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Gluten FreeLow CarbVegetarianVegan
A low carb crispbread recipe that is full of nuts and seeds. A much healthier alternative to store bought ones too! These crispbreads are a great low carb snack on their own or smother them with a healthy topping. I enjoyed a batch with someCamembert cheese and also another batch smothered with avocado (no photo as I was too busy eating).
Crunchy Low Carb Snack
Sometimes it's good to crunch down on a food and feel like your teeth are doing some work. Although I cannot stand the sound of hearing people crunch! To the point that I will leave the room before I have to be restrained from slapping them. Why oh why do cinemas offer loud crunchy food? I can never go to the cinema late at night for the fear of a crowded cinema full of popcorn munching people.
You could happily play around with these by adding various nuts, seeds and spices. The original recipe has oats which I do not eat so perhaps and more nuts and different seeds? Maybe a bit of chilli and spice? Probably roast the seeds beforehand too for some extra flavour. I tried a zaatar version that did not work and was thrown into the waste bin after the first mouthful. I was so disappointed as that is a spice I miss very much, along with Lebanese food which is a big love of mine.
Baking Low Carb Crispbread
I found these filling but also addictive. Once cooked and cooled I kept them in a tupperware dish in the kitchen and could not help myself snacking on them everytime I walked past. In a normal household they would lastfor at least a week. In ours, they barely made it to 48 hours. And that was without the Chief Taster being here. He hasn't sampled them yet so I may see how long I can keep these delicious crispbreads to myself. A big thanks to Camilla for this crispbread inspiration!
OTHER LOW CARB CRACKER RECIPES:
Flaxseed Crackers
Keto Garlic Cheese Crackers
Goats Cheese Rosemary Crackers
Healthy Nut & Seed Crispbread
Angela Coleby
A crunchy low carb crispbread made with nuts and seeds
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 8 Squares
Calories 230 kcal
Ingredients
- ½ Cup Pumpkin seeds
- ½ Cup Sunflower seeds
- ⅓ Cup Ground Flaxseed/flaxseed meal
- 2 tablespoons Chia seeds
- 2 tablespoons Pysllium Husk Powder
- ⅓ Cup Almond slices
- ⅓ Cup Olive/Coconut oil
- ⅓ Cup Water
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
Instructions
Preheat the oven to 180C/350F degrees.
Line a baking tin with parchment paper.
In a bowl add all the dry ingredients and mix well.
Add the oil and combine thoroughly until the mixture looks a bit like breadcrumbs.
Add the water and mix until you have a slight dough mixture.
Spread the mixture out evenly onto the parchment lined baking tray (I used a long brownie tray).
Bake for 15 minutes.
Remove from the oven and lightly cut the mixture into squares (it makes it easier to remove when fully baked).
Place back in the oven and bake for a further 30 minutes until crisp and firm.
Eat and enjoy!
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1servingCalories: 230kcalCarbohydrates: 11gProtein: 7gFat: 19gFiber: 7g
The information shown is an estimate provided by an online nutrition calculator.
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More Snacks
- Keto Tortilla Chips
- Air Fryer Keto Broccoli Tots
- Almond Flour Crackers with Dill
- Low Carb Spinach Feta Rolls
Reader Interactions
Comments
Marcia
These tasted great, but I was disappointed that mine all crumbled apart. They will be an ok topping for salad or yogurt but way to fragile for crackers or spreading on. How thin did you spread them? What would hold them together better?
Reply
Angela Coleby
That's a shame. Perhaps you could add more coconut oil to bind them.
Reply
Alice
super tasty Angela--thank you!
Reply
Angela Coleby
Glad you liked them! Thanks for the feedback!
Reply
Tiffany
Love the ingredients and the flavor, but my crackers did not keep form, they were very crumbly. Also, I had to take them out about 10 minutes early because they were starting to get too dark. Any longer and they'd have been burnt. I'd love to make them again, but next time I think I'll have to add egg white or something for a binding effect. Thoughts?
Reply
Angela Coleby
Definitely some more liquid to bind them. Egg white would be fine.
Reply
Linda Khan
These are great. I've made them many times already. Family and friends love them, especially when I use "Everglade Seasoning" in place of the Salt. Thanks a lot.
Reply
Angela Coleby
Yah! Glad you like them.
Reply
Sophie33
I made your lovely recipe &they were really superb in flavour & texture too! Yum yum too! 🙂 xxx
Reply
Angela Coleby
Thanks Sophie! Glad you enjoyed them! Hopefully with a delicious dip made from your grown produce!
Reply
