Low carb sesame crispbread
Do you love to bite into something crunchy now and then? This low carb crispbread is a great alternative to flaxseed versions.
- 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
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Making low carb simple
- 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.
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 a popular Swedish blog and the Instagram account LessCarbs.
So glad you're enjoying them! Yes, I think they would freeze well.
Some unsweetened, unflavored Metamucil is psyllium. You can also buy it online as a specific ingredient.
Thank you for letting us know!
You can see the nutrition information by clicking the Nutrition+ tab under the list of ingredients.
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.
Vince, the recipe begins with the oven preheated to 350°F (175°C) as noted in #1 in the instructions.
They will stay good for quite a while, as they are baked. But it will taste best when they are freshly baked!
But overall, a good snack which I will make again.
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.
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.
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!
We have not tested with that substitute, but it may work. If you give it a try, please let us know!