A crispy keto seed cracker with a nice nutty taste of sesame seeds. Great for breakfast as well as the evening's cheese platter.
- Preheat the oven to 300°F (150°C). Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden fork.
- Spread out the dough thinly on a baking sheet lined with parchment paper.
- Bake on lower rack for about 45 minutes, check occasionally. Let dry for another 15 minutes, but pay attention as seeds are heat sensitive.
- Turn off the oven and let the dry in the oven. Break into pieces and spread a generous amount of butter on top.