Homemade Keto Crackers

Preheat oven to 350 F. Add the almond flour, eggs, hemp hearts, olive oil, salt, and pepper to a food processor. Blend until the dough comes together, about 30 seconds.

Add half of the dough onto a piece of parchment paper. Place another piece of parchment paper on top and use a rolling pin to flatten the dough into a large rectangle. When the dough is about 80% spread, sprinkle the everything bagel seasoning on top and continue to roll out the dough until it takes up the entire width of parchment paper, the thinner the better. Repeat this with the remaining dough.

Use a pizza cutter or a knife to cut the dough into 1x1 inch cracker shapes. Carefully move the parchment paper with the dough to a sheet tray and bake for 18-20 minutes, or until the crackers are deep golden brown on the edges.

Remove from oven, transfer crackers on the parchment paper to a cooling rack and allow to cool for at least 15 minutes and enjoy! Store at room temperature in a zip-top bag for 5 days.

For the whipped feta

Preheat oven to 350F. Cut the bottom off the head of garlic and place on parchment paper. Season with a shot of olive oil, pinch of salt, and cook in the oven for 35-45 minutes. Or until the garlic is deep golden brown. 

In a food processor, add the rest of the ingredients, a few cracks of pepper, and squeeze all of the roasted garlic into the bowl. Process on high until the texture is very smooth and creamy. Check for seasoning, you may need more honey or lemon. Dip will keep in the fridge for 4 days.