Low carb sesame crispbread

Low carb sesame crispbread

Do you love to bite into something crunchy now and then? This low carb crispbread is a great alternative to flaxseed versions.
May 18 2015 recipe by Fanny Lindkvist, photo by , nutritional review by in Recipes, Appetizer, Bread, Snack

Low carb sesame crispbread

Do you love to bite into something crunchy now and then? This low carb crispbread is a great alternative to flaxseed versions.
USMetric
30 servingservings

Ingredients

  • 1¼ cups (61⁄3 oz.) 300 ml (180 g) sesame seeds
  • ½ cup (2½ oz.) 120 ml (70 g) sunflower seeds
  • ½ cup (2 oz.) 120 ml (55 g) shredded cheddar cheese
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • ½ cup 120 ml water
  • 2 2 eggeggs
  • ¼ tsp ¼ tsp salt
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Instructions

Instructions are for 30 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Line a 13"x18" (33x46 cm) baking sheet with parchment paper.
  2. Add all of the ingredients to a medium-sized bowl and stir to combine. Spread the mixture (about 1/8" thick or 3.1 mm) onto the parchment paper, sprinkle with sea salt, and bake for 20 minutes.
  3. Remove the crispbread from the oven, and carefully cut into desired form.
  4. Lower the heat to 275°F (135°C) and return the crispbread to the oven for another 30-40 minutes, or until lightly golden in color.
  5. Check the crispbread to make sure it is completely dry without any moist areas. Keep it 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 seeds such as 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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What did you think? Please share your thoughts in the comment section below!
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177 comments

  1. 1
    Ater
    May 18 2015
    Is it possible to make it without psyllium?
    Replies: #2, #5
  2. 2
    Reply to comment #1 by Ater
    Olga
    May 18 2015
    Might be hard as psyllium has the binding properties, but maybe you should try!
  3. 3
    Adele
    May 18 2015
    The psyllium is the glue that keeps it together.
  4. 4
    Janknitz
    May 19 2015
    Ater,

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

  5. 5
    Reply to comment #1 by Ater
    Fiorella
    May 19 2015
    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. 6
    Melanie
    May 19 2015
    How well does this crispbread last? And how should I store it?
  7. 7
    Sarah
    May 19 2015
    Will this work as a pizza base for thin crust pizza?
  8. 8
    Gert van der Hoek
    May 19 2015
    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. 9
    Ater
    May 19 2015
    Thank you all for the helpful advice! I will definitely try
  10. 10
    Reply to comment #8 by Gert van der Hoek
    Zepp
    May 19 2015
    Insulin sensitivity is most importante for those that lives on a high carb diet!

    Others can eat when they are hungry.

  11. 11
    Lucie
    May 20 2015
    How many portion in one batch ? Aka 1 carb per ?
    Reply: #12
  12. 12
    Reply to comment #11 by Lucie
    Inger Swanberg Team Diet Doctor
    May 20 2015
    Lucie,

    About 30 pieces, depending on size.

    / Inger Swanberg
    Team Diet Doctor

  13. 13
    Barb
    May 20 2015
    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. 14
    Guido Vogel
    May 23 2015
    I did not use psyllium. The eggs seem to bind enough. Perfect crispy crackers!
  15. 15
    Jocelyn
    May 25 2015
    Made these just now and very happy with the result. Very tasty!
  16. 16
    Reply to comment #8 by Gert van der Hoek
    BobM
    May 28 2015
    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. 17
    Linda
    June 5 2015
    What kind of cheese are you using in this?
  18. 18
    N Kaufman
    June 9 2015
    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. 19
    I.T.
    July 14 2015
    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. 20
    Susie W
    August 11 2015
    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. 21
    Nicola
    September 15 2015
    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. 22
    Rachel
    September 16 2015
    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!

    Reply: #114
  23. 23
    Susie
    September 25 2015
    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. 24
    Reply to comment #23 by Susie
    Dr. Andreas Eenfeldt, MD Team Diet Doctor
    September 25 2015
    Susie,
    That is definitely something we'll add very soon. Thank's for reminding me.
  25. 25
    Denise
    October 6 2015
    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. 26
    Laila
    October 12 2015
    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. 27
    Carol
    October 16 2015
    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. 28
    Reply to comment #27 by Carol
    Bjarte Bakke Team Diet Doctor
    October 19 2015
    Great stuff Carol! I got hungry from reading your post. ;)
  29. 29
    Hazel
    October 23 2015
    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. 30
    Juliana
    October 29 2015
    I made these last night and turned out wonderfully good. Just need to know how many crackers is one serving.
    Thanks
  31. 31
    Angela
    November 29 2015
    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. 32
    qui
    January 3 2016
    Have made these, without cheese, many times. So easy to make, and tasty.
  33. 33
    Gay
    January 4 2016
    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. 34
    nell
    January 6 2016
    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. 35
    Joan
    January 24 2016
    Going to give them a try!! I LOVE YOU DIETDOCTOR!!!!!!!
  36. 36
    Kamila
    January 27 2016
    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. 37
    Reply to comment #29 by Hazel
    Kamila
    January 27 2016
    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. 38
    Geraldine Denise
    February 8 2016
    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. 39
    carol
    February 24 2016
    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. 40
    Reply to comment #39 by carol
    Inger Swanberg Team Diet Doctor
    February 24 2016
    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. 41
    carol
    February 24 2016
    oh, thats not good, they are very moreish!!
  42. 42
    Drachula
    March 9 2016
    Wow! These are great! Breakfast with marmite - my first toast in 2 months.
  43. 43
    Jennie
    March 13 2016
    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. 44
    Sharon
    March 29 2016
    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. 45
    carol procter
    April 6 2016
    I just keep them in a container with a lid on the counter. Dont last long enough to go off!
  46. 46
    Jennie
    April 6 2016
    Here here Carol ? A batch usually lasts a week in our house!
  47. 47
    carol
    April 8 2016
    It doesnt last that long in ours, and there is only two of us!!
  48. 48
    fran
    April 9 2016
    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. 49
    Edith
    April 24 2016
    Where can you get psyllium seed in U.S.?
    Reply: #50
  50. 50
    Reply to comment #49 by Edith
    Peter Biörck Team Diet Doctor
    April 24 2016
    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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Leave a reply

Reply to comment #50 by Peter Biörck

.