One of the great pleasures in life is casually sharing a platter of nibbles with friends and family. While maintaining a LCHF (Low Carb, High Fat) lifestyle allows the cheese, homemade pate and guacamole the challenge was to find suitable bases to carry this fatty yummness to my mouth. Initially I experimented with the obvious vegetables such as celery sticks and cucumber slices before getting adventurous with radish slices…… but it’s not quite the same. Parmesan Crisps are also a great idea that can be whipped up really fast.
This “dough” is a modified version of a few recipes that I have found under various names, including fathead, with application to a wide range of uses from Sausage Rolls, Pizza Base to Crackers and Stromboli.
I personally use a cheese blend of Tasty, Mozzarella and Parmesan for all things. I make this up and keep in the freezer in small ziplock bags. 1 kg Grated Tasty Cheese, 1 kg Grated Mozzarella and 1 Cup of Grated Parmesan. Check the Carb content of your cheeses and remember to avoid the ones that say low fat.
- 1 ¼ Cups Grated Cheese
- 60 grams Butter
- 1 Egg
- 3 Tablespoons Coconut Flour
- 4 Tablespoons Almond Meal
- Cracked Pepper to taste
- 1 Tablespoon Sesame Seeds (if I’m making Crackers)
- Put the cheese in a microwave safe bowl and heat in 10 second bursts until melted
- Add butter, eggs, coconut flour and almond meal mix well – Add seeds if using
- Crack in plenty of Pepper – I don’t add any salt as the cheeses make this very salty already
- If it goes stringy- microwave 5 seconds and mix again. This is an odd dough to mix and I have found that the best way is to get a hand in it and give it a squish.
- Let rest for a few minutes
- Shape and bake at 200 ºC for about 10 – 15 mins for biscuits, 20 – 25 min for Sausage rolls – the bottom will go a really nice golden brown.
Shaping the Dough
- Roll out thinly (3mm) between two sheets of baking paper then use as you wish for Pizza base, Sausage rolls, Stromboli or cut into squares and bake as crackers.
- Form into a roll, wrap in cling film and chill until firm – 10 – 15 mins in the freezer then slice into “biscuits” and bake
- Fresh or dried herbs – Rosemary, Garlic, Basil
- Something Spicy – Mustard, Chilli, Cayenne,
- Crunch – Sesame Seeds, Poppy Seeds
This recipe is part of a collection of LCHF (Low Carb High Fat) recipes that I have been experimenting with. These are not necessarily original although may have been adapted and blended from recipes readily available online. This collection is some that I have tried and enjoyed, collated here for my convenience and yours. Where the recipe is a LCHF adaptation of another recipe that I have already shared, I shall link them…because I can.
I am not a Doctor, nor am I a nutritionist. Fat:Carb:Protein content will depend on what variations you use.
Read more about LCHF eating here and always seek professional advice that is specific to your circumstances.