This is a play on the popular fathead dough. I omit the egg from the original recipe. I find that it helps make the crackers crispier. This is how I make the crackers. You can adjust the spices to more or less depending on your taste. I like a spicy cracker! These are great for dipping, or eating with pepperoni and cheese. I even spread cream cheese on them when I need to get some more fats in.
The key to making this dough is to mix the spices, flour and shredded cheese with a fork BEFORE microwaving it. I find that it helps to get everything mixed really well.
Spicy Fathead Crackers
This is a play on the traditional fathead recipe that can be found here. I like spicy, so mixing different cheeses and spices gave the crackers a better flavor for me.
- 1 cup almond flour
- 2 cups cheddar or taco blend cheese shredded
- 1/2 tsp garlic salt
- 1/2 tsp onion salt
- 1/4 tsp cayenne pepper
- 1/2 tsp red pepper flakes
- 2 oz cream cheese
- Kosher salt to sprinkle on top
Preheat oven to 375
Add almond flour, shredded cheese, garlic alt, onion salt, and peppers to bowl. Mix well with a fork
Add cream cheese
Microwave for 2 minutes
Stir with fork completely until all cream cheese is worked in
Divide dough in half
Place 1st half between 2 silpats or 2 pieces of parchment paper and roll out until very think. Not see through, but close!
Run pizza cutter across dough to cut into crackers
Sprinkle kosher salt across top of crackers
Bake in oven, keeping and eye on them turning dark.
You may have to pull tray out to remove some as different areas may cook faster. You are looking for dark in color, almost like a burned cheez-it
As crackers get done, place on paper towels to soak up excess grease
Divide into 10 servings.