This Norwegian crispbread recipe is so easy and tasty because it’s a mixture of nuts, seeds and spices. It’s a keto cracker that is also gluten free with great crunch. Try it topped with avocado or your favorite low carb spread. It’s full of healthy ingredients and has a only 1.5g net carbs per piece.
You also might like these low carb gyro meat crackers or these keto everything crackers.
Recently my sister told me about this delicious gluten free Norwegian crispbread she got at Trader Joes. It was crunchy, tasty and only had 3g net carbs per cracker.
My husband and I found they make a nice quick and easy lunch. However I don’t live close to a Trader Joes so I decide to make my own gluten free Norwegian crispbread and I found that it is very easy to make these low carb snacks!
I was also able to make it lower in carbs. So if you are looking a super tasty keto cracker this is the recipe for you because each cracker has only 1.5g net carbs!
What Is Crispbread?
Crispbread or sometimes referred to as Swedish crispbread, is essentially a type of bread or cracker that is dry and flat. Traditionally they are made with rye flour but can be made of all types of grains, spices and other ingredients.
It originated in Sweden 500 years ago. Most people are familiar with Wasa brand of crispbread and they have many types but they are not low carb so that is why I made my own.
Recipe Ingredients I used.
To make this gluten free and low carb crisp bread I used almond flour, sesame seeds, sunflower seeds and flax seed.
To bind it I used egg whites and a bit of olive oil. Lastly to give it flavor I used Parmesan cheese and my new favorite spice I bought at Trader Joes, Everything Bagel Spice.
If you can’t find that, just make it yourself like I did for these everything crackers. Just mixed equal parts sea salt, dried minced onion, dried minced garlic, sesame seeds and poppy seeds.
You can find most of these ingredients on my Amazon page if you are interested.
How to make keto Norwegian Crispbread.
Step 1: Preheat the oven to 325°F. Line a cookie sheet with a piece of parchment paper or a silicone mat.
Step 2: In a mixing bowl, mix all of the ingredients to make a dough. Place it on the parchment paper. Spray another piece of parchment paper or wax paper with nonstick cooking spray and place it on top of the dough.
Step 3: Use a rolling pin to roll the dough out until it’s about ¼ inch thick. The dough doesn’t rise but it’s good to get it even and thin and try to shape it into a rectangular sheet. ( I bought this small rolling pin at a Pampered Chef party and it worked great for this recipe.)
Step 4: Score the dough using a knife or pizza cutter. Make sure not to cut all the way through. Place the cookie sheet in the oven and bake until golden brown but not burnt, about 40 minutes.
Step 5: Let it cool before gently breaking apart. If the ends brown quicker, break them off and place back into the oven and cook the middle. Below you can see the stages. Scroll down to print the recipe card for this recipe.
You can probably do a nicer job of scoring the dough and making them look prettier. I was really just going for the flavor.
As you can see above, I got 12 crispbread pieces from this batch. They keep nicely just by putting them in a baggie or airtight container.
Keto toppings for your homemade crispbread.
I find my favorite topping for these healthy crackers is by far avocado and thinly sliced radish. However I have lots of low carb topping to try next time. Though I have to say the avocado is great with the dry cracker and spices. Some combinations I think would be good are:
- turkey, cheddar and red onion
- roast beef, horseradish aioli
- cream cheese and smoked salmon
- Swiss cheese, ham and grainy mustard
- cream cheese, cucumbers and herbs
- salami, mayo and fresh ripe tomato slices
My new favorite low carb spread.
This is another of my favorite low carb spreads. It’s a Muffuletta olive spread you can get in the aisles of Costco. It is has so much taste and it’s great for these crisp breads or for sandwiches. I’ve also used it in cauliflower rice. Delicious!
The nutritional label says it’s has 0g carbs for 3 tablespoons and that’s plenty for most uses.
