This low carb and gluten free crispbread is the perfect vehicle for avocado toast or anything else you would like to top it with. It’s full of healthy ingredients and has a great crunch that will satisfy you on a low carb diet. Only 0.9g net carbs per piece.
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 crispbread and I found that it is very easy! It’s basically a thicker and more dense cracker and with the right seasonings you can make them rather quickly. So I made this batch and loved them and each cracker is only 0.9g net carbs!
What Is Crispbread?
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.
Gluten Free Crispbread Ingredients
To make these gluten free and low carb 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.
The Gluten Free Crispbread Recipe
It’s very simple. You just make a dough with the almond flour, seeds, Parmesan cheese, oil, egg whites and seasonings. Roll it out on a piece of parchment and bake on a cookie sheet. Remember to score the dough so you can easily break them apart after baking. Here’s what it looked like before going into the oven.
ANd here is what it looks like after baking. As you can see my crackers were thinner around the edges and therefor browner. I could have broke those off and continued cooking the rest but I was hungry!
After they are done, let them cool down before breaking apart. You can probably do a nicer just in getting the dough even and making them look prettier. I was really just going for the flavor. As you can see, you can get 9 crispbread pieces from this recipe. They keep nicely just by putting them in a baggie.
Low Carb Crispbread Toppings
Since I wasn’t trying to make this for a post, I just slathered some avocado over top and added some thinly sliced radish and cilantro. 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
Well I hope you like these. They are really filling and tasty just on their own. I sometimes eat one with a good sharp cheddar as a snack. The nutritional information for 1 pieces is:
81 cals / 6g fat / 1.9g carbs / 1.0g fiber / 3.5g protein = 0.9g net carbs
Low Carb Gluten Free Crispbread made from Seeds
This low carb and gluten free crispbread is the perfect vehicle for avocado toast or anything else you would like to top it with. It's full of healthy ingredients and has a great crunch that will satisfy you on a low carb diet. Only 0.9g net carbs per piece.
- 1 cup blanched almond flour
- 2 tablespoons hulled, raw sunflower seeds
- 2 tablespoons sesame seeds
- 1/8 cup Parmesan cheese, grated
- 2 tablespoons ground flax seed
- 1 tablespoon olive oil
- 2 egg whites
- 2 tablespoons Everything Bagel Spice (see note)
Preheat oven to 325 degrees 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 1/4 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. Place in the oven and bake until brown but not burnt, about 40 minutes.
Let cool before breaking apart.
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.
Add this recipe to your mix!