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 - 1 tsp ¼ - 1 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 crackers into the desired form.
  5. Lower the heat to 280°F (140°C) and let sit for another 40 minutes.
  6. Remove the crispbread and make sure it's dry all all the way through. I usually 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.

You might also like

1 2 3

110 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
1 2 3

Leave a reply

Reply to comment #0 by