Well I hope you like this Norwegian crispbread recipe. They are really filling and tasty just on their own. Try this homemade crispbread with one of my suggested toppings for a great keto snack!
The nutritional information for 1 pieces is:
108 cals / 8.2g fat / 3.2g carbs / 1.7g fiber / 3.7g protein = 1.5g net carbs
Keto Norwegian Crispbread Recipe
This Norwegian crispbread recipe is so easy and tasty because it's a mixture of nuts, seeds and spices. It's a keto cracker that is also gluten free with great crunch. Try it topped with avocado or your favorite low carb spread. It's full of healthy ingredients and has a only 1.5g net carbs per piece.
Ingredients
- 1 cup almond flour
- 2 tablespoons hulled, raw sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons ground flax seed
- 1 tablespoon olive oil
- 2 egg whites
- 2 tablespoons Everything Bagel Spice (see note)
Instructions
- Preheat oven to 325° F.
- In a bowl mix all of the ingredients to make a dough.
- Line a cookie sheet with parchment paper and place the dough on top.
- Spray a piece of wax paper and lay over the dough. Using a rolling pin, roll the dough out until it's about ¼ inch thick. This dough will not rise. Try to shape the dough into a rectangular shape.
- Score the dough using a knife or pizza cutter but make sure not to cut all the way through. Place in the oven and bake until brown but not burnt, about 40 minutes. (note cooking times may vary so please check it frequently.)
- Let cool before breaking apart. If the outside crackers brown quicker than the middle, you can break them off and place it back into the oven to bake the rest.
- NOTE: If you don't have the Everything Bagel Spice you can make your own. Just mixed equal parts sea salt, dried minced onion, dried minced garlic, sesame seeds and poppy seeds. Mix together and then use 2 tablespoons of this mix in the dough.
Notes
The nutritional information for 1 pieces is:
108 cals / 8.2g fat / 3.2g carbs / 1.7g fiber / 3.7g protein = 1.5g net carbs
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 108Unsaturated Fat: 0g
Jill
Incredible! Thank you so much.
Denise
So glad you liked it Jill!
Olivia
I make these every week now. I love them. Definitely fills a void for something cruncy and a great snack or whole lunch… I top with cream cheese and salmon, or avocado and home-made semi-dried tomatoes. Thanks for a great recipe.
Denise
Hi Olivia, so glad you like them. Thanks for coming back to comment and share you experience and tips for eating them!
Cindy
Is it possible to freeze these at all? I’m wondering if there’s any way to make bulk batches and keep them for a few weeks?
cheers!
Denise
Hi Cindy, I think you could freeze them. I have never tried that but I don’t see any downside. Let me know how it goes if you do!
Chris McLaughlin
Just made these. Was looking for a rye crisp kind of recipe but stumbled on this and happened to have most of the ingredients so why not? Quite delicious. I will see how they hold up to sardines!
Denise
Hi Chris,
So glad you liked them! It’s an easy recipe and great substitute for bread in my opinion. Lately I’ve been eating them with turkey and this delicious muffaletta spread I bought. So good!
Brenda
I am in love with the Trader Joe’s Norwegian GF crisp bread. I happened to have all of the ingredients on hand to try this recipe (minus the everything bagel seasoning) so I decided to try a batch. Overall, I think these are really good, and I am glad to discover that I can bake this kind of GF cracker easily. Since I didn’t have the seasoning and am not fond of dried onion, I added some Icelandic sea salt with arctic thyme and some freshly ground pepper. These additions added a lovely flavor and the amount of saltiness was just right (I probably added two pinches, no more than three.) Overall, this was very successful, and I will make this again.
Denise
So glad you liked them Brenda. Thank you for coming back to comment and share your tips. My husband and I have been eating these a lot lately – making avocado toasts. So good!
Lynda
Hi Denise,
Haven’t made these yet, but I will. Question- did you use real Parmesan cheese or the green can? I may add some pumpkin seeds too. And your right about muffalata, add a heaping spoon full to tuna or egg salad – fast and easy.
