1tablespoonraisin juice concentrate OR molasses(optional)
Instructions
In a medium bowl, whisk together almond flour, coconut flour, flax seed meal, erythritol, salt and pepper. Stir in raisins, sunflower seeds and chopped rosemary.
In a large bowl, beat butter until smooth. Beat in egg and raisin juice or molasses if using.
Beat in almond flour mixture until dough comes together.
Turn out dough onto a sheet of waxed paper and form into a round, long log, about 1 ½ inches in diameter. Wrap tightly in waxed paper and freeze 1 hour.
Preheat oven to 300F and line a baking sheet with parchment or a silicone mat.
Slice frozen dough into thin slices, no more than ¼ inch thick.
Place on prepared baking sheet and bake 5 minutes, then remove from oven and press flatter with a flat-bottomed glass.
Return to oven and bake another 8-10 minutes, until starting to brown. Remove and let cool.
Notes
Serves 12 (about 4 to 5 crackers). Each serving has 9.6 g of carbs and 3.2 g of fiber. Total NET CARBS = 6.4 g.