Only 1g carbs per cracker and so quick and easy to make.
Mix 113g ground almonds, 31g coconut flour, 80g flaxseed, 2 tbsp chia seeds, 12g psyllium husk, pinch of salt, approx 1 cup water to bind into dough. Cover with cling film Put in fridge for 30 mins or until you’re ready to bake the crackers.
Roll between 2 non-stick baking sheets. Score into rectangles. Transfer the baking paper with the rolled out dough onto baking trays and put in preheated oven at 185 degrees, bake for around 30 mins until they look golden brown. Turn half way through to get an even bake. Leave to cool on wire rack.
This same mix can be used to make sheets of soft wholemeal bread by not rolling so thin and baking for less time.
Keto Rules 