Ingredients:
- 1 cup almond flour
- 2 tbsp ground flaxseed (optional, for extra fiber)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp paprika (optional, for flavor)
- 1/2 cup shredded cheese (cheddar or mozzarella works great)
- 1 egg (beaten)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, flaxseed, garlic powder, onion powder, salt, and paprika. Mix well.
- Add shredded cheese and stir until evenly combined.
- Gradually add the beaten egg and mix until a dough forms. If it’s too sticky, sprinkle a little more almond flour.
- Place the dough between two sheets of parchment paper and roll it out to your desired thickness (thin for crispy crackers).
- Remove the top parchment sheet and cut the dough into small squares using a knife or pizza cutter.
- Transfer the parchment paper with the cut dough onto the baking sheet.
- Bake for 15-20 minutes, or until the crackers turn golden and crisp.
- Let them cool completely before serving to allow them to crisp up further.
Tips:
- Store in an airtight container for up to a week.
- Pair with your favorite keto dips like guacamole or cream cheese spread.
