper to make a dough ball. Roll it as thin as you possibly can between sheets of baking paper, cut it up with a pizza cutter, sprinkle on poppy seeds if you like, and bake at 190°C / 375°F for 15–20 minutes until golden. Let them cool and they crisp right up.
Key points
- No flour, no grains. Almond flour, mozzarella, cream cheese and an egg do the job that wheat flour does in a store-bought cracker.
- Melt the cheese first. Shredded mozzarella and cream cheese go into a microwave-safe bowl for a minute or two until it’s all melted together.
- Then make a dough. Stir in the almond flour and seasonings, add the egg, and give it a knead until it comes together into a ball.
- Thin is the whole challenge. Split the dough in two and roll each half between baking paper as thin as you can get it. I give the bottom sheet a light spray of olive oil.
- Pizza cutter is the tool for the job. Cut them as neat or as rustic as you like. I went rustic.
- Watch the corners. Into a hot oven at about 190°C / 375°F for 15–20 minutes. Keep an eye on them so the edges don’t burn.
- Cool before you judge them. They crisp up properly once they’ve cooled completely.
- Poppy seeds optional. I did one tray with poppy seeds on top and one plain. Both work.
Miss a crunchy cracker with your cheese or dip? In this short video I make a batch of low carb crackers from almond flour and melted mozzarella. They’re gluten free, they use stuff you’ve probably already got in the fridge and pantry, and the only tricky part is rolling the dough nice and thin.
Method in brief
You’ll need: 1½ cups almond flour (about 150g), 1 cup shredded mozzarella, 30g (about 1 oz or 2 tablespoons) cream cheese, 1 egg, ½ teaspoon garlic powder (or minced garlic), ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black or white pepper, and poppy seeds for the top if you want them.
- Preheat the oven to 190°C / 375°F.
- Put the mozzarella and cream cheese in a microwave-safe bowl and microwave for a minute or two until melted and smooth.
- Add the almond flour, garlic powder, onion powder, salt and pepper and stir. Add the egg and mix, then knead into a dough ball.
- Split the dough in two. Roll each half between two sheets of baking paper (I spray the bottom sheet with a little olive oil) until it’s as thin as you can get it.
- Slide it onto a tray, cut into crackers with a pizza cutter and sprinkle with poppy seeds if using.
- Bake for 15–20 minutes until golden, watching the corners so they don’t burn.
- Let them cool completely. That’s when they crisp up.
Why it works
The melted cheese and egg hold the almond flour together like a dough, so you get something you can roll, cut and bake without any wheat. Roll it thin and give it a hot oven, and you end up with a proper crunchy snack instead of a soft biscuit.
The same mozzarella and almond flour idea is behind my low carb pizza base and the low carb flat bread, and if you want bread in a hurry there’s the 90 second keto bread. For more ideas between meals, see my top 20 low carb snacks, and grab the free Carb Guide for a simple list of what to eat and what to skip.
New to all this? Watch my story and how I lost 23kg in four months.
Related on the blog
Not medical advice. I'm not a doctor, dietitian or nutritionist, just a bloke telling the story of what worked for me. Check with your doctor before changing your diet or medication.