Denise
Hi Lynda, I just used canned grated cheese. Either would work but the canned is just easier. Good luck and I hope you enjoy them. This is one of my favorite recipes!
Delia Simpson
Do you know if anyone has tried these with Nutritional Yeast in place of parmesan? I’m trying to avoid dairy but I looooove the Trader Joe’s version.
Denise
Hi Delia, I think that should be fine. I have not tried it but I can’t see why it wouldn’t work. Please let me know how it went if you try it.
Suzanne Wold
I have made these yummy crisp breads twice. They taste fantastic and really satisfy my craving for crispy crackers. For years my go-to was a rye krispbrod made in Sweden, but I had to cut it out when I was diagnosed with Celiac Disease.
The second time I made these I quadrupled the recipe, added hemp hearts and patted out the crackers with my fingers to a thickness of about 1/4 inch. I cut them the same size as a sandwich slice of my favorite Swiss cheese for an easy melted cheese snack option. Even though the crackers in the second batch were thicker than my originals, they stayed crisp when I stored them uncovered in our dry Arizona air. I used coarse sea salt in my first batch and it worked out well. I used a fine ground sea salt in the second batch and they were too salty. I ate them anyway – with sugar-free orange marmalade on top. I’ll be baking these often. They are SO good, and they are easy for me to make when I can use my fingers instead of a rolling pin to spread out the dough. Thanks, Denise, for a wonderful recipe.
Denise
Hi Suzanne, so glad you liked them! I’ve been eating some “everything spice” crispbread from Aldi. However they are not gluten free so I need to make this recipe again and just add the everything spice.
Thanks for sharing your tips! They sound delicious!
PS I don’t know if you like granola but I just made one that uses seeds instead of nuts and which I love. I have a hard time with too many nuts lately.
https://mylifecookbook.com/easy-banana-bread-keto-granola-recipe/
Lourdes
Calories in almond flour per cup is 720 for those that may be trying to cut out calories. My blanched one states 180 kcal per 1/2 cup. Nonetheless I can’t wait to try this recipe. Thank you for posting it.
Denise
Hi Lourdes, I encourage people to do their own nutritional analysis based on the brands that they use as different brands have different information. Also different apps have different information too so beware of that. I use the LoseIt App and try to scan the barcode codes on packages so that it’s the most accurate I can be but it’s not flawless. Hope you like them though!
Courtney
Since the US Canadian border looks like it will be closed for a while longer, and I live on the Canadian side – I’ve had to figure out substitutes for my favourite TJ’s products. This recipe is fantastic! I’ve played around with it – adding hemp hearts when I was out of sesame seeds, using a whole egg instead of 2 egg whites, adding dehydrated onion and garlic… and every time they’ve come out perfect! Thank you so much for a terrific recipe!
Denise
Hi Courtney, so glad you liked it. Thanks for sharing your tips on how you played around with it. I need to make more but I had found similar ones at Aldi once. That is they were similar to the Trader Joe ones. I have hemp seeds so I’m going to try them too!
Coco
This info looks wrong…
81 cals / 6g fat / 1.9g carbs / 1.0g fiber / 3.5g protein = 0.9g net carbs
I had been making this and absolutely in LOVE!!! BUT… I was in shock when I did the math myself… I’m not trying to complain. Will you please help me understand how did you come up with these numbers? No matter what your answer might be, I’ll keep making it when I’m not on Keto diet. Thank you so much!
Denise
HI Coco, here is a screen shot of the nutritional information I got using my app which is LoseIt. I did get 9 pieces out of this recipe and each piece has the below nutrition. Maybe you can show me what you got and we can figure it out??
Kammy
I don’t see the almond flour in your ingredient list in your app for the nutrition information. I didn’t do the math myself so it could have scrolled off the top. But, if not, that seems like the issue.
