I use xyltiol. I cant stand Stevia..at all. but if you like Stevia..then use it. I do well on xylitol and have never had an issue with it. start out in small quantities of xylitol though and work your way up to a little larger amount. your body sometimes needs to adjust to it.
Your choice of flours can be used here.
1 1/2 cups blanched almond flour
1 1/2 cups rice bran flour
1 1/2 teaspoons celtic sea salt
1 cup sesame seeds
2 eggs, whisked until frothy
2 tablespoons olive oil
In a large bowl, stir flour, salt, sesame seeds, eggs and oil until well blended
Separate dough into two halves
Line two large (12 x 16) stainless steel baking sheets with parchment paper
Place one half of the dough in the center of each lined sheet
Cut another piece of parchment paper and place it over one of the balls of dough
Roll dough out between the two pieces of parchment paper, until it is 1/8 inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
Cut the dough with a knife or pizza cutter into 2 inch squares
Bake at 350° for 10-12 minutes, until golden brown.
Cool and serve
Makes 96 crackers