The Recipe: Keto Sesame and Flax Seed Crackers Yield: 6-7 servings of 8 crackers Total Time: 30 minutes Active: 10 minutes, Passive: 50 minutes Ingredients: • 1 cup almond flour • 1.5 TBS whole flax seeds • 3 TBS sesame seeds (use roasted for a more intense flavor) • ¼ tsp salt • Freshly ground pepper to taste (I like 10-12 grinds from a pepper mill) • ¼ tsp baking soda • 1 large egg, beaten • Cooking spray The Tools: • Mixing bowl • Spatula • Rolling pin • Pizza cutter or knife • Cookie sheet • Silicone baking mat (link to purchase below) • Cooling rack The Prep: 1. Preheat your oven to 350F. 2. In a medium mixing bowl, thoroughly combine all of the dry ingredients. Add the egg and mix with a spatula until the dough forms a solid mass and nothing clings to the side of the bowl. 3. Place the dough on a silicone baking mat, cover with parchment, and roll out into a rectangle approximately 10”x14”. Gently peel back the parchment paper and use your finger to tidy up the edges. Using a knife or pizza cutter, score the dough into squares that are roughly 1.5” being careful not to cut into your silicone mat. I find I get around 50 crackers, give or take. 4. Slide the silicone mat onto a cookie sheet and place it in the oven on the middle rack. 5. After 10 minutes, remove the crackers and lightly spritz them with cooking spray. You may also sprinkle extra salt at this point if you’d like. Rotate the tray 180 degrees and return to the oven for another 10 minutes. 6. Remove the crackers from the oven and allow them to cool for a couple of minutes before transferring them to a wire rack. It’s okay of some of them break along the score marks you made. 7. Allow to cool for at least 30 minutes, then break into individual crackers. The Serve: Serve as you would any cracker: eat them straight up, top them with nut butter, cheese, meats or the keto friendly dip of your choosing. Nutritional Info: 134 calories, 5 g protein, 11 fat, 2g net carbs Giving credit where credit is due, the inspiration for this recipe was lowcarbmaven.