Almond Seedsation Keto Crackers

Almond Seedsation Crackers

Serving Size: ~10 crackers
Net Carbs: 4g per serving


  • 1 cupĀ almond flour
  • Ā½Ā cup flaxseed meal
  • 3 Tbsp sesame seeds
  • 3 tsp chia seeds, divided (1 tsp for sprinkling)
  • 1 tsp xanthan gum
  • Ā¼Ā tsp baking powder
  • Ā¼ tsp cream of tartar
  • Ā¼Ā tsp Italian seasoning orĀ Ā½ tsp each of fresh thyme and rosemary
  • Ā¼ tsp sea salt
  • ā…›Ā tsp garlic powder
  • ā…›Ā tsp black pepper
  • 1 large egg (beaten)
  • 1 large egg white (beaten)
  • Ā½Ā cup fresh grated Parmesan or Romano cheese


  1. Preheat the oven to 350 degrees and place the rack in the center position.
  2. In a medium bowl, mix together all the ingredients except for the cheese and egg.
  3. Add the beaten egg and egg white along with the cheese and work the ingredients to form a dough ball.
  4. Cut two pieces of parchment paper large enough to fit a large sheet pan at least 17ā€x13ā€
  5. Place one of the pieces of parchment paper on the counter and spray with baking oil of your choice.
  6. Place ball of dough in the center of the oiled parchment paper.
  7. Spray the other piece of parchment paper and lay it spray-side down over dough.
  8. With a rolling pin, roll the dough into a large rectangle about 1/8ā€ to 1/16″ thick.
  9. Remove the top piece of parchment and cut the the dough into approximately 1ā€ to 1Ā½ā€ squares using a sharp knife or pizza cutter.
  10. Sprinkle with the remaining 1 tsp chia.
  11. Slide the parchment paper onto the cookie sheet.
  12. Bake 15 minutes until slightly browned.
  13. Turn off the oven and let it cook for up to an additional 5 to 10 minutes or until crisp.
  14. Remove from the oven and remove crackers from the paper, placing them on a cooling rack to cool completely.
  15. Break apart when cool. Store in airtight container.

Pair with: Smoked Salmon & Caper Spread

Lauren Paley

Creator of Fearless Keto. Model + health & wellness enthusiast. After losing 45 pounds on Keto, I want to give back to the community that gave me so much šŸ‘‘

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