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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Low-carb sesame crispbread Recipe

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This recipe for Low-carb sesame crispbread is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ cups sesame seeds
62⁄3 tablespoons sunflower seeds
2 oz. shredded cheese
1 tablespoon ground psyllium husk powder
62⁄3 tablespoons water
2 eggs
¼ - 1 teaspoon salt
Directions:
Directions:
Mix together all ingredients (grate the cheese coarsely), and spread out on parchment paper on a baking sheet.

Sprinkle sea salt on top.

Set the oven to 350°F (175°C) for 20 minutes.

Carefully cut the crackers into the desired form.

Lower the heat to 280°F (140°C) and let sit for another 40 minutes.

Remove the crispbread and make sure it's dry all all the way through. I usually let it stay 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 things like pumpkin seeds.
Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
Moderate low carb
Per serving
Net carbs: 7 % (1 g)
Fiber: 1 g
Fat: 77 % (5 g)
Protein: 16 % (2 g)
kcal: 58

 

 

 

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