Low-carb sesame crispbread

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.

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
30 servingservings

Ingredients

  • 1¼ cups 300 ml (175 g) sesame seeds
  • 623 tbsp 100 ml (60 g) sunflower seeds
  • 2 oz. 60 g (125 ml) shredded cheese
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • 623 tbsp 100 ml water
  • 2 2 eggeggs
  • ¼ tsp ¼ tsp salt

Instructions

Instructions are for 30 servings. Please modify as needed.

  1. Mix together all ingredients (grate the cheese coarsely), and spread out on parchment paper on a baking sheet.
  2. Sprinkle sea salt on top.
  3. Set the oven to 350°F (175°C) for 20 minutes.
  4. Carefully cut the crispbread into the desired form.
  5. Lower the heat to 280°F (140°C) and put the crispbread back into the oven for another 40 minutes.
  6. Remove the crispbread and make sure it's dry all all the way through. Let it stay 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.

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131 comments

  1. Tara
    These are so delicious and so easy!! Nice crispy texture for cheese and crackers that I’ve been on keto. I upped the amount of sesame seeds and used xantham gum instead of psyllium husk, cape out great. I think next time I’ll try Parmesan cheese instead of mozzarella just to give them a little more flavor.
    Replies: #104, #111
  2. B.J.
    Tara how much xantham gum did you use?
  3. Anne O.
    I really like these crackers. I stored them in an airtight container but am finding that they are losing their crispness. Any suggestions?
    Reply: #105
  4. Becky
    Did you use the same amount of xantham gum as you would have used for the psyllium husk powder?
  5. Kristin Parker Team Diet Doctor

    I really like these crackers. I stored them in an airtight container but am finding that they are losing their crispness. Any suggestions?

    You can put them in a toaster or oven for a few minutes and they should crisp back up.

  6. Alice
    I am in Australia and all ingredients are in Woolworths. First batch in oven and can't wait for my first bite. They look and smell amazing.
  7. Claire
    Just made these as per recipe and they’re amazing. The mixture needs to be spread really thinly. This was tricky but I laid a sheet of grease proof paper of the top and used a rolling pin and then peeled it off with ease. The previous tip to use a pizza cutter after the first 20 minutes worked a treat too.
  8. Karen Smith
    I absolutely love these but I found that the cheese appears and tastes burnt, now I did use grated mozzarella so i wonder if its that. Can I use without or will a different type be better, they are scrummy !!!!
    Reply: #109
  9. Kristin Parker Team Diet Doctor
    You may just need to cook them for a shorter time than the recipe calls for.
  10. Amanda
    I love these! I was really missing something crispy to put meats, cheeses and spreads on. I used the method of cutting with a pizza cutter and that worked really well. I stored mine in a metal cookie tin for two weeks and they were still crispy and tasty. Just made my second batch!
  11. Susan
    YUM! They are perfect and so easy. And crunchy !! I also used the xanthum gum and did use parmesan.
  12. Alix
    Hi Susan, how much xanthum gum did you use to replace the Psyllium Husks, please? Thank you
  13. Zoe
    OMG! So delicious. I swapped 1/4 cup of sesame seeds for poppy seeds, pumpkin seeds instead of sunflower, seasoned with onion powder and garlic salt instead of regular salt and parmesan cheese! So yum with gooey French triple brie or avocado. Thanks for the delicious recipes. Keep 'em coming. Zoe
  14. Zoe
    Thanks Rachel - I have been missing thick cut white bread with lashings of butter and Vegemite. Will try this on my crackers. RIPPER! Thanks for the tip. Zoe
  15. Jacqui Roberts
    I loved the texture of these but found them bitter
  16. Barbara
    I made the and loved the result...but I thought 1 gm for the batch! I ate about 6 yesterday...I hope I didn't ruin my day! ...maybe a little more detail in the recipes about portion size? My crisps were 1" X 1 /2" rectangles....
  17. Barbara
    When the reipe says 1g net carbs....how many crisps are in 1g? Am talki g about the sesame crisps.
    Reply: #118
  18. Kristin Parker Team Diet Doctor

    When the reipe says 1g net carbs....how many crisps are in 1g? Am talki g about the sesame crisps.

    This recipe is designed to make 30 servings.

  19. Denise
    Oh my these are good! I substituted 1/4 cup of the sesame seeds with everything bagel topping! Garlic, onion, and seeds. Yummy!
  20. Lisa H
    I made these last night! So crispy and full of flavor. Really easy to make. I need to find sesame seeds in bulk now!
  21. Denise G
    Portion sizes for all recipes need to be clearer. I followed the ingredients for 7 so does that mean 7 equal portions equals 1g carb in each?
    Reply: #123
  22. Denise G
    I cut the 7 serving recipe into about 16 1” squares. How much would one serving be?
  23. Kristin Parker Team Diet Doctor

    Portion sizes for all recipes need to be clearer. I followed the ingredients for 7 so does that mean 7 equal portions equals 1g carb in each?

    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.

  24. Jenny Barton
    These are great - best of the three keto cracker recipes I have made, quick and easy with a good crunch.
  25. Hankg
    I followed the directions exactly but they came out completely rubbery and not crisp at all.
  26. Jenny
    Could the psyllium husk be replaced with almond meal?
    Reply: #127
  27. Kristin Parker Team Diet Doctor

    Could the psyllium husk be replaced with almond meal?

    Psyllium and almond meal/flour react very differently in baking.
    https://www.dietdoctor.com/low-carb/guides/psyllium-husk

  28. Ketolover
    I was so impressed with these. So crunchy and cheesy. I did add some parmesan, along with grated cheddar cheese. I also added milled flax seed as the mixture looked a bit wet and I was worried it wouldn't work out and I'd end up with a mess and wasted ingredients. But the crackers came out PERFECTLY and now my only concern is portion control!
  29. Anne
    Having noticed lots of comments saying the seed cracker recipes don't go crisp, I wanted to share that I have made both using my halogen cooker and (drawer) air fryer and they both crisp brilliantly! Only problem I have is getting some for myself because everyone dives into them. I'm currently trying to work out how to turn the sesame ones into prawn sesame crackers, any suggestions would be welcome.
  30. Denney
    Is the oven pre-heated?
    Reply: #131
  31. Kristin Parker Team Diet Doctor

    Is the oven pre-heated?

    Most recipes work better when the oven is pre-heated.

  32. Sheri
    Can flax seeds be used instead of sesame seeds? If I leave out the cheese, does something else have to be subbed in?
    Reply: #133
  33. Kristin Parker Team Diet Doctor

    Can flax seeds be used instead of sesame seeds? If I leave out the cheese, does something else have to be subbed in?

    Check out the Tip underneath the instructions. You can simply omit the cheese and substitute seeds as you prefer.

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