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.

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110 comments

  1. Ater
    Is it possible to make it without psyllium?
    Replies: #2, #5
  2. Olga
    Might be hard as psyllium has the binding properties, but maybe you should try!
  3. Adele
    The psyllium is the glue that keeps it together.
  4. Janknitz
    Ater,

    Try chia seeds in place of the psyllium, it might work.

  5. Fiorella
    To eliminate psyllium, you may want to look at a similar recipe found at lifezone.se website using flaxseeds in the mix. I substitute ground flaxseed for the psyllium husk in the lifezone recipe because the flaxseeds have a binding effect, which eliminates need for psyllium. Check out the recipe, I made it many times and it was successful each time: http://www.lifezone.se/eng/2013/03/03/low-carb-crisp-bread-very-yum/. But it took me a few trials until I found the optimal thickness to my liking.

    Just be careful about the typo in the lifezone recipe, where they forgot to translate the Swedish "vatten" to "water".

  6. Melanie
    How well does this crispbread last? And how should I store it?
  7. Sarah
    Will this work as a pizza base for thin crust pizza?
  8. Gert van der Hoek
    You say: "you don't need breakfast" . I am not sure everyone could agree. Of course you can skip meals, no problem, or do intermittent fasting, but skipping breakfast every day may not be a good idea?

    Circadian rythm is very important and powerful. In Scandinavian countries they know what light or the lack of light can do with your health. They celebrate the light.

    Meal timing can be important. It seems insuline sensitivity is higher in the morning.
    So may be eat your biggest meal early in the day? If you want to get fat, eat your biggest meal in the evening?

    Bill Lagakos wrote some interesting posts on this.

    Replies: #10, #16
  9. Ater
    Thank you all for the helpful advice! I will definitely try
  10. Zepp
    Insulin sensitivity is most importante for those that lives on a high carb diet!

    Others can eat when they are hungry.

  11. Lucie
    How many portion in one batch ? Aka 1 carb per ?
    Reply: #12
  12. Inger Swanberg Team Diet Doctor
    Lucie,

    About 30 pieces, depending on size.

    / Inger Swanberg
    Team Diet Doctor

  13. Barb
    Is there any way you might associate yourselves to Pinterest, as you are to Facebook, so we might simply pin your recipes or information ?
  14. Guido Vogel
    I did not use psyllium. The eggs seem to bind enough. Perfect crispy crackers!
  15. Jocelyn
    Made these just now and very happy with the result. Very tasty!
  16. BobM
    One type of intermittent fasting skips breakfast. Personally, I've been intermittent fasting by not eating breakfast or lunch for two days per week. I know that Bill Lagakos thinks breakfast is important for circadian rhythm, but I cannot tell any difference in my sleep patterns. In fact, I'm going to try a 3-5 day fast (no meals whatsoever) soon.
  17. Linda
    What kind of cheese are you using in this?
  18. N Kaufman
    I was so skeptical of these because I had tried many low-carb replacement recipes before with not-so-great results but these just blew me away! they are so tasty, they are crisp and crunchy and they don't break. Thank you SO much!!!!
  19. I.T.
    No cheese, no psyllium, I just added another egg and it worked fine. :) I am not a LCHF person per sé, but I don't like bread and this was a perfect change.
  20. Susie W
    I just LOVE this crisp bread and make it all the time! It is so good and has become bread/crackers/chips for me. I use a blend of sesame, golden flax, sprouted pumpkin, and sunflower seeds. I like to add 1/2 c. parmesan and a big pinch or 2 of various herbs. Sometimes I include a tsp of basil pesto in with the eggs and water. That was AWESOME. I have also used it as a pizza crust. It is an incredibly versatile recipe. I love how sturdy they are, too. Yummy with goat cheese, butter, guacamole, etc. I always take it with me when I eat out. Great in place of bread, use for dipping in olive oil, etc. More variations to come!
  21. Nicola
    This is such a good recipe! Perfect crispbreads.
    At last I can enjoy again a hard-boiled egg for breakfast. Before I found this recipe, my breakfast egg was off the menu because I couldn't eat toast. Now the problem is solved. Thank you.
  22. Rachel
    To all Aussies who are missing vegemite on toast!! These taste absolutely amazing with a liberal spread of butter and scraping of vegemite, better that crackers! - add some cheese and you'll be in Aussie heaven :)

    P.S. fairly certain vegemite is LCHF friendly, yeast is grown on wheat and barley but less than 0.1 carbs and sugar per serve - please correct me if I am wrong, actually don't it's too yummy!

  23. Susie
    Have been wishing the recipes on the web site were more printer friendly. Am always giving them to friends or wanting to print them out for myself.
    Reply: #24
  24. Dr. Andreas Eenfeldt, MD Team Diet Doctor
    Susie,
    That is definitely something we'll add very soon. Thank's for reminding me.
  25. Denise
    I am about to begin the LCHF diet but am concerned that I am very allergic to tyramine, found in cheese. I am also allergic to coconut. Although I think I can work around the coconut ( use olive oil?) , cheese seems more of a problem. It's not a lactose issue, only the amino acid tyramine. What would you suggest I use in these crispbreads which look delicious? Cheese substitute in general?
    Thanks.
  26. Laila
    Hi, I just tried making a version without the cheese, but mine are more bendy than crispy...what have I done wrong? I used powedered psyllium husks. Any advice would be appreciated!
  27. Carol
    I made these little crispbreads yesterday and they are fantastic. I didn't have any psyllium so I substituted chia seeds, Also substituted pumpkin seeds for sunflower seeds. I had only 1 cup of sesame seeds left so I added 1/4 cup chopped walnuts.

