Smoky Baba Ganoush with Keto Almond Crackers

Preheat your oven to 200C (390F) to prepare for baking the crackers later.

Roast the eggplant on the stovetop over an open flame until the skin is charred and the eggplant is tender. Allow it to cool, then peel away and discard the skin.

Roughly chop the roasted eggplant and transfer to a mixing bowl. Add tahini, minced garlic, lime juice, salt, ground cumin, smoked paprika, cayenne pepper, and chopped flat-leaf parsley. Mix until well combined.

Drizzle the baba ganoush with extra virgin olive oil and set aside.

Place shredded mozzarella cheese and cream cheese in a microwave-safe bowl, microwave for 1 minute, then stir until melted and combined.

Add salt, ground black pepper, and chopped flat-leaf parsley to the cheese mixture, mixing well.

Fold almond flour into the cheese mixture, forming a soft dough.

Place the dough between two sheets of parchment paper and roll it out to your desired cracker thickness.

Remove the top sheet of parchment paper and transfer the bottom sheet with the rolled dough onto a baking tray. Bake the crackers for 10-12 minutes, or until crisp and golden brown.

Allow the crackers to cool on a wire rack before slicing into desired shapes. Serve baba ganoush with keto almond crackers and enjoy!