Denise
Hi Kammy, It’s in there. Here’s another screenshot. I just can’t capture all the info in one screen.
All I can think of is that different apps have different nutritional information. For instance I may apps let users add in their own calculations which show up in the results and can be totally off. I now try to scan the bar codes of products I use or use verified ingredients in my app. So far I can’t find one ultimate nutritional database. That’s why I try to tell people to do their own calculations so they are being consistent for their needs.
Thanks for helping us try to figure this out though.
Lindsay
I was so excited to find this recipe after trying Trader Joe’s Crispbread and falling in love.
This one was pretty good! I did find them to be rather salty, but I made my own Bagel seasoning (and used regular table salt… maybe the sea salt is larger and therefore makes it not as salty??). I’d actually like to make this plainer in taste. Could I just omit the seasoning?
Also curious if you think swapping out almond flour for coconut flour would work here? I know the liquids would need to increase…
Thanks!
Denise
Hi Lindsay,
I think you are right about table salt verses the sea salt in the everything bagel spice. And yes you can omit the spices if you want.
As for swapping coconut flour, I think the rule of thumb is 1/4 cup of coconut flour for 1 cup of almond flour and to add an additional egg. Since we are using 1 cup of almond flour I think you can just use 1/4 cup of coconut flour and add an extra egg white. That’s my best guess. Here is the article I used for this information and good luck!
https://www.dummies.com/food-drink/special-diets/paleo-diet/substituting-coconut-flour-for-almond-flour/
Glenna
I made them following the recipe and found them too salty. Will make them again and eliminate 1 T of the Trader Joe’s seasoning.
Denise
Hi Glenna, sorry they were too salty for you but thanks for sharing your tip!
Jeff
I can’t wait to try these! I am gf, but also diabetic, so I need low carb options and most gf foods are not low carb.
I love the ones from Trader Joe’s, but they’re pricey.
Two questions….Can you make them without the Parmesan? And, can I make them with oats (what kind)?
Thank you!
Denise
Hi Jeff, I’m not sure about the Parmesan because I feel it adds a lot of flavor and might be helping it bind. Also oat flour is pretty high in carbs (22g net carbs in a 1/3 cup I believe). I have never used oat flour either. I’m sorry I’m not much help. Good luck!
Lisa
Hi Denise,
How long would these crisp breads last if they where packaged up in air tight bags, I thought they could be a great gift to put into a hamper.
If these
Denise
Hi Lisa, that shouldn’t be any problem. They will remain crispy. I would give them a week or two. I hope that helps.
Lenka
I just made a double batch of these, and they are AMAZING!! I’ve tried other Keto crackers/flatbreads but they’re usually just “ok”. You got the proportions of ingredients spot on, and I’m so happy to have found a recipe that actually works and tastes like the real thing 🙂 Thank you Denise!
Denise
Hi Lenka, so glad you like them! And thanks for coming back to comment as you’ve made my day.
Heather Kunch
These are my absolute favorite ❤️ I make a batch every week. I love putting my favorite children salad on them for lunch. Or sometimes I have these with cheese and meat on them for a filling lunch. Thank you so much for the wonderful recipe 😊
Denise
Hi Heather, so glad you like them! The chicken salad sounds like a great idea. Thanks for coming back to comment.
Sarah
These are AMAZING! I have made them several times and they always turn out perfect! Thank you for the recipe!
Denise
Hi Sarah,
So glad you liked them. It’s a simple recipe and you can vary it any way you want. Thanks for coming back and commenting!
Amy Briggs
found this recipe via a google search for keto friendly crisp bread – made them immediately last night after getting home – was so cautiously optomistic when they were baking from the smell coming from the oven – once they cooled, they did not dissappiont, they are perfect, crisp and crunchy with a great flavor- thank you for sharing! can’t wait to explore your other ideas
Denise
Hi Amy,
So glad you liked them! And thank you so much for taking the time to come back and comment. I truly appreciate it!