If you miss chips and dip, do I have a video for you! With a 5-minute prep time, you will love these Crunchy Keto Crackers aka Keto potato chips, made from cheese, sour cream and milled flaxseed. Amazing! Go for it. You can do this, Keto Warriors!
If you’re new to keto, please poke around the blog. I am pretty much a newbie, so I cook simply and explain the basics so as not to overwhelm. I am THRILLED with how much better I feel on keto: so much energy, reduced depression, drastically reduced body aches and pains, and a slightly smaller butt. I hope Keto can do for you what it’s done for me, first and foremost, give me hope that I will never be a slave to food again. And that I can prevent disease and continue to enjoy less pain in my joints, more energy, less brain fog, and more. Please poke around the blog. You will see links to products I like, and if you choose to buy them, you will pay NO additional costs but I will earn a small commission. Thank you! Best of luck and Keto On, Warriors!
Freezing Fathead Pizza Dough! I’m not talking about the raw ball of dough to cook later. I mean the cooked wedges or rectangles or circles of fathead goodness that you can pull right from the freezer, top, heat and eat! I’m certainly not the first to discover this, but an experienced keto blogger had yet to attempt such a venture, hence this blog post. This is such a time saver. And an energy saver to be able to make several crusts at once.
Check out this video if you’ve never made it. It can seem a little odd. If you heat the cheese enough, you can stir with a spoon and skip getting your hands dirty, but it IS fun!
They come out beautifully and are actually more firm than the freshly cooked dough. You could top them and put them straight into the over. Or you could heat in microwave and use like pita bread to dip into salsa or marinara or spinach dip. Depending on the size, about a minute is all you need. I should make note that I use a traditional fathead pizza dough recipe, but I add about one tablespoon milled flaxseed to each batch. Gives it a hearty texture that may account for it all holding together better.
And in the Did You Know section that I just now invented…did you know that parchment paper WILL catch on fire if it’s close enough to the broiler? I will take this error and turn it into genius, because as I scrambled to rescue my precious dough, they fell from the racks in melty strips of half-cooked fathead. I couldn’t let that be their final show. So I tore the remains into pieces, brushed off the ashes, drizzled them with melted butter, parsley and garlic. Arrange them around meatballs and marinara, and suddenly I look like a genius. Right? Don’t I look like a genius who makes intentionally wonky-shaped flatbread?
If you’re new to keto, please poke around the blog. I am pretty much a newbie, so I cook simply and explain the basics so as not to overwhelm. I am THRILLED with how much better I feel on keto: so much energy, reduced depression, drastically reduced body aches and pains, and a slightly smaller butt.
You might notice a lack of ads and banners here, which I do so you can read uninterrupted, but you will see links to products I like, and if you click through and make a purchase, you will not pay one penny extra, but I will earn a wee commission. I appreciate it very much!
Laura wants a cracker! <<< That was me a half hour ago. I’ve made fathead keto crackers before, but those take time. I wanted a crunchy cracker and I wanted it fast, so I hit up google. Good grief, some had more ingredients than I cared to count, along with melting and stirring and did I mention that I wanted a cracker…fast?! I am fairly new to this keto thing, but I recall seeing people literally cook nothing but a piece of cheddar cheese and call it a cracker. Sounds pretty good actually, but I didn’t have cheddar, so here’s what I did, and it took one minute of prep time.
In a bowl, mix 1 cup shredded mozzarella, 2 tablespoons romano, 1 tablespoon milled flaxseed and a pinch of dried parsley. Boom, that’s it.
The milled flaxseed gives the cracker some bulk and reminds me of a hearty wheat cracker. You are now 12 minutes away from a crunchy keto cheese cracker. Arrange the cheese mix in piles on parchment paper and bake at 400 degrees for 5 minutes, then flip and bake another 3-5 minutes, depending on how thick your cheese pile is. They should be fairly even so the edges don’t burn. Make sure they are lightly browned before you flip them, or they will drip into blob of melty mozzarella. I heated a bit of low-carb Rao’s Marinara for dipping, and in 15 minutes, I had a crunchy, dippable keto cracker that was darn tasty!
This video shows a different version with sour cream…they crunch like potato chips!
I am still learning this Keto thing, but I’m off 3 out of 4 meds for depression and fatigue. I call that a miracle. I have one book that got me started on keto if you want to check it out. It’s rated well on Amazon and is throughly researched with full color pictures. For more details on how to get your pantry keto-ready, see this Stock Your Kitchen post. And who doesn’t love ice cream. Keto ice cream is a breeze to make! Cheers, and keto on, warriors!
Hope you enjoy reading the blog as I figure out how this keto thing works. I keep the blog ad-free so you can read uninterrupted, but I do link to products I like. At no additional cost to you, I earn a small commission if you click through and make a purchase. Thanks!
What do I do when I am not ketoing? I am an author. Harper Collins bought my first novel in 2010, and I have since put out an electronic version of Escaping The Tiger. Check out these reviews. Would love for you to read it. Cheers, Keto Warriors!