One tricky thing under lowcarb is bread. Right? To many, particularly in my native Germany and Northern Europe, bread is THE staple and comfort food – mostly in darker shades or whole wheat, covered with cheese or cold cuts. Whereas in France, Spain or Italy, people eat baguettes gratinated with cheese or spread with Tapenade or tomato-infused olive oil.
So how to deal with the no-bread issue? One absolute favourite for me is crispbread made from seeds. This crunchy, flavourful alternative to traditional skandinavian crispbread has become THE staple ersatz bread for me. I take it on hikes as a sandwich, eat it with a hot bowl of soup – such as my spicy tomato bell pepper soup – or with a generous spread of home-made low carb nutella (soon to come up here). I always have them at home. Once they’re gone, I make new ones.
As this is one of the ultimate basics for a satisfying and delicious low carb diet, low carb crispbread is my first item in a series of HOW TO MAKE posts that aren’t technically recipes but rather a tool for the foundations. Other HOW TO MAKE posts will involve how to make zoodles, cauliflower rice or nut granola.
But now, low carb – or keto – crispbread! These crisps work perfectly fine even under the strict rules of the ketogenic diet. The inspiration for low carb crispbread has come from Scandinavia, the vanguard of low carb eating and home of crispbread in general.
You can find quite a number of crispbread recipes when scanning low carb or keto blogs so there are favourites for everyone. This recipe has been inspired by a German-language book of a Danish low carb food blogger, Jane Faerber. Her low carb baking recipes are my absolute favourites. She stopped blogging in English in 2017, but some of her baking delights and other recipes are still online for you to enjoy – although not the crispbreads (these links are not affiliate links).
How to make your crisps
I have twisted Jane Faerber’s recipe just a little bit, replacing the egg by a flaxseed flour-water mix as we found the egg taste a bit strong. And I added poppy seeds which always have been my favourite breakfast roll topping! Back in those roll-eating sundays.
What’s best: The crisps are super easy to make. Just 5 minutes work – and then some time during which you mainly have to wait and be at home to check on the oven. Just mix the flaxseed flour with some water to create a soft mash and set it aside for a few minutes while mixing the seeds and salt in a large bowl. Add the mash and some more water to the bowl and have the seed dough sit for an hour to soak up the liquid. Baking takes 90 minutes or more at low heat which is the secret for absolute crispiness with no burning.
You can basically combine your favourite seeds in any way you like, just as long as you use enough flaxseeds – also called linseeds – which form the glue together with the flaxseed/linseed flour-water-mix. It is also important to have the mix sit long enough for the seeds to absorb the water. If you think the mixture is too dry, add a little more water to make it moist. Usually, 150ml of water in addition to the flaxseed-water mix should be enough, though.
You bake your crisps for 90 minutes in a very low temperature of 125 degrees Celsius/260 degrees Fahrenheit. They may even still be slightly moist when you take them out after the 90 minutes. Let them sit on the top of your oven for a few minutes to cool down, and then carefully break the crisp sheet apart into pieces. If you feel there isn’t enough of a crisp yet, put the whole or part of it (the thicker the dough the longer it takes to become thoroughly crisp) back into the oven for another 15 minutes and test again. Repeat if necessary. Thankfully, due to the very low temperature it is hardly possible to burn your crisps!
Once you’ve made this a few times, play around with the ingredients – and don’t worry if you’re out of some seeds. Just use something else, as for example black sesame, or even almond sticks.
How to make low carb crispbread: These yummy, crunchy, seedy crisps are one of the basics in every low carb diet.
makes one oven tray, about 15 slices
160g linseeds (also called flaxseeds)
120g pumpkin seeds
80g sesame seeds
80g sunflower seeds
2 tbsp poppy seeds
1–2 tsp sea salt to taste
1 heaped tbsp of linseed flour (also called flaxseed flour)
150 ml/a bit over 1/2 cup water for one tray – plus 1-2 tbsp to mix with linseed flour
- Mix the linseed flour with 1-2 tbsp of room temperature water to create a moist paste. Let it sit for a few minutes and sprinkle a little more water if too dry.
- Mix the seeds and sea salt in a bowl – if you use 2 tsp, the crisps have a distinct salty taste. If you prefer a more neutral taste, add only 1 tsp of salt. After mixing the dry ingredients, add linseed flour paste and 150 ml of room temperature water. Mix thoroughly with a fork and put aside for one hour in order for the seeds to soak in the water. Mix again once or twice during that soaking time.
- Put the oven to 125 degrees Celsius (260 degrees Fahrenheit). Place the seeds mix onto a baking sheet and press flat, trying to close any holes that may open up during the process. The mix shouldn’t be thicker than 5 mm and doesn’t have to cover the whole baking sheet.
- Bake for a minimum of 90 minutes. After that, take it out, and break it into pieces. If you notice that the crisps are not entirely crispy yet, turn them over, and put the tray back into the oven for another 10 minutes or so. The good thing is, that at this lowish temperature, they cannot really get burnt.
- Let your crisps cool and store them in a dry place. They last for days.
Nutrition facts are calculated for a yield of 15 slices – but will vary as your slices will all be of different size.
- Category: low carb basics
- Method: bake
- Cuisine: Scandinavian
- Serving Size: slices
- Calories: 175
- Fat: 14.9g
- Carbohydrates: 1.8g net carbs
- Protein: 6.6g