Do you love to bite into something crunchy now and then? This low carb crispbread is a great alternative to flaxseed versions.
May 18 2015 recipe by Fanny Lindkvist, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Appetizer, Bread, Snack
Do you love to bite into something crunchy now and then? This low carb crispbread is a great alternative to flaxseed versions.
USMetric
30 servingservings
Ingredients
- 1¼ cups (61⁄3 oz.) 300 ml (180 g) sesame seeds
- ½ cup (2½ oz.) 120 ml (70 g) sunflower seeds
- ½ cup (2 oz.) 120 ml (55 g) shredded cheddar cheese
- 1 tbsp 1 tbsp ground psyllium husk powder
- ½ cup 120 ml water
- 2 2 eggeggs
- ¼ tsp ¼ tsp salt
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Instructions are for 30 servings. Please modify as needed.
Preheat the oven to 350°F (175°C). Line a 13"x18" (33x46 cm) baking sheet with parchment paper.
Add all of the ingredients to a medium-sized bowl and stir to combine. Spread the mixture(about 1/8" thick or 3.1 mm) onto the parchment paper, sprinkle with sea salt, and bake for 20 minutes.
Remove the crispbread from the oven, and carefully cut into desired form.
Lower the heat to 275°F (135°C) and return the crispbread to the oven for another 30-40 minutes, or until lightly golden in color.
Check the crispbread to make sure it is completely dry without any moist areas. Keep it in the oven with the door slightly open, until the oven is cool.
Tip
The sesame crispbread may also be made without cheese and you can replace the sunflower seeds with seeds such as pumpkin seeds.
About the Recipe
The creator is Fanny Lindkvist, who runs apopular Swedish blog and theInstagramaccount LessCarbs.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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177 comments
151
Reply to comment #150 by cath.bernard
Kerry Merritt Team Diet Doctor
June 21 2020
I made these today delicious, I thought I couldn’t live without crisps or crackers now I’ve found these enjoying with a wee garlic dip. Thank you. Can these be frozen?
So glad you're enjoying them! Yes, I think they would freeze well.
152
Reply to comment #112 by Alix
Lana
June 25 2020
1 tsp Of Xanthan gum = 1 Tbsp psyllium husk powder
153
Beth
July 9 2020
Does it matter if the sesame seeds are hulled or unhulled?
154
candela_59
September 17 2020
Is psyllium powder Metamucil? Also, would I grind it up further in a spice grinder? Sorry if this is a silly question, but I'm new to all of this. These sound just perfect for snacking on something crisp and savory.
Reply: #155
155
Reply to comment #154 by candela_59
Kristin Parker Team Diet Doctor
September 18 2020
Is psyllium powder Metamucil? Also, would I grind it up further in a spice grinder? Sorry if this is a silly question, but I'm new to all of this. These sound just perfect for snacking on something crisp and savory.
Some unsweetened, unflavored Metamucil is psyllium. You can also buy it online as a specific ingredient.
156
Reply to comment #120 by Lisa H
NANCY
October 2 2020
Nuts.com is a great source for raw and roasted plus organic if you want a lot of seeds and nuts plus flours, baking, chocolate,etc. They are sold by the pound, so if you want to make these kinds of crackers,etc., you will find what you need there, most likely...
157
Tim harris
October 2 2020
Best keto crackers thanks
Reply: #158
158
Reply to comment #157 by Tim harris
Kristin Parker Team Diet Doctor
October 3 2020
Best keto crackers thanks
Thank you for letting us know!
159
RC
January 18 2021
Followed the recipe exactly and they are fantastic. My only worry is eating too many.
- 1 comment removed
161
Janice
February 4 2021
What are the nutritional values??
Reply: #162
162
Reply to comment #161 by Janice
Kristin Parker Team Diet Doctor
February 4 2021
What are the nutritional values??
You can see the nutrition information by clicking the Nutrition+ tab under the list of ingredients.
163
Pablo
February 17 2021
Hi Janice,
How many crackers or part of the recipe is a single serving?Reply: #164
164
Reply to comment #163 by Pablo
Crystal Pullen Team Diet Doctor
February 18 2021
Hi Janice,
How many crackers or part of the recipe is a single serving?For each recipe, divide the finished recipe by the number of servings you set the recipe. The default for this recipe is 30 servings, so you can portion out based on the finished dish for that number of servings.
