“Pan Head” Crackers
5
servings5
minutes50
minutes133
kcal3
grams1
gram11
grams6
gramsThis 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.
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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
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!
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.
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.
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.
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!
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.
Homemade paneer cheese by Headbangers kitchen. https://youtu.be/8EHegzmx9WQ
I cannot find it local so I have to make it myself. Great crackers!
Be aware that homemade paneer will have a higher moisture content than store bought, so dial back the amount of water you use.
Hey Steve,
I made these and they turned out great!
I think I rolled them out too thin. They were ready (most were) in 20 minutes. But still tasty!
Tasted similar to fried wontons! I sprinkled Cajun spices and sesame seeds prior to baking.
See a pic of how they looked after 20 minutes! (See google drive link Below)
Thanks for all you do!
Joyce
https://drive.google.com/file/d/16ctjXewVg5cfySPeIkKGaeRrIx6PeeQa/view?usp=drivesdk
Those look great. You must have a better oven than me. 😉
Haven’t made them yet. Can’t find the paneer cheese but Google says I can sub with ricotta. What do you think? Maybe squeeze out the moisture? What about queso fresco?
I’d use queso fresco. You still may need to dial back on the water slightly, as the paneer I use is very low moisture.
Steve, homerun! I love these crackers! I had whole psyllium husk so I added an extra tsp so far seemed to work out fine but the dough was more sticky and took longer to cook. No worries tasted fantastic, can’t wait to try it with my liver patte tomorrow. Just got my tortilla press so tortilla 2.0 here we come.
Hi Steve,
I made these this evening and absolutely had to leave you a comment to tell you how wonderful these are! What a game changer! I initially followed the recipe exactly, however, after I’d added the water, my dough was extremely sticky, so I ended up adding a further teaspoon of lupin flour and two tablespoons of coconut flour. But I think I’ll do it the same way next time as they turned out really well and so crispy! I also added a scant teaspoon of grated parmesan and some dried rosemary and parsley. Once the dough was rolled out, I sprinkled on some pink salt and some mixed seeds. They are delicious! Thank you so much for sharing this recipe, low carb will never be the same again!
I made these with Queso Fresco. I only used 2 tablespoons water, one at a time. I also added garlic and onion powder and pizza seasoning. ADD NO SALT! The queso fresco is salted that I bought from Walmart. Still too sticky and added flax meal and oat bran.
Second round used Costco no salt seasoning. These are amazing! These were my snack on the long Thanksgiving trip while my husband enjoyed high carb snacks. I did not feel deprived in the least bit.
If you can find a local international store you may have luck with Paneer. I found it there over the holiday and bought the 5 lb block. These crackers are winners. The Indian woman there told me it freezes very well and that is what they do. I’ll cut mine into 135 gram blocks! Thanks again Steve.
I made a simple garlic and herb flavour. They were so good. I’m now making chili lime ones. This is a great recipe. Thank you!
Mine failed. Used romano cheese. Will try again. We ate them anyway, not so bad but I think they could be better
I should have read the comments first. I used homemade paneer and I got a better rather than a dough. I’m going to try and add more dry ingredients in an attempt to save my mistake.
I was able to find all the ingredients. When I went to turn the pan 180 degrees it came out in a dark bluish color. Not a big deal except it made it difficult to see how done the crackers were. In the end I didn’t burn them but I do think I over cooked them. That was only my first try though. I’ll try again. Any ideas on why my batch turned blue?
Psyllium husk powder can do some strange things, color-wise. I used to buy NOW brand and never had an issue with the color. Then I ran out and got a new bag of it. With the new bag, my tortillas turned out purple. I have a bag of Anthony’s brand, but I haven’t tried that yet. I did another recipe (I’m drawing a blank on what it was) where I added something acidic to the mixture (either vinegar or lime juice, again drawing a blank) and it didn’t turn out purple. So my hypothesis is that psyllium husk is slightly alkaline and that heat then causes the change in color. I can’t say why this seems to vary from bag to bag.
I commented in Feb after I used homemade paneer for the recipe and it wasn’t successful. I have made tnis recipe probably 10 times since then. I love the crunch and flavour . A word of caution.. I suggest people take care adding the water. I used several different sources for the paneer including the homemade one. With all the different paneers I used probably half the water the recipe called for. My favourite add on was the salt/vinegar mixture from the jicima chips recipe.
Hi Steve, so the lupin flour… I’m trying to order a package on Amazon. There is a big controversy about the net carb count in some of the different brands of Lupin flour. Your YouTube video of the showdown of 3 different brands of lupine flour neglected to mention a net carb count. Small Town Specialties, is the brand that specifically indicates a much higher carb count, than any other brand. In fact it becomes very questionable whether to even use it on keto or not, in many of the users opinions! The Company responded to a question of “why their brand is so much higher in net carbs, than any other brand” on the Amazon page, indicating that the lupin bean that is grown in California is not as low in net carbs. Not only that, they also say “consumer beware” of false advertising of the “nutritional claims” of other brands lupine flour! As if it’s a big lying conspiracy with all the other brands or something! I thought it was weird. Have you seen or heard this? It is right on the Amazon page in the reviews and questions of the Small Town Specialties lupine flour. Thank you so much for your time! As your showdown indicated, the flour with much higher carbs, was better! Rats! I hope I’m not reading the situation correctly! Maybe you can set me straight.. and all of us! Thanks again.
Of course they are going to make those claims when their flour is so high in net carbs. There are different types of lupini beans and they seem to vary from where they come from in the world. I will not buy Small Town Specialties any more. My new brand of choice is from Aviate Foods. They source their beans from Spain/France, the flour tastes great, and the macros are outstanding.
Also, I do list the macros for each of the products in the pinned comment for that video.
Thank you for your quick response! I have to laugh at myself for being a little naïve as far as the Companies output on Amazon. Just in case, I do apologize if anything I said sounded critical. I honestly did not mean it that way! I watch a lot of your YouTube videos on my TV and I don’t get all of the drop down information that is part of the YouTube videos on a computer or phone! I’m glad to know that you do include the carb counts. I appreciate all of your help and information. Since I began investigating the keto lifestyle, there are many new or at least rediscovered foods for a low carb lifestyle. Your testing and reviews are very helpful and very much appreciated! Thanks! 😊
I have used Hallumi cheese for Paneer in some other recipes with good success; what do you think of that as a substitute in these crackers? ( I live in Northern Idaho and grocery stores don’t tend to have too many options. 😂)
I don’t think hallumi would work in this, but like queso fresco or queso anejo would.
OMG, I went looking for the other flavors I thought you were going to do. Is that still on your radar?? Thanks anyway for this new recipe!!
The alternative to Paneer according to Google is a Mexican cheese called Panela. Google indicates they are made using the same process and are interchangeable. Walmart carries Panela. BTW, I use a rolling pin from a company called “Joseph”. It comes with rings that attach to each end that determine the depth of the dough you are rolling out. It allows for rolling consistent dough thickness and even baking. The rings with mine give 1/16, 3/32, 1/4 and 5/16 thick dough.
NA3VY
Best keto crackers I’ve ever made! To keep non dairy I used tofu same weight as paneer. Sprinkled everything bagel seasoning on top and rolled it into the dough before baking.Delicious! Thank you so much for sharing
I made these crackers today, and I’m very pleased with how they turned out! I used olive oil and added Italian seasoning, and these crackers are seriously scrumptious and nice ‘n crispy. I love them! Sending greetings from France.