    I used a scant 1/2 cup water and not quite 1/2 teaspoon pink Himalayan salt.

    The mixture was a little watery, probably because of not using the psyllium, but I let it sit for a while after pressing it out fairly thin on baking paper on the baking tray. There was a little run off that I sopped up with paper towel before placing it in the oven.

    They were baked as above but I didn't have time to leave them to cool in the oven because I was making them last minute for a friend who was dropping in. We ate a few pieces straight from the oven and they were great. Gave her some to take home with her and of course, she wanted the recipe.

    The crispbreads still seemed the tiniest bit under cooked on the bottom so after my friend left, I placed the rest of them back in the oven on the lowest setting and actually forgot about them for an hour or so.

    Well, they turned out so fantastic, hard, crispy and delicious I had to stop my husband eating them all. He actually went out and bought more sesame seeds. They're going to be a Godsend for me especially when entertaining and they were so quick and easy to make. Thank you so much for this recipe.

    Reply: #28
  28. Bjarte Bakke Team Diet Doctor
    Great stuff Carol! I got hungry from reading your post. ;)
  29. Hazel
    I tried this last evening. I followed the recipe. It tatstes great and I've enjoyed eating it.

    But the bread came out more chewy than crispy which was not bad. However, the lower part wasn't cooked completely. The top layer was a bit burnt. I think the chesse got burnt.

    I baked in the convection mode in a microwave oven. Could this be the reason? Should I have flipped them over after the 20 mins of 170 degrees C?

    Reply: #37
  30. Juliana
    I made these last night and turned out wonderfully good. Just need to know how many crackers is one serving.
    Thanks
  31. Angela
    Tried it last night and it turned out beautifully, I didn't have psyllium husk so I used linseed meal (flax-seed) and reduced the water to 50 ml. I also baked it 30 minutes longer as I think I didn't press it down thin enough. Will definitely be making it again.
  32. qui
    Have made these, without cheese, many times. So easy to make, and tasty.
  33. Gay
    Have just made my second batch of these. I wont be eating bread again !!!! My husband loves them too. They keep in an air tight container for a week at least - then they were gone !!! Made a double batch this time while I had the oven on. Thank you for all the suggestions of options. Will try some next time.
  34. nell
    I love these! I have made them several times. When I ran out of one of the seeds I just subed with another. I sprinkle the top with coarse sea salt instead of adding it in.
  35. Joan
    Going to give them a try!! I LOVE YOU DIETDOCTOR!!!!!!!
  36. Kamila
    Hi everyone. So I just made this, substituted the psyllium husk for ground flaxseed and added one extra Tbsp and probably left it in the over for tad bit too long. Overall I like the CRUNCH more than anything. Whipping up some egg salad with these would be yummy. Thank you for the recipe.
  37. Kamila
    Hazel, if it's chewy spread it thinner next time and bake it with hot air instead of conventional heat. Mine turned nice and crunchy.
  38. Geraldine Denise
    I wish there were more recipes for substitutes for bread , it's the thing I miss most on my LCHF diet. Flax seeds are easy to find here in Brazil. Psillium almost impossible.
  39. carol
    I am just wondering if there is one carb per quarter of the receipe, or 1 carb per biscuit. Hope its the first!!
    Reply: #40
  40. Inger Swanberg Team Diet Doctor
    Carol,

    I have now updated the recipe. The recipe is for 30 pieces, and the nutrition facts are for 1 serving, so it's 1 g carbs per piece.

    Thank you for your feedback!

  41. carol
    oh, thats not good, they are very moreish!!
  42. Drachula
    Wow! These are great! Breakfast with marmite - my first toast in 2 months.
  43. Jennie
    Absolutely scrummy! First batch were a little underdone as baked on one large tray so were thicker. Second batch put mixture on two medium size trays (Swiss roll tins) so it made them thinner! Didn't quite Fill two trays though!
    When cooked and cut, turned them upside down and popped back in the oven to 'dry out!'
    Perfect to eat with cheese or boiled eggs!
    Any meal where you want the contrast of something crunchy to bite into.
    Sometimes soft food gets a bit tedious and I need something to crunch into!!
  44. Sharon
    i made these too and used ground pecan instead of sesame because i didn't have those. Love them!! Should they be refrigterated or counter top?
    I will make them again with sesame. I found a way to send it to myself and print it out.
  45. carol procter
    I just keep them in a container with a lid on the counter. Dont last long enough to go off!
  46. Jennie
    Here here Carol ? A batch usually lasts a week in our house!
  47. carol
    It doesnt last that long in ours, and there is only two of us!!
  48. fran
    Have made these twice a week now for about two weeks. My husband loves them, as do I. I grind the sesame seeds in our magic bullet for easier digestion. They taste great!!

    Fran A.

  49. Edith
    Where can you get psyllium seed in U.S.?
    Reply: #50
  50. Peter Biörck Team Diet Doctor
    Hi Edith!

    If you have problem finding it in a local store, then you could buy it on an online store.

    Example below:
    http://www.amazon.com/Psyllium-Seed-Husk-Powder-Organic/dp/B000UYIQJI

    ( I don't live in the US so perhaps other readers here, have even better alternatives? :) )

    Where can you get psyllium seed in U.S.?

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