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 sesame seeds
- 62⁄3 tbsp 100 ml sunflower seeds
- 2 oz. 60 g shredded cheese
- 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
- 62⁄3 tbsp 100 ml water
- 2 2 eggeggs
- ¼ - 1 tsp ¼ - 1 tsp salt
Instructions
- Mix together all ingredients (grate the cheese coarsely), and spread out on parchment paper on a baking sheet.
- Sprinkle sea salt on top.
- Set the oven to 350°F (175°C) for 20 minutes.
- Carefully cut the crackers into the desired form.
- Lower the heat to 280°F (140°C) and let sit for another 40 minutes.
- 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
86 Comments
My first crispbreads were eaten with cured meats as shown and I'm particularly looking forward to trying them with liver pate.
Also, fyi, I use a free program called pepperplate to house all these beautiful recipes. Versitle. Pepperplate.com
Cheers
Fat Oopsie Bread
(Original Oopsie bread is good but had the texture of savory meringues, this is my fix after failing at making fat head bread, I combine the two!)
3 eggs room temp, separated
1 extra egg, whole
250g philly (or other cream cheese) at room temp
½ cup of almond meal (plus extra depending on the size of your eggs)
1 tsp psyllium husk powder
½ tsp baking powder
½ to 1 tsp Salt
Preheat oven to 180 degrees and line a baking tray with baking/parchment paper
Whip the life out of the egg whites and salt, ‘til you can turn the bowl over your head without them moving.
In a separate bowl, mix yolks and cream cheese with an electric mixer ‘til combined, no more.
Add baking powder, psyllium husk powder and mix lightly.
Add ½ cup almond meal and whole egg and mix. If the mixture is very runny, sprinkle a table spoon more of almond meal ‘til it thickens to the consistency of cold custard. Don’t overdo it. You want it to be fluid but not runny.
Gently fold the whipped egg whites into the cream cheese yolk mix, you want to keep the air in the mixture but fold until combined.
Use a ¼ cup measure to scoop out batter onto the baking tray, keeping a good distance between them. I fit 9 on a standard biscuit tray. Three on top and bottom and two in the middle.
Take a moment to make them into roughly even circles as they spread while cooking but retain their shape. Bake for 25 minutes (depending on oven, you want them to be dense and golden).
This recipe freezes awesome, toasts pretty well and makes great sandwiches. Almost a light focaccia.
I hope this is ok to show people.......
I just made your "Fathead" Oopsie Bread and it turned out great. I like that it has more substance than plain Oopsie Buns. I have been adding some psyllium powder to my cloud (oopsie) buns, but find that the addition of the almond flour makes them even better. I'm from Pennsylvania, where we have a local pastry called Whoopie Pies. (sadly, I no longer eat whoopie pies) I ordered a non stick whoopie pan from Amazon to make oopsie buns. It worked really well for your buns. I did spray the pan with coconut oil spray, even though It's 'non stick'. My pan has 12 shallow circles which keep the buns looking tidy. I was pleased that your recipe was a perfect fit and made 12 buns. Thanks for sharing the recipe. Sometimes disasters can be turned into something even better. Good save Mom!
PS I like these crackers too. The thinner you spread them, the crisper they'll be.
Please could someone from DD respond? Thanks