“Pan Head” Crackers

“Pan Head” Crackers

5 from 2 votes
Recipe by Steve @ SeriousKeto Course: Appetizers & Snacks, Baked GoodsDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

50

minutes
Calories

133

kcal
Total Carbs

3

grams
Net carbs

1

gram
Fat

11

grams
Protein

6

grams

This recipe was really sort of a “happy mistake” as I was creating the “Pan Head” keto tortilla. As I was playing around with various ingredients and quantities, I decided I would see what would happen if I baked a variation of the tortilla dough. The result (after about a dozen trials) was this cracker, which is a lot like a Wheat Thin in both texture and taste.

This is the basic version of this cracker. I will be building other recipes off of this to get different types and flavors of crackers. If you want to add seasoning to this, I recommend you do it after rolling out the dough. I discuss this in the video below.

Ingredients

  • 2 tsp lupin flour

  • 2 tsp almond flour

  • 4 tsp psyllium husk powder

  • 1/2 tsp xanthan gum

  • 1/4 tsp sea salt

  • 135 grams paneer (Indian Cheese), cubed

  • 1/2 cup very warm water (115 mL)

  • 2 tsp avocado oil

Directions

  • Combine lupin flour, almond flour, psyllium husk powder, xanthan gum and salt in a small bowl and set aside.
  • In a food processor, process the paneer for 8-10 long pulses or until it appears very finely crumbled. Add the dry ingredients from step #1 and process for 20-30 seconds, until what you have looks similar in texture to almond flour.
  • In a measuring cup, combine the water and avocado oil, then pour into your running food processor. Process until the dough forms a ball that mostly cleans the sides of the bowl.
  • Turn out the dough on to a piece of plastic wrap, then wrap it an allow it to sit for 20 minutes while your oven preheats to 325F (163C)
  • Roll out dough on a silicone baking mat to about 15″x10″ or 35cm x 25cm, then transfer the mat to a baking sheet and place in the over for 5 minutes so that the dough can start to firm up.
  • Remove the dough from oven and using a pizza cutter, gently score the dough into squares. Depending on the size, you should have anywhere from 48 – 60 crackers. Poke each square with a fork to keep it from inflating when you bake the crackers.
  • Return the baking sheet to the oven and bake for 40 minutes, rotating the baking sheet half way through.
  • Remove the crackers from the oven. Any crackers that easily break off should be moved to a cookie tray. This is usually the perimeter row or two. Flip any crackers that are still soft, upside down and continue to bake, checking them every 5 minutes to see if they are done (see video for more info).
  • Store cooled crackers in a ziplock bag with a desiccant packet to keep them crispy.

Recipe Video

Notes

  • Serving size will be 10-12 crackers.
  • If you decide to add additional seasoning, I recommend you do it right after rolling out the dough. The video shows how to roll out a perfect rectangle.

Ingredients used in this recipe:

7 Comments

  1. Steve – THANK YOU for all of your hard work! I just recently discovered your YouTube channel, and appreciate you and it very much! You have a natural talent for this, the recipes and the presentation, as I’m sure that you know. Sue in San Diego

  2. Susan Bell

    Steve,

    I made a trip to our nearest Costco in Ogden over the weekend and was unable to find Paneer but snagged Queso Fresco. Should I reduce the water by half as you did in the tortilla recipe? So pumped to try these, we really miss Wheat Thins! Thank you for all your efforts!

    • Steve @ SeriousKeto

      That would be the safe bet. You can always add more water, 1 TB at a time, to get to the consistency in my video.

  3. Hi Steve,
    Thank you for the wonderful recipes. I love both the pan head crackers and the sesame flax seed crackers. I really enjoy your videos more than most as many people are unaware that they need an editor. And sorry you have to deal with the snarky comments. Too much anger in our world right now. Anyway, I look forward to your next delectable shares.

  4. Susan Bell

    Steve,
    I made the crackers today with the Queso Fresco. The cheese was quite wet so I attempted to remove some of the water with paper towels before cubing and going into the food processor. I added only 1/4 cup of water with the oil but it did not come together until I added another 2 tsp of almond flour. Next time I think I’ll just add the oil and see how it is, it may not need the water. I added 1/2 tsp of onion powder to the dry mix to pump up the flavor.

    When rolling it on the silpat it still seemed a bit wet and some areas were too thin really. I think next time I will make my rolled area smaller to control the consistency of the thickness. I doubt this would be a problem if I had paneer. Some areas got overcooked.

    Great taste! This is definitely a winner and we’ll see how things go when I make the modifications next time. I just wanted to let you know how it worked with the Queso Fresco since no one had made any comments.

    On to your tortillas when the price of the press I want drops. Thanks for all your hard work.

  5. Hi Steve,
    Love your videos! Thank you. I also was unable to find Paneer Cheese so looked up a recipe for it. So easy to make!

  6. Donna Gilmore

    Homemade paneer? Yes! I found a recipe at Headbanger’s Kitchen https://headbangerskitchen.com/recipe/how-to-make-paneer/
    I enjoy your videos and learn something new in each one.

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