'Everything' Flavored Low Carb Almond Crackers

Although I thought I already posted this one, I did a (very) quick search and didn't see it so I'm going to post it again.  It's a low carb almond cracker but I use different flavorings (spices, herbs) depending on what I'm in the mood for or what I want to use them for.  So, feel to play with the spice mixture.

Sometimes I use baking powder in my crackers along with a whole egg, other times I make my crackers with no leavening agent and just egg whites (you'll find both recipes here in the search).  The egg white no leavening is more like a 'wheat thin' - which I've been making since 2002 (?) and we call Almond Thins.  This one is a bit thicker and more cracker like than that one - but you can choose which you like better or what you want to use them for.

This time around I used a spice mixture I bought called "Everything" Seasoning Blend.  Although it was new at the time I bought it, I've since seen it hitting the shelves everywhere and it's become quite popular!  I bought it to make 'Everything' Bagels but found I love (LOVE) it in sour cream as an onion dip... oh my, it's that good.

But this day, I used it on crackers, which were then used in a spinach artichoke dip and in a cream cheese/mild banana pepper dip!

Rosemary Garlic Almond Crackers (Or ANY seasoning you like)

2 c almond flour or fine ground almonds
2 T butter, melted
1 t sweetener of choice
1/2 t baking powder
1/4 t salt (I use sea salt)
1 egg
Everything Seasoning Blend
 - you can mix some of the seasoning blend IN the cracker or just top them with it.  Your choice.

Mix all the ingredients in a food processor or a small bowl. Make sure it's mixed well so all the almond is moist and the dough starts to hold together and form a ball.  You can either mix in the seasonings OR sprinkle them separately on top.  If you sprinkle on top, press them in lightly.

Roll the dough out between 2 sheets of parchment paper or well greased foil.  It is very sticky so you need 2 sheets of parchment or foil or it will stick to your rolling pin.

Roll the dough out with a rolling pin as thin as you can - 1/8 of an inch is what to aim for.  Aim for a rectangle shape to make it easier to score squares.  Peel off the top layer and score with a pizza cutter to make squares either 1" or 2" - your choice in size.  Leave them on the bottom parchment to bake and place it on a baking sheet.

Bake at 325 degree's for 10-15 minutes then check and use a metal spatula, fork or your fingers to gently pry the crackers apart, flipping the ones on the outside to the inside and mixing them up a bit. When all are golden, remove, break apart and let cool completely. Store in an air tight container.

This was from my Instagram or Twitter account so it's a little blurry as it was a 'quick' shot for my story!

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