Keto Crackers

These Keto Crackers are so crunchy and full of flavor that you can enjoy them by themselves. They also make a great nibble to serve with your favorite dips and are a great addition to a cheese plate. 

Go ahead, make an extra batch - they keep for a week at room temperature, and freeze beautifully.

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– 1 ½ cups finely ground almond flour – ⅓ cup raw pumpkin seeds chopped – 1 ½ tablespoons everything seasoning divided – ½ tablespoon powdered Swerve or sweetener of choice – ½ teaspoon baking powder – ¼ teaspoon sea salt – 2 eggs beaten, divided – 1 tablespoon butter melted and cooled slightly

In a large bowl, combine the almond flour, pumpkin seeds, ½ tablespoon everything seasoning, Swerve, baking powder, and salt.

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Form into a ball and place in a well-oiled bowl. Refrigerate for 30 minutes.

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Preheat the oven to 300° F. Line a baking sheet with parchment paper. Roll the dough out between 2 sheets of parchment paper to ⅛" - ¼" thickness. If the dough feels a little dry, wet your hands and work it a little before rolling out. Use a knife or cookie cutter to cut into 1-inch-squares or circles.

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Arrange in a single layer. Beat the remaining egg and brush the crackers with the egg. Sprinkle with the remaining tablespoon of everything seasoning. Bake for 30 to 35 minutes, rotating the pan halfway through.

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