Low Carb Seed and Nut Rosemary Garlic Crackers ... a great LCHF crunchy treat

I was craving a cracker, and my theory on low carb high fat living is ... if you want something bad enough, find a way to make it low carb. So, here is my project for a crispy cracker to use with some ham salad I'm making tomorrow.

The finished product. Crispy low carb crackers.

Place dough between two layers of parchment to flatten out.

First, gather up your ingredients and preheat oven to 450 degrees. Mix 1 cup blanched almond flower with 2 cups of shredded cheese of choice. I used sharp cheddar and 2 oz. of cream cheese. Put in a microwave safe bowl and microwave for one minute. Stir it all together and let it sit. Then, add one beaten egg and seasonings of choice (once it's cooled a little to prevent the egg from cooking). I used Badia Complete, Rosemary, Garlic and Sea Salt blend and a little Himalayan pink salt. Mix it into a ball and place between two pieces of parchment paper on a cookie sheet.

I also mixed in a seed trilogy mix with chia, hemp and flax, along with about a quarter cup of roasted sunflower seeds and a touch of Bob's Red Mill hulled hemp hearts.

Place the dough between two layers of parchment and spread thin using your hands or a rolling pin. Cut into squares using a pizza cutter or knife. I baked at 450 for about 6 minutes on one side, then used the parchment to help flip it over and baked another 6 minutes on the other side. Crispy and flavorful, perfect for dipping with low carb ham salad, chicken salad, tuna salad, you name it. Or, just a good snack by themselves.
I missed crackers :) Now I don't have to. This recipe made about 10 servings of 10 small crackers. So good! Only about 3 net carbs per 10 crackers.

Just after baking. I had to taste test that bottom left corner.