165
vince
February 25 2021
What temperature is fan oven to start with as it saying lower heat to 135 thanks ⁰
Reply: #166
166
Reply to comment #165 by vince
Crystal Pullen Team Diet Doctor
February 25 2021
What temperature is fan oven to start with as it saying lower heat to 135 thanks ⁰
Vince, the recipe begins with the oven preheated to 350°F (175°C) as noted in #1 in the instructions.
167
Maria Grist
April 30 2021
How long do they keep? As they have egg in them? Delicious by the way!
Reply: #168
168
Reply to comment #167 by Maria Grist
Charlotte Zwart Team Diet Doctor
April 30 2021
How long do they keep? As they have egg in them? Delicious by the way!
They will stay good for quite a while, as they are baked. But it will taste best when they are freshly baked!
169
nurzepat
September 11 2021
Wondering how these compare to DD seed crackers--I guess I will just have to try them! I haven't tried a DD recipe yet that I didn't like.
170
Adriana
January 12 2022
Really easy to make, very practical, good (not great) taste. You can spread stuff over the crackers, I do love how versatile they are.
But overall, a good snack which I will make again.171
jules8
January 14 2022
Hi I love these! Is the 1 gram Carb for 1 cracker?
Many thanks, Jules
Reply: #172
172
Reply to comment #171 by jules8
Kristin Parker Team Diet Doctor
January 14 2022
Hi I love these! Is the 1 gram Carb for 1 cracker?
Many thanks, Jules
The recipe makes 30 servings, so if you break your batch into 30 roughly even sized pieces then yes, it's 1g per cracker.
173
Sharon
February 6 2022
These are a staple for me! Love the taste. I use half black and half white sesame seals. I pre-toast them for more flavor when I buy them in bulk. I flip them over after the second 30 minutes to better crisp up the bottom. Use Maldon sea salt on top. I eat a couple with eggs in the morning so I don’t feel cheated not having toast. Making them is so quick. I will make these forever.
174
Hannah
February 8 2022
These are AMAZING! Made them for the first time for lunch today with some tzatziki from the DD recipe. So crispy and crunchy I couldn't believe it! I followed the recipe exactly for this first time, but I'll definitely be looking at trying other cheeses/seasonings to experiment and see what flavours I can make. I did flip them as others have recommended just for the cooling stage, they didn't go any darker on the bottom but they were perfectly crispy. I'm so glad I can make crackers now!
175
JENNY IN MALLORCA
March 17 2022
What can I say, but yet another wonderful seed cracker recipe delicious!!! and easy to make. Recipe comes out as stated.
As with other keto seed cracker recipes I enjoy, so versatile, to eat with most foods and enjoy. Top with Avocado, cucumber, cheese, pate, whatever takes your choose, they are crunchy yet solid, and again, last about a month in air tight containers if not enjoyed and eaten before!
Try and enjoy, thank you Diet Doctor.176
Laura
June 17 2022
Should these be kept in fridge or just in an air tight container? Thanks!
Reply: #177
177
Reply to comment #176 by Laura
Kristin Parker Team Diet Doctor
June 17 2022
Should these be kept in fridge or just in an air tight container? Thanks!
If you plan to eat them in a day or two, they should be fine on the counter. If you need them to last longer, the fridge is a good idea!
178
Kathy
August 7 2022
I am sensitive to psyllium. can I use acacia powder instead?
Reply: #179
179
Reply to comment #178 by Kathy
Kerry Merritt Team Diet Doctor
August 8 2022
I am sensitive to psyllium. can I use acacia powder instead?
We have not tested with that substitute, but it may work. If you give it a try, please let us know!
180
Barbara
September 24 2022
I love these, I'm making them for the third time now. I've adjusted the egg to be 1.5 not 2 (first time I made them I added double the water, realised and poured it out - which removed some of the egg. The result was way crispier than when I made them properly so I'm experimenting) and I now mix up any kind of seed to the value of 250g. They really help me when I have a carb craving.
181
LaLa Langston
May 20 2023
I think it stinks that you have nutritional value behind a pay wall. : ( Have loved your recipes for years and this makes me sad.
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