Place the almond flour, Keto Chow, flax seed meal, erythritol, baking powder, and baking soda in the work bowl of a food processor and pulse to combine.

Add the butter and pulse until the mixture has the texture of coarse sand.

Mix the yacon syrup and almond milk together in a small container, then add to the food processor and run until the mixture starts to come together into a dough.

Remove the dough from the food processor, pressing any loose pieces together.

Divide the dough into two equal pieces. Place one half of the dough between two pieces of parchment paper and roll into a 10 X 9 rectangle. The dough will be very thin.

Use a sharp knife, pizza cutter, or pastry wheel to cut the dough into eight crackers. For best results use a ruler on the 9-inch side of the dough to measure four strips that are 2 ½ inches wide, then cut them in the center to make eight crackers that are 5 inches long by 2 ½ inches wide.

Slide the parchment paper with the cut dough in one piece onto a cookie sheet. Use a knife to score the crackers into four sections, then dock the crackers with a fork, a skewer, or chopstick, making eight evenly spaced holes in each cracker. If you plan to use them for a dessert, you can just roll the dough and skip the cutting and scoring.

Place the tray in the refrigerator to chill for 30 minutes.

Repeat the same process with the second piece of dough.

Preheat the oven to 350℉.

Place the prepared trays in racks set to the center of the oven. Bake, rotating the trays once during baking, until the edges are browned and the crackers are golden-brown, about 13 minutes.

Place the trays on a cooling rack. While the crackers are still warm, you may want to cut through the original cuts again to ensure crackers come apart when they are cool.

After about five minutes, transfer the parchment paper with the crackers directly to the cooling rack. Allow the crackers to cool completely, they will continue to crisp as they cool.

Store in an airtight container in a cool, dry place for up to five days.