Crispy Multiseed Keto Crackers


Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place all the ingredients, except the water, in a bowl. Combine well. (For a lower temperature setting, check the recipe tips above.)

Step 2Place about 1/2 cup of the mixture into a food processor and process until finely ground, scraping down the sides of the food processor as needed.

Step 3Return the ground seed mixture to the bowl, mix again, and add the water. Mix with a spoon until well combined, then let the mixture sit for 5 to 10 minutes.

Step 4Place a silicone mat or a piece of heavy-duty parchment paper in a 10 x 14-inch (25 x 35 cm) baking sheet.

Step 5Transfer the dough to the tray and spread with a rubber spatula, shaping it into the rectangular shape of the silicone mat, until it is about 1/8 inch (1/4 cm) thick.

Step 6Use a pizza cutter to cut it into a total of 24 crackers (6 rows by 4 columns). Bake for about 40 minutes, rotating the tray halfway or until crispy and golden brown.

Step 7When done, remove from the oven, and cut through the pre-cut crackers. Let them cool down and crisp up on a cooling rack for 20 - 30 minutes before serving.

Step 8Store for up to 2 weeks at room temperature in an airtight container.