These keto crackers are an excellent anytime snack. They break with a snap and stay fresh for 2 weeks in an airtight container. You can have them with any kind of dip like garlic butter, cilantro butter, or any other keto dip.
1 Cup of almond flour
1 tablespoon of flax seed flour
1 egg white (no yolk) (If you do not eat eggs you can substitute with 1 tablespoon of olive oil or any healthy oil and 2 tablespoons of cold water)
1/4 teaspoon salt
1/4 teaspoon black pepper powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon each of cumin seeds and white sesame seeds for topping
Preheat oven to 350 degrees
In a deep mixing bowl add almond flour, flax seed flour, salt, pepper, garlic and onion powder. Mix them well and then add the white of one egg (or the oil and water in case you do not want to use the egg white)
Mix everything to make a tight dough.
Roll the dough between two sheets of parchment paper into a square for easy cutting. Add the sesame and cumin seeds on the top and roll them in gently to stick to the top of the rolled dough.
Cut the rolled dough into squares. Lift up the squares gently and arrange them in a cookie sheet and place the sheet in the preheated oven for 10 minutes.
Now remove the cookie sheet and turn the crackers on the other side and place them in the oven for another 5 minutes.
Remove and allow them to cool completely.
Enjoy with your favorite dip.