Preheat the oven to about 200 degrees / 390 degrees Fahrenheit.
Start by preparing the fathead dough.
Either melt the mozzarella in the microwave for 30 seconds. Stir in the almond flour, psyllium husk (optional) and salt. Place back in the microwave for another 30 seconds. Again, stir well.
If the cheese is not yet melted, place the dough back in the microwave for another 30 seconds (or 2 times) until you have a well-incorporated dough.
Alternatively, you can also melt the mozzarella cheese in a saucepan. While it is melting, you can add the almond flour, psyllium husk (optional) and salt.
Once done, kneed briefly with your hands to ensure the dough is mixed well. Be careful, the cheese can be hot.
Then, put some parchment paper on an oven rack.
Make small balls of the dough and press them flat in your hands to make the crackers. Ensure they are quite thin.
Place the keto crackers on the parchment paper.
Decorate the low carb crackers with a mix of seeds. You can also add a little bit more salt and garlic powder on top. Push them a bit into the dough.
Tip: Of course other herbs and spices are also possible, like paprika, onion, basil, oregano, etc. Furthermore, you can add some parmesan cheese on top.
Bake the Keto crackers in the oven for about 8 to 12 minutes. Keep an eye on them, since some ovens seem to bake faster.
The Keto Crackers with Seeds are ready when the edges are golden brown.
Enjoy the crackers with for example a slice of cheese, garlic butter, salmon, egg salade or tapenade.