LCHF Cheesy Pastry and Cracker Alternative

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.

Spinach and Feta Strombili

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)

1. Put the cheese in a microwave safe bowl and heat in 10 second bursts until melted
2. Add butter, eggs, coconut flour and almond meal mix well – Add seeds if using
3. Crack in plenty of Pepper – I don’t add any salt as the cheeses make this very salty already
4. 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.
5. Let rest for a few minutes
6. 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.

Golden Yumminess

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

Slice thinly for crackers

Flavours

• 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.