Crackers have always been my weakness, and I love that I can enjoy these delicious little nibbles without the carb hangover that comes with traditional crackers. This recipe makes approximately 30 1-inch crackers - a serving is 5 crackers.
In a large bowl, combine the almond flour, pumpkin seeds, ½ tablespoon everything seasoning, Swerve, baking powder, and salt. Mix one egg and the butter in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined.
Form into a ball and place in a well-oiled bowl. Refrigerate for 30 minutes.
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.
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.
Mix it up
If you are using these crackers for dipping, you may wish to leave off the everything seasoning to keep the flavor more neutral. Top with poppy seeds or sesame seeds if you like.