“Pan Head” Crackers

“Pan Head” Crackers

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


Prep time


Cooking time




Total Carbs


Net carbs







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.


  • 2 tsp lupin flour

  • 2 tsp almond flour

  • 4 tsp psyllium husk poweder

  • 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


  • 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


  • 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:

One Comment

  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

Leave a Comment

Your email address will not be published. Required fields are marked *