Keto Seed Crackers

Very low carb crackers that have fat protein and fiber and my guests love more than traditional crackers for cheese, cream cheese, hummus or peanut butter. I like to score the batter before cooking to make breaking apart the crackers. Have served these with regular crackers and these are gone first. Great for diabetics or those looking for low-carb alternatives. I usually only have 4 or 5 at a time, as they are filling.

• Ready In: 1 hr 15 mins
• Serves: 16
• Yields: 64 crackers

Ingredients

• 1⁄3 cup  chia seeds
• 1⁄3 cup  pumpkin seeds
• 1⁄3 cup sesame seeds
• 1⁄3 cup sunflower seeds
• 1⁄3 cup flax seed
• 1  cup  almond flour
• 1  tablespoon  psyllium, powder (found in health food store under fiber)
• 1  cup water
• 1⁄4 cup coconut oil
• 1  teaspoon salt

Directions

1. Preheat oven to 300 degrees F.
2. Place all the seeds, flour, salt and psyllium powder in a food processor and grind the seeds down to a uniform small size.
3. Boil the 1 cup of water and make sure coconut oil is in liquid form if you refrigerate it. You should have one cup and a quarter of liquid.
4. Pour ground seeds into a large mixing bowl.
5. Pour boiling water into the seed mixture slowly, stirring as you pour. Mix thoroughly until all the liquid is mixed inches.
6. Spread onto a 11X17 inch cookie sheet (Teflon or use some parchment paper to reduce sticking).
7. Using a small roller, roll out the dough as thin as is possible. The thinner the dough, the crispier the cracker.
8. Using the straight edge of a spatula, score the batter with straight lines in the dough until you have cracker size rectangles.
9. Place crackers into the oven and set timer for 1 hour.
10. Check crackers at 1 hour and if getting brown, turn off the oven and let the crackers cool slowly in the oven.
11. When a bit cooler, finish cooling on a baking cooling rack to room temperature.
12. Store in a sealed container and use with cheese, creamed cheese (plain or flavored), peanut butter for snacks, hummus, etc.