Low-carb sesame crispbread
Do you love to sink your teeth into something crunchy now and then? This low-carb crispbread is a great alternative to flaxseed versions.
USMetric
servingservings
Ingredients
- 1¼ cups 300 ml (175 g) sesame seeds
- ½ cup 125 ml (75 g) sunflower seeds
- 2 oz. 50 g shredded cheese, like Gouda or cheddar
- 1 tbsp 1 tbsp (10 g) ground psyllium husk powder
- ½ cup 125 ml water
- 2 2 eggeggs
- ¼ tsp ¼ tsp salt
www.dietdoctor.com
Making low carb simple
Instructions
- 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 put the crispbread back into 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 things like pumpkin seeds.
About the Recipe
The creator is Fanny Lindkvist, who runs a popular Swedish blog and the Instagram account LessCarbs.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
149 comments
You can put them in a toaster or oven for a few minutes and they should crisp back up.
This recipe is designed to make 30 servings.
Yes, if you scaled the recipe to make 7 servings, then you would divide your dish into 7 portions and each would be 1g carb.
Psyllium and almond meal/flour react very differently in baking.
https://www.dietdoctor.com/low-carb/guides/psyllium-husk
Most recipes work better when the oven is pre-heated.
Check out the Tip underneath the instructions. You can simply omit the cheese and substitute seeds as you prefer.
I have been on Keto for about 6 months now and my only remaining craving was for cheese with crackers!
Had some last night!
I did halve the recipe and used Parmesan, Sunflower and sesame seeds.
To figure the carbs , fats and proteins....I weighed the whole thing (digital scale) and divided up accordingly!
The pizza cutter is perfect for cutting at the 20min.mark.
This recipe is really good....and it's easy!
You could make half a recipe and experiment. If it doesn’t work, crumble and use in another recipe.
Also for the person whose crackers are rubbery, I fix that by making them thinner and/or setting them near the wood stove or on top of my refrigerator (a slow warming/drying source) to finish.
I am experimenting with grated dried mushroom and sesame seed. That works well, with some extra tablespoons of water. So does crumbled dried kale. Now I want to try to make a Christmas cookie version. Spices and sweetener? Dates?
Yes, these are baked twice. I will ask the recipe team to clarify the instructions.
Yes, you're right! The Recipe Team will be happy to take a look at this!
So glad you're enjoying them! Yes, I think they would freeze well.